Recipe Background
Sausage stuffing inspired by first parenthood experience; it’s a satisfying, crunchy dish.
The first time I made sausage stuffing was on the verge of becoming a parent. My partner and I were nervously awaiting our firstborn, spending those last child-free evenings in the kitchen. I'd always been a fan of adding a little twist to classic recipes, so I went for sweet Italian sausage instead of the usual breakfast kind. We wanted to create something hearty and comforting, knowing that soon, late-night cravings would revolve around bottles and diapers instead of garlic and onions.
Our tiny kitchen felt alive as the smells of onion and celery mingled with the sausage sizzling in butter. I remember playfully debating whether rosemary or thyme should reign supreme in the spice department, eventually adding both to keep the peace. My secret touch? Cooking the herbs in melted butter until fragrant, enhancing every bite of that humble bread cube. Letting the bread toast to perfection was another revelation—it added a delightful crunch that held its own against the broth and eggs.
This dish became a staple, its robust aroma filling our home. I recall fondly my partner's approving nod as I poured the last of the eggy broth over the mixture, ensuring it was moist but never soggy. Every time we took it out of the oven, we waited those agonizing extra minutes for it to cool because no one wants scorched tongues when enjoying a meal this savory. Since that night, this recipe has seen us through many new beginnings as a family.
Ingredients
- 12 cups bread cubed
- 1 stick butter divided
- 1 pound ground breakfast sausage or sweet Italian sausage
- 1 large yellow onion diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon pepper
- 2 large eggs beaten
- 3 cups chicken broth room temperature
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch casserole dish.
- On a large, rimmed baking sheet, add the bread cubes and spread them out evenly.
- Bake the bread cubes for 10 minutes.
- Toss the bread cubes and bake until they are firm like croutons, about 10 minutes.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add the sausage, the onions, and the celery to the melted butter and cook, while crumbling the meat, until it is no longer pink, about 10 minutes.
- In a large bowl, add the bread cubes, the sausage mixture, and any drippings from the skillet and toss to combine.
- In the same skillet over medium heat, melt the remaining butter.
- Scrape the sides and the bottom of the skillet to release the browned bits.
- Add the garlic, the dried parsley, the rosemary, the thyme, the sage, and the pepper to the melted butter and cook until fragrant, about 2 minutes.
- Drizzle the herb butter mixture over the sausage-bread mixture and toss to coat.
- Transfer the bread mixture to the prepared casserole dish.
- In a bowl, add the eggs and the chicken broth and whisk to combine.
- Pour 1/2 of the egg-chicken broth mixture evenly over the stuffing and toss to coat.
- Add more of the chicken broth mixture, a little at a time, to the stuffing and toss to coat until the breading is moist, but not too wet. You may not need all of the remaining egg-chicken broth mixture.
- Cover the casserole dish and bake for 20 minutes.
- Uncover and bake until the top is browned and the stuffing mixture is firm, about 35 minutes.
- Serve garnished with the fresh parsley.
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