Recipe

Decadent Sausage Stuffing

Soft, chewy, and loaded with savory sausage, herbs, and buttery bread cubes. This is the cozy stuffing that disappears first.

By Matt Campbell

•

4.9

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If you are team soft and chewy stuffing with just enough crisp edges to keep life interesting, you are in the right kitchen. This one is rich in the best way: browned sausage, buttery toasted bread, sweet onion, celery, and herbs that smell like you are doing something impressive even if you are wearing sweatpants.

The trick is balance. We want custardy centers, not soggy sadness. That means the right bread, the right amount of broth, and a short rest so everything can drink up flavor before it hits the oven. Bonus: it reheats like a champ, which is a rare and beautiful thing during the holidays.

Why It Works

Soft, chewy texture thanks to toasted bread and a broth and egg mixture that sets into a tender custard.
Big savory flavor fast from well browned sausage plus a quick sauté of aromatics in the drippings.
Crisp edges, tender middle by baking covered first, then uncovering to finish.
Flexible and forgiving. Swap herbs, use turkey sausage, or add apples and still land in a very good place.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Wrap tightly or freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheat (best texture): Add a splash of broth, cover with foil, and warm at 325°F until hot, about 20 to 30 minutes. Uncover for the last 5 minutes if you want the edges to perk back up.
Microwave (fastest): Spoon into a bowl, add a tiny splash of broth, cover loosely, and heat in 45 second bursts, stirring once.

Small rescue trick: If leftovers feel dry, drizzle warm broth over the top and let it sit 2 minutes before reheating. It comes right back to life.

Common Questions

What makes stuffing soft and chewy instead of dry?

Three things: stale or toasted bread (it absorbs without turning to mush), enough broth plus eggs to create a custardy set, and covered baking time so moisture stays trapped while the center cooks through.

Should I use broth or stock?

Either works. Stock usually has deeper flavor. If you are using low sodium broth or stock, taste your mixture before baking and salt accordingly.

Can I make this ahead of time?

Yes. Assemble the stuffing in the baking dish, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 10 to 15 minutes to the covered bake time.

Do I have to add eggs?

No, but I recommend it for that soft, cohesive, almost bread pudding texture. Without eggs, the stuffing will be looser and a bit more crumbly.

Can I bake it inside the turkey?

Food safety wise, it is safer to bake stuffing in a separate dish so it reaches 165°F without overcooking the turkey. You still get great flavor from sausage, herbs, and good broth.

What bread is best?

Challah, brioche, or a hearty white bread makes the softest, chewiest stuffing. If you like more structure, use half crusty sourdough.

How do I taste for seasoning safely if there are eggs in it?

Two options: (1) Taste the sausage, veg, herb, and bread mixture before you add the egg custard. (2) After eggs are added, microwave or pan fry a small spoonful until set, then taste and adjust.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Large mixing bowl
9x13-inch baking dish
Cutting board and knife
Measuring cups and spoons
Aluminum foil
Optional: instant-read thermometer

I used to think stuffing was either perfect or a lost cause. Then I realized most of the drama comes from one thing: trying to wing the moisture. Once I started treating stuffing like a cozy casserole with a plan, it became the dish I actually looked forward to making. This sausage version is my favorite because it tastes like you put in serious effort, but it is really just browning, stirring, and letting the oven do the heavy lifting. Also, if you catch me scraping the crispy corners straight from the pan, mind your business.

Decadent Sausage Stuffing

(4.9 Reviews)

Prep Time 30 mins

Cook Time 55 mins

Total Time 1 hr 35 mins

Servings 10

Ingredients

1 loaf challah or brioche (about 14 to 16 oz), cut into 3/4-inch cubes
1 1/2 lb Italian sausage (sweet or hot), casings removed
6 Tbsp unsalted butter, divided
1 large yellow onion, finely chopped
4 celery ribs, finely chopped
4 garlic cloves, minced
2 Tbsp chopped fresh sage (or 2 tsp dried)
2 Tbsp chopped fresh thyme (or 2 tsp dried)
1/3 cup chopped fresh parsley, plus more for serving
2 1/2 to 3 cups chicken or turkey stock, warmed
2 large eggs
1/2 cup heavy cream (or whole milk)
1 tsp kosher salt (use Diamond Crystal; if using Morton’s, start with 1/2 tsp), plus more to taste
1/2 tsp black pepper
Optional: 1/2 tsp crushed red pepper flakes

Note: Sausage brands vary a lot in salt. Start light, then adjust after tasting the mixture before adding eggs, or cook a small spoonful after the eggs go in to taste safely.

Instructions

Dry the bread. Heat oven to 300°F. Spread bread cubes on two baking sheets. Toast for 20 to 25 minutes, stirring once, until dry on the outside but not deeply browned. Cool slightly.
Brown the sausage. Increase oven to 350°F. In a large skillet over medium-high heat, cook sausage, breaking it up, until browned and cooked through, about 8 to 10 minutes. Transfer to a large bowl, leaving drippings in the pan.
Sauté the aromatics. Reduce heat to medium. Add 4 Tbsp butter to the skillet. Add onion and celery and cook until soft and glossy, about 8 minutes. Add garlic, sage, thyme, and pepper flakes if using, and cook 30 seconds until fragrant.
Build the stuffing base. Add the onion mixture to the bowl with sausage. Add toasted bread cubes and parsley. Toss gently so everything is evenly distributed.
Season (safe tasting). Sprinkle in the starting amount of salt and the black pepper. Taste now (no eggs yet) and adjust salt if needed. Remember: sausage and stock can bring plenty of salt to the party.
Mix the custard. In a separate bowl, whisk eggs with 2 1/2 cups warm stock and the cream. Pour over the bread mixture. Fold gently. Let it sit 5 minutes, then fold again. Add more stock as needed. You want the bread well moistened, with a little liquid visible at the bottom of the bowl, but not soupy.
Optional final seasoning check (still safe). If you want to double check seasoning after the custard is in, microwave or pan fry a small spoonful until set, then taste and adjust.
Pan. Butter a 9x13-inch baking dish with the remaining 2 Tbsp butter. Spoon stuffing into the dish and press very lightly to level.
Bake covered. Cover tightly with foil and bake for 30 minutes.
Finish uncovered. Remove foil and bake 20 to 25 minutes more until the top is golden with crisp edges. If you like extra crispy corners, bake 5 minutes longer.
Rest and serve. Let rest 10 minutes. Sprinkle with extra parsley and serve warm. For extra peace of mind, the center should read 165°F.

Nutrition information is estimated.

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