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World’s Best Sausage Stuffing Recipe: Moist Inside, Crispy Top

Close-up of a serving of delicious sausage stuffing recipe with crispy bread cubes and savory ground meat.
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This classic sausage and herb stuffing recipe delivers the perfect balance of a moist interior and a golden, crispy top. It is a simple, flavor-packed side dish ideal for your Thanksgiving feast or any holiday gathering.

Ingredients

Scale
  • 1 pound bulk pork sausage (or Italian sausage)
  • 12 cups dried bread cubes (use a mix of white and sourdough for best texture)
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 1 cup chicken or turkey broth (plus more if needed)
  • 1/2 cup (1 stick) unsalted butter
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is fully browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt the butter. Add the chopped onion and celery. Cook until the vegetables are soft, about 8 to 10 minutes.
  4. In a very large bowl, combine the dried bread cubes and the cooked sausage.
  5. Add the cooked vegetables, fresh sage, thyme, salt, and pepper to the bread mixture. Toss gently to combine all ingredients evenly.
  6. In a separate small bowl, whisk together the broth and the beaten eggs. Pour this liquid mixture over the bread and sausage mixture. Toss carefully until the bread is evenly moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish. If you prefer a crispier top, do not pack the mixture down tightly.
  8. Bake for 35 to 45 minutes. The top should be golden brown and the center should be hot. For an extra crispy top, place the dish under the broiler for the last 2 minutes, watching closely to prevent burning.
  9. Let the stuffing rest for 10 minutes before serving.

Notes

  • To make this a make-ahead stuffing recipe, prepare the entire dish through Step 6, cover it tightly, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add an extra 10 to 15 minutes to the baking time.
  • For a richer flavor, substitute half of the chicken broth with dry white wine when moistening the bread.
  • If you are stuffing a turkey, use less liquid initially, as the turkey cavity will add moisture during cooking. Stuff loosely and bake separately for best texture.

Nutrition

Find it online: https://cookincorner.com/sausage-stuffing-recipe-moist-crispy-classic/