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The bread cubes should feel dry and crisp before they ever meet the broth. That small detail is what keeps Best Sausage Stuffing from turning heavy in the middle, even with savory pork sausage and a rich egg-and-broth mixture.

I like how this stuffing builds flavor in the same skillet: the sausage browns first, then the onion and celery soften in the buttery drippings. Sage and thyme go in while the vegetables are warm, so their aroma blooms through the whole pan. Once everything is tossed together, the bread is evenly moistened rather than swimming in liquid, and the top bakes up golden while the center stays tender.

Why the Bread Has to Be Dry Before the Broth Goes In

Fresh bread looks like it should soak up more flavor, but soft cubes can collapse once broth and eggs are added. The result is stuffing that feels dense or pasty instead of holding its shape. Drying the cubes first gives them enough structure to take in the liquid while still leaving distinct, tender pieces after baking.

The goal isn’t deeply toasted bread. Spread the cubes in a single layer and bake them until they feel dry and crisp, stirring once so the pieces dry evenly. If the centers still feel soft when you press a cube, give them a little more time within the baking window. They should be dry enough to absorb the broth mixture without turning to mush when tossed.

That balance matters because the liquid includes both chicken broth and eggs. The bread needs to absorb it evenly; a few wet cubes beside a pile of dry ones won’t bake into the same cohesive texture. Dry bread gives you a little more control as you toss the mixture and transfer it to the dish.

What the Bread, Sausage, and Herbs Bring to This Stuffing

• Sturdy white bread — A firm loaf gives the cubes enough body to absorb broth and egg without disintegrating. Choose a plain loaf rather than a soft sandwich bread, which can compress when tossed. Cut the cubes evenly so they dry at about the same pace.
• Bulk pork sausage — This brings seasoning, savory richness, and small browned pieces throughout the pan. Bulk sausage is easiest to break into the little crumbles that distribute well. If you have sausage links, remove the casings and crumble the meat before cooking.
• Chicken broth and eggs — Broth seasons and moistens the bread, while eggs help the baked stuffing hold together. Low-sodium broth gives you room to taste the sausage and herbs without making the whole dish too salty. For a different flavor, replace the chicken broth with the same amount of low-sodium vegetable broth.
• Rubbed sage and dried thyme — These dried herbs stand up to the sausage and bread, and they disperse easily through the butter-softened vegetables. Rubbed sage has a soft, leafy texture that blends into the mixture; check that your dried herbs smell fragrant rather than dusty.
• Fresh parsley — Chopped parsley adds a clean, green note that keeps the sausage and butter from feeling too heavy. Fresh leaves are worth using here; dried parsley won’t bring the same brightness.

Build the Stuffing in Stages for an Even, Golden Bake

Dry the Cubes Without Toasting Them Dark

Heat the oven to 300°F and grease a 9×13-inch baking dish with 1 tablespoon of the butter. Spread the bread cubes on a rimmed baking sheet and bake for 20 to 25 minutes, stirring once, until dry and crisp. Keep an eye on their texture rather than waiting for deep color; they should feel dry but not browned hard. Transfer them to your very large bowl, then raise the oven temperature to 350°F.

Brown the Sausage in Small Crumbles

Cook the bulk pork sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small pieces as it cooks. Look for browned edges and no raw-looking center in the larger crumbles. Cook it through to 160°F, then transfer it to the bowl with the bread. Leaving the crumbles small makes each scoop taste balanced instead of giving you a few oversized bites of sausage.

Soften the Vegetables in the Sausage Skillet

Melt the remaining 5 tablespoons of butter in the same skillet so the sausage flavor stays in the pan. Add the finely chopped onion and celery, then cook over medium heat for 6 to 8 minutes, until softened. Stir in the sage, thyme, salt, and pepper, and let the herbs warm with the vegetables. If the onion still feels crisp, keep cooking until it softens; it won’t have much time to change texture once it’s mixed with the bread.

Toss Until the Bread Is Evenly Moistened

Add the skillet mixture and chopped parsley to the bread and sausage, then toss to combine. In a separate bowl, whisk the chicken broth and eggs together before pouring them over the bread mixture. Toss until the cubes look evenly moistened, with no pool of liquid gathering at the bottom. Tip the mixture into the prepared baking dish and spread it into an even layer.

Bake Covered, Then Let the Top Crisp

Cover the dish tightly with foil and bake at 350°F for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the top is golden and the center reaches at least 165°F. The foil helps the middle heat through before the surface dries out; uncovering gives the top time to crisp. Rest the stuffing for 10 minutes before serving so it settles and scoops neatly.

Two Simple Ways to Change the Sausage Stuffing

Questions That Come Up When Making Sausage Stuffing

Best Sausage Stuffing

Sausage stuffing combines crisped white bread, browned pork sausage, and buttery sage-seasoned vegetables in a golden baked casserole. Bake it covered first, then uncover until the center reaches at least 165°F.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 27 minutes mins

resting time 10 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb white bread sturdy, cut into 3/4-inch cubes (about 12 cups)
• 1 lb pork sausage bulk
• 6 tbsp unsalted butter divided
• 1 yellow onion medium, finely chopped
• 3 celery ribs, finely chopped
• 1 tbsp rubbed sage
• 1 tsp dried thyme
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp parsley fresh, chopped
• 2 cups chicken broth low-sodium
• 2 eggs large

Equipment

• 1 rimmed baking sheet
• 1 large skillet
• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 300°F.
2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
3. Spread the bread cubes on a rimmed baking sheet and bake for 20 to 25 minutes, stirring once, until dry and crisp.
4. Transfer the bread cubes to a very large bowl and raise the oven temperature to 350°F.
5. Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked through to 160°F.
6. Transfer the sausage to the bowl with the bread.
7. Melt the remaining 5 tablespoons butter in the same skillet.
8. Add the onion and celery and cook over medium heat for 6 to 8 minutes until softened.
9. Stir in the sage, thyme, salt, and pepper.
10. Add the skillet mixture and parsley to the bread and sausage, then toss to combine.
11. Whisk the chicken broth and eggs in a separate bowl.
12. Pour the broth and egg mixture over the bread mixture, tossing until evenly moistened.
13. Transfer the mixture to the prepared baking dish and cover tightly with foil.
14. Bake at 350°F for 30 minutes.
15. Uncover and bake for 15 to 20 minutes more, until golden on top and at least 165°F in the center.
16. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before combining them with the sausage and broth. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. Turkey sausage can be used as a lighter swap.