American
Sage Sausage Stuffing
Oven-dried bread absorbs browned breakfast sausage, celery, onion, sage, stock, and egg, baking into a savory stuffing with a crisp top and moist separate crumb.
10 servings · 35 minutes prep · 105 minutes cook
Ingredients
Bread
- 1 1/2 pounds sturdy day-old white sandwich bread, cut into 1-inch cubes, about 16 cups
Sausage and Aromatics
- 1 pound bulk breakfast sausage
- 6 tablespoons unsalted butter, divided
- 2 medium yellow onions, cut into 1/4-inch dice
- 5 celery ribs, cut into 1/4-inch dice
- 2 tablespoons finely chopped sage leaves
- 2 teaspoons fresh thyme leaves
- 3/4 teaspoon black pepper
- 1 teaspoon Diamond Crystal kosher salt
Binder
- 3 1/2 cups low-sodium chicken stock, divided, warmed
- 3 large eggs, beaten
Directions
Dry the Bread
- Heat the oven to 275°F / 135°C. Spread the bread cubes over two rimmed sheets and bake for 25 to 35 minutes, stirring twice, until dry through but barely colored. Cool for 10 minutes. Raise the oven to 375°F / 190°C.
Brown the Sausage and Aromatics
- Cook the sausage in a large skillet over medium-high heat for 7 to 9 minutes, breaking it into 1/2-inch pieces, until browned and cooked through. Transfer to the bread, leaving fat in the pan.
- Add 4 tablespoons of the butter, the onions, celery, salt, and black pepper. Cook for 10 to 12 minutes until tender but not brown; stir in the sage and thyme for 1 minute. Add to the bowl.
Moisten and Bake
- Whisk 3 cups of the stock with the eggs. Fold into the bread mixture. Rest 5 minutes; squeeze a handful. It should hold but show distinct cubes. Add remaining stock only if dry.
- Butter a 9-by-13-inch baking dish with the remaining butter. Spread the stuffing loosely, cover with foil, and bake 30 minutes. Uncover and bake 20 to 25 minutes more, until the center reaches 165°F / 74°C and the top is crisp. Rest 10 minutes.
Cool, Store, and Reheat
- Divide leftovers into shallow containers and refrigerate within 2 hours. Use within 3 to 4 days or freeze, and reheat the center to 165°F (74°C).
