Introduction
In my family, the stuffing (or dressing, as my grandmother called it) is the real star of the show. We’d always make an extra-large batch just to guarantee leftovers. This recipe is the one we’ve perfected over decades—perfectly moist on the inside, crispy on top, and loaded with savory sausage and classic Thanksgiving herbs.
Why You’ll Love This Recipe
- Classic Holiday Flavor: The timeless combination of pork sausage, sage, celery, and onion just screams Thanksgiving.
- Moist Inside, Crispy Top: Baking in a casserole dish gives it that perfect textural contrast everyone loves.
- Savory & Rich: The pork sausage adds a delicious depth of flavor and richness.
- Perfect Side Dish: It’s the ideal companion for turkey, mashed potatoes, and gravy.
- Can Be Made Ahead: You can assemble the entire dish a day in advance and just bake it before dinner.
Ingredients
- 1 lb bulk pork sausage (sage-flavored or plain)
- 1 stick (1/2 cup) unsalted butter
- 2 medium yellow onions, chopped (about 2 cups)
- 4 celery stalks, chopped (about 2 cups)
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 (14 oz) bag dry bread cubes (stuffing mix)
- 2 to 3 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large, deep skillet or Dutch oven, cook the sausage over medium-high heat, breaking it apart with a spoon, until it’s browned and cooked through (about 8-10 minutes). Use a slotted spoon to transfer the sausage to a very large mixing bowl, leaving the drippings in the skillet.
- Add the butter to the same skillet. Once melted, add the chopped onions and celery. Sauté for 10-12 minutes, until very soft and translucent.
- Add the minced garlic, chopped sage, and thyme. Cook for 1-2 minutes more, until fragrant.
- Scrape the vegetable mixture (and all the buttery drippings) into the large bowl with the cooked sausage.
- Add the dry bread cubes to the bowl and toss to combine everything.
- In a separate medium bowl, whisk together the 2 large eggs and 2 cups of the chicken broth.
- Pour the egg/broth mixture all over the bread mixture. Toss gently until everything is evenly moistened. If it still seems very dry, add up to 1 more cup of broth, a little at a time. Season with salt and pepper to taste.
- Transfer the stuffing to your prepared 9×13 baking dish, spreading it in an even layer.
- Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and beautifully crispy.
Tips
Using high-quality, dry bread cubes is key. If you’re using fresh bread, cube it and toast it in the oven until dry before mixing. For an extra-crispy top, you can dot the top with more butter before its final bake.