Holiday Table
Sausage & Herb Stuffing
Crisp on top, custardy inside, gone by the second pass.
Prep20 min
Bake40 min
Serves10
This bakes in a dish, not the bird, which means the top gets crisp and nobody waits on a thermometer. Italian sausage does the heavy lifting; the herbs do the talking.
Ingredients
Set servings and the amounts update themselves. This is the only ingredient list on the page.
servings
Steps
- Heat the oven to 375°F and butter a 9x13-inch baking dish. Brown the sausage in a large skillet over medium-high, breaking it up, about 8 minutes; transfer to a big bowl.
- In the same skillet, melt the butter and cook the onion and celery 8 minutes until soft. Add the garlic, sage, and thyme for 1 minute more.
- Add the vegetables to the bowl with the bread cubes. Whisk the eggs with the broth, salt, and pepper; pour over and toss well. Spread in the dish.
- Cover with foil and bake 25 minutes; uncover and bake 15 minutes more, until the top is crisp and golden.
Tip: Dry the bread cubes first: spread them on a pan and bake 10 minutes at 300°F. Dry bread drinks up the broth instead of turning to mush.
Pair it with: Cranberry-Bourbon Smash → on Drink All Day.