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Stuffing Recipe with Italian Sausage

This Stuffing recipe with Italian Sausage will forever be your go-to recipe for Thanksgiving!
5 from 7 votes
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Course: Side Dish
Cuisine: American
Keyword: Italian Sausage Stuffing recipe, Stuffing recipe with Italian Sausage
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Author: Rachel Quenzer

Equipment

  • Dutch oven or large pot
  • Baking pan

Ingredients

  • 1 package Italian Sausage I use mild Johnsonville Italian Sausage.
  • 1 1/2 loaves French bread, cubed or torn
  • 1 stick butter, salted
  • 2 1/2 cups yellow onion, diced
  • 2 cups celery, sliced
  • 1 1/2 cups Italian parsley, chopped
  • 1 1/2 Tbsp. fresh rosemary, minced
  • 1 1/2 Tbsp. fresh sage, minced
  • 1 1/2 Tbsp. fresh thyme
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 2 1/2 cups chicken broth, divided
  • 2 large eggs
  • 2 Tbsp. olive oil

Instructions

  • If you need to dry out your bread, do this first. Preheat oven to 300. Add the bread cubes to a baking sheet and bake for 15 minutes. Flip and then bake again for another 15 minutes.
  • Preheat the oven to 350 degrees.
  • Brown the sausage in a large Dutch oven or a large pot. You can see mine above in my Dutch oven that's about 5 quarts.
  • When the sausage is almost brown, add the butter, onion and celery. Cook for about 5 more minutes until the onions begin to soften.
  • Turn off the heat.
  • Add in the bread cubes and then add in all the herbs plus the salt and pepper. Gently mix everything to combine it. Don't worry if you can't fit all the bread cubes right at that moment. As the mix cooks down, you can add in a few more pieces.
  • Drizzle half of the chicken broth over the mixture and mix lightly.
  • Whisk the eggs and the other half of the chicken broth together. Pour over the stuffing mix and fold everything together.
  • Grease a baking dish with the olive oil.
  • If you have any remaining bread cubes that you have not combined yet, add them to the bottom of the baking dish.
  • Add the stuffing mixture to the baking dish. Cover with foil and bake for 30 minutes.
  • ****If you want to make this the day before Thanksgiving and then heat it up on the day of, stop here for now and put the stuffing in the refrigerator with the foil on.****
  • Remove the foil and bake for about 45 minutes.
  • Serve immediately with additional salt and pepper to taste and additional fresh parsley and thyme.