Traditional Bread Sausage Stuffing ~ classic recipe baked outside the bird with delicious fresh herb & sausage flavors. Serve with turkey, chicken or pork.
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5 from 1 vote

Traditional Bread Sausage Stuffing

Old fashioned, traditional bread-sausage stuffing with fresh herbs and vegetables. 
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: bread sausage stuffing
Servings: 8
Author: A Gouda Life

Ingredients

  • 1 pound good quality day old white bread cut into 1” cubes (French bread is good too)
  • 1 ½ sticks butter + 1 tablespoon of butter divided
  • 1 ½ Cups yellow onion chopped
  • 1 1/2 cups celery chopped
  • 1/3 cup flat leaf Italian parsley, chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon sea salt
  • ½ teaspoon fresh cracked pepper
  • 8 ounces bulk breakfast sausage
  • 2 1/2 Cups turkey or chicken stock

Instructions

  • Preheat the oven to 300 degrees then butter a 9 x 13 glass baking dish using 1 tablespoon of softened butter.
  • Cut the bread into about 1” cubes then transfer them to rimmed baking sheets in a single layer and bake 30-40 minutes or until toasted, lightly browned and crisp then transfer to a large bowl..
  • Meanwhile, melt the butter in a large skillet add the onion and celery, season lightly with salt and pepper and sauté 8-10 minutes or until the onions have softened.
  • Fold in the parsley, sage and thyme then pour the butter and vegetables over the bread cubes combining then let it cool to room temp.
  • Once the stuffing is cool enough to handle with your hands, break up the sausage and fold it into the stuffing, combining with your hands or a fork. 
  • Slowly blend in the turkey (chicken) stock a little at a time combining until the cubes are evenly moistened. 
  • Transfer the stuffing to the prepared dish then cover with aluminum foil and bake at 350 degrees for 40 minutes.
  • After 40 minutes, uncover and continue baking 15 minutes more or until it’s cooked through. Optional: garnish with additional 1 tablespoon of fresh chopped parsley.