Eggless Sausage Stuffing
Stuffing is one of those dishes that feels like a warm hug on a plate, and this version delivers everything you want — crispy, golden edges, a tender center, and layers of savory flavor from Italian sausage, fresh herbs, and buttery sautéed vegetables. Many classic stuffing recipes lean on eggs as a binder, but this one skips them entirely and still holds together beautifully, thanks to the chicken broth soaking into day-old bread cubes that have been toasted until just golden. The sausage does a lot of the heavy lifting here, bringing richness and depth that gets amplified by fresh thyme, sage, and a hit of rosemary. Celery and onion soften in butter until sweet and translucent, then everything comes together in one big bowl before going into the oven. Covering the dish with foil first keeps the inside moist, while the final uncovered bake crisps up the top to that irresistible crackle. It serves 8, making it ideal for a holiday spread or a big family dinner where you need something crowd-pleasing and fuss-free. A scatter of fresh parsley at the end brightens the whole thing up and makes it look as good as it tastes.
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Learn more →Ingredients
8 servings
- 1 lb italian sausage, casings removed
- 4 tbsp unsalted butter
- 3 stalks celery, finely diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt
- 12 oz day-old white bread, cut into ¾-inch cubes (about 10 cups)
- 2 ½ cups chicken broth
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
- 2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.
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