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Your Search Is Over! This Sausage Stuffing Is The ONE

Delish 9/29/2022 Lauren Miyashiro

We love that this gets super toasty on the outside and remains nice and soft in the middle. But if everyone in the fam is into verging-on-soggy stuffing (seriously, it's a thing!), we recommend covering the casserole dish with aluminum foil for the entire baking time.

What kind of bread is best?

That's up to you. We like to use a nice rustic country or sourdough loaf, but it's really a matter of your taste preferences.

Do I need to use stale bread?

It's kind of like French toast. You use stale bread to avoid sogginess. Like I said before, some people are into that. But if that's something you're trying to avoid, we strongly recommend buying the bread you'll be using a day or two earlier so it can dry out.

What kind of sausage should I use?

Again, this is a preference thing. Sweet or hot Italian sausage are excellent choices, as are pork fennel or chicken apple. It's up to you!

Need more inspiration? Flip through our other amazing stuffing recipes to find the one that's right for you.

Have you made this recipe? If yes, yay! Don't forget to rate it below!

Yields: 8 servings

Prep Time: 20 mins

Total Time: 1 hour 45 mins

Calories per Serving: 333


  • 1

    large boule (or 2 baguettes)

  • 6 tbsp.

    butter, divided, plus more for baking dish

  • 4

    stalks celery, thinly sliced

  • 2

    cloves garlic, minced

  • 1 tbsp.

    freshly chopped sage

  • 2 tsp.

    fresh thyme leaves

  • 2 tsp.

    freshly chopped rosemary

  • 1 tbsp.

    freshly chopped parsley, plus more for garnish

  • 1 lb.

    sausage, casings removed

  • 1/2 c.

    dried cranberries

  • 1 1/2 c.

    low-sodium chicken broth


  1. Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
  2. Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in remaining 3 tablespoons butter and parsley. Toss with bread in a large bowl.
  3. In same skillet over medium-high heat, cook sausage until seared and cooked through, about 10 minutes, stirring often.
  4. Add cooked sausage, broth, and cranberries to bread mixture. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more. Garnish with more parsley and serve.

Nutrition (per serving): 333 calories, 21 g protein, 33 g carbohydrates, 2 g fiber, 8 g sugar, 18 g fat, 9 g saturated fat, 445 mg sodium

Sausage Stuffing © Parker Feierbach Sausage Stuffing
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