World’s Best Savory Stuffing (Print-Friendly Version)
Savory bread stuffing with sausage, sautéed vegetables, and herbs—crisped to golden perfection for any celebration.
# Ingredients List:
→ Main Ingredients
01 -
450 g pork breakfast sausage
02 -
2 cups (about 200 g) celery, diced
03 -
2 cups (about 240 g) onion, diced
04 -
2 cups (about 140 g) mushrooms, diced (optional)
05 -
113 g unsalted butter
06 -
680 g bread dumplings, thawed and cubed, or 6–8 cups (about 300–400 g) French bread, cubed
07 -
950 ml chicken or turkey broth
08 -
240 ml whole milk
09 -
2 eggs, beaten
→ Seasonings
10 -
Poultry seasoning, to taste
11 -
Garlic powder, to taste
12 -
Salt and black pepper, to taste
→ Optional Herbs
13 -
Fresh parsley, sage, celery seed, or celery salt, to taste
# How to Make It:
01 -
Melt butter in a large skillet over medium heat. Add celery, onion, and mushrooms. Sauté for 8 to 10 minutes until tender and lightly caramelized.
02 -
Add pork breakfast sausage to the skillet. Break apart with a spoon and brown thoroughly. Season with poultry seasoning, garlic powder, salt, and black pepper.
03 -
Place bread dumplings or cubed French bread into a large mixing bowl.
04 -
Transfer cooked sausage and sautéed vegetables to the bowl with bread. Toss gently to distribute evenly.
05 -
In a separate bowl, whisk eggs with milk and chicken or turkey broth until smooth. Pour the mixture evenly over the bread and toss until well coated.
06 -
Lightly grease a baking dish (approx. 23 x 33 cm). Spread stuffing mixture evenly in the dish. Bake in a preheated oven at 190°C for 45 minutes, or until golden brown and crisp on top.
07 -
Remove baked stuffing from the oven and let rest for 10–15 minutes to allow the flavors to meld before serving.
# Extra Tips:
01 -
The mixture can be assembled one day in advance, refrigerated, and baked just before serving.
02 -
Leave the dish uncovered for the last 10 minutes of baking for extra crispiness.
03 -
Any sturdy bread can be used as a substitute for bread dumplings if unavailable.