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The Ultimate Moist and Crispy Sausage Stuffing with Italian Sausage and Sage

A close-up of a perfectly baked slice of sausage stuffing, featuring a crispy top and savory sausage pieces.
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This recipe delivers the perfect holiday side dish: a deeply savory stuffing with a wonderfully moist interior and a golden, crisp top crust. We use Italian sausage and fresh sage for maximum flavor.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 large apple, peeled and diced (optional)
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 pound dried bread cubes (about 10–12 cups, preferably stale sourdough or French bread)
  • 1 cup chicken broth, plus more as needed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • Salt to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the diced apple (if using), fresh sage, and thyme. Cook for 2 more minutes until fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes, the sausage and vegetable mixture, and black pepper. Toss gently to distribute evenly.
  6. In a separate small bowl, whisk together the melted butter, chicken broth, and beaten eggs.
  7. Pour the wet mixture over the bread mixture. Toss everything gently until the bread is evenly moistened. Add more broth, a splash at a time, if the mixture seems too dry to hold together slightly.
  8. Transfer the stuffing mixture to the prepared baking dish. Do not pack it down tightly; keep it loose for moisture.
  9. Bake for 35 to 45 minutes. The top should be golden brown and crisp, and the center should be hot throughout.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire stuffing mixture (Steps 1 through 7), cover the dish tightly, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add an extra 10-15 minutes to the baking time.
  • To guarantee a crisp topping, uncover the dish for the last 15 minutes of baking.
  • If you prefer a dressing cooked inside the turkey cavity, reduce the liquid slightly and follow your turkey manufacturer’s guidelines for safe internal temperature.

Nutrition

Find it online: https://kingscook.com/best-moist-crispy-sausage-stuffing-recipe/