👩🍳 Instructions
Cut the bread into cubes the night before and let them dry out overnight. (You can also dry them in the oven at 300°F / 150°C for 15–20 minutes.) In a large skillet over medium heat, cook the sausage until browned and crumbly. Remove from the pan and set aside. In the same skillet, melt the butter. Add the onion and celery, cooking for 5–7 minutes until softened. Stir in the garlic, sage, thyme, and parsley. Let it cook for 1 more minute until fragrant. In a large mixing bowl, add the toasted bread cubes, cooked sausage, and sautéed vegetables. Toss gently to combine. Pour in the chicken broth a little at a time, stirring so the bread absorbs it evenly. Mix in the beaten eggs to help the stuffing bind together. The mixture should be moist but not soggy. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and crisp.
🍽️ Serving Suggestions
Serve warm alongside roast turkey, mashed potatoes, and gravy. It also pairs beautifully with ham or roasted chicken for any Sunday dinner. Leftovers? Warm them up with a drizzle of turkey gravy — they taste even better the next day!
💡 Tips & Variations
Make it ahead by preparing the stuffing the day before and refrigerating it. Bake it fresh before serving. For a vegetarian version, skip the sausage and add sautéed mushrooms or chopped nuts for texture. For a flavor twist, try using sourdough bread for a tangy bite or cornbread for a Southern flair.
🦃 Why You’ll Love This Recipe
Because it’s real comfort food — simple ingredients, cooked with love, and full of flavor. Every bite brings that classic holiday taste we wait for all year long.
