Baguette Stuffing With Sausage And Fresh Herbs

Make Ahead Sausage and Herb Stuffing Recipe features baked bread stuffing with celery and onions in a white casserole dish.

5 from 1 vote

Baguette Stuffing With Sausage And Fresh Herbs

Savory sausage, fresh herbs, and classic stuffing flavors come together in this make-ahead recipe that freezes well—ideal for holiday meals and busy days.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course, Side Dish

Cuisine: American

Keyword: Christmas, crowd-pleaser, freezer-friendly, from the garden, homemade, make-ahead, meal-prep, Thanksgiving

Servings:

Calories: 217kcal

Author: Angela Judd

Cost: 15

Ingredients

½ pound sweet Italian sausage 2 links
½ pound hot Italian sausage 2 links
1 onion finely chopped
2 stalks celery finely chopped
2 teaspoons fresh rosemary chopped
2 teaspoons fresh thyme chopped
1 teaspoon fresh sage chopped
½ teaspoon fennel seed
1 baguette or rustic artisan bread cut or torn into pieces roughly 8 to 10 cups of cubed bread
3 cups homemade or low-sodium chicken stock
1/2 teaspoon salt (salt to taste based on your sausage and stock)
½ teaspoon ground pepper
1 egg lightly beaten
2 tablespoons butter cut into small cubes

Makes: 9 x 13inch rectangle

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook sausage, breaking it up as it browns.
Add onion and celery; cook until softened, about 10–15 minutes.
Stir in rosemary, thyme, sage, and fennel seed; cook 1–2 minutes, until fragrant.
If making ahead, let mixture cool completely before proceeding.
In a large bowl, combine bread cubes, salt, and pepper.
Add the sausage mixture and stir to combine.
Pour in chicken stock, starting with 2½ cups and adding up to 3 cups as needed, until evenly moistened.
Stir in the egg until fully incorporated.
Transfer to prepared dish and spread evenly. Dot with butter and cover with foil.
If freezing, label the foil lid and place in the freezer until ready to bake.
Bake 35 minutes. Uncover and bake 10 minutes more, until hot and golden.

Notes

Moisture matters: Start with 2½ cups of stock and add more as needed. The mixture should be moist but not soggy.
Don’t overcook the herbs: Fresh herbs only need 1–2 minutes in the pan. Cooking them longer can dull their flavor.
Use day-old or dried bread: Slightly stale bread absorbs the liquid better and gives you that perfect stuffing texture.
Make ahead friendly: You can assemble the stuffing up to 24 hours in advance and refrigerate until ready to bake.
Freezer tip: Freeze fully assembled (before baking) for up to 2–3 months. Thaw overnight in the fridge before baking.
Crispier top: If you like the top extra crispy, add 5 more minutes uncovered, or turn on low broil for the last 2-3 minutes of baking.

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