Sausage-and-Herb Stuffing

"This is the best sausage stuffing for your Thanksgiving table -crisp on the edges, plush in the center, and layered with deep, savory flavor. Crumbled breakfast sausage adds richness, while fresh herbs (namely sage, parsley, and thyme) bring balance. Cubes of buttery bread soak up all that comforting flavor and turn out golden on top and tender underneath. It's the kind of classic stuffing that disappears fast, no gravy required."

"Choose flavorful sausage. Classic breakfast sausage is blended with sage and black pepper, two vital flavors in a great sausage stuffing recipe. If you like heat, look for a spicy breakfast sausage that includes chile flakes, or add a dash of your favorite ground chiles. If you can't source American-style pork breakfast sausage, you can make homemade breakfast sausage with ground pork and spices. (Chicken or turkey breakfast sausage are fine substitutes.)"

"Dry your bread. Stale bread is not the same thing as dried or gently toasted bread. While day-old bread will toast and absorb the eggs and broth more readily, drying is still a critical step to avoid a mushy center. Build flavor in the pan. Sauté onions, celery, and any spices in butter and rendered sausage fat before tossing everything together; this aromatic base is the most impactful way to add flavor throughout your stuffing. Add broth with"

Sausage stuffing features crumbled breakfast sausage for richness and a blend of fresh herbs—sage, parsley, and thyme—for balance. Buttery bread cubes absorb savory fats and turn golden and tender when dried and properly toasted. Choose flavorful breakfast sausage or make a homemade pork blend; chicken or turkey sausage can substitute. A vegetarian version requires replacing sausage fat with vegetarian stock and using a simple stuffing base. Use a sturdy loaf like commercial sourdough and avoid sandwich or overly crusty artisanal loaves. Sauté onions, celery, and spices in butter and rendered sausage fat to build flavor before combining with eggs and broth, then bake until the top is crisp and the center plush.

Read at Bon Appetit