Description
This Savory Sausage and Herb Bread Bake is a comforting and flavorful casserole perfect for family dinners or holiday gatherings. Featuring a delicious blend of Italian sausage, fresh herbs, and sautéed vegetables combined with hearty bread cubes and chicken stock, this baked dish offers a perfect balance of moisture and crispy golden topping. With easy-to-follow instructions, it’s an ideal make-ahead side or main that satisfies with every bite.
Ingredients
Scale
Main Ingredients
- 8 cups stale bread cubes (white or whole grain)
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the bread casserole.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage for 5-7 minutes until nicely browned, breaking it up with a spoon as it cooks. Remove the cooked sausage from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté Vegetables: Melt the unsalted butter in the same skillet. Add chopped onion and celery and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: In a large mixing bowl, combine the stale bread cubes, cooked sausage, sautéed onion and celery, fresh sage, thyme, parsley, salt, black pepper, and optional crushed red pepper flakes. Drizzle the chicken stock evenly over the mixture and gently stir to combine and moisten the bread cubes.
- Prepare for Baking: Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover tightly with aluminum foil to retain moisture while baking.
- Bake Covered: Bake in the preheated oven for 25 minutes, allowing the ingredients to meld and the bread to absorb the stock.
- Bake Uncovered: Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and crisp.
- Cool and Serve: Let the bread bake cool slightly before serving to allow it to set for easier portioning and enhanced flavor.
Notes
- Using stale bread cubes helps absorb the stock better, avoiding sogginess.
- Feel free to substitute Italian sausage with turkey sausage for a leaner option.
- You can prepare the stuffing mixture a day ahead and refrigerate, then bake before serving.
- Fresh herbs provide more vibrant flavor, but dried herbs work well if fresh are unavailable.
- Adjust crushed red pepper flakes according to your spice preference or omit altogether for mild flavor.
- Make sure to grease the baking dish well to prevent sticking.
