Pumpernickel Sausage Stuffing

Pumpernickel Sausage Stuffing
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 tablespoons unsalted butter
  • 1 pound sweet Italian sausage (casings removed), meat chopped
  • 2 large celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 loaf of pumpernickel raisin bread (1 pound), cut into 1-inch cubes and dried (leave out overnight or lightly toast in a 200 degrees oven)
  • 1 sleeve saltine crackers (4 ounces), crumbled
  • 1 tablespoon fresh thyme, chopped
  • 4 eggs, lightly beaten
  • 2 cups turkey stock or canned low-sodium chicken broth
  • 1/4 cup chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper


Preheat the oven to 350 degrees . In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes, crumbling the meat with the back of a spoon. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.

Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well (use your hands if you like-its fun). The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.)