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+ servings

Beer Bread Stuffing

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 12


  • 1/2 cup unsalted butter divided
  • 1 lb loose sweet Italian sausage
  • 1 yellow onion finely chopped
  • 4 celery stalks finely chopped
  • 1/4 cup mixed herbs I used a poultry blend of sage, thyme and oregano
  • 4 cups chicken broth
  • 1 loaf stale beer bread cubed, or other bread of choice
  • 1 loaf stale french bread cubed
  • 1 bunch parsley chopped
  • 2 large eggs beaten
  • GARNISH: Parsley


  • Preheat your oven to 375 degrees F and spray a large baking dish with nonstick spray. Set aside.
  • In a large nonstick skillet, melt a tablespoon of the butter over medium heat. Add the sausage and cook until browned, about 8 minutes. Remove the meat from the pan and place on a plate that has been lined with a paper towel.
  • Leave the pan over medium heat, and add 1/4 cup of the butter (you should have 2 tablespoons remaining). Add the onion, celery and blend of mixed herbs. Season with salt and black pepper. Cook until the vegetables are tender, about 8 minutes. Add the broth and bring to a boil, then remove from heat.
  • To a large bowl, add the sausage, vegetable/broth mixture, beer bread cubes, french bread cubes, eggs and parsley. Toss all of the ingredients together until bread is moistened. Pour the stuffing into the prepared dish. Cube the remaining 2 tablespoons of butter and dollop on top of the stuffing. Cover and place it in the oven.
  • Bake the stuffing for 30 minutes and then uncover. Cook for an additional 30 minutes, or until golden. Remove from heat and let stand for 5 minutes before serving, or cover and place in a warmer to keep warm until ready to serve. Enjoy!


  • Make sure to have the beer bread prepared a couple days in advance of making this stuffing. You will need to make it and allow it to stale. I find that using a boxed beer bread mix works well.