Whether you’re looking for a smaller recipe or just want an overall simplified method, this air fryer sausage stuffing checks all the boxes. We went super classic, using sliced white bread (that’s even toasted in the air fryer!), celery, garlic and fresh herbs like sage and thyme. The entire dish comes together in less than hour, making this the perfect stuffing for any holiday gathering.
ingredients
directions
Special equipment: a 3.5-quart air fryer; a 6-by-3-inch round baking dish
Preheat a 3.5-quart air fryer to 275ºF. Add the bread cubes to the air-fryer basket (it’s okay if they’re not in a single layer). Air-fry until completely dry and lightly golden, tossing halfway through, about 15 minutes.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until lightly browned and no longer pink, about 5 minutes. Add the celery, garlic, shallot, sage, thyme, 1 teaspoon salt and several grinds of pepper. Continue to cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Pour in the chicken broth and cook until warmed through, about 1 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Remove from the heat.
Whisk the eggs in a large bowl, then add the bread cubes and warm sausage mixture. Toss until the bread is nicely saturated and the mixture is well combined.
Preheat the air fryer to 375ºF and butter a 6-by-3-inch round baking dish with butter. Transfer the stuffing mixture to the prepared baking dish and cover tightly with aluminum foil. Place the dish in the air-fryer basket, then air fry until the stuffing is heated through and starting to brown at the edges, about 15 minutes. Remove the foil, then continue to cook until the top is crisp and deep golden brown, 8 to 10 minutes more. Let cool 5 minutes before serving.
Cook’s Note: You can assemble the stuffing in the prepared baking dish one day ahead and keep it covered in the refrigerator until ready to cook.