Sausage Stuffing Recipe

Get ready for the ultimate Thanksgiving side dish! This sausage stuffing comes out golden and crisp on top, rich and moist inside, and packed with cozy flavors from herbs, butter, and savory sausage. It’s easy to make ahead, simple to customize, and guaranteed to win a spot at every holiday table.

Why You’ll Love This Sausage Stuffing

This sausage stuffing isn’t just another side—it’s the heart of a Thanksgiving spread. Each bite blends crisp edges with a soft, buttery center that melts in your mouth. The combination of sweet apple, herby aromatics, and savory sausage creates a comforting flavor that feels like home.

It’s simple to prepare, especially since you can dry the bread ahead of time and assemble the rest the day before. Then, all you need is a quick bake before serving. The make-ahead option saves time on busy holidays while keeping all that delicious freshness intact.

Plus, the smell of sizzling sausage and melted butter will have everyone hovering around the oven. Whether you’re cooking for family or hosting friends, this recipe always gets rave reviews—and seconds.

Ingredients You’ll Need

Here’s everything you need for this flavorful, no-fuss sausage stuffing. Gather your ingredients before you start—it makes cooking smooth and fun.

• 1 pound day-old bread (cubed or torn to make about 10 cups)
• 1 pound Italian sausage (crumbled or removed from casing)
• 3/4 cup unsalted butter (1.5 sticks)
• 1 medium onion, chopped
• 4 celery stalks, chopped
• 1 medium Honeycrisp apple, chopped
• 1–2 tablespoons fresh parsley, chopped
• 1–2 tablespoons fresh sage, chopped
• 1–2 tablespoons fresh thyme, chopped
• 1–2 tablespoons fresh rosemary, chopped
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 2.5 cups chicken broth, divided
• 2 large eggs

These ingredients work beautifully together. The sausage adds a deep, rich flavor, while the herbs brighten everything up. Butter gives that soft, luscious texture everyone loves, and the apple adds a gentle sweetness that ties it all together.

Ingredient Notes & Substitutions

You can use sweet or spicy Italian sausage depending on your crowd’s taste. For a lighter option, chicken or turkey sausage works well too. If you’re avoiding pork, that’s an easy swap.

No day-old bread? Use store-bought stuffing cubes or toast fresh bread in the oven at 250°F until dried. Choose sturdy bread like sourdough or Italian—avoid super soft sandwich loaves unless you dry them really well.

If you need gluten-free stuffing, pick a gluten-free loaf that toasts up firm. As for herbs, feel free to use dried ones if that’s what you have—just reduce the amount to one-third since dried herbs are stronger.

What Kind of Bread Works Best

The bread forms the base of your sausage stuffing, so choose wisely. Sturdy loaves like sourdough, Italian, or French bread give the best texture. Brioche and challah create a slightly sweeter, more tender version that’s equally amazing.

The key is making sure the bread is dry enough to soak up the buttery broth mixture without turning soggy. If it’s too soft, it will collapse instead of keeping that fluffy structure.

Cut or tear the bread into bite-sized cubes, then dry them on the counter for a few days or in the oven. When the bread feels crisp but not browned, it’s ready to go.

Step-by-Step: How to Make Sausage Stuffing

Making this sausage stuffing is easy once you know the rhythm. Follow these steps for perfect texture and deep flavor every time.

Step 1 – Prepare and Dry the Bread

Cube or tear the bread into small pieces. Spread them on baking sheets and either leave out to dry for a couple of days or bake at 250°F for about an hour, tossing occasionally. Let them cool completely before using. The goal is firm bread that can absorb broth without getting mushy.

Step 2 – Cook the Sausage

Heat a large skillet over medium-high heat. Add the sausage and cook until browned and crumbly, about 8 minutes. Stir often so it cooks evenly. Then transfer it to your bowl of dried bread, leaving any browned bits in the skillet for extra flavor.

Step 3 – Sauté the Vegetables and Apple

In the same skillet, melt the butter. Add onion, celery, and apple, and cook for about 10 to 12 minutes until soft and slightly golden. Stir in your chopped herbs during the last minute to release their aroma. That buttery-herb scent will make your kitchen smell heavenly.

Step 4 – Combine Ingredients

Pour the sautéed mixture over the sausage and bread. Add salt and black pepper. Then drizzle in about half of the chicken broth (1.25 cups) while gently tossing everything. The goal is even moisture—don’t rush this part.

Step 5 – Mix with Eggs and Broth

Whisk the eggs with the remaining 1.25 cups of broth in a separate bowl. Gradually pour this mixture into your stuffing while tossing gently again. The eggs act as the binder, helping everything hold together when baked.

Step 6 – Bake to Perfection

Spread the stuffing in a greased 9×13-inch baking dish. Cover tightly with foil and bake at 350°F for 45 minutes. Then remove the foil and bake another 45 minutes until the top turns golden brown and crisp. Let it rest for 5 minutes before serving. The result? A stuffing that’s crunchy on top, soft in the middle, and bursting with flavor.

Helpful Tips for the Best Sausage Stuffing

Add broth slowly so the bread stays moist but not soggy. The amount can vary slightly depending on your bread’s dryness. Taste as you go to balance salt—sausage adds saltiness, so adjust carefully.

For more flavor, scrape up the browned bits left in the skillet after cooking sausage. Those bits are pure gold for adding richness.

You can also boost the flavor by mixing in roasted garlic or a sprinkle of Parmesan cheese. If the stuffing dries out during baking, drizzle in a little warm broth before serving.

When reheating leftovers, add a splash of broth to bring back that fresh-from-the-oven softness. For anyone who prefers a meat-free version, check out this Vegan Stuffing for Plant-Based Holiday Meals for inspiration.

Make-Ahead and Storage Instructions

You can prep this sausage stuffing a day ahead, which makes Thanksgiving so much easier. Just assemble it up to the first baking stage, cover it with foil, and refrigerate overnight. When you’re ready to serve, bake it uncovered until hot and crisp.

If reheating from cold, give it extra time in the oven—about 15–20 minutes more.

Store leftovers in an airtight container in the fridge for up to three days. To freeze, wrap portions tightly and freeze for up to two months. Thaw overnight in the fridge, then reheat with a splash of broth for best results.

How to Reheat Leftover Stuffing

For oven reheating, bring leftovers to room temperature. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes to crisp the top.

If you prefer the skillet method, add a bit of butter and broth, then warm gently over medium heat. Stir often so it heats evenly. The result stays flavorful, never dry.

Recipe Notes

Don’t skip the eggs—they help hold everything together. Avoid adding all the broth at once, since it’s easier to moisten than to fix soggy stuffing. Use hearty bread for structure and golden crusts for texture.

This recipe makes one 9×13-inch dish and serves about 8 people. The total bake time is 90 minutes, making it perfect to cook alongside your Juicy Roast Turkey Recipe for Thanksgiving.

Related Recipes to Try

• Cheesy Root Vegetable Gratin for a Savory Side
• Classic Garlic Mashed Potatoes Recipe
• Chicken and Stuffing Casserole for a Cozy Dinner
• Southern Green Bean Casserole for the Holidays

FAQ

Conclusion

This sausage stuffing is everything you want in a Thanksgiving side—crispy edges, a soft buttery middle, and layers of herby, savory flavor. It’s easy, comforting, and perfect for feeding a crowd. Whether it’s your first Thanksgiving or your fiftieth, this recipe will become your go-to favorite. Find more cozy dishes on Pinterest for your next holiday meal!

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