Sausage Stuffing Recipe

That golden-brown, crunchy top isn’t just a part of the dish, you know. It’s the prize at the end of the feast.

It’s the part everyone secretly hopes will be left in the pan, just for them.

Why This Isn’t Just Any Side Dish

Let’s be honest, the turkey often gets all the glory, sitting proudly in the center of the table. But it’s the sides that truly steal our hearts, and this stuffing? It’s the undisputed champion.

It’s a savory, herby, wonderfully textured bread pudding that feels like a warm hug on a plate. This isn’t just food; it’s the main character of your holiday meal, disguised as a humble side.

Ingredients Needed for the Recipe

• 1 (1 1/2-lb.) loaf white sandwich bread
• 1 (12-oz.) loaf French bread
• 1 lb. breakfast sausage
• 1/2 cup salted butter
• 1 yellow onion, chopped
• 5 stalks celery, diced
• 2 cloves garlic, finely chopped
• 2 1/2 tsp. kosher salt, plus more to taste
• 1 tsp. freshly ground black pepper
• 1/2 cup white wine
• 4 cups chicken or turkey broth
• 1/4 cup chopped fresh parsley
• 1 Tbsp. chopped fresh sage
• 1 tsp. ground thyme
• Cooking spray

The Secret Life of Your Bread Basket

This recipe cleverly uses two types of bread for a reason, and it’s pure genius. The soft white bread practically melts into the background, creating a wonderfully soft and almost custardy base.

Meanwhile, the sturdy French bread cubes are the heroes that hold their shape. They’re the ones responsible for creating those irresistible, crisp edges and that phenomenal crunchy top we all fight over.

How to make Sausage Stuffing?

Preparing Your Bread Foundation

Start by preheating your oven to a low 300°F. This first step is all about transformation, turning soft, fresh bread into a sturdy canvas.

Cut all of your bread into ¾-inch cubes—don’t worry about being perfectly precise. Dividing them between two baking sheets, toast the bread in the oven until it’s evenly dry, which should take about 35 to 40 minutes; just give the pans a stir every 10 minutes for an even result.

Let the toasted bread cubes cool completely in a very large bowl. This is crucial, as hot bread will turn to mush when the broth hits it. Now, increase your oven temperature to 375°F, getting it ready for the main event.

Building the Savory Flavor

In a large skillet, cook the breakfast sausage over medium-high heat. You’re looking for it to be beautifully brown and crumbly, which usually takes about 5 to 7 minutes.

Remove the cooked sausage with a slotted spoon, letting any excess fat drip back into the pan, and add it to the bowl with your bread cubes. Here’s a pro tip: do not wipe out that skillet!

All those delicious browned bits and rendered sausage fat are about to become the foundation of your flavor. They’re liquid gold for your stuffing.

To Stuff the Bird or Not?

It’s the age-old Thanksgiving debate, but for food safety and that perfect texture, we’re team casserole dish all the way. Cooking stuffing inside a turkey can lead to uneven cooking and, frankly, you miss out on the best part.

Baking it separately in a dish gives you maximum control. You ensure everything is cooked through safely while creating that entire surface area of golden, crunchy topping that is simply impossible to achieve inside a bird.

Creating the Aromatic Base

In that same, now-flavor-packed skillet, melt the butter over medium heat until it’s foaming gently. Add the chopped onion, diced celery, garlic, salt, and pepper.

Cook this until the vegetables have softened and turned translucent, about 3 to 4 minutes. You’ll know it’s right when your kitchen starts to smell absolutely incredible.

Now, pour in the white wine. Let it simmer and bubble away until it’s reduced by about half, which takes just a couple of minutes—this cooks out the harsh alcohol and leaves behind a wonderful depth of flavor.

Bringing It All Together

It’s time for the grand unification. Add the chicken broth, parsley, sage, and thyme to the skillet, and give it all a good stir.

Now, slowly ladle this magical, aromatic broth mixture over the waiting bread cubes and sausage in the large bowl. The key here is to toss the mixture frequently as you pour.

You want every single cube of bread to get some love, to soak up that flavor evenly. This is the moment to taste it; adjust the salt if you think it needs it.

The Final Bake to Perfection

Grab your large casserole dish and give it a good coating of cooking spray. Spoon the dressing mixture into the prepared pan, spreading it out evenly but without packing it down too tightly.

Place it in your preheated 375°F oven and bake, uncovered, for 20 to 30 minutes. You’re waiting for that beautiful, golden-brown, crisp top to form.

When you pull it out, the top will be crackly and the interior will be steaming, soft, and bursting with savory flavor. Let it rest for just a few minutes before serving.

Your Make-Ahead Game Plan

Thanksgiving day is chaotic enough without having to assemble a complicated dish. The wonderful news is that this stuffing is a fantastic candidate for getting ahead of the game.

You can fully assemble the stuffing in the casserole dish, cover it tightly with plastic wrap or a lid, and refrigerate it for up to two full days before you need to bake it.

Since it will be going into the oven cold, it will need a little more time. Bake it covered for about 15 minutes to heat it through, then uncover and continue baking for 20-30 minutes to achieve that perfect, crisp top.

Tips

For the absolute best texture, let your toasted bread cubes cool completely before adding any liquid. This prevents them from turning into a gummy paste and ensures a fluffy final result.

Don’t be shy about tasting the mixture before it goes into the oven. The raw egg fear isn’t a factor here, so you can confidently adjust the seasoning to your personal preference.

If you find your stuffing is browning a little too quickly on top but still needs more time, just tent it loosely with a piece of aluminum foil. This will slow down the browning while the interior continues to cook.

Giving Leftovers a Second Life

Any leftover stuffing will stay perfectly good in an airtight container in the refrigerator for up to three days. Reheating it properly is key to bringing back its magic.

For larger portions, reheat it covered with foil in a 325°F oven until it’s warmed all the way through. This method helps it retain moisture.

For a single serving, the microwave is your friend—just place it on a plate and heat in short bursts, maybe with a tiny sprinkle of water or broth to keep it from drying out. It’s a delicious reminder of the feast for days to come.

Print Recipe

Sausage Stuffing Recipe

Author: Kelsey Perez Cooking Method: Baking, Sauteing Cuisine: American Courses: Side Dishes

Difficulty: easy Prep Time 15 mins Cook Time 95 mins Rest Time 5 mins Total Time 1 hr 55 mins

Cooking Temp: 375  F Servings: 14 Estimated Cost: $ 18 Calories: 285

Best Season: Fall, Winter

Description

The crunchy, golden brown top is the best part. This savory, herb-packed stuffing is studded with savory pork sausage, buttery vegetables, and a medley of fresh herbs. Baked to perfection in a casserole dish, it delivers a satisfying contrast between the crisp top and soft, fluffy interior — think of it as a savory bread pudding worthy of the Thanksgiving spotlight.

Ingredients

Servings

• 1 loaf white sandwich bread (1½ lbs)
• 1 loaf French bread (12 oz)
• 1 lb breakfast sausage (plain pork, mild)
• ¹⁄₂ cup salted butter
• 1 yellow onion (chopped)
• 5 stalks celery (diced)
• 2 cloves garlic (finely chopped)
• 2 ½ tsp kosher salt (plus more to taste)
• 1 tsp black pepper (freshly ground)
• ¹⁄₂ cup white wine (dry, e.g., Sauvignon Blanc)
• 4 cups chicken or turkey broth (low-sodium preferred)
• ¹⁄₄ cup fresh parsley (chopped)
• 1 tbsp fresh sage (chopped)
• 1 tsp dried thyme (ground)
• cooking spray (for greasing casserole)

Instructions

1. Dry the Bread

   Preheat oven to 300°F. Cut both breads into ¾-inch cubes. Spread evenly between two baking sheets. Toast for 35–40 minutes, stirring every 10 minutes, until dry and crisp. Cool completely. Place in a very large mixing bowl. Increase oven temp to 375°F.

2. Cook the Sausage

   In a large skillet over medium-high heat, cook sausage until browned and crumbly, 5–7 minutes. Transfer to bowl with bread. Do not drain or wipe skillet.

3. Sauté Vegetables & Herbs

   In same skillet, melt butter over medium heat. Add onion, celery, garlic, salt, and pepper; cook 3–4 minutes until softened. Stir in wine; reduce by half, ~2–3 minutes. Add broth, parsley, sage, and thyme; bring to simmer.

4. Combine & Season

   Slowly ladle warm broth mixture over bread and sausage, tossing frequently to evenly moisten. Taste and adjust salt/pepper as needed.

5. Bake

   Spray a 9x13-inch (or larger) casserole dish with cooking spray. Transfer stuffing into dish. Bake uncovered at 375°F for 20–30 minutes, until top is deeply golden and crisp.
   For make-ahead: Assemble, cover, and refrigerate up to 2 days. Bake covered 15 min, then uncovered 20–30 min.

Nutrition Facts

Servings 14

---

Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 15 gg24%

Saturated Fat 6 gg30%

Trans Fat 0 gg

Cholesterol 35 mgmg12%

Sodium 720 mgmg30%

Potassium 210 mgmg6%

Total Carbohydrate 26 gg9%

Dietary Fiber 2 gg8%

Sugars 4 gg

Protein 9 gg18%

---

Calcium 4 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Bread Tip: Use 22 cups stale bread cubes (½-inch) if short on time — no toasting needed.
• Make Ahead: Assemble up to 2 days ahead; refrigerate covered. Add 10–15 min baking time if cold.
• Sausage Swap: Try sage or spicy Italian sausage — avoid maple-sweetened varieties.
• Food Safety: USDA recommends baking stuffing separately — no turkey stuffing for optimal crispness and safety.
• Storage: Keeps in airtight container in fridge up to 3 days. Reheat covered at 325°F until warm.

Keywords: sausage stuffing, Thanksgiving stuffing, holiday side dish, pork sausage stuffing, baked stuffing, dressing recipe