Thanksgiving Sausage Herb Stuffing

Sausage stuffing is the comfort food everyone looks forward to each Thanksgiving. The combination of savory sausage and deeply flavored herby bread cubes gets golden and crisp on top but stays plush and moist beneath making it a total crowd-pleaser at my family’s holiday table. This easy sausage stuffing has never let me down and always seems to disappear faster than anything else on the buffet.

I first made this on a whim the year my parents hosted for a group of neighbors. Since then there have been requests for it every single Thanksgiving. My uncle now texts in advance to make sure there is plenty.

Ingredients

• Dry bread cubes: Make the structure go for a seasoned variety for extra flavor and check they feel crisp and dry to the touch
• Chicken stock: Brings moisture and richness homemade or store bought both work—choose low-sodium if possible
• Butter: Gives a classic holiday richness use the real thing not margarine
• Small onion: To build savory base a yellow onion offers the best mellow flavor
• Celery: For subtle crunch and traditional stuffing taste aim for firm green ribs
• Poultry seasoning: Ties the flavors together double check the mix includes sage
• Black pepper: For mild heat freshly cracked if you can
• Pork breakfast sausage: Contributes that signature meaty savor choose bulk sausage without extra sweeteners

Instructions

Prep Oven and Pan:

Set your oven to 350 degrees Fahrenheit and generously butter a three quart casserole dish you want fat along every nook so nothing sticks

Sauté the Vegetables:

Combine chopped onions and celery with butter chicken stock poultry seasoning and black pepper in a medium saucepan bring up to a gentle boil over medium heat then lower to simmer for twenty minutes the vegetables should be soft and losing rawness with the broth deeply infused

Brown the Sausage:

Set a large skillet over medium heat break the sausage apart as you add it to the pan cook until no pink remains with crispy brown bits forming drain off any excess fat so the stuffing is flavorful not greasy

Mix the Bread and Sausage:

Place all the dry bread cubes in your very largest mixing bowl pour in hot browned sausage and toss gently to distribute evenly

Soak and Blend:

Ladle the hot chicken stock mixture onto the bread and sausage in stages fold the ingredients together so every cube is a little moistened but not at all soggy you may not need all the liquid but save a splash in case you want a softer texture use a little milk if your bread needs more

Bake:

Transfer the moist mixture to your buttered casserole pan cover tightly with foil and bake for one hour removing the lid in the last ten minutes if you want extra browning on top

Serve:

Scoop and serve the stuffing right away at the table nothing beats it piping hot alongside your turkey

Every Thanksgiving the smell of this stuffing in the oven means the holiday is really here. My favorite ingredient is the sausage which I sometimes sneak little crispy bites from before mixing into the bread. There is a memory of cousins hunting for the most golden top pieces every single year.

Storage Tips

To keep leftovers fresh store them in a well-sealed container in the fridge for up to four days. Reheat in a low oven loosely covered to revive moisture and crispness. You can also freeze completely cooled portions for up to two months just thaw overnight before warming.

Ingredient Substitutions

If you cannot find pork breakfast sausage try crumbled Italian sausage or turkey sausage for a lighter touch. For gluten free stuffing substitute your favorite loaf of gluten free bread diced and dried out. Vegetable broth works in place of chicken stock if you want to make a meatless version with plant-based sausage.

Serving Suggestions

This stuffing shines next to turkey roasted chicken or even a pork loin. For a vegetarian crowd top with roasted mushrooms and toasted pecans. It also works as a base for a next day breakfast casserole with eggs.

Cultural Context

Stuffing and dressing are cousins across the United States with bread and savory aromatics as their base. This sausage version draws from classic American traditions where pork sausage and herbs like sage and thyme have been favorites for generations.

Seasonal Adaptations

Swap in cubes of cornbread for a Southern twist Add diced apples and walnuts for extra sweetness and crunch Mix in dried cranberries for a touch of tart holiday color

Success Stories

Many cooks say this stuffing is now the most anticipated Thanksgiving side of their entire meal. Kids even eat it cold out of the fridge for a midnight snack. I once doubled the batch thinking it was too much and ended up with barely any leftovers.

Freezer Meal Conversion

You can fully assemble this stuffing a day ahead and keep it covered in the fridge or freeze before baking. Let it thaw overnight then bake as usual increasing time slightly if it is very cold. Frozen cubes reheat beautifully for weeknight dinners in winter.

This classic sausage stuffing is always the first thing gone at my house. Prep a double batch if you want any leftovers—they will not last long.

Common Recipe Questions

→ Can I prepare this stuffing ahead of time?

Yes, you can assemble the ingredients a day in advance and refrigerate. Bake just before serving for best texture.

→ What type of bread is best to use?

Seasoned bread cubes or a stuffing mix work well. Slightly stale or dried bread helps absorb flavors.

→ Can I substitute the sausage?

For a lighter option, try turkey sausage. You can also use Italian sausage for a different flavor profile.

→ How do I keep the stuffing from becoming soggy?

Add liquid gradually while stirring, stopping once the bread is moist but not saturated. Adjust as needed.

→ Is there a way to make this vegetarian?

Replace sausage with sautéed mushrooms and use vegetable broth for a vegetarian-friendly version.

→ Can this be cooked in a slow cooker?

Yes, transfer the mixture to a greased slow cooker and cook on low for 4 to 5 hours until heated through.