Looking for a classic sausage stuffing that puts any boxed mix to shame? This from-scratch sausage stuffing recipe is decadent and delicious, can easily be made ahead, and is perfect for your Thanksgiving dinner, or any special meal!
If you’ve never made sausage stuffing before, you’re missing out. Adding sausage takes your flavor and savor to a new level. In fact, you should be warned that it is entirely possible for this stuffing to upstage your turkey. It could literally be a meal of its own. This stuffing is full of textures and flavors. It has savory sausage, toasty bread edges, heady fresh herbs, chewy, sweet craisins, crunchy onion and celery, and creamy richness throughout. This stuffing is the best. You will come back to it again and again!
What kind of sausage should I use?
For this stuffing recipe, you’ll need to use ground sausage (mince). Ground sausage is often sold in various flavors. You can use a mild country sausage Italian sausage, maple sausage, or even a spicy sausage. Any sausage that you think would blend well with the flavors here will work.
Can I use dried herbs?
You can use dried herbs, but to achieve the best flavor for this delicious dish we highly recommend using fresh herbs. If you opt for dried herbs, be sure you use one-third of the amount or about 1 teaspoon. Also, you can add other fresh herbs of your choice. In fact, if you love the flavor of parsley, throw it in and you’ve got yourself a legendary Simon and Garfunkle stuffing to sing about.
Can I stuff this inside my turkey to bake?
Yes, this stuffing can be baked inside a turkey. Be warned that the internal temperature of the stuffing will need to reach a temperature of 165 degrees Fahrenheit to be food safe. The interior of the turkey and the stuffing will be the last parts of the turkey to reach this temperature, which means that your white meat will be greater than 165 degrees F, which means it is overcooked and dried out. It is a better idea for food safety (and for the sake of a moist turkey) to bake your stuffing separately.
Do I have to toast my bread to make stuffing?
You can toast the bread if you like, but it isn’t always necessary. The toasting process is meant to dry out the bread to prevent your stuffing from getting soggy, with the bread absorbing too much liquid too fast. Stale bread is already dried out and can be used instead of toasting, saving prep time. If you like crispier stuffing, then toasting is an easy step you can take. Dice your bread into 1-inch cubes. Spread them out into a single layer on a baking sheet. Bake in a 225-degree oven for 30 minutes until stale.
What kind of bread should I use for stuffing?
The best kinds of bread to use to make stuffing are crusty, bakery-style loaves. French bread with a hard crust makes a great option, as does a country-style loaf or even sourdough bread.
Make Ahead Instructions:
Most of the steps involved in making this recipe can be done in advance. For instance, you can make the sausage part beforehand, and you can have your bread cubed in advance and stored in a bag. That way, all you have left is a little combining and baking. Hey, it’s a busy day—every little time saver counts!
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in 30-second increments until warmed through.
Thanksgiving is just around the corner—here are some recipes that your family will love to have on your holiday table:
- Juiciest Turkey Recipe Ever
- Orange Glazed Ham
- The Creamiest Mashed Potatoes
- Easy Green Bean Casserole
- The Best Sweet Potato Casserole
- Cheesy Scalloped Potatoes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Traditional Sausage Stuffing Recipe
- 1 pound ground sausage
- 1 white onion diced
- 1 1/2 cups sliced celery
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups heavy cream
- 1 large egg
- 1 pound stale loaf bakery-style bread* cubed
- 1 cup dried cranberries
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- Preheat oven to 425 degrees. Lightly grease a 9×13 pan.
- Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes.
- Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt.
- Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
- In a small bowl whisk together the egg and heavy cream. Set aside.
- In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9×13 pan and spread it out in an even layer.
- Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.