Sausage Stuffing for Thanksgiving Recipe

If you’re hunting for a comforting, crowd-pleasing side dish this Thanksgiving, look no further than this Sausage Stuffing for Thanksgiving Recipe. It’s got all the flavors that make holiday stuffing so beloved—herbs, savory sausage, buttery bread, and a touch of sweetness if you like. I’ve made this recipe for years, and it never fails to fill the room with that irresistible aroma that instantly feels like home.

This recipe really shines when you want a stuffing that’s moist but still has just the right amount of texture. The mix of fresh herbs keeps it vibrant, and adding sausage adds depth and savory richness that plain bread stuffing can lack. Trust me, once you try this Sausage Stuffing for Thanksgiving Recipe, it might become your new holiday tradition too!

Ingredients You’ll Need

These ingredients come together perfectly—herbs for freshness, sausage for savoriness, and bread for that classic stuffing base. Using a day-old bread helps it absorb the flavors without turning mushy. When shopping, fresh herbs really elevate this recipe, so don’t skimp there!

• Bulk Italian sausage: Sweet or hot—your call! I like sweet for a more balanced flavor if kids are around.
• Yellow onion: Adds sweetness and depth when sautéed.
• Celery: Classic stuffing ingredient, adds a mild crunch and freshness.
• Fresh parsley: Brightens up the dish with a pop of green and light flavor.
• Fresh sage: The quintessential herb for stuffing—don’t skip it!
• Fresh thyme: Adds an earthy, slightly minty note.
• Dried rosemary: Crush it to release flavor; it adds pine-like fragrance.
• Salt and black pepper: Season well to bring all flavors together.
• Day-old bread: French or sourdough works best here; stale bread soaks up the broth without falling apart.
• Chicken broth: Use low sodium to control salt levels better.
• Unsalted butter: Melted for richness and moisture.
• Eggs: Lightly beaten to help bind the stuffing.
• Optional dried cranberries or cherries: For a hint of natural sweetness.
• Optional chopped pecans or walnuts: Great if you want some crunch and nutty flavor.

Variations

I love how customizable this sausage stuffing for Thanksgiving recipe is! Feel free to experiment by dialing up the heat or adding some nuts and fruit to give it your own twist. That’s the beauty of stuffing—it’s a forgiving canvas.

• Spicy Kick: Try using hot Italian sausage or add a pinch of red pepper flakes to wake up your taste buds. I did this once and my family loved the extra warmth.
• Vegetarian Version: Replace sausage with sautéed mushrooms and use vegetable broth. It’s just as satisfying, promise!
• Gluten-Free: Use gluten-free bread cubes; the rest of the ingredients stay the same for full flavor without the gluten.
• Herb Variations: Swap fresh thyme for rosemary or add some tarragon for a unique twist. I once added a bit of fresh rosemary and it was divine.

How to Make Sausage Stuffing for Thanksgiving Recipe

Step 1: Cook the Sausage and Veggies

Start by browning the bulk Italian sausage in a large skillet over medium heat. As it cooks, break it up into smaller pieces with your spatula. When it’s mostly cooked through, add the chopped onion and celery, cooking until they soften—this usually takes about 5 to 7 minutes. This step builds the flavor base, so don’t rush it! Drain excess fat if there’s a lot; you want rich flavor, not grease.

Step 2: Mix Ingredients and Herbs

In a large mixing bowl, toss the bread cubes with the cooked sausage and veggie mixture. Add the chopped fresh parsley, sage, thyme, dried rosemary, salt, and pepper. If you’re using dried cranberries or nuts, this is the moment to stir them in. Fresh herbs really bring this dish alive, so fresh-chop the sage and thyme just before adding for best aroma.

Step 3: Add Liquids and Eggs

Pour the melted butter and chicken broth over the bread mixture, then add the lightly beaten eggs. Stir gently but thoroughly to combine everything. The bread will soak up the broth and butter; you want a mixture that’s moist but not soggy. If it looks too dry, add a splash more broth. The eggs help everything stick together when baked.

Step 4: Bake to Perfection

Transfer the stuffing mixture to a buttered baking dish, spreading it evenly. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Then remove the foil and bake another 15-20 minutes until the top is golden and slightly crispy. I love that crispy top—it adds a delightful texture contrast that keeps folks coming back for seconds.

How to Serve Sausage Stuffing for Thanksgiving Recipe

Garnishes

I usually sprinkle extra chopped fresh parsley over the top before serving for a fresh, colorful touch. Sometimes I add a few more dried cranberries for a pop of color and sweetness that contrasts nicely with the savory sausage. It makes the dish look as inviting as it tastes!

Side Dishes

This stuffing pairs beautifully with classic Thanksgiving mains like roast turkey or ham. I like serving it alongside mashed potatoes, green bean casserole, or glazed carrots for a well-rounded, nostalgic spread. It’s classic comfort food on a plate that coordinates perfectly with all your other favorites.

Creative Ways to Present

For a festive twist, I’ve baked this in individual ramekins for guests, which makes for a charming presentation and portion control. Another fun idea is stuffing it directly into the turkey cavity for an extra-flavorful bird, but do be mindful of cooking time and temperature if you try that. You can also serve it in a hollowed-out pumpkin or squash for a beautiful autumn centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover sausage stuffing keeps really well in an airtight container in the fridge for 3 to 4 days. I find it actually tastes better the next day once the flavors have had time to meld. Just make sure to cool it down before refrigerating to keep it safe and fresh.

Freezing

If you want to freeze this sausage stuffing for Thanksgiving recipe, I recommend baking it fully first, then letting it cool completely before transferring to a freezer-safe container. It can keep in the freezer for up to 3 months. When I prep for big gatherings, freezing a batch ahead is a lifesaver—it frees up oven space on the big day.

Reheating

To reheat, spread the stuffing in a baking dish and cover loosely with foil. Warm it in a 350°F oven for about 20-25 minutes, until heated through. If you want to revive the crispy top, remove the foil during the last 5-10 minutes of reheating. Microwave reheating is possible but tends to make it soggy, so oven reheating is my preferred method.

FAQs

Final Thoughts

This Sausage Stuffing for Thanksgiving Recipe has been my go-to for years because it’s reliably delicious and feels like a warm hug on a plate. It’s the kind of dish I make sure to double because everyone at my table asks for seconds—and thirds! Give it a try, and I’m sure it’ll win a spot on your holiday menu, too. Once you taste that savory sausage mingled with fresh herbs and buttery bread, you’ll know exactly what I mean.

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