Name: Sausage Stuffing Thanksgiving Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound bulk Italian sausage (sweet or hot, your preference); 1 cup chopped yellow onion; 1 cup chopped celery; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh sage; 1/4 cup chopped fresh thyme; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon black pepper (plus more to taste); 1 loaf (about 1 pound) day-old bread, such as French or sourdough, cut into 1-inch cubes; 1 cup chicken broth (low sodium recommended); 1/2 cup melted unsalted butter; 2 large eggs, lightly beaten; 1/2 cup dried cranberries or cherries for a touch of sweetness; 1/2 cup chopped pecans or walnuts for added texture

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There’s something so cozy and comforting about a classic sausage stuffing, especially at Thanksgiving. This Sausage Stuffing Thanksgiving Recipe is one of my absolute favorites to pull out when the leaves start turning and the air gets a little crisp. It’s packed with savory Italian sausage, fresh herbs, and tender bread cubes that soak up all the delicious flavors — trust me, your whole house will smell like fall in the best way.

Whether you’re stuffing a bird or making a casserole, this recipe works beautifully every time. It’s the kind of dish that gets brought up year after year, and after making it a dozen times myself, I can say it’s totally worth making from scratch. You’ll love how the fresh sage and thyme brighten up the richness of the sausage, and how easy it is to customize with little add-ins like dried cranberries or nuts. Aim to nail this sausage stuffing Thanksgiving recipe once and you’ll have a new holiday staple for life.

Ingredients You’ll Need

Every ingredient here plays a role in creating a deeply flavored, perfectly textured sausage stuffing. You want good quality Italian sausage for the right spice and fat, day-old bread so it’s just dense enough to soak up broth without getting mushy, and tons of fresh herbs for that unmistakable Thanksgiving vibe.

Bulk Italian sausage: Sweet or hot, pick your favorite to set the spice level just right. I’ve tried both and hot adds a nice kick without overpowering.
Yellow onion: Adds a mild sweetness and depth of flavor when sautéed.
Celery: Classic stuffing base ingredient for its subtle crunch and freshness.
Fresh parsley: Brightens up the heaviness and keeps the dish lively.
Fresh sage: A must-have herb for that signature Thanksgiving aroma and earthiness.
Fresh thyme: Adds delicate, woodsy notes that blend beautifully with sausage.
Dried rosemary (crushed): Just a touch for complexity; fresh rosemary is stronger so dried is easier to control here.
Salt and black pepper: Adjust to taste but don’t skip seasoning — it makes all the flavors pop.
Day-old bread (French or sourdough): Using bread that’s at least a day old is key — it soaks up moisture without turning soggy.
Chicken broth (low sodium): I prefer low sodium so I can regulate the saltiness better.
Unsalted butter: Melted butter adds richness and helps bind everything together beautifully.
Large eggs: These act as a binder to keep the stuffing holding together nicely.
Dried cranberries or cherries (optional): I love how a little sweetness contrasts the savory — especially if you’re serving with turkey.
Chopped pecans or walnuts (optional): Adds a lovely crunch and nutty flavor, which I sometimes toss in for extra texture.

Variations

One of the fun parts about this sausage stuffing Thanksgiving recipe is how flexible it is. I’ve played around with herbs, added fruits and nuts, and even made it gluten-free with good results. Don’t be afraid to make it your own — that’s the best way to make it memorable.

Herb swaps: Sometimes I substitute rosemary with fresh oregano or add a pinch of sage ground for a different herbal profile.
Gluten-free: I’ve used gluten-free bread cubes with a little extra butter and broth, and it still comes out fantastic.
Vegetarian twist: Skip the sausage and add mushrooms sautéed in butter and herbs for a flavorful veggie version.
Fruit and nut combos: Adding dried apricots instead of cranberries or toasted almonds instead of walnuts gives it a unique spin I love for holiday gatherings.

How to Make Sausage Stuffing Thanksgiving Recipe

Step 1: Brown the Sausage Perfectly

Start by heating a large skillet over medium heat and cook the Italian sausage, breaking it into small pieces as you go. It should be nicely browned — not just cooked through — because those caramelized bits build deep flavor. Using a slotted spoon, transfer the sausage to a bowl, leaving behind just enough fat to sauté your veggies.

Step 2: Sauté Aromatics and Herbs

Add the chopped onions and celery to your skillet and cook until softened and translucent, about 5-7 minutes. Then stir in the fresh parsley, sage, thyme, and dried rosemary. Let the herbs toast lightly in the pan—it really amps up their fragrance. Season with salt and pepper but remember you’ll adjust again later.

Step 3: Combine Bread and Liquids

In a large mixing bowl, toss your bread cubes with the cooked sausage and herb mixture. Whisk together the chicken broth, melted butter, and beaten eggs, then pour over the bread. Toss everything gently until the bread absorbs the liquid and the stuffing looks nicely moist — but not soggy. If it feels dry, add more broth a little at a time.

Step 4: Add Optional Sweetness and Texture

This is where you can stir in your dried cranberries or cherries, and chopped nuts if you’re using them. These little extras bring a lovely contrast to the savory sausage and herbal notes that I find really elevate the whole dish.

Step 5: Bake to Perfection

Transfer the mixture to a buttered casserole dish and cover loosely with foil. Bake at 350°F (175°C) for about 45 minutes, then remove the foil and bake another 15 minutes to let the top crisp up. You’re aiming for golden browning on top with a warm, moist middle. This step seals in that perfect texture contrast.

How to Serve Sausage Stuffing Thanksgiving Recipe

Sausage Stuffing Thanksgiving Recipe - Recipe Image

Garnishes

I usually sprinkle a little fresh chopped parsley right before serving for a pop of color and a hint of freshness. If you’re feeling fancy, some toasted pecans or even a drizzle of browned butter amps up the richness and presentation.

Side Dishes

This sausage stuffing pairs beautifully with classic Thanksgiving staples — cranberry sauce, roasted turkey, green beans almondine, and mashed potatoes with gravy. If you like a little brightness, a crisp Brussels sprouts salad or roasted root vegetables balance the rich stuffing perfectly.

Creative Ways to Present

One year I baked the stuffing inside hollowed acorn squash halves for an impressive centerpiece dish — it instantly got compliments and was surprisingly easy! Stuffing muffins or stuffed mushrooms are also fun finger-food versions that guests love at casual gatherings.

Make Ahead and Storage

Storing Leftovers

After Thanksgiving, I always pop leftovers into airtight containers and refrigerate promptly. The sausage stuffing keeps really well for 3-4 days, just reheat portions rather than the whole batch to keep it tasting fresh.

Freezing

If you want to freeze leftovers, I recommend cooling the stuffing completely first, then packing it in freezer-safe containers or heavy-duty freezer bags. It holds well up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat the stuffing in the oven at 325°F (160°C) for about 20 minutes, covered with foil to keep moisture in. For a little crispy top, remove the foil in the last 5 minutes. Microwave works too if you’re in a rush, but the oven method preserves the texture best.

FAQs

Can I make this sausage stuffing ahead of time?

Absolutely! You can prepare the entire stuffing a day in advance, keep it covered in the fridge, and bake it fresh on Thanksgiving Day. This helps the flavors meld and eases the busy day cooking load.
Is this stuffing safe to stuff inside the turkey?

Yes, but make sure the stuffing reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked and safe to eat. Using this recipe’s moist consistency helps it cook through evenly, but always double-check with a thermometer.
What if I don’t have all the fresh herbs?

You can substitute dried herbs by using about one-third the amount since they’re more concentrated. For example, replace 1/4 cup fresh sage with a tablespoon of dried sage. While fresh herbs do add brightness, dried ones still create tasty stuffing.
Can I use other types of sausage?

Definitely! Feel free to use breakfast sausage, chorizo, or even a plant-based sausage if you want a different flavor profile. Just adjust the seasoning accordingly since some sausages are already quite seasoned.
How do I keep the stuffing from being soggy?

The key is using day-old bread that’s a bit dry, and not adding too much broth all at once. Start with the recommended amount and add more gradually if needed. Bake uncovered at the end to crisp up the top and keep the texture balanced.

Final Thoughts

This sausage stuffing Thanksgiving recipe has become a must-make for me because it strikes the perfect balance of cozy and flavorful every single time. It’s the kind of dish that brings people together around the table, sparking conversation and that happy “this is home” feeling. I hope you give it a try this holiday season — you’ll be creating traditions and memories, one delicious bite at a time.