Sausage Stuffing – the BEST Thanksgiving dressing recipe with savory sausage and herb bread cubes. So easy to make and it is the perfect side dish for your holiday table.
Pretty much my entire life I think the best part of Thanksgiving is the sausage stuffing. I would eat that as my main course if it was acceptable. But it kind of has to be this stuffing. This is the tried and true stuffing recipe that we have been making in my house pretty much the entire 40 years I have been alive.
And the best part about making this stuffing is how easy it is to make. You can do it in steps ahead of time, you can bake it in the oven, you can put it in the crock pot; whatever makes the holiday easier you can do with this recipe and it still comes out perfectly every time!
Tips For Sausage Stuffing
- You can absolutely use the store bought seasoned bread cubes they sell around the holidays. Use a whole bag in this recipe and it will make your life easy! If you want to use your own cubed bread go for it, you will just need about 8-10 cups.
- Chop the celery and onions the day before and store them in an air tight container in the fridge.
- Cook the sausage ahead of time and store in the fridge as well.
- You can assemble the whole dish the night before and bake the day of. Just add a few minutes to the baking time to make sure the center is hot.
- The crock pot works great as well. If you have one of those plastic disposable liners this is the time to break it out. It is not necessary, but will make clean up faster. Just pour the stuffing in and cook on low for 4-5 hours until it is hot. You may need to stir during the cooking time.
You will often hear stuffing and dressing used interchangeably around the holidays. So what is the difference? Really it just comes down to how it is cooked. Traditionally stuffing was stuffed inside the turkey cavity to cook, hence the name stuffing. But the food itself is the same. Less and less people stuff their birds these days, because of the food safety behind it. But the name has stuck.
So whatever you do and whatever you call it, ditch the box stuff. Sausage stuffing is super easy to make and not intimidating at all! And it will surely become the star of the show during the holidays.
How To Make Sausage Stuffing
- In a medium sized sauce pan bring the chicken broth, chopped onion, chopped celery, butter, pepper and poultry seasoning to a boil. Simmer for 20 minutes until the veggies are soft.
- Meanwhile in a skillet brown the sausage, breaking it apart into small chunks. Drain away any of the fat and let it sit until you are ready assemble.
- In a very large bowl add your cubed bread and the sausage and mix until it is combined.
- Pour in the chicken broth mixture in batches. Start with about half and mix to combine. Depending on the amount of bread you may have a little bit left over. If the mixture is dry add a little milk for more liquid. You want the bread cubes to be wet but not soggy.
- Pour the stuffing into a butter casserole dish, cover and bake for about an hour until it is hot and the top is browned.
- Remove from the oven and serve.
This is a great base recipe and I love it the way it is. But there are also many different ways you could mix it up.
- Add chopped walnuts or pecans. My mom adds walnuts sometimes and it is delicious.
- Dried fruit like cranberries add a great sweetness and texture.
- Apples that you dice and saute until they are soft would be great added in.
- Different bread flavors – use sourdough or cornbread for a fun twist
This is the sausage stuffing recipe I have been making almost my entire life, so I am a little bias. But it will be a huge hit for the holidays. It is probably the first thing to disappear every year from our table.
More Thanksgiving Recipes
- Roasted Turkey
- Loaded Twice Baked Potato Casserole
- Prime Rib
- Potatoes Au Gratin
- Scalloped Potatoes
- Baked Ham
- Green Bean Casserole
- 1 package, (10-14 oz) seasoned cube bread stuffing mix
- 4 cups chicken stock
- 1/2 cup butter
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 pound pork sausage, (I used Jimmy Dean Original)
- 1/2 tsp black pepper
- 1 Tbsp poultry seasoning
- Preheat oven to 350 degrees.
- In a saucepan combine onions, celery, butter, chicken stock, pepper and poultry seasoning. Bring to a boil, and cook for about 20 minutes, until the celery and onions are soft.
- In a large skillet brown sausage. Drain and set aside.
- Place stuffing mix in a very large bowl. Add cooked sausage.
- Add the chicken stock mixture in batches. Depending on the amount of bread crumbs, you may or may not need it all. Stir until the bread is moist, but not soggy. If you do not have enough liquid you can use a little milk.
- Pour into a buttered 3 quart casserole pan. Cover and bake for 1 hour.
- Remove from oven, and serve immediately
You can place the stuffing in a crock pot on low for 4-5 hours instead of using the oven if needed.
Amount Per Serving Calories 313Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 66mgSodium 600mgCarbohydrates 6gFiber 1gSugar 3gProtein 12g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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