Classic Sausage Stuffing
This classic sausage stuffing recipe is full of buttery flavor, hearty bread cubes, and savory herbs. It’s perfect for Thanksgiving or Christmas dinner.
You may also love my cornbread dressing and sage stuffing recipes!
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Easy French Bread Stuffing
I’ve been making this sausage stuffing for years, and it’s always a family favorite. It’s fairly easy to prep, doesn’t take up a ton of oven space, and is super versatile.
The ingredients are simple, too. You’ll need bulk sausage (I like ground Italian sausage), onions, celery, butter, chicken broth, herbs, and a couple of eggs to bind everything together.
It smells smells amazing as it bakes and could easily be a meal on its own. It’s great for a holiday spread next to roast turkey, green bean casserole, or mashed potatoes.
How to Make Sausage Stuffing
Here’s a snapshot of how I make the stuffing. The full recipe is further down the page.
Start by drying the bread cubes. Use sturdy white or sourdough bread cut into 1-inch cubes, and bake at 250°F for about an hour, stirring halfway through, or let them air dry overnight. The bread should feel dry and a little crisp, not rock hard.
While the bread cools, cook the sausage in a large skillet over medium heat until browned. Add the butter, celery, and onions, and cook until softened. Stir in the garlic, thyme, rosemary, parsley, sage, salt, and black pepper, and cook another minute.
Combine the bread and sausage mixture in a large bowl. Whisk the eggs and chicken broth, then pour over the bread and stir until evenly moistened. It should hold together when pressed but not be dripping wet. Add a little more broth if needed.
Transfer to a greased casserole dish, cover with foil, and bake at 350°F for 50 to 60 minutes. Remove the foil near the end so the top turns golden brown. Cool for about 10 minutes before serving.
Quick Tips
- Use any variety of bread you like. I prefer day-old French bread from the deli area of the supermarket.
- Add diced apples or mushrooms for a different flavor.
- For a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth.
This stuffing is perfect alongside turkey or chicken, but it’s also great with pork chops or roasted vegetables if you’re not cooking a full holiday meal.
Ingredient Swaps and Adjustments
This recipe is flexible. You can use any variety of Italian sausage (mild, sweet, or hot) or even plain pork sausage.
Fresh herbs work great too; just double the amount since they’re less concentrated than dried.
If you prefer a little sweetness, add diced apples or swap the white onion for yellow. For a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth.
How to Store Leftovers
If you have leftovers, store them in the refrigerator for up to 4 days.
To reheat, bake at 325°F until warmed through, or microwave individual portions.
More Thanksgiving Side Dishes
- Garlic Mashed Potatoes
- Baked Sweet Potatoes
- Stuffing Muffins
- Rosemary Smashed Potatoes
- Chicken and Dressing
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Ingredients
- 12 cups any sturdy white or sandwich bread, cut into 1-inch cubes (day-old works best)
- 1 pound ground Italian sausage
- ½ cup unsalted butter
- 1 cup diced white onion
- 1 cup diced celery
- 1 tablespoon minced garlic
- 1 tablespoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups low-sodium chicken, plus up to ¼ cup more if needed
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 250°F. Spread the bread cubes on baking sheets and bake for 45 to 60 minutes, stirring halfway through, until dry and crisp. Cool, then transfer to a large bowl. Or, to save time, spread the bread out overnight to air dry.12 cups any sturdy white or sandwich bread
- Increase the oven temperature to 350°F. Spray an 11×7-inch or similar size casserole dish with non-stick cooking spray or grease with butter.
- In a large skillet over medium heat, cook the sausage until browned, 6 to 8 minutes. Add the butter, onions, and celery and cook 5 to 7 minutes until softened. Stir in the garlic, herbs, salt, and pepper, and cook for 30 seconds more.1 pound ground Italian sausage½ cup unsalted butter1 cup diced white onion1 cup diced celery1 tablespoon minced garlic1 tablespoon dried parsley1 teaspoon dried sage1 teaspoon dried rosemary1 teaspoon salt½ teaspoon dried thyme½ teaspoon black pepper
- Pour the sausage mixture over the bread, and toss to combine.
- Whisk the eggs and 2 cups of broth together, then pour over the bread mixture. Stir until evenly moistened, adding a bit more broth if needed.2 cups low-sodium chicken2 large eggs
- Transfer to the prepared baking dish. Cover with foil, and bake for 50–60 minutes. During the last 10–15 minutes remove the foil so the top can crisp and turn golden brown. Cool 10 minutes before serving.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
