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This Thanksgiving try our homemade sausage stuffing made with Italian sausage, crusty French bread, and variety of savory spices!
Next Thursday is Thanksgiving and we are excited! It’s a day filled with family, friends, and food.
So, Kim practiced making sausage stuffing instead. One bite and I knew we had to share it with you.
For her recipe, Kim chose sweet Italian sausage and a custom blend of fresh herbs and spices.
I think she made the right choices because this stuffing is loaded with flavor.
It takes about 2.5 hours to make, so we should get started right away.
How to make sausage stuffing from scratch?
First, preheat your oven to 250 degrees F. and cut your French bread into cubes.
Transfer the cubes onto the sheet pan and place them into the oven to toast for about 45-minutes.
After that, transfer them to a large mixing bowl. Increase the oven temperature to 350 degrees F. and grease a 9×13-inch baking dish.
Next, place a large skillet over medium heat. Open the sausage casing and add the meat to the skillet.
Let the meat cook until it’s almost done. Be sure to use a wooden spoon to break up the sausage.
Now, stir in the butter, onions, and celery and let everything cook for about 4 minutes.
Sprinkle in the garlic and stir the mixture as it cooks for another 30 seconds.
Turn off the heat and pour the sausage and veggies over the toasted bread cubes.
At this point, you can add the chopped parsley, sage, rosemary, and thyme. Also, sprinkle in a pinch of salt and pepper.
Toss the stuffing ingredients to combine them. Then, stir in the chicken broth and lightly beaten eggs.
Afterward, transfer the sausage stuffing ingredients to the prepared baking dish.
Last, place the dish into the oven to bake uncovered for about 70 minutes or until the top is golden brown and the center is set.
That’s it, your sausage stuffing recipe is done! Kim and I hope you enjoy it and wish you a wonderful Thanksgiving 🙂
Recipe Tips and FAQ’s:
- You can use any type of sausage you want. Spicy or sweet Italian sausage or you could use ground pork and season it yourself.
- When cutting the French bread, try to cut it into equal-sized cubes. Otherwise, it will not toast evenly in the oven.
- I don’t recommend stuffing your turkey with this stuffing. It’s commonly known that doing so will result in one of two outcomes: undercooked (and dangerous turkey) or overcooked dry stuffing.
- If your stuffing starts to brown too quickly on top, cover it with an aluminum foil tent until it’s done baking.
Usually, yes you put at least one egg into stuffing. It helps bind the ingredients together.
Absolutely, simply substitute 16 ounces of breakfast sausage in place of the Italian variety.
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- 12 Cups French Bread, crusts removed then cut into 1-inch pieces (day old bread works best)
- 16 Ounces Sweet Italian Sausage, casings removed
- ½ Cup Unsalted Butter, plus more for greasing the pan
- 2 Cups White Onions, diced (about 2 medium onions)
- 1 ½ Cups Celery, very small dice (about 4 stalks)
- 1 Tablespoon Garlic, minced or pressed
- ¼ Cup Fresh Parsley, chopped
- 1 Tablespoon Fresh Sage, finely minced
- 1 Tablespoon Fresh Rosemary, finely chopped
- 1 Teaspoon Fresh Thyme, finely chopped
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Cups Chicken Broth
- 2 Eggs, lightly beaten
Preheat the oven to 250°F, and place bread pieces onto baking sheets in an even layer. Bake for 45 minutes to an hour or until they’re dried out. Transfer the dried bread to a large bowl.
Adjust the oven temperature to 350°F, and butter a 9 x 13 - inch baking dish. Set aside.
Heat a large skillet over medium heat. Add the sausage and break into small pieces. Cook until almost cooked through, then add the butter, onions, and celery. Continue cooking for 3 to 5 more minutes until the sausage is cooked through. Add the garlic, and cook for an additional 30 seconds.
Pour the sausage mixture into the bowl with the bread pieces. Add the parsley, sage, rosemary, thyme, salt, and pepper. Toss to combine.
Add the chicken broth and eggs, and gently stir until all ingredients are evenly coated. Transfer the mixture to the prepared baking dish.
Bake uncovered for 65 to 75 minutes or until the center is set and doesn’t jiggle. If the stuffing begins to brown too quickly, cover it loosely with foil.
Store any leftovers in the refrigerator for 3 days.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the sausage stuffing. Actual calories will vary.
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Nutrition Information:Yield: 12 Serving Size: 1 Cup
Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 827mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 13g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.