Sausage Stuffing – Skinnytaste

This flavorful Sausage Stuffing made with chicken sausage, celery, onions, herbs and french bread is my go-to Thanksgiving stuffing recipe!

Sausage Stuffing

This recipe takes the traditional stuffing you know and love and amps it up with flavorful chicken or turkey sausage, caramelized vegetables, and aromatic herbs. It’s a dish that’s hearty, versatile, and destined to steal the spotlight on the table. This is the stuffing I make every Thanksgiving along with my dry brine Turkey and delicious Cranberry and Pear Sauce. If you need a gluten-free stuffing, this Cornbread Stuffing is perfect. See more Thanksgiving Recipes to go with your turkey this year!

Ingredients

Here’s what you’ll need to make this homemade sausage stuffing. See the recipe card below for the measurements.

• Bread Cubes: whole wheat French bread or baguette are used. You can also use sourdough or a rustic loaf.
• Butter: I use whipped butter, it really doesn’t matter what type you use. Salted butter, unsalted butter, vegan butter or even olive oil can be used.
• Vegetables: diced yellow onion and diced celery
• Sausage: sweet Italian sausage, chicken or turkey is used but you can also use pork sausage if you prefer.
• Fresh herbs: fresh sage and fresh thyme are used. If you wish, add some fresh flat-leaf parsley or fresh chopped rosemary for more flavor.
• Broth: homemade chicken stock or turkey stock can be used or store bought reduced sodium chicken broth
• Spices: I use salt and freshly ground black pepper, to taste. You can also add some poultry seasoning.

How To Make Sausage Stuffing

1. Bread: To make the bread cubes, start with whole wheat baguettes and cut the bread in cubes the night before to let it sit out and harden overnight. You can also do this in the oven the day of, but I personally like to prep as much as possible the night before. (QUICKER METHOD: If you don’t have time to do this overnight, you can place the bread on a rimmed baking sheet and bake in a 350°F oven about 20 minutes, or until the bread is dried out.)
2. Saute the sausage and vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl. In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes.
3. Combine ingredients in a bowl: Transfer the sausage to the bowl with the onion/celery mixture. Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Pour the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
4. Stuffing Mixture: Transfer the bread cube mixture to the prepared casserole dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. About 1 hour total.

Tips for Success

• Bread Texture Matters: Day-old bread works best because it absorbs liquid without turning mushy. If your bread is fresh, toast it in the oven as directed.
• Sausage Options: Try Italian chicken sausage, Italian turkey sausage, or even apple sausage for different flavor profiles.
• Eggs: This recipe is egg-free, but if you want to add one as a binder, you can.
• Sweeten It: If you want to add a touch of sweetness, add dried cranberries or apples.
• For a Crispier Top: Broil the stuffing for the last 2-3 minutes of baking.

Pairings for Sausage Stuffing

This sausage stuffing pairs wonderfully with roast turkey, air fryer turkey breast, glazed ham, or roasted vegetables. Add a simple green salad and cranberry sauce to complete the meal.

Storage and Leftovers

Store leftovers in an airtight container for up to 4 days. You can also freeze for up to 3 months.

More Thanksgiving Side Dishes:

Photography by Sarah Fennel.