This sausage stuffing recipe holds a very very special place in my heart. Growing up my Mom’s Mom (who I called Nana) was always in charge of the stuffing. It was something that she took great pride in and always my favorite part of the Thanksgiving spread. After my Mom (an only child) passed away, my Nana developed dementia and on one of her last Thanksgiving’s when she was 93 I asked her to write down her amazing stuffing recipe because I realized that there was no record of it anywhere. She scribbled the recipe down on a scrap of paper in almost illegible writing with some ingredients mistakenly confused with others thanks to her failing memory (green beans instead of mushrooms etc.). It took me quite some time to properly decipher what the exact recipe was meant to be, but now, 10 years later I continue to carry on the tradition of making this stuffing every Thanksgiving in honor of my Nana.
Table of Contents
Why You Will Love This Sausage Stuffing Recipe:
- It’s crispy on the outside, soft in the middle, giving every bite the perfect contrast in texture.
- Easy to make ahead; you can prep it the day before and bake it fresh when you’re ready.
- Customize it with your favorite sausage, bread, or add-ins like apples or cranberries, for a sweet balance.
- Tastes like tradition; this homemade sausage stuffing is the kind of classic, cozy recipe that everyone looks forward to year after year.
- No need to miss out because of dietary restrictions; make this gluten-free and dairy-free with a couple of simple changes.
Ingredients You Need:
- Bread Cubes: You can use store bought Sourdough Loaf, gluten free bread or buy premade bread cubes to save time. See below for other bread suggestions.
- Olive Oil: The perfect neutral oil to saute all the veggies and aromatics. You can also use avocado oil.
- Aromatics and Veggies: Yellow onion and fresh garlic give a sweet and savory flavor that blends perfectly with the celery and mushrooms.
- Spices: Sea salt, black pepper, and poultry seasoning make a simple spice combination with a ton of flavor.
- Mild Italian Sausage: You can use spicy sausage if you have a group that loves the extra spice.
- Butter: Adds a richness to the final touch of this delicious stuffing recipe.
- Eggs: The eggs help to hold everything together that is poured on at the end.
- Chicken Stock: I love to use Pacific Foods chicken stock because it has clean ingredients. You can also use chicken broth with delicious results.
Kitchen Tools You Will Need:
- Cutting Board
- Bread Knife
- Large Bowl
- Large Skillet or Pot
- Casserole Dish
- Wooden Spoon
MaKe Ahead
Assemble the stuffing a day in advance, cover with aluminum foil, and refrigerate. Add a splash of extra broth before baking if it looks dry.
How to Make This Sausage Stuffing:
- Preheat the oven. Start by cutting the sourdough bread into cubes. Place the cubes on baking sheets in a single, even layer. Bake for 20-25 minutes until the cubes are firm. Transfer the bread cubes to a large bowl.
- Heat the olive oil in a large skillet or pot on medium-high heat. Add the veggies and aromatics, sprinkle with salt and pepper, and cook until everything is tender. Transfer the mixture to the bowl with the bread cubes
- Add the sausage meat to the skillet and saute, breaking the sausage up into small pieces. Once cooked, transfer to the bowl with the bread cube mixture.
- To the bowl, add the butter, eggs, chicken stock, and poultry seasoning. Mix everything together well.
- Transfer the mixture to a greased baking dish and bake until golden brown on top.
How to Modify:
- Use any bread for this recipe; Italian bread, Artisan bread, and French bread are the best bread options that hold up well. I would avoid white sandwich bread because it will become too soggy.
- Use chicken sausage, turkey sausage, or chorizo instead of the Italian sausage. Sage sausage would also be delicious
- Add chopped green olives for saltiness
- For sweetness add dried cranberries or fresh, chopped apples.
- Want some crunch? Add toasted pecans, walnuts, or hazelnuts, or chestnuts, for classic holiday flavor.
- Crispy bacon pieces add smoky richness and will pair beautifully with the sausage.
Dietary Customizations
- Vegetarian: Replace the sausage with plant-based sausage crumbles or lentils for protein and substance. Use vegetable broth instead of chicken broth.
- Gluten-Free: Use gluten-free bread cubes, toasted well so they hold structure.
- Diary-Free: Use dairy-free butter or extra olive oil with delicious, rich results.
- Egg-Free: Use an egg replacer like Bob’s Red Mill Egg Replacer.
Serving Suggestions:
You can’t go wrong with this classic holiday dish to serve alongside a variety of delicious side dishes. Try these Scalloped Potatoes with Caramelized Fennel and Onions, One-Pan Green Beans with Bacon, Cauliflower Mash, or a Simple Cranberry Sauce.
For your meat options, I suggest Roasted Turkey Legs or Air Fryer Roast Beef.
If you need appetizer suggestions, check out my roundup for 12 Easy Thanksgiving Appetizers.
Common Questions
Yes! You can fully assemble the stuffing up to 24 hours in advance. Store it covered in the fridge, then bake it when ready. Add a splash of broth before baking if it looks dry. Alternatively you could make it up to 4 days in advance by combining the cooked veggies, herbs and sausage in a bowl and wait until right before cooking to add the eggs and chicken broth.
Leftover sausage stuffing will last 3-4 days in the refrigerator when stored in an airtight container. To reheat, warm it in the oven at 350 degrees F with a splash of broth to restore moisture, or reheat individual servings in the microwave.
A sturdy bread like sourdough, French bread, ciabatta, or Artisan bread works best. Avoid very soft sandwich bread lest it become too mushy.
Absolutely—use a high-quality, sturdy gluten-free loaf and adjust the amount of broth slightly, as GF bread absorbs liquid differently.
More Holiday Side Dishes You Will Love:
- Honey Roasted Carrots
- Roasted Balsamic Brussels Sprouts with Bacon
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
- Bacon Wrapped Green Beans
- Roasted Pumpkin with Honey, Thyme, and Pecans
- Mashed Cauliflower
- Brussels Sprouts, Bacon, and Kale Gratin
If you make this Sausage Stuffing recipe, let me know in the comment section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Sausage Stuffing
Ingredients
- 1 pound sourdough loaf (or gluten free bread of choice)
- 1 tbsp olive oil
- 2 cups finely diced onion
- 4 cloves garlic minced
- 3 stalks celery chopped into small pieces
- 10 oz brown mushrooms cut in half and then sliced into small pieces
- ½ tsp salt
- ½ tsp pepper
- 2 pounds Mild Italian Sausage removed from casings
- ⅓ cup melted butter
- 3 eggs whisked
- 2 cups chicken stock
- 3 tsp poultry seasoning
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Start by cutting the sourdough bread into 1 inch cubes. Place the cubes on 1-2 large baking sheets ensuring they are in an even single layer. Transfer to the oven to bake for 20-25 minutes until the cubes are firm. Transfer the bread cubes to a large bowl.
- Heat the olive oil in a large pot on medium high heat. Add in the onion, garlic, celery and mushrooms, sprinkle with salt and pepper and saute for 8-10 minutes until the veggies are tender. Transfer the mixture to the bowl with the bread cubes.
- Next add the sausage meat and saute for 5-6 minutes, using a wooden spoon to break the sausage up into small pieces. Once cooked transfer the mixture to the bowl.
- To the bowl add the melted butter, whisked eggs and chicken stock plus the poultry seasoning. Stir to ensure that everything is well mixed.
- Grease a 9×13 inch baking dish. Transfer the mixture into the baking dish and bake for 25 minutes until golden brown on top.
Tried This Recipe?
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