I originally published this recipe in 2014 and have since added new photos and a video tutorial. This sausage & herb stuffing is the very same one I’ve enjoyed every year at every Thanksgiving holiday for as long as I can remember. Mom prepped it the night before, stuffed some into the turkey, and served the rest as dressing alongside candied sweet potatoes and green bean casserole. This humble Thanksgiving side dish stole the show each and every year, to the point where we just began making it regularly for dinner. While this sausage & herb stuffing is an absolute must-have side dish on my family’s Thanksgiving table, who says you have to limit this comforting casserole to Thanksgiving? Or even to the side dish category, for that matter. With its combination of sausage, vegetables, and bread, this stuffing recipe makes a great all-in-one meal, no turkey required!
Why You’ll Love This Thanksgiving Stuffing Recipe
Soft in the middle with crisp toasted edges So many flavors and textures all in one dish Customizable—swap mushrooms for butternut squash, or make it vegetarian As delicious all on its own as it is as a side dish Easily double or halve to scale it up or down Egg-free stuffing recipe—simply not needed You can make it ahead of time! And that is gold when it comes to holiday meals.
With its cozy herby flavors and contrasting textures, this is a savory recipe you can make any time you crave comfort food with a side of nostalgia. It warms the soul, just like chicken pot pie. One reader, Danielle, commented: “I made this tonight—it was AMAZING! I could eat a whole plate of just this. ★★★★★”
Use These Ingredients for Sausage & Herb Stuffing:
Bread:I usually use whole grain bread here, but you can really use any kind of bread in this stuffing recipe. From standard sliced sandwich bread or whole wheat bread, to crusty sourdough or artisan homemade bread… or try cornbread stuffing! Herbs: Thyme, sage, and parsley brighten up the stuffing and add heaps of fragrant flavor. You can use dried or fresh or a mix of both. Sausage: This adds savory richness to the dish. I like to use sweet Italian sausage—same I usually use for sausage stuffed peppers—but spicy Italian sausage works just as well. For a vegetarian option, replace the sausage with more mushrooms or diced butternut squash. You can also use vegetable broth instead of chicken broth. Mushrooms: For hearty flavor and texture. Apples: The fruit’s sweetness adds a nice contrast to the rich sausage and even more texture. I usually use 1 Granny Smith and 1 Honeycrisp apple, for a mix of tart and sweet, but you can use whichever apples you have on hand.
You also need some chicken (or turkey, or vegetable) broth, a little butter, onion, celery, and salt & pepper. Dried cranberries are optional, but I love the sweetness and color they add. Grab a bag and make a loaf of cranberry nut no-knead bread, too!
Let Me Show You How to Make This Sausage & Herb Stuffing
For BEST texture, toast the bread cubes: Spread bread cubes out on baking sheets, and bake for 15 minutes. Lightly toasting the bread helps it absorb some of the liquid ingredients, which prevents your stuffing from tasting soggy. I do the same thing when I forget to leave the bread out to get stale for pumpkin French toast casserole. Combine everything: Mix the cooked ingredients together with the lightly toasted bread (everything can still be warm at this point), and pour over some chicken broth. The broth serves to bind the stuffing ingredients together, and to keep the stuffing from drying out. The sausage will lightly brown, the apples will slightly soften, and all the incredible flavors will blend together in perfect harmony: Bake. Bake the stuffing in a large baking dish, or stuff it into an unbaked turkey. If you’re stuffing the turkey, cool completely before using.
How to Make Stuffing Ahead of Time
You can save time (and precious oven space) the day of the big meal by making this sausage & herb stuffing in advance. The most wonderful part about this Thanksgiving stuffing recipe is that, like an easy breakfast casserole, it’s actually BEST prepared ahead of time. All the savory herbs, browned sausage, and sweet apples soak together overnight to maximize flavor. However, the bread loses a lot of texture if you make the stuffing completely ahead of time, so I recommend you wait to combine the bread, sausage mixture, and broth until the day you plan to bake and serve it. Here’s what I do: Store the cooked sausage/apple mixture in the refrigerator overnight, and store the toasted bread cubes at room temperature. Combine and bake the following day.
