Homemade Sausage Stuffing

When the holidays roll around and you want to make something delicious for your family, it’s time to check out Sausage Stuffing. This homemade stuffing is way better than anything you could pull out of a box. Go ahead and make this stuffing for Thanksgiving or any other time you start craving it. 

Homemade stuffing is one of those dishes that people claim is too much work for a weeknight and then eat three servings of at Thanksgiving. This one is worth making any time you want it — not just in November. Way better than a box and genuinely not complicated.

The two things that make this version stand out: browning the sausage first and preserving the fat it renders, and drying the bread cubes overnight before anything else happens. The sausage fat goes into the skillet before the onion and celery cook, which means those vegetables pick up the flavor the sausage left behind. And dry bread cubes absorb the chicken broth and sausage mixture without getting soggy — fresh bread would become mush.

The poultry seasoning split is intentional too. Half goes in with the sausage while it browns, which seasons the meat and the fat. The other half goes on at the end, before the stuffing bakes, which gives you that aromatic herb flavor on top as the crust forms.

The eggs are optional but worth including if you want a stuffing that holds together in distinct scoopable portions rather than crumbling. Whisk them into the chicken broth before pouring over the bread — they distribute more evenly that way.

Don’t forget to make the turkey too.

Ingredients

Bread cubes (5 cups, dried overnight): White bread, French bread, or day-old bread — any of them work as long as they’re dry. Fresh bread absorbs the broth and turns to mush. The recipe card is right: leave the cubed bread out overnight uncovered, or spread on a baking sheet and dry in a 300°F oven for 20 minutes. Stale bread is genuinely better for stuffing than fresh.

Sausage (1 lb): Hot Italian for heat, sweet Italian for mild sweetness, breakfast sausage for a more traditional stuffing flavor. Remove it from the casing if using links. Don’t drain the fat after browning — that fat is the flavor base for the vegetables.

Butter (3 tablespoons): Goes into the skillet before the vegetables, along with the sausage fat that’s already there. Together they create a rich, flavorful cooking medium for the onion, celery, and garlic.

Chicken broth (2 cups): The amount that makes the stuffing moist without being soggy. Start with the full 2 cups — the dried bread needs the full amount to rehydrate properly. If it looks too wet going into the oven, it’ll dry out during the 35-45 minute bake.

Poultry seasoning (1½ tablespoons, divided): Half goes in with the sausage, half goes on at the end. This split is what gives you seasoning throughout the stuffing and that herb-forward crust on top.

Eggs (2, optional): Whisked into the chicken broth before pouring over the bread. They bind the stuffing into a more cohesive texture that holds together when scooped. Skip them if you prefer a looser, more crumbly stuffing.

FAQs

Tips and Tricks

The First Step

The first thing you should do is brown the sausage. Cook sausage in a large skillet over medium-high heat until it crumbles. Once the sausage is cooked, transfer it to a large bowl, preserving the fat in the skillet for added flavor.

Use Fresh Herbs

For this recipe, using fresh herbs like sage, rosemary, and thyme will add much flavor to your stuffing mix.

Variations

Bread Options

Different types of bread such as cornbread, stale bread, or even soft bread can be used for variations in texture and taste.

Different Ways to Add Sweetness

If you like a sweeter stuffing, consider adding dried cranberries or mixing in some cubed sweet potatoes.

Where to Serve

This stuffing is not just for your Thanksgiving dinner; it’s a perfect side dish that can grace your holiday table at any festive occasion, whether it be a Christmas dinner or a general holiday meal.

Storage

Store any leftover stuffing in an airtight container in the fridge. If you’d like to freeze it, place the stuffing in plastic bags, laying it in a single layer for quicker reheating.

Common Problems and How to Avoid Them

Dry Stuffing

If your stuffing turns out dry, it could be because of the kind of bread you used. To avoid this, make sure to use dry bread or bread cubes that are not too fresh.

Soggy Stuffing

Soggy stuffing is often due to too much chicken stock or broth. Ensure you measure your liquids accurately.

The combination of savory sausage, fresh herbs, and the perfect blend of seasonings make this the best Thanksgiving stuffing recipe you’ll ever taste. The chicken broth infuses the bread cubes with flavor, while the eggs (optional) give it structure and richness. Plus, you can adapt this family favorite to include your preferred types of bread and sausage, making it the ultimate Thanksgiving stuffing recipe tailored just for you.

Happy cooking, and may your holiday season be as flavorful as this stuffing!

What are some more amazing thanksgiving recipes to try?

• Easy Apple Cider Thanksgiving Punch
• Easy Thanksgiving Turkey Cheese Plate For Appetizers
• Amazing Thanksgiving Leftover Pies
• Nutter Butter Thanksgiving Turkey Cookies
• Easy Cornbread Stuffing For Thanksgiving

If you loved all this Sausage Stuffing recipe be sure to check out this Crockpot Mashed Potatoes With Cheddar and Garlic!