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This is the best sausage stuffing for your Thanksgiving table—crisp on the edges, plush in the center, and layered with deep savory flavor. Crumbled breakfast sausage adds richness, while fresh herbs (namely sage, parsley, and thyme) bring balance. Cubes of buttery bread soak up all that comforting flavor and turn out golden on top and tender underneath. It’s the kind of classic stuffing that disappears fast, no gravy required.
Tips for the best sausage stuffing
- Choose flavorful sausage. Classic breakfast sausage is blended with sage and black pepper, two vital flavors in a great sausage stuffing recipe. If you like heat, look for a spicy breakfast sausage that includes chile flakes, or add a dash of your favorite ground chiles. If you can’t source American-style pork breakfast sausage, you can make homemade breakfast sausage with ground pork and spices. (Chicken or turkey breakfast sausage are fine substitutes.)
- Can I remove the sausage? This stuffing relies on the fat from breakfast sausage for its full flavor. Want a vegetarian version? Our Simple Is Best Stuffing is a long-standing reader favorite and was the inspiration for this version; use that recipe with a vegetarian stock for a totally meat-free version.
- What kind of bread should I use? Look for a hearty loaf with a sturdy crust. A commercial sourdough loaf is a good call. Avoid artisanal loaves with thick crusts, as they won’t absorb the broth as well, and sandwich loaves, which don’t have enough structure to hold up to the stuffing treatment.
- Dry your bread. Stale bread is not the same thing as dried or gently toasted bread. While day-old bread will toast and absorb the eggs and broth more readily, drying is still a critical step to avoid a mushy center.
- Build flavor in the pan. Sauté onions, celery, and any spices in butter and rendered sausage fat before tossing everything together; this aromatic base is the most impactful way to add flavor throughout your stuffing.
- Add broth with confidence. With properly dried bread and sautéed vegetables, the amount of liquid that you use can be more exact. Whisking a small portion of the stock with the egg before mixing them in ensures they won’t scramble when introduced to the hot ingredients.
- Prep ahead. Assemble the stuffing a day in advance, refrigerate, and bake before serving for easy, stress-free hosting. You can also bake it through the first 35–45 minute bake, let it cool, then refrigerate or freeze, and do the final bake a day or two (even several weeks in the case of frozen stuffing) later, when you plan to serve it (if frozen, add about 10 minutes onto the final cooking time).
- Have any other stuffing ideas? Sure: 27 Stuffing Recipes That Make Thanksgiving Thanksgiving
What you’ll need
4-Cup Measuring Cup
$10 At Amazon
Dutch Oven
$133 $80 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Slotted Spoon
$11 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Made In 9-x-13-inch Baking Dish
$89 $40 At Made In
Recipe information
Total Time
1½ hours
Ingredients
10
1
1
2
6
8
1
1
3
½
2
2
½
3
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Grease a 13x9" baking dish with unsalted butter. Arrange one 1–1¼-lb. loaf country-style white bread, torn into 1" pieces, in a single layer on a large rimmed baking sheet and bake until dried out and golden around the edges, 30–40 minutes. Let cool.
Step 2
Meanwhile, melt 2 Tbsp. unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Cook 1 lb. breakfast sausage, casings removed if needed, stirring and breaking into small pieces, until well browned and cooked through, 8–10 minutes. Using a slotted spoon, transfer sausage to a small plate, leaving fat behind.
Step 3
Reduce dial to medium heat and add remaining 8 Tbsp. unsalted butter to fat in pot; heat until melted. Cook 2 medium onions, finely chopped, 6 celery stalks, finely chopped, 8 garlic cloves, coarsely chopped, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 tsp. fennel seeds (if using), stirring occasionally, until onions are softened and golden around the edges, 12–15 minutes. Remove from heat and stir in 2 cups low-sodium chicken broth or vegetable broth along with sausage, ½ cup (packed) coarsely chopped parsley, 2 Tbsp. finely chopped sage, 2 Tbsp. finely chopped thyme, and ½ tsp. freshly ground pepper.
Step 4
Whisk 3 large eggs and remaining 1 cup low-sodium chicken broth or vegetable broth in a small bowl to combine, then stir into pot (don’t worry, eggs won’t scramble). Add bread to pot and toss gently to combine. Let sit, tossing occasionally, until liquid is almost completely absorbed, about 10 minutes.
Step 5
Transfer stuffing to prepared dish (don’t pack or press down) and cover loosely with foil. Place dish on a clean large rimmed baking sheet and bake until stuffing is hot throughout (an instant-read thermometer inserted into the center should register 160°), 35–45 minutes. Increase oven temperature to 400° and remove foil (no need to remove stuffing from oven while heat increases). Continue to bake until stuffing is light golden brown on top, 25–30 minutes longer.
Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
Editor’s note: This sausage stuffing recipe was first printed in our November 2023 issue; head this way for more of our favorite Thanksgiving side dishes →