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Inspired by our ever-popular (but meat-free) Simple Is Best Stuffing recipe, we crafted our ultimate sausage stuffing recipe for folks who crave a little pork in the Thanksgiving dinner favorite. This savory, custardy version gets its extra-savory oomph from sagy breakfast sausage and a generous amount of fresh garlic.
Start with country-style white bread (sourdough or French bread will also work) and tear it into pieces. Craggy edges, as opposed to the squared-off dice you’ll find in most store-bought stuffing mixes, create a textured surface with ideal crispy peaks and chewy valleys. Breakfast-style pork sausage has the right amount of sweetness and seasoning to complement the stuffing, but sweet Italian sausage is a worthy swap; if you avoid pork, a dark meat turkey version will work well. We load this classic sausage stuffing with the requisite fresh herbs (sage, thyme, and parsley), but we’ve also added whole fennel seeds for an extra herbal kick.
To cut down on prep time (and cleanup time), you’ll cook the sausage and aromatics in a large pot with plenty of melted butter, then toss the lot with toasted bread cubes in the same pot before transferring it to a casserole dish, no ginormous bowl necessary.
This festive side dish will be right at home next to Ultra-Creamy Mashed Potatoes, crisp roasted veggies, jiggly cranberry sauce, and our favorite roast turkey at your next holiday meal.
Looking for more Thanksgiving stuffing recipe riffs? Try our easy Make-Ahead Stuffing, cornbread stuffing with crunchy corn nuts, and more.
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What you’ll need
13x9" Baking Dish
$20 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Dutch Oven
$133 $80 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Slotted Spoon
$11 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Recipe information
Total Time
1½ hours
Ingredients
10
1
1
2
6
8
1
1
3
½
2
2
½
3
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.
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