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This flavorful Sausage Stuffing made with chicken sausage, celery, onions, herbs and french bread is my go-to Thanksgiving stuffing recipe!
Sausage Stuffing
I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is this stuffing with sausage! Sure, the turkey and gravy are all great too, and yes, even the vegetables and cranberry sauce. But personally, no Thanksgiving is complete without the homemade sausage stuffing, and this recipe never disappoints. This is the stuffing I make every Thanksgiving along with my dry brine Turkey and this delicious Cranberry and Pear Sauce. If you need a gluten-free stuffing, this Cornbread Stuffing is perfect. See more Thanksgiving Recipes to go with your turkey this year!
Ingredients
- Bread Cubes: whole wheat French bread or baguette are used. You can also use sour dough or a rustic loaf.
- Butter: whipped butter, salted butter, unsalted butter, vegan butter or even olive oil can be used
- Vegetables: diced yellow onion and diced celery, from about 4 celery stalks
- Sausage: sweet Italian sausage, chicken or turkey is used but you can also use pork sausage if you prefer.
- Fresh herbs: fresh sage and fresh thyme are used. If you wish, add some fresh flat-leaf parsley or fresh chopped rosemary for more flavor.
- Broth: homemade chicken stock or turkey stock can be used or store bought reduced sodium chicken broth
- Spices: I use salt and freshly ground black pepper, to taste. You can also add some poultry seasoning.
How To Make Sausage Stuffing
- Bread: To make the bread cubes, start with whole wheat baguettes and cut the bread in cubes the night before to let it sit out and harden overnight. You can also do this in the oven the day of, but I personally like to prep as much as possible the night before. (QUICKER METHOD: If you don’t have time to do this overnight, you can place the bread on a rimmed baking sheet and bake in a 350°F oven about 20 minutes, or until the bread is dried out.)
- Saute the sausage and vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl. In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes.
- Combine ingredients in a bowl: Transfer the sausage to the bowl with the onion/celery mixture. Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Pour the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
- Stuffing Mixture: Transfer the bread cube mixture to the prepared casserole dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. About 1 hour total.
Variations
- If you can’t find a good Italian chicken sausage, turkey sausage would also be great.
- If you prefer to use pork sausage, feel free to swap it out. Calories will increase.
- I don’t use egg in this recipe, but if you want to add one as a binder, you can.
- If you want to add a touch of sweetness, add dried cranberries or apples.
Storage and Leftovers
Store leftovers in an airtight container for up to 4 days. You can also freeze for up to 3 months.
More Thanksgiving Side Dishes:
- Mashed Potatoes
- Spinach Gratin
- Roasted Green Beans with Caramelized Onions
- Pumpkin Mac and Cheese with Roasted Veggies
- Stuffing Muffins
Sausage Stuffing Recipe
This flavorful, savory Sausage Stuffing recipe made with chicken sausage, fresh herbs and french bread, my go-to Thanksgiving stuffing recipe!
Yield: 12 Servings
Serving Size: 3 /4 cup
Equipment
- large baking dish
Ingredients
- 14 ounces whole wheat French bread or baguette, crusts removed (weight after crust is removed)
- 2 tablespoons whipped butter
- 1 1/2 cups diced yellow onion
- 1 3/4 cups diced celery, about 4 celery stalks
- 13 ounces fresh sweet Italian sausage, chicken or turkey, casing removed
- 1/4 cup chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 3 cups reduced sodium chicken broth, plus more if needed
- salt and freshly ground pepper, to taste
- cooking spray
Instructions
- Cut the bread into 1/2-inch cubes. Spread the bread out on a sheet pan and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
- Preheat oven to 375°F. Spray a large baking dish with oil.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
- In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
- Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
- Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.
Last Step:
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Notes
Makes about 9 cups.
Nutrition
Serving: 3 /4 cup, Calories: 166 kcal, Carbohydrates: 19 g, Protein: 9 g, Fat: 6.5 g, Saturated Fat: 2.2 g, Cholesterol: 30 mg, Sodium: 549 mg, Fiber: 2.5 g, Sugar: 2.9 g
Photography by Sarah Fennel.
