Classic Sausage Stuffing: The Ultimate Thanksgiving Dressing Recipe
Sausage Stuffing – the BEST Thanksgiving dressing recipe with savory sausage and herb bread cubes. So easy to make and it is the perfect side dish for your holiday table.
For many, Thanksgiving dinner is truly defined by its quintessential side dishes, and among them, a truly magnificent stuffing stands out. Personally, I believe the savory sausage stuffing is often the most anticipated part of the entire holiday meal. In fact, if it were socially acceptable, I would gladly make it my main course! This isn’t just any stuffing; this is the tried and true family recipe that has graced our holiday table for decades, a beloved tradition that spans generations in my household.
One of the many reasons this particular stuffing recipe has become such a cherished staple is its incredible ease of preparation. The convenience it offers during the often-hectic holiday season is unparalleled. You can tackle various steps ahead of time, bake it in a traditional oven, or even utilize a slow cooker. Whichever method you choose to simplify your holiday cooking, this recipe guarantees a perfectly delicious outcome every single time. Its versatility makes it a true lifesaver for busy hosts and a consistent crowd-pleaser.
Why This Sausage Stuffing Recipe is a Holiday Must-Have
What makes this sausage stuffing recipe truly exceptional and a cornerstone of our holiday feasts? It’s a harmonious blend of classic flavors and comforting textures that evoke warmth and celebration. The rich, savory notes from the pork breakfast sausage are perfectly balanced with aromatic herbs and tender vegetables, all infused into moist, seasoned bread cubes. Every bite offers a delightful contrast – a slightly crispy, golden-brown top giving way to a wonderfully moist and flavorful interior. This isn’t just a side dish; it’s a culinary experience that elevates the entire Thanksgiving spread, providing a robust counterpoint to the turkey and other accompaniments. Its ability to satisfy diverse palates, from those who love a hearty, savory bite to those who appreciate subtle herbaceous undertones, makes it universally adored.
Expert Tips for the Perfect Sausage Stuffing
- Embrace Store-Bought Convenience: While making your own bread cubes offers a rustic touch, there’s absolutely no shame in reaching for a bag of store-bought seasoned bread cubes, especially during the busy holiday season. These are specifically designed for stuffing and dressing, often containing a balanced blend of herbs and spices. Using a standard 10-14 ounce bag (which typically yields about 10 cups) will save you significant time and ensure consistent flavor. If you prefer to make your own, aim for about 8-10 cups of cubed day-old bread, allowing it to dry out slightly overnight for the best texture.
- Strategic Ahead-of-Time Preparation: Smart meal prep can drastically reduce stress on Thanksgiving Day. Chop your celery and onions a day in advance and store them in airtight containers in the refrigerator. The same goes for the sausage: cook and brown it thoroughly, drain any excess fat, and store it separately in the fridge. This foresight means you’ll have less to do on the big day, allowing you to focus on other dishes or enjoy time with your family.
- Full Assembly the Night Before: For ultimate convenience, you can completely assemble the entire sausage stuffing dish the night before. Combine all the ingredients, transfer the mixture to your buttered casserole dish, cover it tightly with foil or plastic wrap, and refrigerate overnight. On serving day, simply pull it out of the fridge an hour or so before baking to allow it to come to room temperature while your oven preheats. Keep in mind that a colder dish might require an extra 10-15 minutes of baking time to ensure it heats through evenly and develops that golden crust.
- Utilizing Your Slow Cooker for Oven Space: Oven real estate is often a hot commodity on Thanksgiving! If you find yourself short on oven space, your crock pot is an excellent alternative for cooking this sausage stuffing. For even easier cleanup, consider using one of those disposable plastic slow cooker liners – they’re not essential but certainly make washing up a breeze. Simply pour the prepared stuffing mixture into the slow cooker, set it to low, and cook for 4-5 hours, or until it’s thoroughly heated through and fragrant. Give it a stir occasionally to ensure even cooking and moisture distribution. While it won’t get the same crispy top as an oven-baked version, it will still be wonderfully moist and flavorful.
- Choosing the Right Sausage: The type of sausage you choose can significantly impact the final flavor. A mild pork breakfast sausage is generally recommended for its balanced savory profile that complements the herbs without overpowering them. However, if you enjoy a bit of heat, a spicy Italian sausage can add an exciting kick. Always ensure the sausage is thoroughly cooked and any excess grease is drained before combining it with the bread and vegetables to prevent a greasy stuffing.
Stuffing vs. Dressing: Understanding the Difference
Around the holidays, the terms “stuffing” and “dressing” are often used interchangeably, leading many to wonder if there’s any actual difference between the two. The distinction, traditionally, comes down to how the dish is cooked. Historically, “stuffing” was literally stuffed inside the cavity of the turkey (or other poultry) during cooking, allowing it to absorb the succulent juices and flavors of the bird. This method lent the dish its familiar name. “Dressing,” on the other hand, was always cooked in a separate dish outside the bird, often in a casserole. The ingredients themselves – bread, vegetables, herbs, and sometimes meat – are typically the same for both.
In modern cooking, fewer and fewer people choose to stuff their birds. This shift is largely due to food safety concerns, as getting the stuffing inside the turkey to a safe internal temperature (165°F or 74°C) without overcooking the bird itself can be challenging and sometimes risky. Despite this culinary evolution, the name “stuffing” has largely persisted, even for dishes cooked outside the bird. So, whether you call it stuffing or dressing, the core essence remains: a beloved, flavorful bread-based side dish that defines holiday feasting. This particular recipe delivers all the classic comfort of a traditional stuffing, prepared safely and deliciously in a casserole dish.
How To Make The Best Sausage Stuffing
Creating this incredible sausage stuffing is a straightforward process that yields impressive results. Follow these steps for a holiday side dish that everyone will rave about:
- Prepare the Aromatic Base: In a medium-sized saucepan, combine the chicken broth, finely chopped onion, diced celery, melted butter, a generous pinch of black pepper, and poultry seasoning. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for approximately 20 minutes. This simmering process allows the vegetables to soften beautifully and infuse the broth with their flavors, creating a rich, aromatic liquid that will moisten your bread cubes.
- Brown the Sausage: While your vegetable broth mixture simmers, heat a large skillet over medium-high heat. Add your pound of pork breakfast sausage, breaking it apart into small, even chunks with a spoon as it cooks. Brown the sausage thoroughly until it’s cooked through and slightly caramelized. This step is crucial for developing deep, savory flavors. Once cooked, drain away any excess fat to ensure your stuffing isn’t overly greasy. Set the browned sausage aside until you’re ready to assemble the stuffing.
- Combine Dry Ingredients: In a very large mixing bowl – you’ll need ample space to combine everything – add your dry bread cubes and the cooked, drained sausage. Gently toss them together to ensure the sausage is evenly distributed among the bread.
- Moisten with Flavorful Broth: Gradually pour the simmering chicken broth mixture over the bread and sausage. Begin with about half of the liquid, mixing gently with a large spoon or your hands. The goal is to moisten the bread cubes without making them soggy. Depending on the density and dryness of your bread, you may not need all of the liquid, or you might need a little extra. If the mixture seems too dry after adding all the broth, a splash or two of milk can add additional moisture. You want the bread cubes to be thoroughly hydrated but still hold their shape, maintaining a good texture.
- Bake to Golden Perfection: Generously butter a 3-quart casserole dish to prevent sticking and add another layer of flavor. Spoon the prepared stuffing mixture into the dish, spreading it evenly. Cover the dish tightly with aluminum foil to trap moisture during the initial baking phase. Bake in your preheated 350ºF (175°C) oven for about 45 minutes to 1 hour, or until the stuffing is heated through and bubbling gently. For a beautifully golden and slightly crispy top, remove the foil for the last 15-20 minutes of baking.
- Serve Hot: Once baked to perfection, remove the sausage stuffing from the oven. Let it rest for a few minutes before serving. This allows the flavors to meld and the stuffing to set slightly. Serve immediately as a hearty and indispensable side dish for your holiday feast.
Stuffing Variations to Personalize Your Dish
While this classic sausage stuffing recipe is fantastic as is, it also serves as an excellent base for experimentation. Feel free to customize it with additional ingredients to suit your taste or incorporate new traditions:
- Add Nuts for Crunch: Incorporate chopped walnuts or pecans for an added layer of texture and a subtle earthy flavor. My mom often includes walnuts, and they truly are delicious, providing a lovely contrast to the soft bread.
- Sweet & Savory Dried Fruit: Introduce a delightful sweetness and chewiness with dried fruits like cranberries, cherries, or apricots. Cranberries are particularly popular around the holidays and pair wonderfully with the savory sausage.
- Fruity Freshness: Dice and lightly sauté apples (such as Granny Smith or Honeycrisp) until they are tender-crisp, then fold them into the mixture. The apples add a hint of sweetness and a refreshing tang.
- Explore Different Bread Bases: Don’t limit yourself to traditional seasoned bread cubes. Experiment with different bread varieties like sourdough for a tangy depth, cornbread for a sweeter, crumbly texture, or even challah for a richer, eggier base.
- Mushroom Medley: Sautéed mushrooms (cremini, shiitake, or a wild mushroom blend) can add an extra layer of umami and earthiness to your stuffing.
- Herbal Boost: While poultry seasoning provides a great base, feel free to enhance the herb profile with fresh sage, thyme, or rosemary, finely chopped and added with the vegetables.
- Cheesy Indulgence: For a richer stuffing, stir in some shredded Gruyere, cheddar, or Parmesan cheese during the last 15 minutes of baking, or sprinkle on top to create a golden, bubbly crust.
Serving Suggestions and Storage Tips
This savory sausage stuffing is undeniably the star of any holiday plate, but it pairs beautifully with a variety of other dishes. Naturally, it’s the perfect companion to roasted turkey, glazed ham, or prime rib. Don’t forget a generous dollop of homemade gravy to drench every forkful! For a complete meal, serve it alongside other classic sides like mashed potatoes, green bean casserole, cranberry sauce, and sweet potato casserole.
Storing Leftovers: Any leftover sausage stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s fantastic for quick lunches or a continuation of your holiday feast.
Reheating: To reheat, simply place the stuffing in an oven-safe dish, add a splash of chicken broth to help retain moisture, cover with foil, and bake at 300°F (150°C) until heated through, about 20-30 minutes. You can uncover it for the last few minutes to crisp up the top. Alternatively, smaller portions can be reheated in the microwave, though the texture might be slightly softer.
Frequently Asked Questions About Sausage Stuffing
- Can I use different types of bread?
- Absolutely! While seasoned bread cubes are convenient, day-old white bread, sourdough, challah, or even cornbread can be fantastic. Just ensure it’s slightly stale to absorb the liquid without becoming mushy. If using fresh bread, cube it and let it air dry overnight, or toast it lightly in the oven.
- Is it okay to use spicy sausage?
- Yes, if you enjoy a little heat! A spicy Italian sausage can add a wonderful kick to the stuffing. Just be mindful of other spices you add so as not to overwhelm the overall flavor profile.
- How do I prevent my stuffing from being too dry or too soggy?
- The key is to add the liquid gradually. Start with about half the recommended broth, mix, and then add more until the bread cubes are moist but not swimming in liquid. They should still hold their shape. The type of bread also plays a role; some absorb more liquid than others. If it’s too dry, add a little more broth or milk; if it’s too wet, you can add a few more dry bread cubes or bake it uncovered for longer.
- Can I freeze leftover stuffing?
- Yes, cooked sausage stuffing freezes very well. Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above.
I may be a little biased since this is the sausage stuffing recipe I’ve been making and enjoying almost my entire life, but I can confidently say it will be a huge hit for your holidays. It’s consistently the first dish to disappear from our family table every year, a testament to its irresistible flavor and comforting appeal.
More Thanksgiving Recipes to Complete Your Feast
- Roasted Turkey
- Loaded Twice Baked Potato Casserole
- Easy Prime Rib
- Perfect Potatoes Au Gratin
- Classic Scalloped Potatoes
- Tangerine Glazed Baked Ham
- Best Green Bean Casserole
Thanksgiving Stuffing
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Ingredients
- 10 cups dry bread cubes, (10-14 oz) seasoned cube bread stuffing mix
- 4 cups chicken stock
- 1/2 cup butter
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 Tablespoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 pound pork breakfast sausage
Instructions
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Preheat oven to 350º F.
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In a saucepan combine onions, celery, butter, chicken stock, pepper and poultry seasoning. Bring to a boil, and cook for about 20 minutes, until the celery and onions are soft.
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In a large skillet brown sausage. Drain and set aside.
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Place stuffing mix in a very large bowl. Add cooked sausage.
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Add the chicken stock mixture in batches. Depending on the amount of bread crumbs, you may or may not need it all. Stir until the bread is moist, but not soggy. If you do not have enough liquid you can use a little milk.
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Pour into a buttered 3 quart casserole pan. Cover and bake for 1 hour.
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Remove from oven, and serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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