Sausage Stuffing – Skinnytaste

This flavorful sausage stuffing made with chicken sausage, celery, onion, herbs, and French bread is my go-to Thanksgiving Day recipe for stuffing!

Stuffing for sausages

This recipe takes the traditional stuffing you know and love and tops it off with flavorful chicken or turkey sausage, caramelized vegetables, and aromatic herbs. It’s a dish that’s hearty, versatile and designed to steal the spotlight at the table. This is the stuffing I make every Thanksgiving with mine dry brine Turkey and delicious Cranberry and pear sauce. If you need a gluten free stuffing, this Cornbread Filling is perfect. See more Thanksgiving Recipes to go with your turkey this year!

ingredients

Here’s what you’ll need to make this homemade sausage stuffing. See recipe card below for measurements.

• Bread cubes: whole grain French bread or baguette is used. You can also use kvass or country bread.
• oil: I use whipped butter, it really doesn’t matter what type you use. Salted butter, unsalted butter, vegan butter or even olive oil can be used.
• vegetables: diced yellow onion and diced celery
• 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 desired, add some fresh flat parsley or fresh chopped rosemary for added flavor.
• Broth: homemade chicken or turkey stock or store-bought reduced sodium chicken stock can be used
• Spices: I use salt and freshly ground pepper to taste. You can also add some poultry seasoning.

How to make sausage stuffing

1. bread: To make cubed bread, start with whole wheat baguettes and cut the bread into cubes the night before to let it sit and harden overnight. You can also make this in the oven during the day, but I personally like to prep as much as possible the night before. (FASTER 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 for about 20 minutes or until the bread is dry.)
2. Fry the sausage and vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until softened and translucent, about 8 minutes. Transfer to a large bowl. In the same skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes.
3. Combine the 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 toss to combine. Pour in the chicken stock and toss to coat the bread evenly. Adjust salt and pepper to taste and toss to combine well.
4. Filling mixture: Transfer the bread cube mixture to the prepared casserole dish and bake for 30 minutes. Using a wooden spoon, gently mix. Continue baking until golden, about 30 to 35 minutes more. About 1 hour in total.

Tips for success

• The texture of the bread matters: Day-old bread works best because it absorbs the liquid without becoming mushy. If your bread is fresh, toast it in the oven as directed.
• Sausage options: Try Italian Chicken Sausage, Italian Turkey Sausage, or even Apple Sausage for different flavor profiles.
• Eggs: This recipe is eggless, but if you want to add one as a binder, you can.
• Sweeten it up: If you want to add a touch of sweetness, add dried blueberries or apples.
• For a crispier top: Fry the filling for the last 2-3 minutes of baking.

Sausage Stuffing Combinations

This sausage stuffing goes great with roast turkey, deep fryer turkey breast, glazed hamor roasted vegetables. Add a simple green salad and cranberry sauce to finish the meal.

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:

Photography by Sarah Fennell.