By Becky Hardin
Updated Oct 26, 2024
My sausage stuffing recipe is a tried-and-true classic. Made with juicy breakfast sausage, sweet fennel, and tart apples, it’s never dry and has a perfectly balanced flavor. It’s easy to assemble the day before, which is always a great time saver when I’m in the middle of holiday cooking. This is my go-to stuffing recipe for Thanksgiving!
My Thanksgiving table is never complete without a big tray of homemade stuffing . This sausage stuffing recipe is loaded with flavorful breakfast sausage, sautéed veggies, tart apples, and plenty of fresh herbs. It’s got that traditional holiday flavor but with the great addition of juicy sausage! This is a family-favorite recipe and one that I can’t imagine the holidays without.
What’s in This Sausage Stuffing Recipe?
- Bread: I like to use a hearty, sturdy kind of bread that will hold its shape well and not get mushy. Challah and cornbread are two options that both work very well.
- Sausage: I like to use bulk pork breakfast sausage, but turkey sausage also works. I recommend original flavor, not maple.
- Butter: Unsalted butter adds moisture and flavor to the stuffing.
- Onion : A yellow onion creates the best natural sweetness.
- Fennel: Adds a slightly sweet anise flavor to the stuffing.
- Celery: Adds crunch and saltiness to the stuffing.
- Carrots: Add a touch of sweetness and color to the stuffing.
- Apple: I like to use a Granny Smith apple for the touch of tart flavor it adds!
- Chicken Broth : Keeps the stuffing moist as it bakes. Turkey or vegetable broth also work well here.
- Fresh Herbs : You’ll need a medley of parsley, sage, and thyme to create the very best herbaceous flavor.
- Eggs: Act as a binder to help hold the stuffing together. They also add a good amount of moisture to the stuffing so it doesn’t dry out while baking.
Tips for Success
- You just want to dry the bread out in the oven; do not brown it.
- If you can’t find bulk breakfast sausage, simply remove the casings!
- For a vegetarian-friendly version, try sautéeing mushrooms and using veggie broth.
- This stuffing can be assembled 1 day ahead. Keep covered and refrigerate until ready to bake. Remove from the fridge about 15 minutes before cooking, and add 5-10 minutes to the final bake time.
How to Store and Reheat
Store leftover sausage stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
Happy Thanksgiving! Serve this sausage stuffing with all the best accompaniments like sweet potato casserole , turkey gravy , cranberry sauce , and mashed potatoes .
5-Star Review
“I honestly only eat the stuffing and skip the turkey. And this one is great cause it has proteins/sausages and I love that I can make it ahead of time!” – Trang
Ingredients1x2x3x
- ▢ 1½ pounds bread torn into ½- ¾-inch pieces (about 10 cups)
- ▢ 1 pound breakfast sausage
- ▢ ¾ cup unsalted butter plus more for the baking dish
- ▢ 1 large yellow onion diced
- ▢ ½ bulb fennel trimmed and diced
- ▢ 2 ribs celery diced
- ▢ 2 medium carrots peeled and diced
- ▢ 1 Granny Smith apple peeled, cored, and diced
- ▢ 1½ teaspoons kosher salt
- ▢ 1 teaspoon freshly ground black pepper
- ▢ 3 cups low-sodium chicken broth divided
- ▢ ¼ cup finely chopped parsley
- ▢ 1 tablespoon finely chopped sage leaves
- ▢ 1 tablespoon thyme leaves
- ▢ 2 large eggs lightly whisked
Video
Instructions
- Preheat oven to 275°F and adjust oven racks to upper-middle and lower-middle positions. Butter a 3-qt baking dish; set aside.
- Divide the bread evenly between 2 rimmed baking sheets and place on the oven racks. Bake, stirring occasionally, for 40-45 minutes, or until the bread is dried out but not browned. Transfer bread to a large bowl to cool completely. 1½ pounds bread
- While the bread bakes, set a large skillet over medium heat and add the sausage. Break the sausage into bite-size pieces during cooking. Cook the sausage, stirring often, for 6-8 minutes, or until brown throughout. 1 pound breakfast sausage
- Transfer cooked sausage to a paper towel-lined plate, and discard all except 1 tablespoon of rendered fat from the skillet.
- Reduce the heat to medium-low and melt ¾ cup butter in the same skillet. Add the diced onion, fennel, celery, carrots, and apple; mix well. Season with salt and pepper; stir well. Cook, stirring often, until vegetables and apple are tender, about 10-15 minutes. If the vegetables are browning, reduce the heat to low and continue cooking until softened. ¾ cup unsalted butter, 1 large yellow onion, ½ bulb fennel, 2 ribs celery, 2 medium carrots, 1 Granny Smith apple, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Deglaze the pan with 1½ cups chicken stock and stir in the parsley, sage, and thyme. 3 cups low-sodium chicken broth, ¼ cup finely chopped parsley, 1 tablespoon finely chopped sage leaves, 1 tablespoon thyme leaves
- When the bread has cooled, transfer it to a large bowl. Add the cooked sausage and the vegetable/apple mixture; gently mix.
- Increase the oven temperature to 350°F and adjust the oven rack to the middle position.
- In a small bowl, whisk together the remaining 1½ cups of broth and eggs. Pour the egg mixture over the bread mixture and fold gently until well combined. 2 large eggs
- Let the mixture sit, stirring occasionally, for about 10 minutes, or until the bread absorbs all of the liquid.
- Transfer the mixture to the prepared baking dish. Butter (or spray with nonstick spray) one side of a sheet of foil and cover the dish with the foil, greased-side down.
- Set the dish on the middle rack and bake, covered, for 35-40 minutes or until very hot to the touch. The internal temperature (tested in the middle) should register 160°F on an instant-read thermometer.
- Remove the foil and bake for an additional 30-45 minutes, or until the stuffing is set in the middle and the top is golden brown.
- If the stuffing needs more browning after fully cooked, turn the broiler on and cook until the top has browned to your liking. Watch closely.
- Transfer to a cooling rack and allow to cool 5-10 minutes before serving.
Equipment
- 9×13 Baking Pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
More Stuffing Recipes to Try!
Vegetarian Stuffing
Apple Stuffing
Wild Rice Sausage Stuffing Recipe
Butternut Squash Stuffing
Sausage Stuffing Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 1½ pounds bread torn into ½- ¾-inch pieces (about 10 cups)
- 1 pound breakfast sausage
- ¾ cup unsalted butter plus more for the baking dish
- 1 large yellow onion diced
- ½ bulb fennel trimmed and diced
- 2 ribs celery diced
- 2 medium carrots peeled and diced
- 1 Granny Smith apple peeled, cored, and diced
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth divided
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon thyme leaves
- 2 large eggs lightly whisked
Instructions
- Preheat oven to 275°F and adjust oven racks to upper-middle and lower-middle positions. Butter a 3-qt baking dish; set aside.
- Divide the bread evenly between 2 rimmed baking sheets and place on the oven racks. Bake, stirring occasionally, for 40-45 minutes, or until the bread is dried out but not browned. Transfer bread to a large bowl to cool completely. 1½ pounds bread
- While the bread bakes, set a large skillet over medium heat and add the sausage. Break the sausage into bite-size pieces during cooking. Cook the sausage, stirring often, for 6-8 minutes, or until brown throughout. 1 pound breakfast sausage
- Transfer cooked sausage to a paper towel-lined plate, and discard all except 1 tablespoon of rendered fat from the skillet.
- Reduce the heat to medium-low and melt ¾ cup butter in the same skillet. Add the diced onion, fennel, celery, carrots, and apple; mix well. Season with salt and pepper; stir well. Cook, stirring often, until vegetables and apple are tender, about 10-15 minutes. If the vegetables are browning, reduce the heat to low and continue cooking until softened. ¾ cup unsalted butter, 1 large yellow onion, ½ bulb fennel, 2 ribs celery, 2 medium carrots, 1 Granny Smith apple, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Deglaze the pan with 1½ cups chicken stock and stir in the parsley, sage, and thyme. 3 cups low-sodium chicken broth, ¼ cup finely chopped parsley, 1 tablespoon finely chopped sage leaves, 1 tablespoon thyme leaves
- When the bread has cooled, transfer it to a large bowl. Add the cooked sausage and the vegetable/apple mixture; gently mix.
- Increase the oven temperature to 350°F and adjust the oven rack to the middle position.
- In a small bowl, whisk together the remaining 1½ cups of broth and eggs. Pour the egg mixture over the bread mixture and fold gently until well combined. 2 large eggs
- Let the mixture sit, stirring occasionally, for about 10 minutes, or until the bread absorbs all of the liquid.
- Transfer the mixture to the prepared baking dish. Butter (or spray with nonstick spray) one side of a sheet of foil and cover the dish with the foil, greased-side down.
- Set the dish on the middle rack and bake, covered, for 35-40 minutes or until very hot to the touch. The internal temperature (tested in the middle) should register 160°F on an instant-read thermometer.
- Remove the foil and bake for an additional 30-45 minutes, or until the stuffing is set in the middle and the top is golden brown.
- If the stuffing needs more browning after fully cooked, turn the broiler on and cook until the top has browned to your liking. Watch closely.
- Transfer to a cooling rack and allow to cool 5-10 minutes before serving.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
