Sausage Stuffing Recipe
Few dishes say “Thanksgiving” like a big, golden pan of sausage stuffing. It’s the one side dish that guests can’t wait to taste, even before the turkey hits the table! Soft, slightly crisp bread cubes, savory sausage, aromatic vegetables, fresh herbs, and rich, creamy butter all come together in one irresistible dish. Every bite is full of comforting flavor, making this stuffing a star of the holiday table on its own or alongside your turkey.
The secret to truly rich and moist stuffing? Butter, and lots of it! Slow-churned, farm-fresh Minerva Dairy Butter adds creamy flavor and tender texture that you just can’t get with anything else. When paired with fresh herbs and the perfect seasoning, this stuffing is destined to become a holiday tradition your family will ask for year after year.
Whether this is your first time making stuffing or you’ve been hosting Thanksgiving for years, this recipe walks you through each step to create stuffing that’s flavorful, tender, and perfectly golden on top. Ready to wow your guests? Let’s get started!
Ingredients
10 cups cubed day-old bread (sourdough, French, or any hearty loaf you love)
1 pound bulk pork sausage
8 tablespoons (1 stick) of Minerva Dairy Unsalted Butter
2 cups yellow onion, finely chopped
1 ½ cups celery, finely chopped
2 cloves garlic, minced
2 ½ cups chicken broth (plus extra if needed)
2 large eggs
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme, chopped (or ½ teaspoon dried)
2 teaspoons fresh thyme, chopped (or ½ teaspoon dried)
½ teaspoon black pepper
Cooking Steps
Preheat your oven to 350°F. Butter a 9×13-inch baking dish generously with Minerva Dairy Unsalted Butter to keep the stuffing from sticking.
Spread bread cubes in a single layer on a baking sheet. Toast in the oven for 10–12 minutes until lightly crisp and golden.
In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks.
Transfer the sausage pieces to a large mixing bowl once they are fully cooked.
In the same skillet, melt Minerva Dairy Unsalted Butter and add onions and celery, cooking until soft for about 5 minutes.
For extra flavor, add garlic and cook for 1 more minute, stirring it into the mix.
Pour the buttered vegetables over the sausage in the mixing bowl and add the toasted bread cubes, parsley, sage, thyme, salt, and pepper.
In a small bowl, whisk together the chicken broth and eggs. Pour over the bread mixture, gently tossing until everything is evenly moistened.
Spread the mixture evenly in the prepared baking dish and drizzle a little extra melted butter on top for a golden, flavorful crust if desired.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake 15–20 minutes more until the top is golden brown and slightly crisp.
Let the stuffing cool for about 10 minutes before serving.
Expert Tips for Making Sausage Stuffing
1. Use day-old or lightly toasted bread
For the best texture, day-old bread is ideal. It’s firm enough to hold up when mixed with broth and butter, but still soft enough to soak up flavor. If your bread is fresh, lightly toast it in the oven for 10–12 minutes to achieve the same effect. This simple step helps prevent a soggy, mushy stuffing while keeping each bite tender and flavorful.
2. Season to taste
Don’t be afraid to taste your stuffing mixture before it goes into the oven. Every loaf of bread and batch of sausage can vary in saltiness, so adjust your salt, herbs, and spices as needed. A little extra sage or thyme can make the flavor pop, and a pinch more salt can help balance the richness of the butter and sausage.
3. Mix gently
When combining the bread cubes, sausage, vegetables, and broth, fold the ingredients gently. Overmixing can break the bread into mush and create a dense texture. Use a light hand so your stuffing has soft, defined cubes that still soak up all the buttery, savory flavor.
4. Add texture and flavor
Stuffing is the perfect place to get creative! Toss in diced apples for a touch of sweetness, dried cranberries for a little tartness, or toasted nuts like pecans or walnuts for crunch. These simple additions create layers of flavor and texture that make your stuffing truly memorable.
5. Get a crispy, golden top
For that perfectly golden, slightly crunchy top that everyone loves, uncover the stuffing for the last 15–20 minutes of baking. This lets the surface dry and crisp up while the inside remains moist and tender. For extra richness, drizzle a little melted Minerva Dairy Butter on top before the final bake.
6. Adjust moisture as needed
Stuffing should be moist but not soggy. If it looks dry when you’re mixing it or before baking, add a splash more chicken broth or melted butter. It’s easier to add a little extra liquid than to try to fix dry stuffing after it’s baked. The goal is soft, flavorful bread cubes throughout, with just enough moisture to hold everything together.
Sausage Stuffing Frequently Asked Questions
Should I bake stuffing inside the turkey or separately?
For food safety and the best texture, it’s usually better to bake stuffing in a separate casserole dish. Cooking inside the turkey can make it unevenly cooked and risk undercooked areas. Baking separately ensures a perfectly tender, flavorful dish every time.
Can I use gluten-free or pre-cooked bread?
Yes! Gluten-free or pre-cooked breads work well. Just make sure the bread is sturdy enough to hold up when mixed with broth, so it doesn’t turn to mush.
How do I keep stuffing moist without it being soggy?
Toss the bread with enough broth to moisten it evenly but not drown it. Cover the stuffing while baking and add more broth during baking if it starts to dry out.
Can I freeze leftover sausage stuffing?
Yes! Let the stuffing cool completely, then store it in an airtight container for up to one month. Reheat in the oven with a splash of broth to bring back moisture and texture.
