This comforting sausage stuffing is loaded with Italian sausage, sweet apple, and plenty of fresh herbs. It bakes up perfectly—soft and tender on the inside with a beautifully crisp, golden top. It’s a must-make addition to your Thanksgiving table!
Why You’ll Love This Recipe
Even though this technically counts as “dressing” because it’s baked outside the turkey, I’ll always call it stuffing—and one bite will show you why it deserves a spot at your holiday feast. It’s rich, savory, buttery, and hearty enough to stand on its own.
Plus:
- Family favorite: It disappears fast—right up there with the mac and cheese!
- Beginner-friendly: Easy steps, nothing fussy.
- Incredible leftovers: If you’re lucky enough to have any left at all.
And of course, don’t forget to drizzle it with plenty of Homemade Gravy.
What You’ll Need
- Day-old bread – Any 1 lb loaf works. Brioche adds amazing flavor!
- Italian sausage – Mild, hot, or your favorite variety.
- Butter – For sautéing and adding richness.
- Onion, celery & apple – Adds sweetness, crunch, and classic stuffing texture. Honeycrisp is perfect here.
- Fresh herbs – Parsley, sage, thyme, rosemary…the true holiday flavor makers.
- Chicken broth – Moistens the stuffing and ties everything together.
- Eggs – Essential for binding and achieving that perfect structure.
Best Bread for Stuffing
Use a bread you love. Brioche, French bread, or even sourdough work wonderfully. Day-old bread is ideal because it absorbs broth better, creating that perfect soft-but-structured texture.
How to Make Sausage Stuffing
1. Prep the bread
Cube or tear your bread into 1-inch pieces.
• Option 1: Air-dry a day or two in advance.
• Option 2: Bake at 250°F for 1 hour, tossing occasionally, until dry but not browned.
Add dried bread pieces to a large bowl.
2. Cook the sausage
Brown the Italian sausage in a skillet, then transfer to the bowl with the bread. Drain the fat (leave the browned bits in the skillet—they’re liquid gold!).
3. Sauté aromatics
In the same skillet, melt butter and cook the onion, celery, and apple until softened and lightly golden. Stir in the chopped herbs.
Add this mixture to the bread and sausage.
4. Add seasoning and broth
Sprinkle in salt and pepper.
Pour in half the chicken broth slowly, tossing as you go to evenly moisten the bread.
5. Add eggs + remaining broth
Whisk eggs with the remaining broth, then pour gradually into the stuffing, tossing again.
6. Bake
Transfer to a greased 9×13 baking dish.
- Bake covered: 45 minutes
- Bake uncovered: 45 minutes, or until the top is golden and crisp
Let it sit for 5 minutes before serving.
Tips for Perfect Stuffing
- Bake outside the turkey. This keeps the turkey juicy and gives the stuffing a crisp top.
- Dry bread = best texture. Too soft and it turns mushy.
- Add broth slowly. You want evenly moistened bread, not soggy pockets.
- Use fresh herbs. They make a huge difference in flavor.
Make-Ahead Instructions
Perfect for easing holiday stress!
- Fully assemble the stuffing and bake only the first 45 minutes covered.
- Cool, cover, and refrigerate overnight.
- Bring to room temperature.
- Bake uncovered until hot and golden (45–60 minutes).
How to Reheat Leftovers
- Bring to room temp for 30 minutes.
- Add a splash of broth if it looks dry.
- Bake covered at 350°F for 30 minutes, then uncover for the last 10–15 minutes.
Stovetop reheating also works—just add broth and a little butter to keep it moist.
Serving Ideas
Pair this stuffing with:
- Garlic Mashed Potatoes
- Green Bean Casserole
- Cheesy Scalloped Potatoes
- Thanksgiving Salad
- Jiffy Corn Casserole