Thanksgiving is a time for cherished traditions, and nothing quite complements the centerpiece turkey like a delicious sausage stuffing. While some may debate whether it’s technically stuffing or dressing, one thing is for sure — the savory, aromatic flavors of this dish have the power to elevate your Thanksgiving dinner to new heights.
It even tastes better when made the day before Thanksgiving, so do the prep work ahead of time!
Sausage stuffing is a beloved Thanksgiving tradition in many households. When made right it’s the perfect complement to roasted turkey with its savory, herbaceous flavors and irresistible crispy top. I’ve explored recipes from top food sites and blogs to discover the secrets to exceptional sausage stuffing. In this comprehensive guide, I’ll share everything I’ve learned to help you make mouthwatering sausage stuffing your family will request year-round.
Choosing the Right Sausage
Not all sausage works equally well for stuffing. For ideal texture and balanced seasoning Italian sausage is the best choice. Bulk Italian sausage incorporates especially nicely since it doesn’t have casings. The classic blend of fennel garlic, parsley and black pepper flavors the stuffing without overpowering it. If using links, simply slit the casings and remove before cooking. Breakfast sausage or spiced turkey sausage are fine too, but avoid maple-flavored options.
- Italian sausage: 3
- Breakfast sausage: 1
- Turkey sausage: 1
Delicious Breads for Stuffing
Bread gives stuffing its bulk and soaks up delicious flavors. For the right consistency, pick breads with a tighter, sturdier crumb over fluffy sandwich breads. French bread, ciabatta and challah all work wonderfully. The best texture comes from tearing or cutting the bread into 1/2 to 1-inch cubes. Smaller pieces tend to get mushy. For even crisping, cut all the cubes the same size.
If you can, use day-old bread. The cubes will soak up more flavor. For fresh bread, lightly toast in the oven until just dried out but not browned. I use a combo of white and whole wheat or multigrain bread for added dimension.
- French bread: 1
- Ciabatta: 1
- Challah: 1
- White bread: 1
- Whole wheat bread: 1
- Multigrain bread: 1
Sauteing is Key
Sauteing the aromatic veggies and herbs brings out their essence. I cook chopped onions, celery and garlic in a mix of butter and Italian sausage drippings until softened. If your pan looks dry, add another tablespoon of butter. You want the vegetables lightly coated for the best flavor infusion. Fresh sage, rosemary, thyme and parsley balance the heartiness of the sausage. Saute these too until vibrant and fragrant.
- Onions: 1
- Celery: 1
- Garlic: 1
- Italian sausage drippings: 1
- Butter: 2
- Fresh sage: 1
- Rosemary: 1
- Thyme: 1
- Parsley: 1
Getting the Right Texture
Achieving that ideal stuffing texture starts with the right ratio of bread to sausage and liquid. Allowing 1 to 2 cups of chicken broth per 6 cups of bread cubes yields a mixture that’s moist but not sodden. For fluffier, almost custard-like stuffing, stir in beaten eggs with the broth.
After mixing everything together thoroughly, transfer to a greased casserole and bake uncovered at 350°F until browned and crispy on top, 25 to 35 minutes usually. If baking inside the turkey, loosely fill the body and neck cavities just before roasting.
- Chicken broth: 1
- Beaten eggs: 1
Mix in the Fun Extras
Once you’ve mastered the basics, try adding one of these fun mix-ins for flavor twists:
- Dried cranberries – For tart sweetness
- Chopped apples or pears – For fruity moisture
- Toasted pecans or walnuts – For crunch
- Cornbread – For texture variation
- Oysters or crumbled sausage – For savory richness
Just mix in 1/2 to 1 cup total of any extras after combining the main ingredients. The possibilities are endless!
- Dried cranberries: 1
- Chopped apples: 1
- Chopped pears: 1
- Toasted pecans: 1
- Toasted walnuts: 1
- Cornbread: 1
- Oysters: 1
- Crumbled sausage: 1
Making It Ahead
You can prep sausage stuffing up to 2 days before Thanksgiving for less stress on the big day. Assemble completely in a buttered baking dish, cover with plastic wrap and refrigerate. Bake straight from the fridge at 325°F for 30 minutes covered, then uncovered until browned, 15 to 25 minutes more. For make-ahead ease, mix in any extras after reheating.
Leftovers keep well refrigerated for 3 to 4 days. Reheat individual portions in the microwave with a splash of broth to refresh. For larger amounts, cover with foil and bake at 300°F until hot. Turn leftovers into sandwiches or breakfast strata – nothing goes to waste!
Step 4: Mix the Stuffing Ingredients
Beat the egg and mix it with the minced parsley. Add the cubed bread to a large bowl and toss it with the egg mixture.
Add the cooked sausage and the cooled broth mixture to the bread and toss to combine.
Why This Recipe Works
I really should have called this recipe Sausage Dressing because that’s what it is: a dressing side dish. I do not stuff my turkey with anything other than aromatics. Ever.
- Delicious flavor: If you’ve never made dressing from a real loaf of bread and have only used a stuffing mix (which are basically croutons), you’re in for a real treat. Fresh bread soaks up all the flavor from the sausage, broth, vegetables, and butter. Plus, who can deny how delicious homemade sausage is?
- Amazing texture: This sausage stuffing is crispy on the top and bottom and soft in the middle. A little bit of each. Plus, if you like one more than the other, simply change the size of your pan for desired crispiness.
- Make it ahead of time: I’ve been making my dressing and most of my other Thanksgiving sides the day before. Not only does that leave you with a clean kitchen on Thanksgiving day, but it gives the food even more time to develop flavor!
Exact quantities are listed in the recipe card below, but here is a summary.
- Sausage: I prefer to make my own homemade sage sausage from ground pork and other seasonings, but you can also buy it from the grocery store
- Bread cubes: Recommendations on what kind of bread works best can be seen in the FAQ section below
- A large onion, stalks of celery, fresh herbs like parsley, rosemary, thyme, and sage
- Chicken broth: Use store bought chicken stock or make your own homemade chicken broth
- Butter
- Egg: Helps bind everything together
Easy Sausage Stuffing Recipe
FAQ
Can you put sausage stuffing in turkey?
Add apples, raisins, broth and sausage mixture with drippings; mix well. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Spoon stuffing loosely into neck and body cavities of turkey; do not pack tightly.
How to make the best stuffing with sausage?
- Fry the onion gently in a small knob of butter until just tender, approx. …
- Put the onion, garlic and breadcrumbs in a large bowl. …
- Mix in the sausage meat, apple, parsley, sage and some salt and pepper to season.
- Mix in the beaten egg if you prefer a less crumbly stuffing.
Do you fully cook stuffing before putting it in the turkey?
Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark.Oct 23, 2024
How much sausage meat for turkey stuffing?
- 75g unsalted butter.
- 2 tbsp olive oil.
- 1 onion, finely chopped.
- 100g fresh white breadcrumbs.
- 600g sausagemeat.
- 600g pork mince.
- Large handful fresh flatleaf parsley, chopped.
- Small handful fresh sage leaves, chopped.