Our stuffing recipe is soft and buttery on the inside with crispy, golden edges and vibrant flavours. Onions, celery, garlic and herbs are sautéed in butter, tossed with bread and baked in a full flavoured stock.
A classic stuffing is the quintessential Thanksgiving side dish. Easy to make for your holiday dinner table and unlike plenty of other stuffings out there, this recipe isn’t stodgy and overbearing.
As Thanksgiving approaches, dreams of tender turkey and rich, savory stuffing dance in our heads. While there are many ways to stuff a turkey, sausage stuffing is a perennial favorite for its incredible texture and flavor. The key is getting the ratio of sausage, vegetables, and bread just right for the moistest, most delicious results.
After years of trial and error, I’ve landed on the perfect recipe for sausage stuffing that never disappoints. When tucked inside a turkey or baked on its own, this stuffing bursts with savory sausage flavor balanced by aromatic vegetables, herbs, and spices It has the ideal texture too – moist and tender but not mushy or dry. Follow my tips and step-by-step method for sensational sausage stuffing your family will request all year long
Pick the Best Sausage for Stuffing
Not all sausage is created equal when it comes to stuffing. For the best flavor and texture I recommend using bulk Italian sausage. The spice blend pairs deliciously with traditional stuffing ingredients without overpowering them. And without the casings the sausage incorporates seamlessly into the stuffing mixture.
You can also remove the casings from links of Italian sausage. Just slice down the sausage lengthwise with a sharp knife, peel away the casings and break up the meat. This takes more effort than bulk sausage but still infuses the stuffing with fantastic flavor.
Saute the Vegetables
Onions, celery and garlic build a flavorful base for stuffing. I like to saute them until softened in a blend of butter and sausage drippings. This adds another layer of savory flavor. Be sure not to brown the vegetables too much. You want them soft but not caramelized.
Use Fresh Herbs
Dried poultry seasoning is a common seasoning for stuffing. But for the freshest flavor, I also add chopped rosemary, sage and parsley. Their bright, herbal notes balance beautifully with the sausage and vegetables. If you have them on hand, add a pinch of fresh thyme or marjoram too.
Choose the Right Bread
A good stuffing starts with quality bread. For the best texture, look for bread with a tighter crumb versus fluffy sandwich bread. Ciabatta, French bread and challah all work wonderfully. Tear the bread into bite-sized pieces for the stuffing. Using 1/2-inch cubes as the recipe directs ensures the stuffing bakes up moist, not dry or soggy.
Mix Thoroughly
It’s important to combine all the stuffing ingredients very well before baking. This evenly distributes flavors and allows the bread to fully absorb the moisture from the sausage, vegetables and broth. Don’t skimp on this step for stuffing that’s perfectly seasoned throughout.
Bake Properly
For roasted turkey, loosely fill the main cavity plus pack some stuffing into the neck cavity if you can. Bake the turkey according to your recipe’s guidelines based on weight. The stuffing inside the turkey will finish cooking as the bird roasts.
To bake stuffing outside the turkey, transfer to a greased casserole dish and cover loosely with foil. Bake at 350°F until heated through and the top forms a nice crust, about 25-30 minutes. Check frequently to prevent burning.
With my easy method and pro tips, you’ll have the best sausage stuffing ever gracing your holiday table. Just be prepared for the requests for second helpings!
HOW TO MAKE STUFFING
To get the best stuffing with those irresistible crispy golden edges, it’s best to use dry bread. You can dry fresh bread out in the oven until it just begins to toast, or use day old bread.
I usually prefer to dry day old bread in the oven to ensure the best result.
Any bread is fine, however we prefer using a French stick or baguette torn or cut into 1-inch pieces.
While your bread is drying out in the oven, quickly brown the sausage, breaking it up with a fork or the end of a wooden spoon while cooking.
Mix the browned sausage through the bread cubes. We always add the pan drippings for extra flavour!
The rest comes together in minimal steps:
SAUTE veggies and herbs in butter.ADD the wineMIX in the stockPOUR over breadBAKE until browned.
The cranberries are an optional ingredient, as mentioned above. You can leave them out all together, or substitute with raisins or carrots!
Leftover stuffing? Perfect! Leftover stuffing can be just as good, if not better than fresh stuffing and can be adapted into a bunch of different meals. Think Ross from Friends with his famous Moist Maker sandwich made with Thanksgiving leftovers. A hot three-tier turkey sandwich with stuffing and gravy… we’re drooling.
If you have a lot of stuffing leftover, refrigerate in air tight containers for up to 2-3 days, or freeze for up to 2 months. To reheat, thaw it out first, then bake at 350°F (175°C) for roughly half an hour. You may need to add ¼ – ½ cup stock to prevent drying it out.
HOW TO PREPARE STUFFING
- Pan fried sausages — casings removed. You can use chicken, beef, pork or turkey sausages. We love to use sausages with spicy Italian flavour.
- Bread — white, wholewheat or grain bread all work well.
- White wine — YES! If you’ve never tried white wine in your stuffing before, try it! We reduce it down before adding it in, and the flavour is incredible! Of course, you can swap it out with extra chicken broth or leave it out all together.
- Herbs — I use fresh sage, parsley and rosemary. If you don’t like these, you can also use basil, oregano, thyme or any other herbs.
Classic Sage and Sausage Stuffing
FAQ
Do you fully cook stuffing before putting it in the turkey?
What is sausage stuffing made of?
How to make stuffing for turkey Gordon Ramsay?
How to make stuffing for turkey Martha Stewart?
How do you make turkey sausage stuffing?
Stir in 1 1/2 cup of chicken broth, salt and pepper. Transfer mixture to the bowl with bread and turkey sausage. Add egg mixture. In a small bowl or measuring cup, combine remaining chicken broth and eggs and whisk until smooth. Add this broth mixture to turkey sausage stuffing mixture and toss to fully coat all of the bread. Bake the stuffing.
How long does it take to cook a turkey sausage?
Cook until done, about 4-6 minutes but be sure to use a meat thermometer to make sure it is cooked to 165 degrees F. Remove the cooked turkey sausage and set aside in a large mixing bowl. With the pan still on the stove over medium heat, add the butter and melt for a minute. Then, add the chopped onion and fennel.
What goes well with turkey sausage stuffing?
Naturally, lots of holiday side dishes will pair well with this turkey sausage stuffing. You can add it to a spread along with: cranberry chutney, cheddar gruyére macaroni and cheese, garlic parmesan mashed potatoes or bacon green bean casserole!
Can you make turkey sausage stuffing a day in advance?
This delicious Turkey Sausage Stuffing is an irresistible holiday side dish that will win over the whole family. Buttery, crusty topped sourdough bread, flavorful turkey sausage, vegetables and fresh herbs make this dish a must at every meal. It can easily be made a day in advance, too!