Thanksgiving Stuffing with Sausage
Nearly a year ago I made a video of my viral Thanksgiving Stuffing with Sausage, so I figured it was time to get it up on the blog -and no, I’m not talking about the boxed stuff! Nope, this is the real deal here, folks – and a family Thanksgiving staple for years. In fact, this recipe has evolved a little over the years to incorporate my favorite fall flavors and found this to be the BEST version. It IS a bit of a process – BUT – it’s well worth it for a special holiday meal. Keep scrolling to see how I make it!
Thanksgiving Stuffing Ingredients
Sandwich bread
Pork sausage
Onions
Celery
Butter
Fresh herbs
Chicken or turkey broth
Craisons or raisons
Poultry seasoning
Salt and pepper
Making the Stovetop Stuffing with Sausage
Find a clean surface on the counter or table (away from any pets!) and tear break into small pieces
Spread the pieces of bread out so it’s in a single layer and allow to dry out overnight – this is to ensure your stuffy doesn’t get soggy!
The next day, the bread should be nice and stale. Now heat up a little olive oil and cook the sausage and chopped onion and celery on medium-high in a large pot
While that’s cooking, melt butter in a medium sauce pan. Toss in some sprigs of fresh sage, thyme, and rosemary and let the flavors release into the butter for a few minutes, stirring occasionally
Then, alternate mixing in bread, butter, and broth in pot until consistency is sticky but not soggy
Add poultry seasoning, salt and pepper to taste
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Prefer the video? Check it out!
Serving the Stuffing
You can serve your stuffing a few ways: first, you can dump the stuffing from from the stovetop into a serving dish and serve warm as I did below. Second, you can take the traditional route and stuff the stuffing directly in your turkey or chicken. And finally, you can store the stuffing in your refrigerator ahead of time and bake it when you’re ready to serve at 350-degrees for 20-25 minutes until heated through.
Pairing Options
This Thanksgiving Stuffing with Sausage pairs beautifully with a classic roasted turkey – even fried if you plan on serving your stuffing separately. Here, I’ve prepared a version of this recipe with a herby rotisserie chicken with carrots and onions.
Thanksgiving Stuffing Modifications
Like this method but want too swap out some ingredients? Here’s some options below!
Omit the meat – not a sausage fan? Not a problem! Growing up this was always made meatless and is just as satisfying!
Craisons or raisons? Up to you! This recipe originally called for raisons – but honestly, cranberries gives me a more harvest-y vibe – so I’ve transitioned to craisons!
Type of bread – for this recipe, I’ve always gone for the classic, cheap, white sandwich bread. Prefer wheat or multigrain? Go for it! Prefer to use the pre-made stuffing from a bag, so it’s semi-homemade? Do it! This stuffing recipe is pretty adaptable.
Thanksgiving Stuffing with Sausage
Ingredients
- 4 loaves sandwich bread torn dried out overnight
- 16 oz pork sausage roll
- 2 medium onions chopped
- 5 stalks celery chopped
- Herb butter 2 sticks melted with sage, rosemary, thyme
- 1 qt chicken or turkey broth use to desired consistency
- Heaping cup craisons or raisins
- Poultry seasoning to taste
- Salt and pepper to taste
Instructions
- Find a clean surface on the counter or table (away from any pets!) and tear break into small pieces
- Spread the pieces of bread out so it’s in a single layer and allow to dry out overnight – this is to ensure your stuffy doesn’t get soggy!
- The next day, the bread should be nice and stale. Now heat up a little olive oil and cook the sausage and chopped onion and celery on medium-high in a large pot
- While that’s cooking, melt butter in a medium sauce pan. Toss in some sprigs of fresh sage, thyme, and rosemary and let the flavors release into the butter for a few minutes, stirring occasionally
- Then, alternate mixing in bread, butter, and broth in pot until consistency is sticky but not soggy
- Add poultry seasoning, salt and pepper to taste
- Serve immediately or stuff in turkey and bake as directed. If prepping ahead, store in fridge in 9×13 pan and bake at 350 for 20-35 minutes or until heated through.
P.S. Enjoy this recipe? Then, be sure to pin it to Pinterest for next time!
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