Sausage Stuffing Recipe

My sausage stuffing recipe is a tried-and-true classic. Made with juicy breakfast sausage, sweet fennel, and tart apples, it’s never dry and has a perfectly balanced flavor. It’s easy to assemble the day before, which is always a great time saver when I’m in the middle of holiday cooking. This is my go-to stuffing recipe for Thanksgiving!

My Thanksgiving table is never complete without a big tray of homemade stuffing. This sausage stuffing recipe is loaded with flavorful breakfast sausage, sautéed veggies, tart apples, and plenty of fresh herbs. It’s got that traditional holiday flavor but with the great addition of juicy sausage! This is a family-favorite recipe and one that I can’t imagine the holidays without.

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Tips for Success

• You just want to dry the bread out in the oven; do not brown it.
• If you can’t find bulk breakfast sausage, simply remove the casings!
• For a vegetarian-friendly version, try sautéeing mushrooms and using veggie broth.
• This stuffing can be assembled 1 day ahead. Keep covered and refrigerate until ready to bake. Remove from the fridge about 15 minutes before cooking, and add 5-10 minutes to the final bake time.

How to Store and Reheat

Store leftover sausage stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 15-20 minutes, or until warmed through.

Serving Suggestions

Happy Thanksgiving! Serve this sausage stuffing with all the best accompaniments like sweet potato casserole, turkey gravy, cranberry sauce, and mashed potatoes.

Recipe Card

Sausage Stuffing Recipe

4.54 from 15 votes

Prep: 20 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

Made with juicy breakfast sausage, sweet fennel, and tart apples, this sausage stuffing recipe is always a hit!

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Equipment

• 9×13 Baking Pan

Ingredients 

1x2x3x

• ▢ 1½ pounds bread torn into ½- ¾-inch pieces (about 10 cups)
• ▢ 1 pound breakfast sausage
• ▢ ¾ cup unsalted butter plus more for the baking dish
• ▢ 1 large yellow onion diced
• ▢ ½ bulb fennel trimmed and diced
• ▢ 2 ribs celery diced
• ▢ 2 medium carrots peeled and diced
• ▢ 1 Granny Smith apple peeled, cored, and diced
• ▢ 1½ teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 3 cups low-sodium chicken broth divided
• ▢ ¼ cup finely chopped parsley
• ▢ 1 tablespoon finely chopped sage leaves
• ▢ 1 tablespoon thyme leaves
• ▢ 2 large eggs lightly whisked

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Instructions 

• Preheat oven to 275°F and adjust oven racks to upper-middle and lower-middle positions. Butter a 3-qt baking dish; set aside.
• Divide the bread evenly between 2 rimmed baking sheets and place on the oven racks. Bake, stirring occasionally, for 40-45 minutes, or until the bread is dried out but not browned. Transfer bread to a large bowl to cool completely.
  1½ pounds bread
• While the bread bakes, set a large skillet over medium heat and add the sausage. Break the sausage into bite-size pieces during cooking. Cook the sausage, stirring often, for 6-8 minutes, or until brown throughout.
  1 pound breakfast sausage
• Transfer cooked sausage to a paper towel-lined plate, and discard all except 1 tablespoon of rendered fat from the skillet.
• Reduce the heat to medium-low and melt ¾ cup butter in the same skillet. Add the diced onion, fennel, celery, carrots, and apple; mix well. Season with salt and pepper; stir well. Cook, stirring often, until vegetables and apple are tender, about 10-15 minutes. If the vegetables are browning, reduce the heat to low and continue cooking until softened.
  ¾ cup unsalted butter, 1 large yellow onion, ½ bulb fennel, 2 ribs celery, 2 medium carrots, 1 Granny Smith apple, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
• Deglaze the pan with 1½ cups chicken stock and stir in the parsley, sage, and thyme.
  3 cups low-sodium chicken broth, ¼ cup finely chopped parsley, 1 tablespoon finely chopped sage leaves, 1 tablespoon thyme leaves
• When the bread has cooled, transfer it to a large bowl. Add the cooked sausage and the vegetable/apple mixture; gently mix.
• Increase the oven temperature to 350°F and adjust the oven rack to the middle position.
• In a small bowl, whisk together the remaining 1½ cups of broth and eggs. Pour the egg mixture over the bread mixture and fold gently until well combined.
  2 large eggs
• Let the mixture sit, stirring occasionally, for about 10 minutes, or until the bread absorbs all of the liquid.
• Transfer the mixture to the prepared baking dish. Butter (or spray with nonstick spray) one side of a sheet of foil and cover the dish with the foil, greased-side down.
• Set the dish on the middle rack and bake, covered, for 35-40 minutes or until very hot to the touch. The internal temperature (tested in the middle) should register 160°F on an instant-read thermometer.
• Remove the foil and bake for an additional 30-45 minutes, or until the stuffing is set in the middle and the top is golden brown.
• If the stuffing needs more browning after fully cooked, turn the broiler on and cook until the top has browned to your liking. Watch closely.
• Transfer to a cooling rack and allow to cool 5-10 minutes before serving.

Video

Becky’s Tips

Storage: Store sausage stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Calories: 625kcalCarbohydrates: 50gProtein: 22gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 133mgSodium: 1274mgPotassium: 568mgFiber: 6gSugar: 10gVitamin A: 3469IUVitamin C: 10mgCalcium: 161mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Stuffing Recipes to Try!

Vegetarian Stuffing

Apple Stuffing

Wild Rice Sausage Stuffing Recipe

Butternut Squash Stuffing