Amazing Thanksgiving Stuffing Recipe (2024)

5 from 4 votes

10 comments

November 18, 2019

Jump to Recipe Print Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

Thanksgiving Stuffing Recipe made with pork sausage, onions, and celery. Bread cubes soaked in broth and seasonings then baked to perfection! A perfect and fail-proof make-ahead dish for the holidays.

Every Thanksgiving needs an easy Stuffing Recipe to accompany the turkey and other classic dishes like mashed potatoes, maple glazed carrots, cranberry sauce, and green bean casserole. Luckily, I have the perfect recipe for you! This stuffing recipe can be prepared in 15 minutes, made in a casserole dish and be done baking in about an hour. Bake alongside other Thanksgiving side dishes to make your Holiday a fast and efficient one.

Dressing vs. Stuffing

Some people call this side dish dressing while others call it stuffing. The reasoning why is because a stuffing recipe is usually stuffed inside the raw turkey and cooked along with it. While dressing is the version of stuffing that is baked outside of a turkey and in a casserole dish.

So technically this is a dressing recipe, but for simplicity and for consistency with my other stuffing recipes, I’ll call this dish, stuffing, throughout the post.

Stuffing Recipe

So to make this amazingly easy stuffing recipe start by taking an inventory of your fridge and pantry. If you don’t have one of these ingredients listed below, you need to go shopping!

Pork Sausage –if you rather have your stuffing recipe without protein you can leave this bit out. Or replace with your choice of sausage.
Yellow Onion –these become slightly sweet when cooked.
Celery –beautiful color and taste!
Poultry Seasoning –this really makes a difference with taste. Poultry seasoning also helps the stuffing to complement other savory dishes on a Thanksgiving table.
Salt and Pepper –season to taste.
Day Old Ciabatta –you can also use day old french bread. The important part is to let the bread dry a bit.
Chicken Broth –or turkey broth. The bread soaks up all the flavor! Try making your own bone broth to take this dish over the top with delicious flavor!
Eggs –these are used as a binder.
Butter –topped with dabs of butter that melt while baking to add flavor and to make a perfectly golden top.

How to Make Stuffing

In a large skillet, cook sausage, onions, and celery, breaking apart the sausage as it browns. Once the sausage is fully cooked and veggies are tender, remove from heat.
In a large bowl, add bread cubes. Pour over chicken broth and eggs and toss to coat well. If the bread is soaking up the chicken broth quickly and seems dry, add in some extra broth.
Stir bread cubes with cooked sausage, veggies, salt, pepper, and poultry seasoning. Pour into well-buttered casserole dish. Dot the top with butter and bake at 350 degrees for 45 minutes to 1 hour. Serve this stuffing recipe warm.

**If you don’t want the edges or the top to get crispy, cover with foil while baking.

Make-Ahead

Although you can make this Thanksgiving stuffing recipe ahead of time it is best fresh out of the oven! I totally get the need to make some dishes the day before or to eat as leftovers.

So to make ahead of time, follow the directions accordingly. Then seal the casserole dish with its lid or by tightly wrapping the top with plastic wrap. Store in the fridge for up to 4 days.

To reheat, add a little bit of broth on top (to keep from drying out) then bake for 20 minutes or until heated through in an oven at 350 degrees.

Freezing This Thanksgiving Stuffing Recipe

Hallelujah! This Stuffing Recipe can be frozen! I love making Thanksgiving day more about family and less about the time spent in the kitchen.

To Freeze.Follow the directions and bake your stuffing. Let cool completely then cover your casserole dish (lid or plastic wrap). Pop that baby in the freezer and it should stay good for about a month.

To Reheat.Thaw in your refrigerator overnight. Once thawed add a little bit of broth on top of your stuffing (to keep from drying out). Then bake for 20 minutes or until heated through in an oven at 350 degrees.

More Stuffing Recipes to Try!

Wild Rice Stuffing Recipe with Bacon
Cornbread Sausage Stuffing
Chicken and Stuffing Casserole with Sour Cream
Easy Cornbread Stuffing Recipe for Thanksgiving

Save this stuffing recipe by printing it, pinning it or bookmarking it! You’re gonna want it on your Thanksgiving table trust me. Happy Holidays!

PrintPrint Pin ItPin It

5 from 4 votes

Sausage Stuffing Recipe

ThanksgivingSausage Stuffing Recipemade with pork sausage, onions, and celery. Bread cubes soaked in broth and seasonings then baked to perfection!

servings 8 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

▢ 12 oz pork sausage
▢ 1 yellow onion finely diced
▢ 3 ribs celery chopped
▢ 1 teaspoon poultry seasoning
▢ salt & pepper to taste
▢ 12 cups ciabatta bread day-old, cubed in 1-inch pieces (or french bread)
▢ 1 1/2 cups chicken broth plus more if needed (or turkey broth)
▢ 3 large eggs beaten
▢ 2 tablespoons butter

Instructions

In a large skillet, cook sausage, onions, and celery, breaking apart the sausage as it browns. Once the sausage is fully cooked and veggies are tender, remove from heat.
In a large bowl, add bread cubes. Pour over chicken broth and eggs and toss to coat well. If the bread is soaking up the chicken broth quickly and seems dry, add in some extra broth.
Stir bread cubes with cooked sausage, veggies, salt, pepper, and poultry seasoning. Pour into well-buttered casserole dish. Dot the top with butter and bake at 350 degrees for 45 minutes to 1 hour. If you don't want the edges or the top to get crispy, cover with foil while baking. Serve warm.

Nutrition

Course: Side Dish

Cuisine: American

Keyword: easy stuffing recipe, stuffing, stuffing recipe, thanksgiving stuffing

Amazing Thanksgiving Stuffing Recipe (2024)

FAQs

Should I put egg in my stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

Read On ›

What is the best bread to use for stuffing? ›

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Explore More ›

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

How much stuffing is enough? ›

How much stuffing should be used in a stuffed chicken or turkey? The amount of stuffing to use in a chicken or turkey depends on the size of the bird and personal preference. As a general guideline, you'll need about 3/4 to 1 cup of stuffing per pound of poultry.

See Details ›

Can you mess up stuffing? ›

Baking It Inside Your Bird

I know it's classic, but it could be screwing up your dinner. Baking stuffing inside the turkey could result in soggy stuffing, or even an overcooked turkey, because for the stuffing to get to 165 degrees (the temperature needed to cook it), the turkey will get to 180-190, which is too high.

How do you keep stuffing from getting mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Know More ›

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

Keep Reading ›

Should you let bread dry out for stuffing? ›

While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first. Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

View Details ›

Should you toast bread before making stuffing? ›

We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

Why is my stuffing gummy? ›

Gummy Stuffing

Though many people like their stuffing like more of a savory bread pudding, others prefers a dryer dressing. If your stuffing is too wet and gummy, turn it out onto a baking pan or cookie sheet. Break it up and spread it in an even layer. Then bake until dried to the desired level.

Learn More Now ›

What do Southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Learn More ›

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Discover More ›

How many cups of stuffing do I need for 6 people? ›

In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey. If this is the case, then you can even make a casserole to fill up your guests!