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This classic Sausage Stuffing is buttery, savory, and loaded with all the cozy flavors that make Thanksgiving feel like Thanksgiving. Between the golden sourdough cubes, juicy sausage, tender apples, and toasty pecans, every bite tastes like the very best parts of the holiday table.
Why this recipe is so delicious: It’s that perfect balance of textures — soft, custardy center, crisp golden top, sweet apples, savory sausage, buttery bread, and just the right touch of herbs. It’s hearty, comforting, and a total crowd-pleaser.
✨ Let’s head to the kitchen and let’s get this holiday favorite in the oven!
What Is Sausage Stuffing?
Sausage stuffing (often called “dressing”) is a savory baked side made from toasted bread cubes, sausage, aromatics, herbs, and broth. Some families stuff it inside the bird, but ours is baked separately until golden, crisp, and irresistibly cozy.
✨ Before You Begin
✨ Use sturdy bread. Sourdough cubes hold their shape, soak up flavor beautifully, and never turn mushy.
✨ Toast lightly—don’t brown. A light toast helps the bread hold its structure without becoming hard.
✨ Choose a premium bulk sausage. Something like Jimmy Dean adds rich, savory depth without extra prep.
✨ Let the veggies soften fully. This builds sweetness and balances the savory sausage.
✨ Don’t skimp on the broth. You want the mixture evenly moistened so it bakes up fluffy, not dry.
Sausage Stuffing Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements, head to the recipe card below.
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Sourdough bread cubes — ½-inch cubes soak up moisture without collapsing.
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Butter — Adds richness and helps soften veggies for maximum flavor.
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Onion + celery — The classic stuffing aromatic base.
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Granny Smith apples — Tart-sweet contrast that makes the stuffing shine.
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Pork sausage — A premium bulk sausage adds richness and depth.
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Toasted pecans — Bring warm crunch and nutty flavor.
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Dried cranberries — Sweet, chewy pops that balance the savoriness.
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Low-sodium chicken broth — Lets you control seasoning.
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Egg — Helps the stuffing set into that tender-but-structured texture.
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Poultry seasoning + sage — The cozy Thanksgiving flavor profile.
⭐ Pro Tips
⭐ Toast the bread just until dry. You want crisp edges, not browned croutons — they should still feel light and airy when squeezed.
⭐ Don’t drain the sausage drippings. That flavorful fat gives the stuffing incredible richness.
⭐ Taste for seasoning before baking. Add a pinch more salt, pepper, or poultry seasoning if needed.
⭐ Let it rest before serving. A few minutes helps the stuffing set and slice cleanly.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Store leftovers in an airtight container in the fridge for 3–4 days.
Reheating
- Warm in a 350°F oven, covered with foil, for 15–20 minutes. Remove foil for the last few minutes to re-crisp the top.
Freezing
- Freeze in an airtight container or freezer bag for up to 1 month. Thaw overnight in the fridge.
Make-Ahead
- Assemble fully, refrigerate, and bake the day you plan to serve. Add a splash of broth if it looks dry.
✦ FAQ
✦ What’s the difference between stuffing and dressing?
They use the same ingredients, but stuffing is cooked inside the turkey while dressing is baked separately. For safety and even cooking, I always bake mine as a dressing.
✦ Can I use a different type of bread?
Yes! Challah, brioche, Italian bread, or French bread all work well as long as they’re cubed and lightly toasted.
✦ Can I use fresh herbs instead of dried?
Absolutely — use three times the amount of fresh herbs since their flavor is gentler.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Favorite Thanksgiving Sides Dishes
- Paula Deen Corn Casserole
- Green Bean Casserole
- Pineapple Casserole
- Strawberry Pretzel Salad
- Crack Potatoes
- Squash Casserole
- Ruth’s Chris Sweet Potatoes
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Sausage Stuffing
Ingredients
- 8 cups 1/2-inch sourdough bread cubes, cut into1/4-1/3 inch pieces
- 1 cup butter
- 1 cup celery, diced
- 1 1/2 cups onion, diced
- 2 granny smith apples, peeled, cored, and cut into 1/4-1/3 inch pieces.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound pork sausage
- 1 1/2 cups toasted pecans, chopped
- 1/2 cup dried cranberries
- 2 1/2 cups low sodium chicken broth
- 1 large egg, lightly beaten
- 1 teaspoon dried poultry seasoning
- 1 teaspoon dried ground sage
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Arrange bread cubes (8 cups) in a single layer on a large rimmed baking sheet. Bake in preheated oven for 5-7 minutes. Transfer bread cubes to a large mixing bowl.
- In a large pan, melt butter (1 cup). Add onion (1 1/2 cups), celery (1 cup), apples (2), salt (1 teaspoon), and pepper (1/2 teaspoon) and saute over medium-low heat until vegetables are soft, about 10 minutes. Add mixture to bread cubes.
- In the same pan, cook and crumble (into large pieces) the sausage (1 pound) over medium heat, until there is no longer any pink. Add the sausage and pan drippings to the bread cubes.
- Add the pecans (1 1/2 cups), cranberries (1/2 cup), chicken broth (2 1/2 cups), egg (1), poultry seasoning (1 teaspoon), and sage (1 teaspoon) to bread cubes and toss until evenly combined. Transfer the mixture to the prepared baking dish. Bake for 30-40 minutes, uncovered, until golden and crisp on top and hot in the middle.
Notes
- Bread Cubes: My recipe calls for the bread to be cut into about 1/2-inch cubes. That said, my Mom always made them about half the size. It's totally a personal preference.
- Toasting: After cutting my bread into cubes I lightly toast them in the oven. I spread them out in a single layer and bake them until they're lightly toasted, not browned. I check the bottoms of the cubes to make sure that they have that toasted texture.
- Pork Sausage: I use a premium pork bulk sausage, like Jimmy Dean. No casing to remove.
Can you make the stuffing the day before without baking it and store in the refrigerator to bake the next day?
Yes, that’s correct. Enjoy!
I have made this stuffing many times, I love it, but no sage
That’s perfect!