Best Sausage Stuffing Recipe

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 people
Calories: 454kcal
Author: Becky Hardin - The Cookie Rookie
This make ahead sausage stuffing recipe is so good I just know you are going to love it! You can make it ahead of time and it's the perfect side dish for your Thanksgiving and holiday menus.
Print Recipe


  • pound loaf of bread torn into ½”- ¾” pieces about 10 cups; cornbread, challah or your favorite
  • ¾ cup unsalted butter plus more for baking dish
  • 1 pound breakfast sausage
  • 1 large yellow onion diced
  • ½ fennel bulb trimmed and diced
  • 2 medium celery stalk diced
  • 2 medium carrots peeled & diced
  • 1 Granny Smith apple peeled, cored and diced
  • teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup finely chopped parsley
  • 1 tablespoon finely chopped sage leaves
  • 1 tablespoon thyme leaves
  • 2 large eggs lightly whisked
  • 3 cups low-sodium chicken or turkey broth


  • Heat oven to 275°F and adjust oven racks to upper-middle and lower-middle positions. Butter a 3-qt baking dish; set aside.
  • Divide bread evenly between 2 rimmed baking sheets and place on the oven racks. Bake, stirring occasionally, for 40-45 minutes or until bread is dried out but not browned. Transfer bread to a large bowl to cool completely.
  • Increase the oven temperature to 350°F and adjust oven rack to middle position.
  • While the bread bakes, heat a large skillet over medium heat and add the sausage. Break the sausage into bite-size pieces during cooking. Cook the sausage, stirring often, 6-8 minutes or until brown throughout.
  • Transfer cooked sausage to a paper towel-lined plate, and discard all except 1 tablespoon rendered fat from the skillet.
  • Reduce heat to medium-low and melt ¾ cup butter in the same skillet. Add 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.
  • Deglaze the pan with 1½ cups chicken stock and stir in parsley, sage and thyme.
  • When the bread has cooled, transfer it to a large bowl. Add the cooked sausage and the vegetable/apple mixture; gently mix.
  • In a small bowl, whisk together the remaining 1½ cups broth and eggs. Pour the egg mixture over the bread mixture and fold gently until well combined.
  • Let the mixture sit, stirring occasionally, about 10 minutes or until bread absorbs all liquid.
  • Transfer 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, 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 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.
  • Enjoy!


Note: The stuffing can be assembled 1 day ahead. Keep covered and refrigerate until ready to bake. Transfer from oven about 15 minutes before cooking and add 5-10 minutes to final bake time.


Calories: 454kcal | Carbohydrates: 51g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 1303mg | Potassium: 561mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3413IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 5mg