Sausage & Herb Stuffing

For as long as I can remember, my grandmother’s stuffing was my absolute favorite dish on the Thanksgiving table. And considering how much I love Thanksgiving food, that’s saying something! I always knew her stuffing was good, but it wasn’t until I got older and started celebrating Thanksgiving at other tables that I realized just HOW spoiled I’d been all those years. And I know everyone thinks their family recipes are the best, but my Grandma really knew what she was doing!

This Herb Sausage Stuffing is a slight riff on her original recipe, with a few little tweaks I’ve made over the years. It starts with sourdough bread (crucial!), savory sausage (MUST be Jimmy Dean!), buttery sautéed vegetables, and plenty of herbs, with a little sweetness from dried cranberries to balance everything out. The result is a stuffing that’s packed with flavor, perfectly moist on the inside, and golden and crispy on top.

Why You’ll Love This Recipe

• Packed with flavor: Between the browned sausage, buttery sautéed vegetables, poultry seasoning, and fresh parsley, there’s nothing bland about this stuffing.
• The perfect texture: Drying the sourdough bread beforehand helps it absorb all that delicious flavor without turning into mush, while the butter on top gives you those crispy, golden edges.
• Easy to make ahead: You can prep almost everything a day or two in advance, so all that’s left to do on Thanksgiving is add the broth and pop it in the oven.
• Easy to customize: Not a fan of dried cranberries? Leave them out! You can also add mushrooms, swap the sausage, or make it vegetarian with a few simple adjustments.

Ingredient Breakdown: The 6 Building Blocks of a Great Stuffing

One of the best things about stuffing is how customizable it is. Once you understand the six main components that make up a good stuffing, you can mix and match ingredients to make it your own. Think of this recipe as your starting point, and feel free to get creative!

1. Bread

Bread is the foundation of any good stuffing, and the type you use makes a big difference in both flavor and texture. Sourdough is my personal favorite because it’s sturdy enough to soak up all that delicious broth without turning into mush, plus it adds a subtle tanginess that balances the richness of the sausage and butter. That said, you can absolutely experiment with other breads! French bread is a classic option, challah adds a slightly sweeter, richer flavor, and even croissants can make for an extra buttery, indulgent stuffing. Just make sure to dry out your bread beforehand so it can absorb the broth properly.

2. Aromatics

This is where we start building flavor! Onion, celery, and garlic are the classic stuffing trio, and for good reason. Sautéing them in butter until soft and fragrant creates a delicious savory base that ties everything together. You can also experiment with shallots, leeks, or fennel for a slightly different flavor profile. Whatever you choose, don’t rush this step. Giving your aromatics time to soften and develop flavor makes a big difference in the final dish.

3. Sausage and/or Vegetables

This is where you can really make the stuffing your own. I love using sage breakfast sausage (Jimmy Deans in particular!) because it adds so much savory flavor and richness. Make sure to brown it well to develop those delicious crispy bits!

For a vegetarian option, swap the sausage for mushrooms, and get crafty with different types of mushrooms! A good variety of mushrooms will add better texture and flavor to your stuffing.

4. Herbs & Seasonings

Herbs are what give stuffing that classic Thanksgiving flavor. My recipe uses dried poultry seasoning and fresh parsley, but there’s plenty of room to play around.

Sage, thyme, and rosemary are all great classic options, whether fresh or dried. I also love adding a little mushroom powder for an extra boost of umami. Just be sure to season generously since the bread will absorb a lot of that flavor.

5. Sweet & Savory Add-Ins

I love adding a little something sweet to balance out all the rich, savory flavors. Dried cranberries are my go-to because they add little pops of tart sweetness throughout the stuffing. You can also try dried apricots, chopped apples, dried cherries, or even golden raisins. This component is totally optional, but I think a little contrast makes the stuffing that much better.

6. Broth

Broth is what brings everything together, giving the stuffing its soft, moist interior. I typically use chicken broth, but vegetable broth works just as well. If using store bought vegetable broth, try fortifying with a little dried mushrooms for extra umami.

The most important thing here is how much you add. Different breads absorb liquid differently, so rather than pouring it all in at once, add the broth gradually until the bread is evenly moistened but not soggy. You want it to hold together without being wet or mushy.

Once you’ve got these six components down, the possibilities are pretty much endless. Stick with my tried-and-true combination, or use it as a blueprint to create your own Thanksgiving stuffing. And don’t forget the butter! It’s what helps bring richness to the whole dish and gives you those irresistible golden, crispy edges on top.

Tips & Tricks

• Don’t skip drying the bread. Fresh bread absorbs moisture differently and can leave you with mushy stuffing. I like drying mine in the oven at 200°F for 45–55 minutes, but you can also leave the cubes uncovered overnight.
• Tear vs cut your bread. Hand tearing the bread creates a better texture to the stuffing by having uneven pieces vs everything uniform.
• Get a good sear on the sausage. Rather than immediately breaking it into tiny pieces, let it develop a nice brown crust first. Those browned bits add so much flavor, especially when you scrape them up while cooking the vegetables.
• Take your time with the vegetables. Cooking the onions and celery until they’re soft and the onions start to caramelize builds a delicious savory-sweet base.
• Season the sausage mixture generously. Remember, you’re mixing it with a whole loaf of bread, so the sausage and vegetable mixture should taste slightly more seasoned than you’d normally want on its own.
• Add the broth gradually. Start with 2 cups and add more as needed. You want the bread to feel evenly moistened, but not completely saturated or swimming in liquid.
• Don’t forget the butter on top! A few tablespoons scattered over the stuffing before baking help create those irresistible golden, crispy edges.

How to Make Stuffing Ahead of Time

One of my favorite things about this recipe is how much you can prep ahead of time. And if you’ve ever hosted Thanksgiving, you know that anything you can cross off your to-do list early is a win!

• 4–5 days before Thanksgiving: Cube the sourdough bread and dry it in the oven at 200°F for 45–55 minutes, until completely dry. Let cool, then store in an airtight container or zip-top bag at room temperature.

• 1–2 days before Thanksgiving: Chop the onion and celery and refrigerate in an airtight container until ready to use.

• The day before Thanksgiving: Cook the sausage, vegetables, and seasonings according to the recipe. Let the mixture cool, then combine with the dried bread cubes, cranberries, and fresh parsley. Cover tightly and refrigerate overnight.

• Thanksgiving Day: Remove the stuffing from the refrigerator about 30 minutes before baking. Transfer to a greased 9×13-inch baking dish, gradually add the broth, and top with the remaining butter. Bake at 350°F until heated through and golden on top. You can do this while the turkey is resting!

And just like that, you’ve got one less dish to worry about while juggling the turkey, mashed potatoes, and everything else!

More Thanksgiving Sides Recipes

• Boursin Creamed Spinach with Crispy Lemon Panko
• Hella Good Mac n Cheese
• Spiced Pecan Sweet Potato Casserole
• Garlic Confit Mashed Potatoes

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Storage & Reheating

To Store: Let the stuffing cool slightly, then transfer to an airtight container and refrigerate for up to 3–4 days. Make sure to refrigerate within 2 hours of cooking.

To Reheat: Transfer the stuffing to an oven-safe dish and add a splash of chicken broth to keep it from drying out. Cover with foil and bake at 350°F for 15–20 minutes depending on the amount. Remove the foil for the last few minutes to crisp up the top. You can also make stuffing muffins by adding these to a muffin tin and baking for 10-15 minutes or until golden brown and warmed through.

To Freeze: Allow the stuffing to cool completely in the refrigerator, then transfer to a freezer-safe container or bag and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating as directed above.

FAQs

What’s the best bread for stuffing?

Sourdough is my personal favorite because it has a sturdy texture that holds up well to the broth without falling apart. French bread or a hearty country loaf would also work. Whatever you choose, make sure the bread is thoroughly dried before assembling the stuffing.

Can I make this stuffing vegetarian?

Absolutely! Simply omit the sausage, use vegetable broth instead of chicken broth, and add some sautéed mushrooms for extra savory flavor. You can also substitute olive oil or vegan butter to make it vegan.

How do I keep my stuffing from getting soggy?

The two biggest things are starting with properly dried bread and adding the broth gradually. You want the bread to absorb the liquid without becoming overly saturated. Start with less broth than you think you need and add more until the bread is evenly moistened.

Can I use fresh herbs instead of poultry seasoning?

Yes! Fresh sage, thyme, and rosemary would all be delicious here. Just keep in mind that fresh herbs are generally less concentrated than dried herbs, so you’ll need to increase the quantities.