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This Sausage Stuffing Recipe is loaded with savory pork sausage, crispy bacon, fresh herbs, and tender bread cubes baked until golden on top and perfectly moist in the center. Chestnuts add a little texture, while a splash of bourbon makes the flavor even better. It’s my favorite Thanksgiving stuffing, and you can assemble it a day ahead to make the holiday easier!
Table of Contents
- Kellie’s Note My Family Tradition
- Why You’ll Love My Sausage Stuffing Recipe
- Ingredients for Sausage Stuffing
- What’s the Best Bread for Sausage Stuffing?
- How to Make Sausage Stuffing
- Kellie’s Tips for the Best Sausage stuffing
- Sausage Stuffing Variations and Substitutions
- How to Make Sausage Stuffing Ahead of Time
- How to Store, Freeze, and Reheat Sausage Stuffing
- What to Serve with Sausage Stuffing
- The Best Sausage Stuffing Recipe
Kellie’s Note
My Family Tradition
Of all the things I pile onto my plate at Thanksgiving, stuffing is always at the top of the list. I love a really good homemade stuffing, especially when it’s loaded with sausage and has those crispy golden edges that everyone fights over.
Over the years, I’ve found that the secret to the best sausage stuffing is all about building flavor and getting the bread just right. I start with crispy bacon, cook the vegetables in the drippings, and brown the sausage before bringing everything together with fresh herbs and a creamy mixture that keeps the stuffing moist.
And because I can never leave well enough alone, I add chestnuts for a little texture and a splash of bourbon for an extra layer of flavor. Neither one overpowers the stuffing, but together they make it taste a little more special.
The best part? I don’t have to stuff my roast turkey to make it! Everything bakes in one casserole dish, and you can prep it the day before Thanksgiving so there’s one less thing to worry about.
Why You’ll Love My Sausage Stuffing Recipe
- So much flavor. Savory pork sausage, crispy bacon, fresh herbs, and a splash of bourbon make this anything but ordinary.
- The best texture. Golden, crispy bread on top with a soft, moist center that doesn’t turn into mush.
- Easy to make ahead. Assemble the stuffing the day before and bake it when you’re ready for dinner.
- Perfect for the holidays. It’s hearty enough for Thanksgiving or Christmas but easy enough to make anytime you’re craving comfort food.
- No stuffing the turkey. Everything bakes in a casserole dish, so you don’t have to worry about preparing the stuffing inside the bird.
Ingredients for Sausage Stuffing
- Bread – I use a country style, hearty white bread but brioche bread, challah bread, sourdough bread and French Bread are all great substitutions. Just make sure you’re using day old stale bread.
- Bacon – Thick cut bacon holds up well in the stuffing, you can use smoked or unsmoked bacon.
- Vegetables – Onions and celery provide sweetness and crunch in this stuffing recipe.
- Sausage – Bulk pork sausage adds moisture and great flavor to the stuffing. You can use regular bulk sausage or breakfast sausage.
- Bourbon – If you prefer to not use alcohol, you can skip the bourbon but it’s a wonderful background note to the stuffing.
- Half and Half – I like the creaminess of half and half but you can substitute with whole milk or heavy cream.
- Turkey Stock – Because this is going to be served with turkey, most likely, we like to use turkey stock. If you don’t have it on hand, you can substitute with chicken stock, chicken broth or beef stock.
- Chestnut – Jarred chestnuts are shelled and steamed so they crumble easily providing a great texture to the stuffing.
- Herbs – Sage, thyme and rosemary are the perfect fall herbs for your stuffing.
For the full ingredient list and instructions, see the recipe card below.
What’s the Best Bread for Sausage Stuffing?
I like using a hearty, country-style white bread for this sausage stuffing recipe. It has enough structure to hold up to the sausage and creamy mixture, but still gets wonderfully tender in the oven.
French bread, sourdough, challah, and brioche are also good options. Just remember that different breads absorb liquid differently, so the finished texture may vary a little.
The most important thing is to dry the bread cubes thoroughly before making the stuffing. Even day-old bread can have more moisture than you want. Drying it in the oven helps it absorb the flavorful liquid without getting soggy.
I cut my bread into cubes and bake it until completely dry before mixing it with the other ingredients. It’s a simple step, but it makes a big difference.
How to Make Sausage Stuffing
Making homemade sausage stuffing is easier than you might think! You can even prepare most of it ahead of time.
- Dry the bread. Cut the bread into cubes and bake at 350°F until completely dry. Set aside to cool.
- Cook the bacon and vegetables. Cook the bacon until crispy, then use a little of the drippings to sauté the onions and celery until softened.
- Brown the sausage. Cook the sausage in the skillet, breaking it into small pieces until browned and cooked through. Deglaze the pan with the bourbon, scraping up all those flavorful browned bits.
- Soak the bread. Toss the dried bread cubes with the half-and-half and let them absorb the liquid.
- Mix everything together. Combine the bread, bacon, vegetables, and sausage. Stir in the stock and eggs, followed by the chestnuts, herbs, salt, and pepper.
- Bake the stuffing. Transfer to a greased casserole dish and cover with foil. Bake at 375°F for 20 minutes, then uncover and continue baking until golden brown and cooked through, approximately 20 minutes more.
The top should be lightly crisp and golden, while the center stays moist and tender. For exact measurements and complete instructions, see the recipe card below.
Kellie’s Tips for the Best Sausage stuffing
- Dry the bread completely. This is one of the most important steps. If the bread is too soft, the stuffing can turn mushy.
- Don’t skip browning the sausage. Those flavorful browned bits make a big difference, especially when you deglaze the pan with bourbon.
- Don’t overmix. Gently fold everything together so the bread absorbs the liquid without breaking down too much.
- Check the moisture. The bread should be evenly moistened but still hold its shape. If it seems dry, add a little extra stock before baking.
- Bake covered, then uncovered. Covering the dish helps keep the stuffing moist, while removing the foil gives you that delicious golden top.
- Use a shallow baking dish. A shallow casserole dish gives you more of those crispy edges everyone loves.
- Check for doneness. The stuffing should be hot throughout, with a golden top and a center temperature of 165°F.
Sausage Stuffing Variations and Substitutions
One of my favorite things about homemade sausage stuffing is how easy it is to make it your own.
- Skip the bourbon. Substitute chicken or turkey stock to deglaze the skillet.
- Leave out the chestnuts. The stuffing is still delicious without them if you prefer a more traditional version.
- Use another sausage. Mild or spicy pork sausage both work. Italian sausage will give the stuffing a slightly different flavor, while turkey sausage is a leaner alternative.
- Change the bread. Sourdough adds a little tang, brioche makes the stuffing richer, and French bread is a great everyday option.
- Add a little sweetness. Chopped apples or dried cranberries are a delicious addition if you like sweet and savory holiday flavors.
- Swap the half-and-half. Whole milk works for a lighter version, while heavy cream makes the stuffing extra rich.
If you’re changing the bread or using a leaner sausage, keep an eye on the moisture before baking. You may need to adjust the stock slightly.
How to Make Sausage Stuffing Ahead of Time
Thanksgiving dinner is so much easier when you can get a few dishes out of the way early, and this sausage stuffing is one of my favorites to prep ahead.
- To prepare the bread ahead: Dry the bread cubes in the oven up to 10 days in advance. Let them cool completely, then store in an airtight container until you’re ready to make the stuffing.
- To assemble the stuffing ahead: Prepare the stuffing as directed and transfer it to your baking dish. Cover tightly with foil and refrigerate for up to 24 hours.
- When you’re ready to bake: Remove the stuffing from the refrigerator while the oven preheats, then bake as directed. Since the stuffing starts out chilled, it may need a little additional time in the oven.
Be sure the center reaches 165°F before serving.
I love making this the day before Thanksgiving because all that’s left to do is pop it in the oven when the turkey is almost ready!
How to Store, Freeze, and Reheat Sausage Stuffing
- Refrigerator: Store leftover sausage stuffing in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let the cooked stuffing cool, then transfer it to a freezer-safe airtight container. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating.
- Reheating in the Oven: Transfer the stuffing to a baking dish and add a splash of chicken or turkey stock if it seems dry. Cover with foil and warm in a 350°F oven until heated through to 165°F. Remove the foil near the end if you’d like to crisp up the top.
- Reheating in the Microwave: Warm individual portions in a microwave-safe dish, adding a small splash of stock if needed. Cover loosely and heat until hot throughout, reaching 165°F.
Leftover stuffing is also delicious tucked into a Thanksgiving turkey sandwich or served with turkey and gravy the next day!
What to Serve with Sausage Stuffing
This homemade sausage stuffing is one of those Thanksgiving side dishes that goes with just about everything on the table. It’s especially good with plenty of homemade gravy!
Some of my favorite recipes to serve alongside it are:
- Cajun Roast Turkey: You can’t go wrong with a classic holiday turkey with a kick.
- Slow Cooker Turkey Breast: A great option when you’re feeding a smaller crowd or need more oven space.
- Mashed Potatoes: Creamy, buttery potatoes are always a must for Thanksgiving.
- Green Bean Casserole: Another classic that deserves a spot on the holiday table.
- Giblet Gravy: Because stuffing is even better with gravy.
- Cranberry Sauce: A little sweet-tart cranberry sauce balances all those rich, savory flavors.
And if you love stuffing as much as I do, be sure to try my Cranberry Brioche Stuffing for another holiday favorite!
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Did you make this Sausage Stuffing Recipe? I’d love to hear what you think! Leave a comment below and give it a star rating. And if you made it ahead or tried one of the variations, let me know how it turned out!
The Best Sausage Stuffing Recipe
Equipment
- 1 9×13 inch baking dish
- 1 large skillet
- 1 extra large mixing bowl
- spatula
- 1 chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 1 pound loaf country-style bread cut into 3/4 inch cubes, approximately 4 cups bread cubes
- 1/2 pound sliced bacon, cut crosswise into 1/2 inch pieces
- 2 large vidalia onions, chopped
- 3 celery ribs, chopped
- 1 pound bulk pork sausage, mild or spicy
- 1/4 cup bourbon
- 1 1/2 cups half and half
- 1 cup turkey stock or low sodium chicken broth
- 2 large eggs
- 8 ounces jarred chestnuts, crumbled
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat oven to 350 degrees and grease a shallow baking dish (2 1/2 to 3 quart).
- Spread the bread cubes in an even layer on a baking sheet and bake until completely dry, approximately 20-25 minutes. Set aside to cool in the pan on a rack.
- While the bread bakes, cook the bacon in a large heavy skillet over med-high heat until crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside.
- Pour off all but 2 tablespoons bacon grease from the skillet and add the onions to the pan. Saute the onions over med-high heat stirring until softened, approximately 10 minutes. Add the celery and continue stirring and scraping up any brown bits, approximately 3 minutes. Add the vegetables to the bowl with the bacon and set aside.
- Add the sausage to the pan and cook over med-high heat, stirring and breaking up the sausage with a fork. Continue cooking until the meat is cooked through and no longer pink, approximately 8-10 minutes and transfer to the onion mixture.
- Pour off any fat from the skillet and add the bourbon off the heat before returning the pan to the heat. Return the pan to the heat and deglaze the pan by simmering over medium heat scraping the bottom of the pan to release the brown bits, 1 minute. Add the bourbon to the sausage/onion mixture in the bowl.
- Increase the oven temperature to 375.
- Soak the bread cubes in half and half in a large bowl being sure to toss frequently until all the liquid is absorbed, approximately 15 minutes. Stir the bread into the sausage mixture.
- In a large measuring cup, whisk together the stock and eggs and add to the stuffing mixture. Stir in the chestnuts, herbs, salt and pepper until thoroughly combined.
- Transfer the stuffing to the prepared baking dish and cover tightly with foil. Bake in the upper third of the oven for 20 minutes. Remove the foil and continue baking for approximately 20 minutes, or until the top is golden brown and crisp and the center reaches 165°F.
Notes
- Bread: Use approximately 1 pound of country-style white bread, cut into 3/4-inch cubes. Sourdough, French bread, challah, or brioche can also be used. Dry the cubes thoroughly before assembling.
- Make Ahead: Dry bread cubes up to 10 days in advance and store in an airtight container. Assemble the stuffing up to 24 hours before baking, cover tightly, and refrigerate.
- Baking from the Refrigerator: Let the covered dish sit out briefly while the oven preheats. Bake as directed, allowing additional time if needed until the center reaches 165°F.
- Bourbon Substitute: Replace the bourbon with chicken or turkey stock, if preferred.
- Chestnuts: Jarred, cooked chestnuts can be omitted for a more traditional sausage stuffing.
- Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days.
- Freezing: Freeze cooked stuffing in an airtight freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Cover with foil and warm at 350°F until heated through to 165°F. Add a splash of broth if the stuffing seems dry.
- For Crispier Stuffing: Use a shallow baking dish and remove the foil for the final portion of baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious and easy to make
Made for Thanksgiving. Everyone loved it! As with all the recipes that I have tried of yours this was another great one. Thanks for sharing it.
Thank you for trying out recipe and for your kind comment! Happy Holidays, to you!
Can the sausage stuffing be made in the crock pot in order to save oven space?
Thank you
Yes, you can definitely make this in the crock pot, however, you won’t get the crispy topping you would get in the oven.
In future recipes, please give us a substitute for the alcohol, for those of us who do not use it.
You can just skip it or use apple cider to deglaze the pan.
This is the best stuffing I’ve had in a while! I love the chestnuts in it. Thanks for the recipe!
You’re very welcome! It’s my favorite stuffing recipe and I make it every year!