Tradional Bread Sausage Stuffing

Traditional Bread Sausage Stuffing ~ classic recipe baked outside the bird with delicious fresh herb & sausage flavors. Serve with turkey, chicken or pork.

Side Dish | November 17, 2017 | By

Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Whether you call it stuffing, like we do in these parts or dressing because it’s baked outside the bird like this Traditional Bread Sausage Stuffing this is the dish that says Thanksgiving for me. It’s not a holiday without it. I love the crispy bread parts best but that doesn’t stop me from scooping into the moist center, flavored with fresh herbs and sausage. Mmmmm.

I’ve been making Traditional Bread Sausage Stuffing for more years than I can count, but used to cook it inside the bird. I know ~ some say it’s a big no-no, but we never had any issues.

A couple of years ago my daughter started hosting the family Thanksgiving dinner and she opted to cook her turkeys ~ yes two ~ in the air fryer ~ delicious, crispy skin, juicy meat and packed with two different flavors, but that means the stuffing needed to be baked in the oven without sacrificing all that crazy good taste. 

Traditional Bread Sausage Stuffing is the best stuffing ever. I’ve perfected the recipe over the years. It’s simple, with classic flavors and the only recipe you’ll need.

Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Thanksgiving is my favorite holiday ~ no expectation of gifts, just good food, family and football. It made me think of all the Thanksgiving meals I’ve eaten, the people I’ve shared them with and how most of us fall into some basic life categories:

  1. The child: arrives with parents in an adorable (but usually uncomfortable) outfit parents chose, brings nothing but toys and charm, eats little, plays a lot and possibly spills something. Enjoy ~ you can do pretty much anything at this age without reproach.
  2. The college age: (grown up, but with training wheels) arrives bleary-eyed because the night before Thanksgiving is the biggest bar night of the year. *May* have gifted your family with dirty laundry. If you’re that person, you too should enjoy Thanksgiving because this is as easy as Thanksgiving will get. The next stop is. . .
  3. The adult: Big League, full time Adulting. You live on your own, do your own laundry, have a big girl/boy job and your contribution to the Thanksgiving feast is (A) a relevant and necessary food item or (B) you are the next generation to host a gathering at your house and are in charge of the turkey and all the carbs, sweets and alcoholic beverages your guests will consume.

Wherever you land, it’s not only a fun, food holiday but a time reflect on what we’re thankful for and for most of us, it’s a lot. Traditional Bread Sausage Stuffing ~ classic recipe baked outside the bird with delicious fresh herb & sausage flavors. Serve with turkey, chicken or pork.

Traditional Bread Sausage Stuffing Ingredients:

Tip: many grocery stores sell a packaged fresh Poultry Herb Blend containing the sage, rosemary and thyme you’ll need so you don’t have to buy each herb separately.

  • 1 pound of good quality day old white bread, cut into 1” cubes (French bread can also be used)
  • 1 ½ sticks of butter + 1 tablespoon of butter, divided
  • 1 ½ cups chopped yellow onions
  • 1 ¼ cups celery, chopped
  • 1/3 cup flat leaf (Italian) parsley, chopped
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 ½ cups turkey stock (chicken may also be used)
  • 8 ounces breakfast sausage (loose, no casings – Jimmy Dean regular used)

Tip: bread, onion and celery pieces should be bite-size.

Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Bread cubes:

Preheat the oven to 250 degrees then butter a 9 x 13 glass baking dish using 1 tablespoon of softened butter.

Cut the bread into about 1” cubes then transfer them to a rimmed baking sheet laying them in a single layer.

Bake the cubes 45-60 minutes or until they’re dried out and crisp. Let them cool completely then transfer to a large bowl and add the parsley, sage, rosemary and thyme ~ just like the classic Simon & Garfunkel song. Who remembers it?

While the bread cubes are in the oven, melt the butter in a large skillet add the onion and celery, season lightly with salt and pepper and sauté 8-10 minutes or until the onions have softened and are just starting to brown on the edges.

Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Pour the butter and vegetables over the bread cube mixture, combining then let it cool to room temp.

Once the stuffing is cool enough to handle with your hands, break up the sausage and fold it into the stuffing, combining with your hands. You can use a spoon, but I find my hands do a better job. Slowly blend in the turkey (chicken) stock a little at a time.

Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Transfer the stuffing to the prepared dish then cover with aluminum foil and bake at 350 degrees for 40 minutes.

After 40 minutes, uncover and continue baking 20-25 minutes more or until it’s cooked through. Uncovering the stuffing near the end gives you crispy bits on the outside and deliciously moist stuffing inside.

Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Need an easy, crowd-pleasing appetizer? Sausage Wonton Cups are a big hit at our house and use the same breakfast sausage as this stuffing.

Sausage Wonton Cups ~ wonton cups filled with cheesy sausage blend and baked until crispy for the ultimate and easiest appetizer.

I hope wherever you are, you enjoy a great meal that includes some tasty Traditional Bread Sausage Stuffing and a table full of other delicious food, maybe a football game or two and a day filled with laughter and family ~ the ones from blood, others from marriage, the fun-crazy ones who fall into both categories and friends who seem like family. Happy Thanksgiving!

Traditional Bread Sausage Stuffing ~ classic recipe baked outside the bird with delicious fresh herb & sausage flavors. Serve with turkey, chicken or pork.

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Traditional Bread Sausage Stuffing
Ingredients
  • 1 pound good quality day old white bread cut into 1” cubes (French bread is good too)
  • 1 ½ sticks butter + 1 tablespoon of butter divided
  • 1 ½ Cups chturkry or chicken stovjopped yellow onions
  • 1 ¼ cups celery chopped
  • 1/3 cup flat leaf Italian parsley, chopped
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 Ounces Breakfast sausage
  • 2 1/2 Cups Turkey or chicken stock
Instructions
  1. Preheat the oven to 250 degrees then butter a 9 x 13 glass baking dish using 1 tablespoon of softened butter.
  2. Cut the bread into about 1” cubes then transfer them to a rimmed baking sheet laying them in a single layer.
  3. Bake the cubes 45-60 minutes or until they’re dried out and crisp. Let them cool completely then transfer to a large bowl and add the parsley, sage, rosemary and thyme.
  4. While the bread cubes are in the oven, melt the butter in a large skillet add the onion and celery, season lightly with salt and pepper and sauté 8-10 minutes or until the onions have softened and are just starting to brown on the edges.
  5. Pour the butter and vegetables over the bread cube mixture, combining then let it cool to room temp.
  6. Once the stuffing is cool enough to handle with your hands, break up the sausage and fold it into the stuffing, combining with your hands or a fork. Slowly blend in the turkey (chicken) stock a little at a time.
  7. Transfer the stuffing to the prepared dish then cover with aluminum foil and bake at 350 degrees for 40 minutes.
  8. After 40 minutes, uncover and continue baking 20-25 minutes more or until it’s cooked through.

  1. Ray
    November 18, 2017

    Tried it and loved it. A cooked bird and some gravy. What can be better!

    • Bernie
      November 18, 2017

      How true Ray – doesn’t get much better — thanks!! 🙂