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, this Traditional Bread Sausage Stuffing is the dish that says Thanksgiving. 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 because it’s all flavored with the same fresh herbs, vegetables and sausage. Mmmmm.
I’ve been making stuffing more years than I can count, but I always cooked it inside the bird. Today that’s said to be 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 two turkeys in the air fryer. Both delicious with crispy skin, juicy meat, one with traditional seasoning, the other Cajun. But that meant the stuffing needed to be baked separately in the oven without sacrificing all that crazy good taste. Challenge accepted.
Traditional Bread Sausage Stuffing is the best stuffing I’ve ever eaten. I’ve perfected the recipe over the years. It’s simple, with classic flavors and the only recipe you’ll need.