Bread Sausage Stuffing ~ old fashioned easy recipe, made from scratch. My family’s favorite Thanksgiving side dish made with bread cubes, sausage and fresh herbs cooked outside the turkey.
Whether you call it stuffing like we do in these parts or dressing because it’s baked outside the bird, this Bread Sausage Stuffing is the dish that brings everyone to the Thanksgiving table.
If you’ve gone with the boxed stuff in the past thinking homemade stuffing was hard to make, please think again and watch the VIDEO and see just how simple it is!
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. It’s a side that takes center stage.
When my daughter started hosting the family Thanksgiving dinner and she opted to cook her turkeys in the air fryer. Both with delicious with crispy skin and juicy meat but neither were stuffed (insert gasp!).
That meant this time honored recipe that I’d always crammed into the bird would be baked in the oven. It rose to the challenge and the simple, classic flavors were every bit as delicious.
It’s simple, like the stuff your grandma made and friends, it’s the only stuffing recipe you’ll need.
what’s in bread sausage stuffing?:
- good quality bread (white or french) for bread cubes
- fresh parsley, sage and thyme
- salt and pepper
- turkey or chicken stock
- bulk breakfast sausage
how to make the bread cubes:
Preheat the oven to 350 degrees then butter a 9 x 13 glass baking dish and set it aside.
Cut the bread into about 1” cubes then transfer the cubes to a rimmed baking sheet in a single layer. The cubes in the photos are a little darker because I used a combination of white and leftover whole grain bread. Typically I go with all white.
Bake the cubes 30 minutes until they’re golden and crisp. Let them cool completely then transfer them to a large bowl where you’ll mix the stuffing.
how to make bread sausage stuffing:
While the cubes are toasting, melt the butter in a large skillet then add the onion and celery, season lightly with salt and pepper and sauté 8-10 minutes or until the onions have softened.
Blend in the parsley, sage and thyme then pour the butter and vegetables over the bread cube mixture letting it cool a few minutes to room temp.
Once the stuffing is cool enough to handle with your hands, break up the (raw) sausage into the bold and blend the stuffing using your hands. You can use a spoon, but I find my hands do a better job. Pour in the stock, season lightly with salt then blend until the cubes are evenly moistened.
Transfer the stuffing to the prepared baking dish then cover with aluminum foil and bake at 350 degrees for 40 minutes. After 40 minutes uncover and continue baking 15 minutes to get the crispy bits outside while keeping the moist stuffing inside.
here are a few of my family’s other favorite holiday sides:
- Brown Butter Honey Glazed Carrots
- Smoked Gouda Mashed Potatoes
- Cheesy Cauliflower Casserole
- Maple Bacon Brussels Sprouts
- Slow Cooker Applesauce
- Creamy Mac and Cheese
- Slow Cooker Pumpkin Bread Pudding
Also – this Garlic Herb Butter smeared under the skin of your turkey before baking will take it to the next level!
Happy Thanksgiving ~ wishing you a table full of delicious food and a day filled with laughter and family.
If you tried this Bread Sausage Recipe recipe or any other on the blog then I hope you’ll leave a comment and some stars!
Bread Sausage Stuffing
- 1 pound good quality bread white or French cut into 1” cubes (approx. 10 cups)
- 1 stick butter + extra for baking dish
- 1 cups yellow onion chopped
- 1 cups celery chopped
- 1/3 cup Italian parsley chopped
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme chopped
- salt and pepper
- 8 ounces bulk breakfast sausage
- 2 to 2 1/2 cups turkey or chicken stock
- Preheat the oven to 350 degrees then butter a 9 x 13 glass baking dish and set it aside.
- Cut the bread into about 1” cubes then transfer the cubes to a rimmed baking sheet in a single layer. (I used a combination of white and leftover whole grain bread today). Bake the cubes 30 minutes until they're golden and crisp. Let them cool completely then transfer to a large bowl.
- Meanwhile, melt the butter in a large skillet then add the onion and celery, season lightly with salt and pepper and sauté minu4-5 minutes or until the onions have softened.
- Add the parsley, sage and thyme then pour the butter and vegetables over the bread cubes and 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, blending with your hands or a fork.
- Pour in the stock a little at a time, season lightly with salt then blend until the cubes are evenly moistened then transfer to the prepared baking dish. Cover with aluminum foil and bake at 350 degrees for 40 minutes.
- After 40 minutes, uncover and continue baking 15 minutes more. Optional: garnish with additional 1 tablespoon of fresh chopped parsley.