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
- butter
- onion
- celery
- 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.
Serve warm.
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.
Enjoy!
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!
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Bread Sausage Stuffing
Ingredients
- 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
Instructions
- 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.
Ray says
Tried it and loved it. A cooked bird and some gravy. What can be better!
Bernie says
How true Ray – doesn’t get much better — thanks!! 🙂
Nancy Caldemeyer says
This sounds wonderful. I would like to know if I can put some of this dressing inside my turkey? I have always stuffed my turkey & also baked a separate pan of dressing.
Thank you
Bernie says
Hi Nancy – thanks so much! It’s my family’s favorite stuffing (and mine!). I’ve been making it more than 25 years. You can definitely stuff your turkey with it. I’ve done it many times. Any stuffing that won’t fit in the bird can be baked in a buttered casserole dish. Thanks for stopping by. I hope you enjoy the recipe as much as we do and Happy Thanksgiving!
Linda says
How much Oldboy would I use if I didn’t use the other spices separately?
Bernie says
Hi Linda – the recipe was created using the spices listed. I’ve never made it with old bay – if you try it I’d love to hear how you like.
Lauren says
LOVED this classic stuffing!! Packed with flavor and super easy to make. I actually made mine in my Ninja Foodi. Pressure cooked on high for 10 and used the air fry function for another 10. Will definitely be making again
Remo says
Stuffing is my favorite part of Thanksgiving feast after the turkey. Love the flavor.
Bernie says
Definitely my favorite side dish too Remo! It isn’t Thanksgiving without it 🙂
Stephanie Groth says
This was DELICIOUS! the only thing I did different, was I added a cup of roughly chopped mushrooms, more celery than the recipe called for, and a little finely chopped rosemary because I didn’t have enough fresh thyme. I also let it rest while we cooked the turkey and then put it back in for 10 minutes and then broiled it for a few minutes because we like a slight crunch. So soooo soooooo amazing with gravy. Will definitely use this recipe again, and with double the sausage!
Bernie says
Hi Stephanie – Yes!! So happy to hear you love the recipe as much as we do! For my family, it’s not Thanksgiving without it. GREAT variations too – especially the mushrooms. Thanks so much for your kind words and follow up ~ Bernie
Kathryn Sproull says
This is my grandmother’s recipe and I love it. The only difference with my recipe is that I bake it at 400 x 60 minutes. We are having a big group this year. Do you think I could assemble a few days ahead? I’m nervous with the raw sausage. Or, should I assemble and bake, then just reheat Thanksgiving day?
Bernie says
The best compliment – thank you – nothing like grandma’s recipes 🙂 I’ve never assembled it days ahead but you’re right – I would be concerned with the raw sausage. I’ve reheated this stuffing (as leftovers) many times and it’s always good. That said – I would assemble and bake it ahead of time but bake 10-12 minutes short of the cooking time. To reheat: add a splash of stock (about 1/4 cup) over the top, cover with foil and bake 15-20 then uncover and bake another 5 minutes to get the crispy bits on top.
Another option is my crockpot stuffing. It’s the same ingredients but cooks about 4 hours in the crockpot. You can toast the bread cubes a day or two ahead. Here’s a link if you want to check it out:
https://www.agoudalife.com/crockpot-stuffing/ — Happy Thanksgiving! 🙂