Traditional Bread Sausage Stuffing
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.
Thanksgiving is my favorite holiday ~ no expectation of gifts, just good food, family and football. It reminds me of all the turkey dinners I’ve eaten, the people I’ve shared them with and all I have to be thankful for. Like many of us, it’s a lot.
Traditional Bread Sausage Stuffing Ingredients:
Tip: many grocery stores sell a fresh Poultry Herb Blend ~ a combo of sage, rosemary and thyme you don’t have to buy each herb separately.
- good quality day old white bread
- yellow onions
- flat leaf (Italian) parsley
- fresh sage
- fresh thyme
- sea salt
- fresh cracked black pepper
- turkey or chicken stock
- bulk breakfast sausage
Making bread cubes:
Preheat the oven to 300 degrees then butter a 9 x 13 glass baking dish using 1 tablespoon of softened butter. This is the dish you’ll bake the stuffing in.
Cut the bread into about 1” cubes then transfer to a rimmed baking sheet in a single layer. (I used a combination of white and leftover whole grain bread today).
Bake the cubes 30-40 minutes or until they’re browned out and crisp. Let them cool completely then transfer to a large bowl.
What else goes into the stuffing?
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 then add the parsley, sage and thyme.
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 (raw) 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 1/2 cup at a time until it’s evenly moistened.
Transfer the stuffing to the prepared dish then cover it with aluminum foil and bake at 350 degrees for 40 minutes.
After 40 minutes, uncover and continue baking 15 minutes more or until it’s cooked through. Uncovering the stuffing near the end gives you crispy bits on the outside and moist stuffing inside.
Happy Thanksgiving ~ wishing you a table full of delicious food and a day filled with laughter and family ~ the ones from blood, marriage and those fun-crazy friends who seem like family.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 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 yellow onion chopped
- 1 1/2 cups celery chopped
- 1/3 cup flat leaf Italian parsley, chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1 teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 8 ounces bulk breakfast sausage
- 2 1/2 Cups turkey or chicken stock
- Preheat the oven to 300 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 rimmed baking sheets in a single layer and bake 30-40 minutes or until toasted, lightly browned and crisp then transfer to a large bowl..
- Meanwhile, 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.
- Fold in the parsley, sage and thyme then pour the butter and vegetables over the bread cubes 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 or a fork.
- Slowly blend in the turkey (chicken) stock a little at a time combining until the cubes are evenly moistened.
- 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 15 minutes more or until it’s cooked through. Optional: garnish with additional 1 tablespoon of fresh chopped parsley.
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