Best Thanksgiving Sausage Stuffing Recipe

If you’re hunting for the Best Thanksgiving Sausage Stuffing Recipe, you’ve just struck gold. This recipe has been a game-changer in my house for years — the sausage gives it that perfect savory depth, and the way the bread and broth soak up all those flavors? Pure perfection. Stick with me, and I’ll show you exactly how to make stuffing that will have your family reaching for seconds (and thirds!).

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Ingredients You’ll Need

The ingredients here come together to build layers of flavor and texture. French rolls provide a soft yet sturdy base, while the combo of sausage and sautéed veggies makes the stuffing hearty and fragrant. I always recommend fresh veggies if you can, and be gentle with the mushrooms—you’ll see why below.

• Pork breakfast sausage: Choose a good-quality sausage without too many fillers for the best flavor.
• Celery: Adds a subtle crunch and freshness, diced evenly for even cooking.
• Onion: Sweet and savory backbone; I prefer yellow onions for their mellow flavor.
• Mushrooms: They bring earthiness and moisture but be sure to wipe, not wash, these to avoid sogginess.
• Butter: For sautéing veggies and adding richness throughout.
• French rolls (cubed): I love French rolls because they soak up the broth beautifully without turning to mush.
• Chicken or turkey broth: The liquid that ties it all together; homemade broth takes it up a notch if you have it.
• Milk: Adds creaminess to the mix for that perfect texture.
• Eggs: Bind everything together so the stuffing holds its shape when baked.
• Poultry seasoning, garlic powder, salt, and pepper: Don’t skimp on these—seasoning is what makes or breaks stuffing!

Variations

I love making this stuffing my own by switching up veggies or adding extras depending on the occasion. You can absolutely personalize this recipe to keep it fresh every Thanksgiving (or any time you crave comfort food!).

• Without mushrooms: If you don’t love mushrooms, just add an extra cup or two of bread cubes to soak up the liquid—I’ve done this many times, and it still tastes fantastic.
• Herb twist: Try adding fresh rosemary or sage if you want an herbal boost; I once doubled the poultry seasoning for a more pronounced flavor that my family adored.
• Spicy kick: Throw in a pinch of red pepper flakes for a subtle heat; it’s especially great if you’re serving with sweeter sides.
• Vegetarian version: Swap sausage for plant-based alternatives and use veggie broth. I experimented with this for a friend, and it still felt hearty and satisfying.

How to Make Best Thanksgiving Sausage Stuffing Recipe

Step 1: Sauté Your Veggies and Cook Out the Moisture

Start by melting butter in a large skillet over medium heat, then add diced celery, onions, and mushrooms. This step takes a bit of patience—I usually let it cook for 10-15 minutes until the veggies soften and most of their liquid evaporates. Don’t rush this; cooking out the moisture is critical so the stuffing doesn’t get watery. Also, I wipe mushrooms clean instead of rinsing because they soak up too much water, which can mess with the texture.

Step 2: Brown the Sausage and Season Generously

Once the veggies are golden and tender, add your pork sausage. Break it up with a spoon and cook until no pink remains. Then, it’s time to season with salt, pepper, garlic powder, and poultry seasoning. I typically use about 2 tablespoons poultry seasoning and 1 tablespoon garlic powder, but feel free to adjust to your taste. This seasoning layer is what brings the stuffing to life, so don’t skimp!

Step 3: Combine Bread and Meat Mixture in a Casserole

Place your cubed French rolls into a 9×13 casserole dish (no need to toast or dry them in advance). Add the sausage and veggie mixture on top, then toss gently to combine. You can do this mixing in a large bowl if that feels easier to make sure every cube gets coated.

Step 4: Add Wet Ingredients and Mix Thoroughly

Whisk together your eggs and milk, then pour over the bread and meat mix. Stir till everything is evenly coated—it’ll look quite soggy, but that’s exactly what you want. Pour in your broth last, stirring well. If the mixture feels too wet and some cubes are floating, I keep extra bread cubes nearby to soak up the excess. The goal is moist but not swimming.

Step 5: Bake to Golden Perfection

Bake the stuffing in a preheated 375°F oven for about 45 minutes. You’ll know it’s ready when the center feels firm and the top turns beautifully browned. If the top is browning too fast before the center sets, cover loosely with foil. Sometimes I brush melted butter on top before baking to get an ultra-crispy crust that my family fights over!

Once out of the oven, let it rest for 10-15 minutes to finish setting. This resting time helps all those flavors meld and ensures the stuffing slices nicely.

How to Serve Best Thanksgiving Sausage Stuffing Recipe

Garnishes

I like topping the stuffing with a sprinkle of freshly chopped parsley for a pop of brightness and color. Sometimes a little sprinkle of crisp cooked bacon bites or toasted pecans adds a wonderful crunch contrast that my family can’t get enough of.

Side Dishes

This sausage stuffing pairs beautifully with roast turkey, mashed potatoes, and a tangy cranberry sauce. For vegetable sides, I’m partial to green beans almondine or roasted Brussels sprouts to bring out fall flavors and balance the richness.

Creative Ways to Present

For special occasions, I love baking this stuffing inside hollowed-out acorn squash or large portobello mushrooms—it makes the dish feel festive and super inviting. Another fun idea is to bake individual portions in ramekins for easy serving and cute presentation.

Make Ahead and Storage

Storing Leftovers

Leftover stuffing keeps beautifully in an airtight container in the fridge for 3 to 4 days. I find that letting it cool completely before storing helps keep the texture intact. When reheated, it tastes almost as good as freshly baked.

Freezing

I’ve frozen leftover stuffing several times without losing quality. Just let it cool, portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, cover your stuffing with foil and warm it in a 350°F oven until heated through, usually about 20-25 minutes. For a crispy top, remove the foil for the last 5 minutes of baking. Microwaving works in a pinch but can make the texture a bit dense.

FAQs

Final Thoughts

I absolutely love how this Best Thanksgiving Sausage Stuffing Recipe turns out every single time — it feels like a warm hug on a plate, full of flavor, texture, and those nostalgic holiday vibes. If you’re ready for stuffing that’s anything but boring, give this one a try. I promise it’ll become your go-to recipe for years to come, just like it is in my kitchen. Happy cooking, and may your Thanksgiving be deliciously memorable!

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