This make ahead sausage stuffing recipe is so good I just know you are going to love it! You can make it ahead of time and it’s the perfect side dish for your Thanksgiving and holiday menus.
Even though I like to mix up my Thanksgiving sides year to year, but one thing that will always remain in my delicious sausage stuffing recipe! This is always such a hit and I get asked for the recipe all the time – so here it is!
How to make the best sausage stuffing recipe
Heat up your oven and butter your baking dish.
Place the torn bread on to baking sheets, and bake in the oven until it has dried out and place to one side.
While the bread is baking, cook the sausage on the stovetop and then sauté the vegetables. Deglaze the pan with the stock.
Place the bread in a large bowl and mix in the apple and sausage mix and then pour over the egg and stock mixture and let it soak in. Transfer everything to your baking dish and bake.
A tasty make ahead side dish for the holidays
I’m big on making as much of the side dishes the day before Thanksgiving as I can! I don’t want to spend all day in the kitchen, I want to spend it with my guests! The stuffing can be assembled 1 day ahead. Just keep it covered and refrigerate until ready to bake. This recipe will serve 8, and it’s easily doubled if you are hosting a big crowd.
Sausage stuffing is the perfect accompaniment to your Thanksgiving main
Whether you are enjoying a whole roast turkey for Thanksgiving, or an alternative like beef rib or salmon, this stuffing will work with all them. If you are still looking for some main course inspiration, be sure to check out these recipes:
A classic sausage, apple and herb stuffing recipe
This is the kind of stuffing that your Grandmother used to make. The apple adds a wonderful sweetness to it and there’s tonnes of flavor from the sage, thyme and parsley. It’s a traditional recipe that will bring back memories of Thanksgivings past!
Top tips to make the best sausage stuffing recipe
- Be sure to grease your baking dish with butter before adding the stuffing.
- You just want to dry the bread out in the oven, do not brown it.
- Bake the stuffing in a pre heated oven for the best results.
- Let the stuffing sit for a few minutes before serving it to the table.
For more tasty holiday side dishes:
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 people
Calories: 454kcal
This make ahead sausage stuffing recipe is so good I just know you are going to love it! You can make it ahead of time and it’s the perfect side dish for your Thanksgiving and holiday menus.
- 1½ pound loaf of bread torn into ½”- ¾” pieces about 10 cups; cornbread, challah or your favorite
- ¾ cup unsalted butter plus more for baking dish
- 1 pound breakfast sausage
- 1 large yellow onion diced
- ½ fennel bulb trimmed and diced
- 2 medium celery stalk diced
- 2 medium carrots peeled & diced
- 1 Granny Smith apple peeled, cored and diced
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon thyme leaves
- 2 large eggs lightly whisked
- 3 cups low-sodium chicken or turkey broth
Heat oven to 275°F and adjust oven racks to upper-middle and lower-middle positions. Butter a 3-qt baking dish; set aside.
Divide bread evenly between 2 rimmed baking sheets and place on the oven racks. Bake, stirring occasionally, for 40-45 minutes or until bread is dried out but not browned. Transfer bread to a large bowl to cool completely.
Increase the oven temperature to 350°F and adjust oven rack to middle position.
While the bread bakes, heat a large skillet over medium heat and add the sausage. Break the sausage into bite-size pieces during cooking. Cook the sausage, stirring often, 6-8 minutes or until brown throughout.
Transfer cooked sausage to a paper towel-lined plate, and discard all except 1 tablespoon rendered fat from the skillet.
Reduce heat to medium-low and melt ¾ cup butter in the same skillet. Add diced onion, fennel, celery, carrots, and apple; mix well. Season with salt and pepper; stir well. Cook, stirring often, until vegetables and apple are tender, about 10-15 minutes. If the vegetables are browning, reduce the heat to low and continue cooking until softened.
Deglaze the pan with 1½ cups chicken stock and stir in parsley, sage and thyme.
When the bread has cooled, transfer it to a large bowl. Add the cooked sausage and the vegetable/apple mixture; gently mix.
In a small bowl, whisk together the remaining 1½ cups broth and eggs. Pour the egg mixture over the bread mixture and fold gently until well combined.
Let the mixture sit, stirring occasionally, about 10 minutes or until bread absorbs all liquid.
Transfer mixture to the prepared baking dish. Butter (or spray with nonstick spray) one side of a sheet of foil and cover the dish with the foil, greased side down.
Set the dish on the middle rack and bake, covered, 35-40 minutes or until very hot to the touch. The internal temperature (tested in the middle) should register 160°F on an instant-read thermometer.
Remove the foil and bake an additional 30-45 minutes or until the stuffing is set in the middle and the top is golden brown.
If the stuffing needs more browning after fully cooked, turn the broiler on and cook until the top has browned to your liking. Watch closely.
Transfer to a cooling rack and allow to cool 5-10 minutes before serving.
Enjoy!
Note: The stuffing can be assembled 1 day ahead. Keep covered and refrigerate until ready to bake. Transfer from oven about 15 minutes before cooking and add 5-10 minutes to final bake time.
Calories: 454kcal | Carbohydrates: 51g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 1303mg | Potassium: 561mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3413IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 5mg
