Sausage-and-Herb Stuffing

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This sausage stuffing has everything you want on your Thanksgiving plate: crisp, craggy edges, a plush, savory center, and plenty of browned sausage throughout. Torn pieces of country-style bread soak up the broth and eggs without falling apart, turning golden and crunchy on top while staying tender underneath.

Breakfast sausage does much of the heavy lifting. Once browned, its drippings join plenty of butter to cook the onions, celery, and garlic. Fresh sage, parsley, and thyme bring balance, while optional fennel seeds add a little extra aromatic punch.

What kind of sausage should I use?

Uncooked pork breakfast sausage is the first choice. Typically seasoned with sage and black pepper, it brings familiar Thanksgiving flavors and plenty of richness. For some heat, choose spicy breakfast sausage. If you can’t find the packaged kind or want to avoid pork, try making your own with our breakfast sausage recipe, using ground dark-meat turkey in place of pork.

Can I leave the sausage out?

This stuffing relies on the fat from breakfast sausage for its flavor. Want a vegetarian version? Our Simple-Is-Best Stuffing is a long-standing reader favorite and was the inspiration for this version; use that recipe with vegetable broth for a meat-free stuffing.

What’s the best bread for sausage stuffing?

Look for a sturdy country-style white loaf or sourdough with a relatively thin crust. Avoid soft sandwich bread, which can turn mushy, and very crusty artisan loaves, which won’t absorb the broth as readily. Even if your bread is a day or two old, don’t skip drying it in the oven—that’s what helps the stuffing hold its shape.

Can I make sausage stuffing ahead of time?

You can dry the bread a day ahead and store it loosely covered at room temperature. For more ways to get ahead of Thanksgiving, including cooking, refrigerating, and reheating stuffing, see our make-ahead stuffing guide.

29 Stuffing Recipes That Make Thanksgiving Thanksgiving

Sausage-and-Herb Stuffing

Recipe information

Ingredients

Tbsp. unsalted butter, divided, plus more for dish

(1–1¼-lb.) loaf country-style white bread, torn into 1″ pieces

lb. breakfast sausage, casings removed if needed

garlic cloves, coarsely chopped

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

cups low-sodium chicken broth or vegetable broth, divided

cup (packed) coarsely chopped parsley

Need to make a substitution?

Preparation

Step 1

Place a rack in middle of oven; preheat to 350°. Grease a 13×9″ baking dish with unsalted butter. Arrange one 1–1¼-lb. loaf country-style white bread, torn into 1″ pieces, in a single layer on a large rimmed baking sheet and bake until dried out and golden around the edges, 30–40 minutes. Let cool.

Step 2

Meanwhile, melt 2 Tbsp. unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Cook 1 lb. breakfast sausage, casings removed if needed, stirring and breaking into small pieces, until well browned and cooked through, 8–10 minutes. Using a slotted spoon, transfer sausage to a small plate, leaving fat behind.

Step 3

Reduce dial to medium heat and add remaining 8 Tbsp. unsalted butter to fat in pot; heat until melted. Cook 2 medium onions, finely chopped, 6 celery stalks, finely chopped, 8 garlic cloves, coarsely chopped, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 tsp. fennel seeds (if using), stirring occasionally, until onions are softened and golden around the edges, 12–15 minutes. Remove from heat and stir in 2 cups low-sodium chicken broth or vegetable broth along with sausage, ½ cup (packed) coarsely chopped parsley, 2 Tbsp. finely chopped sage, 2 Tbsp. finely chopped thyme, and ½ tsp. freshly ground pepper.

Step 4

Whisk 3 large eggs and remaining 1 cuplow-sodium chicken broth or vegetable broth in a small bowl to combine, then stir into pot (don’t worry, eggs won’t scramble). Add bread to pot and toss gently to combine. Let sit, tossing occasionally, until liquid is almost completely absorbed, about 10 minutes.

Step 5

Transfer stuffing to prepared dish (don’t pack or press down) and cover loosely with foil. Place dish on a clean large rimmed baking sheet and bake until stuffing is hot throughout (an instant-read thermometer inserted into the center should register 160°), 35–45 minutes. Increase oven temperature to 400° and remove foil (no need to remove stuffing from oven while heat increases). Continue to bake until stuffing is light golden brown on top, 25–30 minutes longer.

Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Editor’s note:This sausage stuffing recipe was first printed in our November 2023 issue; it has been updated for style. Head this way for more of our favorite Thanksgiving side dishes →