This Holiday Sausage Stuffing is the quintessential side dish that completes any festive table. Rich with savory sausage, aromatic herbs, and perfectly toasted bread, this recipe delivers a moist, flavorful stuffing that will have everyone reaching for seconds. Forget the dry, bland stuffings of the past; this is the classic, crowd-pleasing recipe you’ll return to year after year. It’s the perfect accompaniment to your Thanksgiving turkey or Christmas roast.
Why This Holiday Sausage Stuffing Is a Must-Have
There are countless stuffing recipes out there, but this one stands out for its perfect texture and incredible depth of flavor. We use a combination of simple, high-quality ingredients to create a dish that is both comforting and impressive. The key is balancing the richness of the sausage with fresh herbs and vegetables, all brought together with a savory broth. It’s a straightforward recipe that guarantees a delicious, moist result every time.
Key Ingredients for the Perfect Stuffing
The magic of this Holiday Sausage Stuffing lies in its simple, classic ingredients. Each component plays a vital role in creating the final, delicious product.
- Sausage: A quality pork sausage is the star. We recommend a classic sage sausage, but a sweet or mild Italian sausage also works beautifully.
- Bread: Day-old, sturdy white bread is essential. It needs to be dry enough to soak up the broth without turning to mush. French bread, sourdough, or a hearty white sandwich bread are excellent choices.
- Vegetables: The classic trio of onion, celery, and carrots (mirepoix) forms the aromatic base, providing a foundational layer of flavor.
- Herbs: Fresh sage, thyme, and rosemary are non-negotiable for that signature holiday aroma and taste. They complement the sausage perfectly.
- Broth: We use chicken broth to moisten the stuffing, but turkey or vegetable broth are great substitutes.
- Butter: Used for sautéing the vegetables, butter adds a necessary richness to the dish.
- Eggs: Eggs act as a binder, giving the stuffing a bit of structure and custard-like consistency.
How to Make Holiday Sausage Stuffing (Step-by-Step)
Making this classic side dish is easier than you think. Follow these simple steps for a flawless Holiday Sausage Stuffing every time.
- Prepare the Bread: First, ensure your bread is properly dried. Cut the day-old bread into 1-inch cubes. If it’s not stale enough, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15-20 minutes until lightly toasted and dry. Set aside in a very large bowl.
- Cook the Sausage: In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spoon, until it’s browned and cooked through. Remove the sausage with a slotted spoon and add it to the bowl with the bread cubes.
- Sauté the Vegetables: Drain all but two tablespoons of the sausage grease from the skillet. Add the butter and melt it over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the minced garlic and fresh herbs, and cook for another minute until fragrant.
- Combine Ingredients: Scrape the vegetable mixture into the large bowl with the bread and sausage. Toss gently to combine everything.
- Moisten and Bind: In a separate bowl, whisk together the chicken broth and the eggs. Season generously with salt and pepper. Pour this mixture evenly over the bread and sausage mixture. Gently fold everything together until the bread has absorbed the liquid. Be careful not to overmix, as this can make the stuffing gummy.
- Bake the Stuffing: Transfer the stuffing to a greased 9×13 inch baking dish. Bake uncovered at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and the center is heated through.
Pro Tips for the Best-Ever Stuffing
Want to elevate your Holiday Sausage Stuffing from great to unforgettable? Here are a few expert tips.
- Don’t Use Fresh Bread: Using fresh, soft bread is the fastest way to a mushy stuffing. Stale, dry bread is crucial because it can absorb the broth and fats without falling apart.
- Brown the Sausage Well: Don’t rush cooking the sausage. Getting a good brown on the meat develops a deeper, more savory flavor that will permeate the entire dish.
- Taste and Adjust Seasoning: Before adding the eggs, take a small bite of the mixture (before it’s fully combined) and adjust the salt, pepper, and herbs to your liking. Sausages vary in saltiness, so this step is key.
Make-Ahead and Storage Instructions
Holidays are busy, and anything you can prepare in advance is a win. Luckily, this Holiday Sausage Stuffing is perfect for making ahead.
To Make Ahead:
You can assemble the entire stuffing a day in advance. Prepare the recipe through step 5, place it in the baking dish, cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time.
To Store and Reheat Leftovers:
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. To reheat, place it in an oven-safe dish, add a splash of broth to remoisten it, and bake at 350°F (175°C) until warmed through, about 15-20 minutes.
Variations and Customizations
While this classic recipe is fantastic as is, it’s also a great base for customization. Here are a few ideas:
- Add Fruit: For a touch of sweetness, stir in 1 cup of dried cranberries or one chopped apple along with the vegetables.
- Include Nuts: For a crunchy texture, add 1/2 cup of toasted pecans or walnuts to the mixture before baking.
- Try Different Sausages: Experiment with different flavors! A spicy Italian sausage can add a nice kick. If you’re looking for a great homemade option, try this Italian chicken sausage recipe.
Frequently Asked Questions
Yes, absolutely! You can assemble the entire stuffing a day in advance. Combine all ingredients in the baking dish, cover tightly, and refrigerate. When ready, let it sit at room temperature for 30 minutes before baking as directed.
Yes, you can substitute your favorite sturdy gluten-free bread in this recipe. Ensure the bread cubes are thoroughly dried out or toasted before mixing them with the other ingredients for the best texture.
For food safety and better texture, we strongly recommend baking the stuffing in a separate dish. This allows the stuffing to cook evenly and develop a delicious golden-brown crust, which isn’t possible when cooked inside the bird.
A classic pork sausage with sage is the traditional and most popular choice. However, you can also use sweet Italian sausage for a milder flavor or hot Italian sausage if you prefer a little spice.
The most common reason for mushy stuffing is using bread that is too fresh and soft. It’s crucial to use day-old, stale bread that has dried out. This allows the bread to soak up the broth and other liquids without disintegrating.
The Perfect Holiday Side Dish
This Holiday Sausage Stuffing recipe is a timeless classic that deserves a place on your festive table. It’s savory, comforting, and guaranteed to be a hit with your family and friends. For other impressive holiday dishes, consider pairing it with a show-stopping garlic peppercorn crusted beef tenderloin or starting the meal with some delicious cranberry brie bites. We hope you love this recipe as much as we do. If you make it, please leave a comment below or share a photo with us on Pinterest!
Holiday Sausage Stuffing Recipe
Holiday Sausage Stuffing Recipe (Classic & Crowd-Pleasing)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Place the bread cubes in a very large bowl. If your bread is not stale, toast it in a 300°F (150°C) oven for 15-20 minutes until dry.
- In a large skillet over medium-high heat, cook the sausage until browned, breaking it up with a spoon. Use a slotted spoon to transfer the cooked sausage to the bowl with the bread cubes.
- Drain all but 2 tablespoons of grease from the skillet. Add the butter and melt it over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 8-10 minutes.
- Stir in the minced garlic, sage, thyme, and rosemary. Cook for one minute more until fragrant.
- Scrape the vegetable and herb mixture into the bowl with the bread and sausage. Toss gently to combine.
- In a separate medium bowl, whisk together the chicken broth and eggs. Season with salt and pepper. Pour this liquid mixture over the bread mixture and fold gently until everything is evenly moistened. Do not overmix.
- Transfer the stuffing to the prepared baking dish and spread in an even layer. Bake, uncovered, for 30-40 minutes, or until the top is golden brown and the stuffing is cooked through.
Notes
The stuffing can be assembled up to 1 day in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes if baking straight from the fridge.
