Some call it stuffing, some call it dressing, but all who have tried it agree that this sausage & herb stuffing is an essential part of a Thanksgiving meal. It’s been a family favorite for decades. You’ll love the comforting medley of herbs, sausage, mushrooms, apples, and bread. So many textures and flavors in one dish!
I originally published this recipe in 2014 and have since added new photos and a video tutorial.
This sausage & herb stuffing is the very same one I’ve enjoyed every year at every Thanksgiving holiday for as long as I can remember. Mom prepped it the night before, stuffed some into the turkey, and served the rest as dressing alongside candied sweet potatoes and green bean casserole. This humble Thanksgiving side dish stole the show each and every year, to the point where we just began making it regularly for dinner.
While this sausage & herb stuffing is an absolute must-have side dish on my family’s Thanksgiving table, who says you have to limit this comforting casserole to Thanksgiving? Or even to the side dish category, for that matter. With its combination of sausage, vegetables, and bread, this stuffing recipe makes a great all-in-one meal, no turkey required!
One reader, Carla, commented: “A staple Thanksgiving stuffing for our family! Absolutely outstanding. No holiday would be complete without it. ★★★★★“
One reader, Danielle, commented: “I made this tonight—it was AMAZING! I could eat a whole plate of just this. ★★★★★”
Why You’ll Love This Thanksgiving Stuffing Recipe
- Soft in the middle with crisp toasted edges
- So many flavors and textures all in one dish
- Customizable—swap mushrooms for butternut squash, or make it vegetarian
- As delicious all on its own as it is as a side dish
- Easily double or halve to scale it up or down
- Egg-free stuffing recipe—simply not needed
- You can make it ahead of time! And that is gold when it comes to holiday meals.
With its cozy herby flavors and contrasting textures, this is a savory recipe you can make any time you crave comfort food with a side of nostalgia. It warms the soul, just like chicken pot pie.
Use These Ingredients for Sausage & Herb Stuffing:
- Bread: I usually use whole grain bread here, but you can really use any kind of bread in this stuffing recipe. From standard sliced sandwich bread or whole wheat bread, to crusty sourdough or artisan homemade bread, you can also use homemade croutons… or try cornbread stuffing!
- Herbs: Thyme, sage, and parsley brighten up the stuffing and add heaps of fragrant flavor. You can use dried or fresh or a mix of both.
- Sausage: This adds savory richness to the dish. I like to use sweet Italian sausage—same I usually use for sausage stuffed peppers—but spicy Italian sausage works just as well. For a vegetarian option, replace the sausage with more mushrooms or diced butternut squash. You can also use vegetable broth instead of chicken broth.
- Mushrooms: For hearty flavor and texture.
- Apples: The fruit’s sweetness adds a nice contrast to the rich sausage and even more texture. I usually use 1 Granny Smith and 1 Honeycrisp apple, for a mix of tart and sweet, but you can use whichever apples you have on hand.
You also need some chicken (or turkey, or vegetable) broth, a little butter, onion, celery, and salt & pepper. Dried cranberries are optional, but I love the sweetness and color they add. Grab a bag and make a loaf of cranberry nut no-knead bread, too!
Let Me Show You How to Make This Sausage & Herb Stuffing
For BEST texture, toast the bread cubes: Spread bread cubes out on baking sheets, and bake for 15 minutes. Lightly toasting the bread helps it absorb some of the liquid ingredients, which prevents your stuffing from tasting soggy. I do the same thing when I forget to leave the bread out to get stale for pumpkin French toast casserole.
Cook the vegetables, herbs, & sausage: Now it’s time to get things cooking on the stove in a large skillet. Start by softening the onion and celery in some butter. This is the flavorful base of the stuffing. Then add the mushrooms and herbs, followed by the sausage and apples.
The sausage will lightly brown, the apples will slightly soften, and all the incredible flavors will blend together in perfect harmony:
Combine everything: Mix the cooked ingredients together with the lightly toasted bread (everything can still be warm at this point), and pour over some chicken broth. The broth serves to bind the stuffing ingredients together, and to keep the stuffing from drying out.
Bake. Bake the stuffing in a large baking dish, or stuff it into an unbaked turkey. If you’re stuffing the turkey, cool completely before using.
If you aren’t stuffing a turkey, a 9×13-inch baking pan or any 3- to 4-quart oven-safe baking dish (the one pictured) is best.
Yes, absolutely. You can turn this into a vegetarian stuffing recipe by replacing the sausage with more mushrooms, or some diced butternut squash. The cooking instructions remain the same. You can also use vegetable broth instead of chicken broth.
How to Make Stuffing Ahead of Time
You can save time (and precious oven space) the day of the big meal by making this sausage & herb stuffing in advance.
The most wonderful part about this Thanksgiving stuffing recipe is that, like an easy breakfast casserole, it’s actually BEST prepared ahead of time. All the savory herbs, browned sausage, and sweet apples soak together overnight to maximize flavor. However, the bread loses a lot of texture if you make the stuffing completely ahead of time, so I recommend you wait to combine the bread, sausage mixture, and broth until the day you plan to bake and serve it.
Here’s what I do: Store the cooked sausage/apple mixture in the refrigerator overnight, and store the toasted bread cubes at room temperature. Combine and bake the following day.
And for even more recipe inspiration, see my complete list of 40+ Thanksgiving side dishes.
Sausage & Herb Stuffing
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 30 minutes
- Yield: serves 8-10
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Some call it stuffing, some call it dressing, but all who have tried it agree that this sausage & herb stuffing is an essential part of a Thanksgiving meal. You’ll love the comforting medley of herbs, sausage, mushrooms, apples, and bread. It tastes best if it’s partially prepared ahead of time, so save yourself time on the big day.
Ingredients
- 10 cups (400g) cubed bread (any bread works; I usually use whole wheat)
- 2 Tablespoons (28g) unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (about 100g) roughly chopped mushrooms
- 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
- 1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
- 2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
- 1 pound (454g) uncooked mild Italian sausage
- 2 cups (240g) diced apples (about 2 medium apples)
- 2 and 1/4 cups (540ml) low-sodium chicken broth
- optional: 2/3 cup (80g) dried cranberries
Instructions
- Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes, or until lightly browned and crisp. Transfer to a large bowl.
- Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through.
- Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries, if using. Stir to combine everything.
- If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a 9×13-inch or any 3- to 4-quart baking dish (pictured). Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top.
- Garnish with fresh herbs before serving, if desired. Serve warm.
- Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.
Notes
- Make Ahead & Freezing Instructions: If you make this stuffing ahead of time, be prepared for maximum flavor! The stuffing is actually BEST made ahead and here’s how to do it. The bread loses a lot of texture if you make the stuffing completely ahead of time. Instead, prepare the recipe through step 2. Store the cooked veggies/apples/sausage in the refrigerator overnight and store the crisp bread cubes lightly covered at room temperature. Continue with step 3 the next morning. For long storage, freeze the baked stuffing up to 3 months. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it in a 350°F (177°C) oven for 20–25 minutes, or until warmed through, before serving.
- Special Tools (affiliate links): Baking Sheets | Glass Mixing Bowl | 9×13-inch Baking Pan or any 3- to 4-quart Baking Dish (pictured)
- Can I Make This Vegetarian? Yes, absolutely. You can turn this into a vegetarian stuffing recipe by replacing the sausage with more mushrooms, or some diced butternut squash. The cooking instructions remain the same. You can also use vegetable broth instead of chicken broth.
Reader Comments and Reviews
I serve this stuffing every year on Thanksgiving and it’s easily the best dish on the table, along with your candied sweet potatoes. Baking time is accurate.
Sally and team, am I safe to leave out the sausage and replace with 2 or e beaten eggs? Also…..to make, bake, then refrigerate on day before Thanksgiving, and reheat while turkey sits under foil for 45 minutes? Thank you in advance!
Hi Julie, you can certainly leave out the sausage and replace it with more mushrooms or even butternut squash. Cooking instructions remain the same, and no need to add more beaten eggs. The bread loses a lot of texture if you make the stuffing completely ahead of time, but many of the components can be made ahead of time. See recipe Notes for our recommended make ahead method. Hope you enjoy it!
You say in your comments you can add more eggs. The recipe doesn’t call for any. ?? I usually add eggs, what is the difference between adding or not adding eggs?
Hi Shauna, our particular recipe does not call for eggs. Others may add eggs, but we don’t in our recipe.
I’m going to give this a try this year! Instead of sausage, I’m thinking of using butternut squash. Do I need to cook or roast it first?
Hi Vera, yes, absolutely. You can turn this into a vegetarian stuffing recipe by replacing the sausage with more mushrooms, or some diced butternut squash. The cooking instructions remain the same. You can also use vegetable broth instead of chicken broth.
Doesn’t make sense – says to make ahead to save oven space, but then says do not bake the day before.
Hi Anmar, the bread loses a lot of texture if you make the stuffing completely ahead of time. But, there are several components that can be made ahead of time. See recipe Notes for our best make ahead recommendations.
Is this Ina Garten’s recipe? It looks exactly like hers.
Hi Carol, I do see Ina’s recipe, and it looks like there are some differences in the measurements and amounts. I see mine uses more broth, more sausage, plus sage, thyme, and mushrooms. This is a recipe I grew up with, and, obviously, I’m sure Ina’s is fantastic!
I’ll be making a vegetarian version for Thanksgiving dinner this week–for the 4th year in a row. It’s fantastic. I use Field Roast brand vegan sausage (the Applewood and Sage flavor), sliced into rounds and then quartered. And also Better Than Bouillon’s “chicken” broth paste to make the broth (also vegetarian). Otherwise follow the recipe exactly and it turns out perfectly! Other repeat Sally recipes I’ll be making again this year: Pumpkin Pie Bars, My Favorite Cornbread, and Cranberry Pear Crumble Pie. All delicious!
I’m so glad you have found so many favorites on my website! Thank you!
This year I’d like to do my stuffing as muffins. And suggestions for how to convert this recipe into muffins? I’ll be making it vegetarian style, and I’m assuming I’ll need to grease the muffin tins well, but baking time? Anything else that needs to be adjusted? Hoping for a dozen delicious stuffing muffins!
Hi Jenni, we would definitely grease the pans, but we’re unsure of the bake time needed as we have not tested it. Sounds delicious. Let us know how it goes!
Would this recipe work with shredded breadcrumbs instead of cubed?
Hi Cara, I fear the entire dish will taste soggy. I recommend cubed.
This recipe looks delish but I am not a fan of mushrooms. What could I substitute for the mushrooms or can I just leave them out?
Hi Deborah, you can just leave them out, or add some cubed butternut squash.
Could one use the store-bought bags of stuffing bread cubes instead?
Hi MK, that should work just fine. Hope you enjoy it!
A staple thanksgiving stuffing for our family! Absolutely outstanding. No holiday would be complete without it
I’m going to try this recipe for Thanksgiving. I love your recipes, so no need to look further. I would like to use fresh cranberries. Should I cook them with the vegetables?
Hi Dawn, you could add them when you add/saute the apples. Hope you enjoy it!
Hi Sally, I plan to make this for Thanksgiving. Can one use croutons instead of bread? If so, do you still recommend 10 cups.
Hi Lynette, unseasoned croutons would likely be fine. Same amount.
Hi Sally,
Excited to try this recipe!! Can I use brioche bread for this? Still recommend letting it get stale overnight and toasting beforehand?
Also how long will it take before dressing gets soggy, just wondering if I can make it earlier in the day while the bird cooks.
Thanks so much!
Hi Jamie, That should work and you definitely want to still let it go a little “stale” overnight (or toast). It’s actually best to make this one day ahead and assemble it the day of – see the recipe notes for details. The texture should still be fine if finishing it off earlier in the day. Enjoy!
Hi there ! Looking to make this for thanksgiving and bought the bread two days prior. Can I still make through the make ahead instructions and then combine everything on Thursday? Or is two days going to make the bread too stale ?
Hi Monica, you can follow the make ahead instructions and directed. Hope it’s a hit!
hi can i use cornbread in this recipe? i know you have a cornbread stuffing/dressing, but i love the ingredients in this particular recipe. thank you 😉
Yes, definitely! You can use the cornbread from the Cornbread Stuffing and follow the directions to make it the day before. Enjoy!
This is my favorite stuffing recipe. I didn’t make it last year, but I’m making it this year. I’m going to follow your day ahead instructions and will make in the crockpot on low for a couple hours. Thanks for your recipe and notes.
Do you think it would be ok to make the vegetable/sausage mixture 2 days ahead?
Absolutely. Cover and store in the refrigerator.
Hi!
We plan on making this recipe this year, but one of our guests is a vegan. Is there a way to substitute or omit the sausage from this recipe but still achieve great flavor??
Hi Sally. By whole grain bread, do you mean sliced bread or loaf?
Thanks!
Either works!
This looks amazing!! Do you think it would be ok to replace the sausage with turkey or chicken sausage?
Sally, I’ve never made homemade stuffing but I’m determined to try this year. I’ve looked all over and as usual your recipe looks the best to me (I’ve made dozens over the years!) My one problem, however, is that my husband hates mushrooms. Weird, I know. Would omitting them ruin the consistency, or is there something I can substitute? Thanks so much for any advice you can offer and for being the best foodie on the interwebs!
You can do it! So happy you chose my recipe out of millions, thank you so much. You can leave out the mushrooms or replace with a different vegetable. Maybe cube a butternut squash and use that? Or a chopped up bell pepper maybe?
I made this tonight – it was AMAZING!
I could eat a whole plate of just this 😀
I made this for Thanksgiving and everyone loved it! I will definitely be making this every year ! Thanks for all the fantastic recipes, you are absolutely my go to website .
Wow, this is a lovely dressing recipe. We’re having it at today’s Thanksgiving family get together. I increased the recipe to suit the crowd, and I used a combination of both bread and cornbread, which is a family tradition in our family. Other than that, the recipe is the same, and I can’t wait to dig into it. In addition, I’ll be adding walnut pieces as a topping in the last few minutes of baking, just something I felt like I wanted to include, along with a simple parsley garnish before serving..
I love your site and will be back to use some of your other delightful recipes. I adore Key Lime pie, but have never made it!! Was afraid to try, but I definitely want to try your Key Lime Pie bars. 🙂
Wishing a great Thanksgiving to you and your family, Sally. Thanks!
Hey Sally, do you think this would work with cornbread? Thanks 🙂
Definitely. Yum!
Would one pan of your corn bread be enough?
Yes!
Hi! Love your recipes!
I’m wondering how many loafs are needed for the 10 cups.
Thank you, and keep those recipes coming. you’re an inspiration.
also, if you made it in the crockpot, how many hours do you think it would take – would it be too mushy?
Thanks
Sheri
About 1 loaf. I’m unsure about how long in a crockpot. Set it at low and keep it warmed for a few hours is my best guess.
Hi. I have been looking for a sausage stuffing recipe. It is my husbands favorite thanksgiving dish. But he absolutely doesn’t want apples or cranberries in it. Is there a substitution? Will it taste good if I leave those two items out? Thanks
You can leave out the fruit. Maybe add more vegetables instead.
Sally the Italian sausage and apples are such nummy additions to this recipe! I have a question, I would like to make this recipe stretch a little bit but do not want to double meat/veggie portions. If I added more bread would I need to add more broth as well?
Yes, you’d need more broth. Unsure how much exactly though since it’s not a clean double of the recipe.
I’m vegetarian and LOVE stuffing. This looks delicious but do you think it would taste good without the sausage?
You can certainly leave out the sausage. I’d add more mushrooms in its place.