Sausage Stuffing | Recipe By My Name Is Snickerdoodle (2024)

Sausage Stuffing is a favorite Thanksgiving side dish. This homemade version tastes incredible and is very easy to create in your own kitchen.

Just the smell alone of this cooking in my house brings back every single Thanksgiving of my childhood. Watching the parade with my mom, helping out a little in the kitchen prepping the Banana Cream Pie and listening to Christmas music. Maybe that’s why I make this every year. Or maybe it’s because it is so incredibly tasty.

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (1)

Thanksgiving Side Dish

All growing up, I hated stuffing (or dressing) at Thanksgiving. Maybe it just got in the way of my favorite side, mashed potatoes and gravy. Or maybe it was just the way my mom made it. Sorry, mom, I love you!

But guess where this recipe comes from? My mom.

I know, I just said that I hated it.

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (2)

The ingredients are all the same, with a few tweaks here and there in the prepping. They make all the difference, though!

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (3)

How To Toast Bread Cubes

When it comes to the bread, I prefer to toast my own. You can certainly purchase plain bread cubes for stuffing at the grocery store around the holidays.

All you need to do to toast your own is tear simple white sandwich bread into bite size pieces. Place it all on a baking sheet and bake on a super low temperature for about 30-40 minutes.

You’ll want to toss the bread about every 10 minutes to help even browning. This can be done up to a week ahead. Make sure your bread crumbs are completely cooled and store them in an airtight container.

Homemade Stuffing

Lastly is the liquid you will need to help bring the moisture to this dish. I use simple chicken stock. I heat it up with a few teaspoons of poultry seasoning and diced celery for some aromatics.

The trick with celery is start with the inner stalks first when measuring it out. I’m not talking about the bitter yellow ones, but the super tender light green one. I even chop up the leaves and include them in my broth. You will be surprised of how much flavor this adds.

How To Make Sausage and Herb Stuffing for Thanksgiving

Of course since there is sausage in the title, there is sausage in the recipe. I truly love using Jimmy Dean breakfast sausage for this. I prefer using either the Country Mild or Regular sausage, but there is also a Sage variety that could be great if you like the strong taste of sage.

All you need to do to prepare it is crumble it up in a large saute pan and brown it over medium high heat. I also like to saute my onions along with the sausage so I cut down on the cooking time.

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (5)

If you are looking for a recipe for quite possibly the best turkey of your life, you need to make my Perfect Roasted Turkey.

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (6)

I also have you covered with it comes to other fabulous holiday recipes.

  • Chocolate Pecan Pie Bars
  • Cheddar Ranch Cheeseball
  • Thanksgiving Leftover Sliders
  • Easy Rolls
  • Hot Apple Pie recipe by Oh So Deliciouso

Sausage and Herb Stuffing Recipe

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (7)

Sausage and Herb Stuffing

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (8)Amy Williams

Sausage Stuffing is a favorite Thanksgiving side dish. This homemade version tastes incredible and is very easy to create in your own kitchen.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 12 servings


  • 40 Slices White Sandwich Bread
  • 48 oz Chicken Stock
  • 2 Cups Celery, Diced Use the inside stalks first, including the leaves
  • 1 1/2 TBSP Poultry Seasoning
  • 4 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Pepper
  • 1/2 Cup Butter
  • 1 Medium Yellow Onion, Diced
  • 1 lb Breakfast Sausage
  • Fresh Parsley, Finely Chopped


  • Preheat oven to 300 degrees. Tear bread slices up into bite size pieces. Place onto two cookie sheets and toast in the oven for about 30-40 minutes. Check and turn bread every 10 minutes. You only want it slightly brown, but dry through out. Cool completely and transfer to a extra large bowl.

  • In a large pot add chicken stock, diced celery, poultry seasoning, thyme, rosemary, salt and pepper. Bring to a boil, reduce heat to medium low and cook for 20 minutes.

  • Meanwhile, in a large pan break up sausage and brown over medium high heat. Drain onto a paper towel and add to bread. Using the same pan, melt butter over medium high heat and add in diced onions. Saute until translucent and slightly browned. Pour onions and butter over bread and toss together.

  • Remove herb stems from chicken stock. Slowly ladle in seasoned chicken stock and celery over the bread mixture and stir to combine. Don't add in all the stock at once because you might not need it all. Just add enough till the bread is completely moist, but not drenched.

  • Preheat oven to 350 degrees.

  • Place stuffing mix into a 9×13 pan. Cover with foil and bake for 30 minutes. Remove foil and continue to bake for another 10 minutes.

  • You can make this ahead. Once you’ve placed it in a 9×13, cover well with plastic wrap and place in the refrigerator. When you are ready to bake it, let it sit on the counter for 30 minutes and bake it for 40-50 minutes at 350 degrees.

  • Sprinkle with chopped parsley and serve.

Keyword Christmas, dressing, homemade, rosemary, sausage, Sausage Stuffing, Thanksgiving, thyme

*Originally posted November 2014 and updated October 2023.

BreadChicken StockDressingFeastRecipeSide DishStuffingThanksgivingturkey

Sausage Stuffing | Recipe By My Name Is Snickerdoodle (2024)


Is my stuffing done? ›

Cook until the center of the stuffing reaches 165 °F as measured with a food thermometer. If these guidelines have not been followed, discard the stuffing.

Is stuffing made from sausage? ›

Some sausage meat packets already have added spices and you can even use flavoured sausages, squeezed from their casings, to make stuffing.

How is stuffing supposed to look? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Why can't you make stuffing ahead of time? ›

You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it.

How do you know if stuffing has enough liquid? ›

We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock, it's ready.

How do you know when stuffing is done without a thermometer? ›

If you've stuffed your bird, you also want to be sure the stuffing is cooked thoroughly. Insert a metal skewer into the middle of the stuffing and leave it there for a few seconds. Draw it out and immediately apply it to the inside of your wrist. If it's hot enough to make you remove it quickly, it's done.

What is sausage stuffing made of? ›

A mixture of sage, sausage, onion, garlic, and celery lends this stuffing classic flavor.

What is sausage filling made of? ›

Anyway, most sausage is made up of minced/ground meat (usually pork, but you can make it with any meat), a binder (usually rusk, sometimes rice flour in gluten free versions), water, and seasonings.

What is sausage stuffer made of? ›

USA Made Sausage Stuffer is made of 304 food grade stainless steel, meant for safe sanitary meat processing. ✓ Base is easily mountable to most surfaces.

Why is my stuffing gummy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Should you put an egg in stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

What do Southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Why is stuffing not healthy? ›

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

Do you cook stuffing before you stuff? ›

If you're using raw meat, poultry or shellfish to make your stuffing, cook those first, add them to your stuffing mix and then immediately stuff your bird. If you're preparing the stuffing ahead of time, cool it immediately and placed it in shallow containers in the refrigerator.

What happens if you don't cook stuffing? ›

It Could Give You Salmonella Poisoning

If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.

How do you know when dressing is done? ›

The cornbread dressing is done cooking when it is golden brown on top and a toothpick inserted into the center comes out clean. You can also check for doneness by gently pressing down on the center of the cornbread dressing with a spoon or fork – it should feel firm and hold its shape.

Can stuffing be undercooked? ›

"It is the undercooked stuffing that poses the real risk," he said. "Bacterial pathogens such as Salmonella may be present in the cavity of the bird and can contaminate the stuffing. If the stuffing is not cooked thoroughly, Salmonella can survive and may infect those who consume it."

Can you overcook stuffing? ›

If your stuffing is undercooked, it will mostly be a wet, soggy mess when you try and dish it out. On the other hand, overcooked stuffing can dry out quickly and become difficult to eat. Be sure to stick closely to the temperature and baking time instructions in your stuffing recipe.

What should the consistency of stuffing be? ›

A great stuffing should be light and fluffy, and toasted — even a bit crusty — on top but tender inside. And definitely not soggy. A great stuffing should be properly seasoned. A great stuffing should have a variety of textures.

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