The Ultimate Sausage & Herb Stuffing: Your New Favorite Thanksgiving Side Dish

There’s a moment during every Thanksgiving feast where the conversation pauses, forks hover mid-air, and a collective, contented sigh fills the room. In my experience, that moment almost always happens after the first bite of the stuffing. Not the turkey, not the pie, but the glorious, savory, soul-warming stuffing. And while the classic versions are wonderful, I’m here to champion a recipe that has, for years, been the undisputed star of our holiday table: my Ultimate Sausage & Herb Stuffing.

This isn’t just any stuffing. This is a recipe born from years of tweaking, tasting, and tradition. It’s a symphony of textures and flavors—savory sausage, aromatic herbs, soft and crispy bread, all bound together by a rich, savory broth. It’s the dish that guests ask for seconds of, the one they quietly sneak a spoonful of while “checking on” the turkey, and the one that will have your family declaring you the Thanksgiving champion.

For too long, stuffing has been relegated to a simple side, an afterthought next to the main bird. But we know better. Stuffing, or “dressing” if you’re baking it outside the bird, is the heart of the meal. It’s the culinary embodiment of comfort and celebration. This particular recipe is designed to be baked in a casserole dish, ensuring a perfect, golden-brown top, a moist and flavorful interior, and, most importantly, food safety. So, let’s roll up our sleeves and create the best Thanksgiving side dish you’ll ever make.

The Foundation: Why This Sausage Stuffing Recipe Works

What elevates this sausage stuffing recipe from good to “best-ever” status? It’s a combination of deliberate choices:

• The Bread: We use a blend of a sturdy, rustic white bread and cornbread. The white bread provides a soft, pillowy base that soaks up the custard beautifully, while the cornbread adds a subtle sweetness and a crumbly texture that prevents the stuffing from becoming mushy. Staling the bread overnight is non-negotiable—it’s the secret to achieving the perfect texture that isn’t soggy.
• The Sausage: A high-quality mild Italian sausage is key. Its built-in seasoning of fennel, garlic, and herbs provides a deep, savory foundation that plain ground pork can’t match. We brown it well to render the fat, which we then use to sauté our vegetables, infusing every element with sausage flavor.
• The Aromatics: The holy trinity of onion, celery, and carrots (a soffritto) creates a sweet, aromatic base. We cook them slowly until they are soft and translucent, building layers of flavor from the very beginning.
• The Herbs: Fresh is best here. Sage and thyme are the classic, quintessential Thanksgiving herbs. Their earthy, slightly peppery, and lemony notes cut through the richness of the sausage and butter, creating a bright, complex flavor profile.
• The Broth: Using a rich, low-sodium chicken broth allows you to control the salt level. We enrich it with an egg, which acts as a binder, helping the stuffing set into a cohesive, almost custardy texture as it bakes.

Gathering Your Ingredients: A Labor of Love

The beauty of this recipe is in its simplicity and the quality of its components. Here’s what you’ll need to bring this masterpiece to life.

Ingredients

• For the Bread Base:
  • 1 (1-pound) loaf rustic white bread, cut into ¾-inch cubes
  • ½ (1-pound) loaf cornbread, cut into ¾-inch cubes (about 4 cups)
  • 3 tablespoons unsalted butter, melted (for tossing with bread)
• For the Sausage and Vegetable Sauté:
  • 1 pound mild Italian sausage, casings removed
  • ½ cup (1 stick) unsalted butter
  • 1 large yellow onion, finely diced
  • 4 celery stalks, finely diced
  • 2 medium carrots, finely diced
  • 3 cloves garlic, minced
• For the Herb and Liquid Mixture:
  • ¼ cup fresh sage leaves, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 2 ½ cups low-sodium chicken broth
  • 2 large eggs
  • 1 teaspoon fine sea salt (adjust to taste)

Step-by-Step Instructions to Stuffing Perfection

Follow these steps carefully, and you will be rewarded with a stuffing that is perfectly cooked, deeply flavorful, and has a texture that is both moist and structured.

Instructions

1. Prepare the Bread: At least 8 hours, or preferably the night before, spread the cubed white bread and cornbread in a single layer on two large baking sheets. Leave them out on the counter, uncovered, to dry out and stale. This is the most crucial step for preventing a gummy, wet stuffing.
2. Preheat and Prep: On the day of baking, preheat your oven to 375°F (190°C). Brush a 9×13-inch baking dish with butter or coat with non-stick spray. Place the staled bread cubes in a very large mixing bowl. Drizzle with the 3 tablespoons of melted butter and toss gently to coat.
3. Cook the Sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until it’s well-browned and cooked through, about 8-10 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.
4. Sauté the Aromatics: Add the stick of butter to the sausage drippings in the skillet. Once melted, add the diced onion, celery, and carrots. Cook over medium heat, stirring occasionally, until the vegetables have softened and the onions are translucent, about 10-12 minutes. Do not let them brown. Add the minced garlic and cook for one more minute until fragrant.
5. Combine the Wet Ingredients: In a medium bowl or large liquid measuring cup, whisk together the chicken broth and eggs until fully combined and homogenous.
6. The Grand Mixing: Pour the sautéed vegetable and butter mixture over the bread and sausage. Add the fresh sage, thyme, and black pepper. Using a large spoon or your hands (the best tool for the job!), toss everything together until the bread is evenly coated with the buttery vegetables and herbs.
7. Add the Broth: Slowly pour the broth and egg mixture over the bread mixture while tossing gently. Continue to toss until all the liquid has been absorbed and the bread feels moistened throughout.
8. Bake to Perfection: Transfer the stuffing mixture to your prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
9. Bake covered for 30 minutes. Then, carefully remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and crisp and the center is hot.
10. Rest and Serve: Remove the stuffing from the oven and let it rest for 10-15 minutes before serving. This allows the custard to set fully and makes it easier to scoop.

Pro Tips for a Flawless Stuffing

• Bread Variety: Don’t be afraid to experiment with bread. A sourdough loaf adds a lovely tang, or you can use a whole wheat bread for a nuttier flavor. Just ensure it’s a sturdy bread that can hold up to the liquid.
• Make-Ahead Magic: This is the perfect make-ahead Thanksgiving dish. You can prepare the entire recipe up to the point of baking (through step 7) the day before. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit on the counter for 30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.
• Moisture Check: If you prefer a drier stuffing, you can reduce the broth by ¼ cup. If you love a very moist, almost bread-pudding-like texture, you can add an extra ½ cup of broth.
• Customize It: Feel free to add a cup of toasted pecans or walnuts for crunch, or a cup of dried cranberries or chopped apples for a touch of sweetness and acidity.

Serving Your Masterpiece

This Sausage & Herb Stuffing is, of course, the quintessential partner for roast turkey and gravy. But its role doesn’t end there. Serve it alongside garlic mashed potatoes, green bean casserole, and cranberry sauce for the full Thanksgiving experience. The leftovers (if you’re lucky enough to have any) are arguably even better the next day, reheated in a skillet with a little butter for a crispy bottom, or even topped with a fried egg for the ultimate post-holiday breakfast.

This recipe is more than a list of ingredients and steps; it’s a tradition in the making. It’s the smell that will fill your home and signal the start of the holidays. It’s the dish that will create those quiet, happy moments around your table. So this year, give this Ultimate Sausage & Herb Stuffing the spotlight it deserves. Happy cooking and happy Thanksgiving!

Ultimate Sausage & Herb Stuffing

A savory, moist, and flavorful stuffing with Italian sausage, fresh herbs, and a blend of rustic bread and cornbread. The ultimate Thanksgiving side dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American, Autumn

Calories: 420

Ingredients

  

Bread Base

• 1 lb rustic white bread cut into 3/4-inch cubes
• 0.5 lb cornbread cut into 3/4-inch cubes (about 4 cups)
• 3 tbsp unsalted butter melted

Sausage and Vegetables

• 1 lb mild Italian sausage casings removed
• 0.5 cup unsalted butter 1 stick
• 1 large yellow onion finely diced
• 4 stalks celery finely diced
• 2 medium carrots finely diced
• 3 cloves garlic minced

Herb and Liquid Mixture

• 0.25 cup fresh sage finely chopped
• 2 tbsp fresh thyme leaves
• 1 tsp black pepper freshly ground
• 2.5 cups low-sodium chicken broth
• 2 large eggs
• 1 tsp fine sea salt or to taste

Equipment

• Large Baking Sheets
• 9×13-inch baking dish
• Large skillet
• Very Large Mixing Bowl

Method

 

1. Prepare bread cubes at least 8 hours ahead: spread white and cornbread cubes on baking sheets and leave out, uncovered, to stale.
2. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Place staled bread in a very large bowl and toss with 3 tbsp melted butter.
3. In a large skillet, cook sausage over medium-high heat, breaking it up, until browned (8-10 mins). Transfer to the bowl with bread.
4. Add 1 stick of butter to the skillet with sausage drippings. Add onion, celery, and carrots. Cook until softened (10-12 mins). Add garlic and cook 1 more minute.
5. In a separate bowl, whisk together chicken broth and eggs until smooth.
6. Pour the vegetable mixture over the bread and sausage. Add sage, thyme, and pepper. Toss everything thoroughly to combine.
7. Gradually pour the broth-egg mixture over the bread while tossing, until all liquid is absorbed.
8. Transfer mixture to the prepared baking dish, spread evenly, and cover tightly with foil.
9. Bake covered for 30 minutes. Remove foil and bake for 20-30 more minutes, until top is golden and center is hot.
10. Let the stuffing rest for 10-15 minutes before serving.

Notes

For make-ahead, prepare through step 7, cover and refrigerate overnight. Let sit at room temp for 30 minutes before baking. Bread can be staled in a 250°F oven for 45 minutes if short on time.