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Sausage & Herb Bread Stuffing (The Make-Ahead 60-Minute Thanksgiving Side)

Prep: 20 min | Cook: 40 min | Total: 60 min | Servings: 8

This sausage & herb bread stuffing is the Thanksgiving side everyone reaches for first: crusty bread cubes soaked in savory chicken broth, browned pork sausage crumbles, sweet onion and celery, and a shower of fresh sage and thyme — baked until the top turns golden and crisp while the center stays soft and juicy. It comes together in about 60 minutes and you can assemble it a full day ahead, which is exactly what you want when the turkey is already hogging the oven.

If you are already planning the sweet end of the table, our 10 Best Thanksgiving Desserts collection pairs perfectly with this savory side.

What You Need

• 1 loaf (12 oz / 340 g) rustic white bread, cut into 3/4-inch cubes (about 10 cups)
• 1 lb (450 g) bulk pork sausage (or links with casings removed)
• 4 tbsp (55 g) unsalted butter, plus extra for the baking dish
• 1 large yellow onion (150 g), diced
• 3 celery ribs (120 g), diced
• 3 garlic cloves, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1/4 cup (10 g) fresh parsley, chopped
• 2 1/2 cups (600 ml) low-sodium chicken broth
• 2 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper

Recipe Steps

1. Toast the bread: Heat oven to 375°F (190°C). Spread bread cubes on a large rimmed baking sheet in a single layer; toast 10-12 minutes, tossing once, until dry and golden at edges. Cool, transfer to a very large bowl.
2. Brown the sausage: In a large skillet over medium-high heat, cook sausage 8-10 minutes, breaking into crumbles, until browned and cooked through. Transfer to the bowl, leaving drippings in skillet.
3. Soften the vegetables: Reduce to medium, melt butter in same skillet. Cook onion and celery 7-8 minutes until soft and translucent. Stir in garlic, sage, thyme, parsley; cook 1 minute until fragrant. Scrape into the bowl.
4. Mix the custard: Whisk broth, eggs, salt, black pepper; pour over bread mixture; toss gently until every cube is evenly moistened — no dry cubes, no puddle.
5. Bake until golden: Butter a 9×13-inch baking dish, spread stuffing in evenly. Cover tightly with foil; bake 25 minutes, uncover and bake 15-20 minutes more until deep golden and crisp. Rest 10 minutes before serving.

Tips & Variations

• Day-old bread wins: slightly stale bread soaks up the broth without turning mushy. If your bread is fresh, the toasting step does the same job — don’t skip it.
• Make ahead: assemble the stuffing fully, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 10 minutes to the covered baking time.
• Don’t over-soak: add the broth gradually and toss as you go. The cubes should look moist and glossy, not swimming — soggy stuffing is a texture problem, not a recipe problem.
• Apple twist: fold in 1 diced sweet apple with the vegetables for a hint of sweetness (a classic New England move).
• Mushroom version: add 8 oz (225 g) diced mushrooms with the onion for extra savor.
• Vegetarian: skip the sausage, use vegetable broth, and add 2 extra tablespoons of butter. A pinch of smoked paprika at the end keeps that savory depth.

Estimated nutrition per serving: ~380 cal | protein 16g | carbs 34g | fat 20g.

Frequently Asked Questions

How long does sausage & herb stuffing take?

About 60 minutes total: 20 minutes of prep and 40 minutes of baking. The 10-minute rest after baking lets the custard set so the stuffing slices cleanly.

Can I make sausage stuffing ahead of time?

Yes — assemble it completely in the buttered baking dish, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding about 10 minutes to the covered portion of the baking time.

Should I bake stuffing inside the turkey or separately?

Bake it separately. Stuffing baked in the dish gets the golden, crispy top everyone fights over, and you never have to worry about the center reaching a safe temperature.

How do I keep stuffing from getting soggy?

Start with dry, toasted bread cubes and don’t over-soak them — add the broth gradually and toss until the cubes are moist but not swimming. The uncovered baking time is what crisps the top, so don’t skip it.

Can I freeze sausage & herb stuffing?

Yes. Cool completely, freeze in an airtight container up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) for 20-25 minutes, uncovering for the last 10 to re-crisp the top.

What To Bake Next

• Classic Pecan Pie
• 10 Best Thanksgiving Desserts You Must Try
• Classic Apple Pie

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