The Best Sausage Stuffing

•Posted: Nov 5, 2019•Updated: Jul 12, 2021

The Best Sausage Stuffing for your Thanksgiving dinner, or for any meal! This sausage and apple stuffing has been a family favorite for years!

This sausage stuffing goes great with a Roasted Turkey breast or a brown sugar Glazed Baked Ham – or both! Just add another side dish or two and you’ll have your Thanksgiving dinner set to go!

Family Favorite Sausage Stuffing Recipe

I’ve actually run into friends of mine at the grocery store with an oven stuffer chicken in one hand and two loaves of white bread in the other hand. They laugh knowing that I’m going home and hoping the wife will throw together a roast chicken dinner with some The Best Sausage Stuffing ever.

But things have changed and I want to learn how to make this recipe myself. And with Thanksgiving around the corner I thought you guys could all use a go-to recipe for the best sausage stuffing. What I really should have called this is the best sausage and apple stuffing recipe.

That’s right, this really is a sausage and apple stuffing recipe – and the apple is really what makes this stuffing stand out!

What Is The Best Sausage To Use For Stuffing?

In my opinion if you want to make the best sausage stuffing, you need to go with Italian sausage – mild or spicy. Or you can use a combination of both but it’s the flavors and spices in Italian Sausage that really work for this stuffing recipe.

You can also use pork sausage or a breakfast sausage, but I think the flavors and spices in Italian sausage really make the best stuffing. Because when you’re making sausage stuffing with apples, I really like the spice blend of Italian sausage together with tart green apples.

How To Make Sausage Stuffing

Cook the sausage and then drain some of the drippings from the pan. Next, instead of onions and celery, we’re adding onions and diced green apples. The tart green apples are what sets this stuffing recipe apart from the rest!

Again, you can use hot Italian sausage or regular Italian sausage, or a combination of both to make this stuffing. It’s this sausage, vegetable and broth mixture tossed with bread cubes that makes the most amazing stuffing.

While that is simmering start toasting a whole loaf of bread. (Or you can toast the bread ahead of time, too. Doesn’t matter if it’s cold) Use regular white bread for this, not sourdough or whole wheat or ciabatta.

Just white bread please, there is a time and a place for white bread and this is it. I’m not saying that you can’t try different types of bread for stuffing. In fact, there are many AMAZING stuffing recipes that call for different bread…this just isn’t it.

Tear or cut the bread into cubes and add them to the biggest bowl you can find. Now pour the broth mixture from the skillet into the bowl and gently toss it with the toasted bread cubes.

At this point you should taste a piece of bread to make sure that it’s seasoned properly, adding more salt or pepper if needed. Next pour in the eggs and parsley and gently toss again. You don’t want the bread to turn into mush, some of it will and that’s ok but try to keep some pieces in tact.

Pour the stuffing into a heavily buttered casserole dish, top with more cubes of butter and bake for about 45 minutes. We like to bake this stuffing for 30 minutes covered and then 15-20 minutes uncovered.

Can You Make This Stuffing Recipe Ahead Of Time?

Definitely! Make this stuffing a day or two ahead of time ahead of time and keep it in your fridge until you’re ready to cook it.

Since we make this recipe all the time, I’ve actually have found that it tastes better if you make it the day before. Let it sit in the fridge until you’re ready to get it in the oven. That white bread will soak up all the flavor from the broth and sausage and it really makes it taste even better.

And leftover stuffing (if there is any) usually becomes a main meal for me. Pour on a quick brown gravy or some homemade turkey gravy if you have it, or just as is works totally fine.

Can You Freeze Stuffing Before Baking?

Yes!!! This is my favorite make ahead tip, especially if you’re making this recipe for a holiday like Thanksgiving when you have SO much going on. Make this stuffing whenever you have the chance, then wrap it, freeze it and pull it out when you’re ready to cook! See the recipe card for instructions on cooking time and temperature.

Tips For Making The BEST Sausage Stuffing Recipe:

Make sure to take the time to properly brown the sausage in the beginning. Browning the sausage properly adds tons of flavor to the overall stuffing.
Use a good quality chicken stock or broth. Many canned or boxed brands are very watery, meaning not a lot of flavor. Find the best quality stock that you can or make your own!
Taste the stuffing for seasonings before adding the eggs. A cube of bread soaked in the broth will give you an idea of how the end product is going to taste.
Let the stuffing crispy up on top before taking it out of the oven. This way you’ll have soft bread cubes on the inside and slightly toasted cubes on top!

Looking For More Stuffing Recipes?

The BEST Sausage Stuffing

★★★★★

4.8 from 12 reviews

Author: Dan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings 1x

Print Recipe

There are a lot of recipes that claim to be the BEST, but this really is The Best Sausage Stuffing recipe! We make it as a Thanksgiving side dish and also during the regular year – it’s so good we have to get our fix any time we can!

Scale

Ingredients

1 lb. bulk Italian sweet or spicy sausage
6 tablespoons butter
1 large onion, diced (about 1 cup)
1 large green apple, peeled and chopped (about 1 cup)
2 teaspoons poultry seasoning
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup parsley, chopped
3 cups chicken stock
2 eggs, beaten
16 cups cubed white bread, toasted (*see note)
Extra butter for buttering the dish and for the top of the stuffing

Instructions

Pre-heat the oven to 350 degrees.
Melt the butter in an extra large skillet (13 to 14 inch deep skillet), then add the sausage, breaking up with a spoon or spatula until browned.
When the sausage is almost all browned add in the diced apple, onion, poultry seasoning and thyme then cook for another 5 minutes. Stir in the chicken broth, salt and pepper and let simmer for 15 minutes. After the sausage and broth mixture have simmered, taste for seasonings and adjust if needed.
Add the toasted bread cubes to a large bowl. After the chicken broth has cooled slightly, pour it over the bread and toss gently until all the cubes are moistened.
Beat the eggs together with the parsley and add to the bowl. Toss gently to combine.
Pour the stuffing into a buttered, 9″ x 13″ baking dish and then top the stuffing with small pieces of butter all around, about 2 tablespoons.
Cover with aluminum foil and bake at 350 degrees for 30 minutes.
Take the foil off and bake another 20 minutes until the stuffing is crispy on top.

Recipe Notes

If you prefer to not have a crispy stuffing then leave the foil on for the entire cooking time. You can make this stuffing recipe ahead of time, cover and keep in the refrigerator until ready to bake. Bring the dish out about 30 minutes before cooking to let it come to room temperature first.

To Make Ahead and Freeze: Make the stuffing, let it cool and then wrap it and freeze it until you’re ready to bake! Put the frozen stuffing, covered with foil, into a 400 degree oven for 40 minutes and then uncover for 15. Perfect, make ahead stuffing!

You’ll need to buy 2 regular loaves of white bread (you’ll use about 1 1/2 loaves for 16 cups) or you can buy and extra large 24 ounce loaf. Toast the bread and then cut or tear into cubes.

Category: Side Dish
Method: Stove Top / Oven
Cuisine: American

Keywords: mantitlement, sausage stuffing, best stuffing recipe, easy stuffing recipe, sausage and apple stuffing, sausage and herb stuffing, thanksgiving side dish, homemade stuffing, thanksgiving stuffing

Suzy

Jul 17, 2021 at 10:20 am

I have a funny story to share… I have been married to my husband for 36 years and this recipe (or a version of it) is the recipe that his mother taught me to make when we first married in 1985. Even though his mother’s recipe is the family favorite and was passed down by her own mother, I have been wanting to make changes to her recipe for years. My husband loves his mother’s recipe and is determined to help me every year so that he can make sure it is made right (One year his mother added cranberry and his father had a fit, not kidding. Until she pulled out another dish just the way he liked it). I would love to replace the celery with apples as I think it would be so much better. Except for the fact that my mother-in-law used half a loaf of white and half a loaf of wheat bread (which she dices up and toasts the night before), and celery instead of apples and one other tiny addition, I don’t see much of a difference in the two recipes.
Her Recipe: The night before she starts by simmering the neck and gizzards of the turkey with watered-down chicken stock with added spices. Then in the morning, she starts out by cooking the sausage (breakfast variety, although I have seen her use Italian before) in a separate pan until it is crispy. She removes the sausage from the pan and adds a bit of unsalted butter to the sausage fat and sautees a mirepoix with added bits of meat from the neck, heart, and kidney of the turkey (that is cut up so tiny you never even know they are there). She combines the mirepoix, sausage, liquid from the simmered gizzards & neck (she will taste this beforehand and add more Better-Than-Bouillon if needed and pours it over the toasted bread in a large bowl and mixes it until combined (not too much or it gets mushy). Then part of this goes into a cheesecloth bag to stuff the turkey and the remainder goes into a casserole dish with butter pats on top to cook in the oven during the last 30-minutes of cooking time for the turkey. Her recipe is delicious, but how much better it would be if I could omit the celery and add those granny apples… Yum.!!
I may have to try it this Thanksgiving if I can keep my husband and adult son (our youngest) out of the kitchen…. any suggestions??