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Thanksgiving Stuffing Recipe made with pork sausage, onions, and celery. Bread cubes soaked in broth and seasonings then baked to perfection! A perfect and fail-proof make-ahead dish for the holidays.
Every Thanksgiving needs an easy Stuffing Recipe to accompany the turkey and other classic dishes like mashed potatoes, maple glazed carrots, cranberry sauce, and green bean casserole. Luckily, I have the perfect recipe for you! This stuffing recipe can be prepared in 15 minutes, made in a casserole dish and be done baking in about an hour. Bake alongside other Thanksgiving side dishes to make your Holiday a fast and efficient one.
Dressing vs. Stuffing
Some people call this side dish dressing while others call it stuffing. The reasoning why is because a stuffing recipe is usually stuffed inside the raw turkey and cooked along with it. While dressing is the version of stuffing that is baked outside of a turkey and in a casserole dish.
So technically this is a dressing recipe, but for simplicity and for consistency with my other stuffing recipes, I’ll call this dish, stuffing, throughout the post.
For more recipes made in a casserole dish and are perfect for Thanksgiving or Christmas (very specific, I know) try these recipes: Buttery Corn Casserole and Easy Sweet Potato Casserole.
Stuffing Recipe
So to make this amazingly easy stuffing recipe start by taking an inventory of your fridge and pantry. If you don’t have one of these ingredients listed below, you need to go shopping!
- Pork Sausage – if you rather have your stuffing recipe without protein you can leave this bit out. Or replace with your choice of sausage.
- Yellow Onion – these become slightly sweet when cooked.
- Celery – beautiful color and taste!
- Poultry Seasoning – this really makes a difference with taste. Poultry seasoning also helps the stuffing to complement other savory dishes on a Thanksgiving table.
- Salt and Pepper – season to taste.
- Day Old Ciabatta – you can also use day old french bread. The important part is to let the bread dry a bit.
- Chicken Broth – or turkey broth. The bread soaks up all the flavor! Try making your own bone broth to take this dish over the top with delicious flavor!
- Eggs – these are used as a binder.
- Butter – topped with dabs of butter that melt while baking to add flavor and to make a perfectly golden top.
How to Make Stuffing
- In a large skillet, cook sausage, onions, and celery, breaking apart the sausage as it browns. Once the sausage is fully cooked and veggies are tender, remove from heat.
- In a large bowl, add bread cubes. Pour over chicken broth and eggs and toss to coat well. If the bread is soaking up the chicken broth quickly and seems dry, add in some extra broth.
- Stir bread cubes with cooked sausage, veggies, salt, pepper, and poultry seasoning. Pour into well-buttered casserole dish. Dot the top with butter and bake at 350 degrees for 45 minutes to 1 hour. Serve this stuffing recipe warm.
**If you don’t want the edges or the top to get crispy, cover with foil while baking.
Make-Ahead
Although you can make this Thanksgiving stuffing recipe ahead of time it is best fresh out of the oven! I totally get the need to make some dishes the day before or to eat as leftovers.
So to make ahead of time, follow the directions accordingly. Then seal the casserole dish with its lid or by tightly wrapping the top with plastic wrap. Store in the fridge for up to 4 days.
To reheat, add a little bit of broth on top (to keep from drying out) then bake for 20 minutes or until heated through in an oven at 350 degrees.
Freezing This Thanksgiving Stuffing Recipe
Hallelujah! This Stuffing Recipe can be frozen! I love making Thanksgiving day more about family and less about the time spent in the kitchen.
To Freeze. Follow the directions and bake your stuffing. Let cool completely then cover your casserole dish (lid or plastic wrap). Pop that baby in the freezer and it should stay good for about a month.
To Reheat. Thaw in your refrigerator overnight. Once thawed add a little bit of broth on top of your stuffing (to keep from drying out). Then bake for 20 minutes or until heated through in an oven at 350 degrees.
More Stuffing Recipes to Try!
- Wild Rice Stuffing Recipe with Bacon
- Cornbread Sausage Stuffing
- Chicken and Stuffing Casserole with Sour Cream
- Easy Cornbread Stuffing Recipe for Thanksgiving
Save this stuffing recipe by printing it, pinning it or bookmarking it! You’re gonna want it on your Thanksgiving table trust me. Happy Holidays!
Sausage Stuffing Recipe
Ingredients
- 12 oz pork sausage
- 1 yellow onion finely diced
- 3 ribs celery chopped
- 1 teaspoon poultry seasoning
- salt & pepper to taste
- 12 cups ciabatta bread day-old, cubed in 1-inch pieces (or french bread)
- 1 1/2 cups chicken broth plus more if needed (or turkey broth)
- 3 large eggs beaten
- 2 tablespoons butter
Instructions
- In a large skillet, cook sausage, onions, and celery, breaking apart the sausage as it browns. Once the sausage is fully cooked and veggies are tender, remove from heat.
- In a large bowl, add bread cubes. Pour over chicken broth and eggs and toss to coat well. If the bread is soaking up the chicken broth quickly and seems dry, add in some extra broth.
- Stir bread cubes with cooked sausage, veggies, salt, pepper, and poultry seasoning. Pour into well-buttered casserole dish. Dot the top with butter and bake at 350 degrees for 45 minutes to 1 hour. If you don't want the edges or the top to get crispy, cover with foil while baking. Serve warm.
Nutrition
Could I use the crockpot for this recipe (to free up oven space)?
I have not made this recipe yet, but I gave it five stars because it sounds GREAT! I’m planning on making it for TG and have all of the ingredients ready to go. I do have one question to ask about freezing the leftover dressing. You say to thaw it out in the refrigerator. I read over the weekend that you should put it directly into the oven from the freezer…otherwise your dressing will turn to “mush”. What is your feeling on that? Happy Thanksgiving!!!
REALLY GOOD!
My mom made it like this years ago but she used gr beef. I have since as well.
But, Whatever the gr meat type used – it just adds “something” to the stuffing & it is delicious. Pour on the gravy too 😃
I made this recipe with turkey sausage. It was delicious and it was also my first time making dressing rather than dressing. The recipe was a hit. I found that a couple of splashes of chicken broth when heating up leftover stuffing really helped it to not dry out. This recipe really was as easy as advertised! My only suggestion is dont wait until the day before Thanksgiving to look for poultry seasoning– 🙂
Looks like a great recipe! Can I use a different bread? I don’t think I will have access to the ciabatta bread.
Yes, you sure can! A crusty loaf of bread will work just as well, too.
Made for thanksgiving dinner and it was a big hit! So easy to make too! Thanks for sharing.
I use this recipe with maple or Italian sausage and I also add chopped apples and craisins – delicious.
Try doing half pork sausage and half mild Italian sausage. That’s what I do now. So yummy.