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Classic Sausage Stuffing

Just a classic sausage stuffing recipe—day-old French bread is scented with sage and tossed with sausage and baked to perfection! Hearty, herby and ready for your Thanksgiving table.


  • Fall
  • Thanksgiving
  • Winter
  • Dinner
classic sausage stuffing in a baking dish with a serving spoon

What to serve with your stuffing?

Classic Sausage Stuffing: Everyone’s Favorite Gravy Soaker-Upper.

Of all the Thanksgiving side dishes, stuffing (AKA dressing) is arguably the most classic, the most beloved. That ideal sausage and sage stuffing recipe, the one you’ll pass down, the one that’s the first thing you crave when you remember that Thanksgiving is around the corner—that is THIS Thanksgiving stuffing recipe! You can even make this stuffing a day ahead of time! Bonus, if you have any leftovers, add them to our Turkey Hand Pies or serve with the rest of your leftovers on top our Herby Rhodes Rolls! Make your Pumpkin Pie and check out our 40 Best Thanksgiving Recipes for even more inspiration.

ingredients laid out for classic sausage stuffing, bread, chicken stock, celery, parsley, onion, butter, eggs

Classic Stuffing Ingredients

Our favorite Thanksgiving side dish is a really, really good pan of homemade sausage stuffing. We want pure, classic, bready, herby goodness. And that’s exactly what this recipe yields. Oh, and it’s easy, too! Here’s everything you’ll need to make it:

  • Ground Italian sausage

  • Butter

  • French bread

  • Yellow onions

  • Celery

  • Fresh sage, rosemary, parsley and thyme

  • Nutmeg

  • Chicken broth

  • Eggs

dried day old French bread cut into pieces baked on a baking sheet
classic sausage stuffing in a bowl

What Is the Difference Between Dressing and Stuffing?

If we’re really being sticklers about it, the difference between stuffing and dressing is that stuffing is literally “stuffed” inside the turkey to be cooked, and dressing is when you cook it outside of the bird in a baking pan. So yes, that means that this recipe actually, technically, should be called sausage dressing because it is not cooked inside the turkey. However, stuffing has become most people’s go-to word for the bready stuff that has sausage and herbs in it and so we’re calling it that.

What Is the Best Bread for Stuffing?

And the best bread for stuffing is... old, dry bread! Why? Because you need the bread to be nice and dry and ready to soak up all of the liquid you’re going to pour into it to make a sausage stuffing that’s moist and almost custard-y inside. Not only do we want you to use day-old bread, but you’ll also toast it in the oven a bit just to be sure that it’s really dried out. All of this should be really good news. We like to make stuffing with old-fashioned French bread—and no, we don’t mean a long, thin baguette. We mean soft-on-the-inside, decidedly un-fancy, oval-shaped loaves from the grocery store—the kind you might use to make garlic bread. As far as we’re concerned, there’s no better bread for making stuffing! If you’re looking for more great ways to use day old bread, pop over to our Mushroom & Leek Bread Pudding.

classic sausage stuffing in a baking dish
classic sausage stuffing baked in a baking dish

How Do You Make Sausage Stuffing From Scratch?

Making sausage stuffing from scratch is pretty darn easy, and since you can make it a day ahead of time, it’s really a breeze! Even on Thanksgiving! We’ll walk you through it—you’ve got this.

  1. Rip up the day old loaf of French bread into a bunch of pieces.

  2. Dry out the bread by baking it at 300° for about 45 minutes.

  3. Brown the sausage. When it’s starting to brown, add butter, onion and celery and sauté.

  4. Toss the sausage and bread with parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Drizzle with broth and mix again.

  5. Whisk more broth into the eggs, and toss that with the rest of the stuffing mixture.

  6. Pour the stuffing mixture into a baking pan, cover and bake for 30 minutes!

  7. Take the foil off and give the stuffing another 45 minutes in the oven until the top is lovely and golden.

classic bread stuffing in a baking dish with sage
classic sausage stuffing in a baking dish with a serving spoon

Tools You’ll Need

More Thanksgiving Side Dish Recipes You’ll Love

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Classic Sausage Stuffing

  • Serves: 10
  • Prep Time:  45 min
  • Cook Time:  1 hr 15 min
  • Calories: 460


  • 1½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)
  • 16 ounces ground mild Italian sausage
  • ½ cup (1 stick) salted butter, plus more for greasing
  • 2 cups chopped yellow onions
  • 2 cups diced celery
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2½ cups chicken broth, divided
  • 2 large eggs


  1. Preheat the oven to 300°F with a rack in the center position. Grease a 9x13-inch baking dish.

  2. Add the bread to a large rimmed baking sheet in a single layer. Bake, stirring every 15 minutes, until dried out, about 45 minutes. Transfer to a large bowl.

  3. Heat a large skillet over medium-high heat. Add the sausage and cook, stirring, breaking into pieces, until beginning to brown, 5 minutes. Add the butter, onion and celery, continue cooking until the sausage is browned and crumbled, about 5 minutes more.

  4. Add the sausage/onion mixture to the bowl with the bread. Add the parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Toss to evenly distribute. Pour in 1½ cups of the chicken broth and gently toss to combine.

  5. In a medium bowl, whisk together the eggs and the remaining 1 cup of chicken broth. Add to the bread mixture and gently toss until thoroughly combined.

  6. Transfer the sausage mixture to the prepared baking dish. Cover the dish with foil, and bake until set, about 30 minutes. The mixture shouldn’t move when you jiggle the pan. (See note.) Remove the dish from the oven and discard the foil. Return to the oven uncovered and bake until browned and crispy on top, about 45 minutes more.

Note: If you are making this recipe a day ahead of time, stop after baking for the first 30 minutes! Let the stuffing cool, then refrigerate overnight. Bring the stuffing to room temperature before returning to the oven for 45 minutes.

Nutrition Info

  • Per Serving
  • Amount
  • Calories460
  • Protein19 g
  • Carbohydrates53 g
  • Total Fat21 g
  • Dietary Fiber3 g
  • Cholesterol84 mg
  • sodium692 mg
  • Total Sugars5 g

Classic Sausage Stuffing

Questions & Reviews

Join the discussion below.

  • Judy

    If I cook the whole thing and am bringing it same day for dinner. How long to reheat?

    Bring it to room temp then Preheat the oven to 350 F and warm the dish covered for 30 to 40 minutes, until it is heated through.

  • Kahn

    If you didn't used sausage, would it change the consistancy of the recipe?

    You can leave it out, that will work fine! Hope you enjoy. Happy thanksgiving Kahn!

  • Raquel

    Can the sausage be left out?

    Sure, that should be fine!

  • Jody

    Can you omit the sausage? Any alterations if that was done?

    You can leave it out, that will work fine! Hope you enjoy. Happy thanksgiving Jody!

  • Pia

    Hello, is this okay to freeze and reheat?

    We haven't tried but it should be ok!

  • Mike

    Great recipe and page. Never used eggs before. Interested to taste how it tastes. Thanks

    Thanks Mike, hope you loved it!

  • Natalie

    This is a delicious, classic stuffing, just as the name says. I follow the recipe exactly and it turns out amazing. I did use dried rubbed sage last year as I couldn’t find fresh. But either works. Try this!

    great! SO glad you love it!

  • Cassy

    This came out so tasty! I toasted the bread then just poured the meat/onions/celery on top, then topped the entire mixture with the chicken broth/eggs/spices, just pouring it evenly over the pan.
    The stuffing came out great and it helped to eliminate extra steps/dishes.