To me the best Thanksgiving bread stuffing is both soft and crispy, has a base of onions and celery, is full of plenty of sausage and sage, and doesn’t skimp on the butter. This sausage bread stuffing delivers on all these in just the right balance, which makes it my favorite stuffing and one I make year after year.
Just look at that stuffing! It’s all brown and crispy on top and soft and tasty underneath with lots of sage and sausage flavor all the way through. Though I love to play with flavor combinations and try new twists on recipes, sometimes the classic version is the best.
Which doesn’t mean I never make a different stuffing, but I do always come back to this one.
While it’s hard to pick a favorite Thanksgiving food since there are so many yummy dishes we pull out for the Thanksgiving table, stuffing is right up there for me. I love it the day of and I love it in leftovers the next day as well. I even love it so much that around October I start to get a craving and there is nothing for it but I have to make a small ‘Thanksgiving’ dinner including my sausage bread stuffing just for us.
This year when I made the stuffing I also made a really great brussels sprout salad to go with it. Yum! They worked together really well and would be a great dinner combo for Thanksgiving or any other special fall meal. You’ll see that on the site on Friday.
With this stuffing recipe along with the Sunny Yellow Squash and Potato Gratin and Chicken Parmesan Casserole I made recently, I think I’m well into a comfort food territory. I just want all the baked dishes right now!
– Happy Eating, Annemarie
And if you are looking for more Thanksgiving recipes, I have you covered!
- 1 lb dense white sandwich bread cut into 3/4 inch cubes (about 12 cups)
- 1 1/2 tsp poultry seasoning
- 1 lb sweet Italian sausage
- 2 medium yellow onions finely diced
- 2 stalks celery finely diced
- 8 tbsp (1 stick, 4 oz) unsalted butter
- 2 large eggs beaten
- 1/4 cup fresh sage chopped
- 2 cups chicken stock low sodium or unsalted
- salt to taste
Preheat oven to 200F. Grease a large casserole dish.
Spread out the bread onto two baking sheets. Dry them in the oven for 20-30 minutes, depending on how dry you like your bread cubes. Put the bread in a large bowl and toss with the poultry seasoning.
Increase the oven heat to 400F.
Saute the sausage in a large skillet over medium heat until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the bread.
Reduce the heat to medium-low; add the onions and the celery to the skillet and sprinkle them with a bit of kosher salt. Saute until they are soft and translucent, about 10 minutes more. Add 6 tablespoons of the butter to the skillet, reserving 2 tbsp for topping. Once the butter is melted, pour the mixture over the bread and sausage and give it a stir.
Add the eggs and sage to the bread mixture and mix well.
Begin adding the chicken stock, starting with 1 cup and mixing that in. Then add another 1/2 cup and mix that in. At this point add the stock by the tablespoon until you reach a consistency where the stuffing holds together while most the bread still maintains its cubed structure. Basically, you want some of the bread to dissolve and mix in with the sausage while the rest is a bit softened but still in cubes.
Pour the stuffing into the prepared casserole dish, dot with reserved butter, and cover tightly. Bake for 40 minutes with the cover on. Remove the cover and bake for an additional 10 minutes.
Remove the bread stuffing from the oven and let it sit for at least 15 minutes before serving.