Stuffing Recipe

Nothing says comfort quite like a classic stuffing recipe fresh out of the oven — golden, savory, and bursting with holiday warmth. Whether you call it sausage stuffing, holiday stuffing, or Thanksgiving stuffing, this dish brings everyone together around the table. Made with buttery cubes of toasted bread, juicy pork sausage, aromatic herbs, and a hint of apple sweetness, it’s the perfect blend of cozy and indulgent. This homemade stuffing is simple enough for weeknights but special enough to steal the show at any festive feast.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Make-Ahead Friendly: Prep it ahead of time and bake just before serving — perfect for stress-free holidays.
• Incredible Texture: Toasted bread cubes soak up creamy broth for the ultimate balance of crisp edges and soft, flavorful centers.
• Full of Flavor: Savory sausage, herbs, apple, and pecans create layers of taste in every bite.
• Perfect for Any Occasion: Ideal for Thanksgiving, Christmas, or Sunday roast dinners.
• Comfort in Every Bite: A family-favorite that tastes like home and brings warmth to any gathering.

Ingredients Needed

For the Stuffing Base

• 8 heaped cups white bread, crusts on, cut into 2.5 cm (1-inch) cubes (~600 g / 1.2 lb)
  Tip: Use day-old bread for better texture.
• 500 g (1 lb) good-quality pork sausages, casings removed
• 50 g (3 tbsp) unsalted butter, divided

For the Flavor Mix

• ½ onion, finely diced
• 1 large celery stalk, thinly sliced (about ⅛ inch thick)
• 1 Granny Smith apple, diced into small cubes (skin on for color and bite)
• ⅓ cup pecans, roughly chopped

For the Liquid & Seasoning

• 1 cup (250 ml) low-sodium chicken broth
• ⅓ cup (85 ml) heavy or thickened cream (light cream also works)
• 1 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves
• ¼ tsp each kosher salt and black pepper

Optional Garnishes

• 30 g (2 tbsp) melted butter, extra for brushing
• Fresh thyme leaves, small sage leaves, or chopped parsley, for serving

How to Make Stuffing Recipe

1. Preheat and Prepare the Bread

Preheat your oven to 180°C / 350°F (160°C fan).
Spread the bread cubes out on a large baking tray. Lightly toast for 8–10 minutes until pale golden — crisp on the outside but still soft inside.
👉 This step helps the bread absorb flavor without turning soggy.

2. Cook the Sausage

While the bread toasts, melt 1 tsp butter in a large skillet over high heat.
Add the sausage and cook, breaking it up with a wooden spoon until browned and slightly caramelized.
Transfer the sausage and all its flavorful drippings to the bowl with the toasted bread.

3. Sauté the Vegetables

Reduce the heat to medium and add the remaining butter to the same pan.
Add the onion and cook for 2 minutes until fragrant and translucent — this builds your flavor base.
Stir in the celery and diced apple; cook another 3 minutes until slightly softened.

4. Combine and Simmer

Add the pecans, chicken broth, cream, sage, thyme, salt, and pepper to the skillet. Stir gently and bring to a simmer for 2 minutes to meld the flavors together.
Pour this aromatic mixture over the bread and sausage. Toss everything well — using clean hands helps coat each piece evenly.
Taste and adjust seasoning if needed.

5. Bake the Stuffing

Transfer the mixture to a 2 L (2-quart) baking dish and cover with foil.
Bake for 40 minutes, then remove the foil.

6. Brown the Top

Brush the top with melted butter, then broil or grill on high for 2–4 minutes until beautifully golden and crisp.
Keep a close eye — a little color means a lot of flavor!

7. Serve and Enjoy

Let the stuffing rest for 5–10 minutes, then fluff lightly with a fork.
Garnish with fresh herbs and serve warm alongside roasted meats or holiday mains.

Serving and Storage Tips

• To Serve: This stuffing pairs perfectly with roast turkey, chicken, or pork. Serve it straight from the baking dish for a rustic presentation.
• To Store: Cool completely, then refrigerate in an airtight container for up to 4 days.
• To Reheat: Warm in the oven at 180°C (350°F) for 10–15 minutes, covered with foil. For a crisp top, uncover for the last few minutes.
• To Freeze: Freeze baked stuffing for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Note

• Bread Choice: Slightly stale bread holds its shape better — avoid fresh, ultra-soft loaves.
• Make Ahead: Assemble the stuffing up to a day in advance, cover, and refrigerate. Bake just before serving.
• Flavor Variations:
  • Swap pecans for walnuts or chestnuts.
  • Add dried cranberries for a sweet-tart twist.
  • Replace sausage with mushrooms for a vegetarian version.
• Texture Tip: Don’t overmix — gentle tossing keeps the bread cubes fluffy.

Conclusion

This stuffing recipe is the ultimate comfort side — golden, herby, and full of flavor. With its savory sausage, buttery bread, and aromatic herbs, it’s a dish that brings everyone back for seconds. Whether you’re making it for Thanksgiving, Christmas, or just a cozy Sunday roast, it’s guaranteed to impress.
If you try this recipe, leave a comment and star rating below!
Share your version on Pinterest or Facebook — we’d love to see how you make it your own. What’s your favorite twist on stuffing? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I make this stuffing ahead of time?

Absolutely! Assemble everything (without baking), cover tightly, and refrigerate up to 24 hours. Bake right before serving for the best texture.

Can I make this gluten-free?

Yes — simply use gluten-free bread. The texture might be slightly softer, so toast it well before mixing.

Can I skip the sausage for a vegetarian version?

Definitely. Replace the sausage with sautéed mushrooms or roasted butternut squash and increase the seasoning slightly.

Is this recipe freezer-friendly?

Yes! Once baked and cooled, freeze portions for up to 2 months. Reheat in the oven directly from frozen until warmed through.

Can I use store-bought stuffing mix?

You can, but homemade delivers richer flavor and better texture. If using a mix, reduce added salt since it’s usually seasoned.