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Stuffing Recipe

Classic Sausage Stuffing

Golden, buttery, and full of flavor, this Classic Sausage Stuffing combines toasted bread cubes, savory sausage, apples, pecans, and herbs for the ultimate holiday side dish. With crisp edges, a soft center, and the perfect blend of sweet and savory, this recipe delivers cozy comfort in every bite — ideal for Thanksgiving, Christmas, or any roast dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Holiday
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Stuffing Base
  • 8 cups white bread, cubed (1-inch pieces) about 600 g; use day-old bread for best texture
  • 500 g pork sausages casings removed
  • 50 g unsalted butter divided; for sautéing and flavor
For the Flavor Mix
  • 0.5 medium onion finely diced
  • 1 large celery stalk thinly sliced (~⅛ inch thick)
  • 1 large Granny Smith apple diced, skin on for color and bite
  • 0.33 cup pecans roughly chopped
For the Liquid & Seasoning
  • 1 cup low-sodium chicken broth
  • 0.33 cup heavy cream or thickened/light cream
  • 1 tbsp fresh sage finely chopped
  • 1 tsp fresh thyme leaves
  • 0.25 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
Optional Garnishes
  • 2 tbsp melted butter for brushing before broiling
  • fresh thyme, sage leaves, or parsley for serving

Method
 

  1. 1. Preheat and Prepare the Bread: Preheat oven to 350°F (180°C). Spread bread cubes on a baking tray and toast for 8–10 minutes until lightly golden but still soft inside.
  2. 2. Cook the Sausage: Melt 1 tsp butter in a large skillet over high heat. Add sausage and cook, breaking it apart, until browned and caramelized. Transfer to a large bowl with toasted bread.
  3. 3. Sauté the Vegetables: Lower heat to medium. Add remaining butter, then onion; cook 2 minutes until translucent. Add celery and apple; cook another 3 minutes until softened.
  4. 4. Combine and Simmer: Add pecans, broth, cream, sage, thyme, salt, and pepper. Stir and simmer for 2 minutes to combine flavors. Pour over the bread and sausage mixture. Toss gently to coat evenly.
  5. 5. Bake the Stuffing: Transfer to a greased 2-quart (2 L) baking dish. Cover with foil and bake for 40 minutes.
  6. 6. Brown the Top: Remove foil, brush top with melted butter, and broil for 2–4 minutes until golden and crisp. Watch closely to prevent burning.
  7. 7. Serve and Enjoy: Rest 5–10 minutes, then fluff lightly with a fork. Garnish with fresh herbs and serve warm alongside turkey, chicken, or pork roasts.

Notes

To Serve: Serve warm directly from the baking dish for a rustic presentation.
Storage: Refrigerate up to 4 days or freeze for 2 months. Reheat in oven covered with foil, uncovering for last few minutes for a crisp top.
Make Ahead: Assemble a day ahead, refrigerate, and bake before serving.
Variations: Add dried cranberries for sweetness or replace sausage with mushrooms for a vegetarian option.