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A close-up of golden-brown thanksgiving stuffing with crispy bread cubes, celery, onions, and herbs, served in a white baking dish with a wooden spoon.
Layla

Classic Herb and Sausage Thanksgiving Stuffing

A timeless Thanksgiving stuffing packed with savory sausage, crisp apples, and fresh herbs, baked to golden-brown perfection. This moist, flavorful side dish is the ultimate holiday crowd-pleaser.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound loaf sturdy white or sourdough bread cut into 1-inch cubes and dried overnight
  • 1 lb sweet or mild Italian sausage casings removed
  • 1/2 cup unsalted butter (1 stick)
  • 2 medium yellow onions chopped
  • 4 stalks celery chopped
  • 1 large Granny Smith apple cored and chopped (peeling optional)
  • 3 cloves garlic minced
  • 2 tbsp fresh sage finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 cup fresh flat-leaf parsley chopped
  • 4 cups low-sodium chicken or turkey broth plus more if needed
  • 2 large large eggs lightly beaten
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • Large skillet
  • Large Mixing Bowl
  • 9x13-inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray. Place the dried bread cubes in a very large mixing bowl.
  2. In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Using a slotted spoon, transfer the cooked sausage to the bowl with the bread cubes, leaving the drippings in the skillet.
  3. Melt the butter in the same skillet with the sausage drippings over medium heat. Add the chopped onions, celery, and apple. Sauté until the vegetables are softened and translucent, about 10-12 minutes.
  4. Add the minced garlic, chopped sage, and thyme leaves to the skillet. Cook for another minute until fragrant.
  5. Scrape the vegetable mixture from the skillet into the large bowl with the bread and sausage. Add the chopped parsley, salt, and pepper. Toss gently to combine everything evenly.
  6. In a separate medium bowl, whisk together the chicken broth and the beaten eggs. Pour this liquid mixture over the bread mixture and stir gently until the bread is evenly moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer.
  8. Bake uncovered for 30 minutes. Then, cover the dish with aluminum foil and bake for an additional 20-25 minutes, or until the stuffing is heated through and the top is golden brown and crispy. Let it rest for 10 minutes before serving.

Notes

Make-Ahead Tip: You can prepare the stuffing mixture (through Step 7) up to one day in advance. Cover and refrigerate. Before baking, let it sit at room temperature for 30 minutes. You may need to add a few extra minutes to the baking time.
Drying Bread: If you don't have time to let the bread dry overnight, you can spread the cubes on a baking sheet and bake at 300°F (150°C) for 15-20 minutes, or until dry and lightly toasted.
Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days.