Sausage-and-Herb Stuffing

This is the best sausage stuffing for your Thanksgiving table—crisp on the edges, plush in the center, and layered with deep, savory flavor. Crumbled breakfast sausage adds richness, while fresh herbs (namely sage, parsley, and thyme) bring balance. Cubes of buttery bread soak up all that comforting flavor and turn out golden on top and tender underneath. It’s the kind of classic stuffing that disappears fast, no gravy required.

Tips for the best sausage stuffing

• Choose flavorful sausage. Classic breakfast sausage is blended with sage and black pepper, two vital flavors in a great sausage stuffing recipe. If you like heat, look for a spicy breakfast sausage that includes chile flakes, or add a dash of your favorite ground chiles. If you can’t source American-style pork breakfast sausage, you can make homemade breakfast sausage with ground pork and spices. (Chicken or turkey breakfast sausage are fine substitutes.)
• Can I remove the sausage? This stuffing relies on the fat from breakfast sausage for its full flavor. Want a vegetarian version? Our Simple Is Best Stuffing is a long-standing reader favorite and was the inspiration for this version; use that recipe with a vegetarian stock for a totally meat-free version.
• What kind of bread should I use? Look for a hearty loaf with a sturdy crust. A commercial sourdough loaf is a good call. Avoid artisanal loaves with thick crusts, as they won’t absorb the broth as well, and sandwich loaves, which don’t have enough structure to hold up to the stuffing treatment.
• Dry your bread. Stale bread is not the same thing as dried or gently toasted bread. While day-old bread will toast and absorb the eggs and broth more readily, drying is still a critical step to avoid a mushy center.
• Build flavor in the pan. Sauté onions, celery, and any spices in butter and rendered sausage fat before tossing everything together; this aromatic base is the most impactful way to add flavor throughout your stuffing.
• Add broth with confidence. With properly dried bread and sautéed vegetables, the amount of liquid that you use can be more exact. Whisking a small portion of the stock with the egg before mixing them in ensures they won’t scramble when introduced to the hot ingredients.
• Prep ahead. Assemble the stuffing a day in advance, refrigerate, and bake before serving for easy, stress-free hosting. You can also bake it through the first 35–45 minute bake, let it cool, then refrigerate or freeze, and do the final bake a day or two (even several weeks in the case of frozen stuffing) later, when you plan to serve it (if frozen, add about 10 minutes onto the final cooking time).
• Have any other stuffing ideas? Sure: 27 Stuffing Recipes That Make Thanksgiving Thanksgiving