The BEST Sausage Stuffing
Every family has that one recipe that makes the holiday—and for us, it’s this sausage-packed, herb-scented stuffing. Funny thing is, as a kid I thought the idea of stuffing was downright weird. Bread… inside a turkey? Hard pass.
Then, somewhere around age ten, I finally took a bite and—life. Changed. Forever. Thanksgiving quickly became my favorite holiday, thanks in no small part to this very dish.
My mom made this stuffing every single year for as long as I can remember. We lost her to cancer about a year ago, and while the holidays are bittersweet now, I’m so grateful she wrote down all of her recipes. Each time I make this dish, the kitchen smells like home and it’s as if she’s standing right beside me. This stuffing isn’t just a side dish—it’s a tradition, a memory, and a big warm hug on a plate.
Why You’ll Love It
- Sausage makes it sing: Sage-flavored sausage gives the classic bread stuffing a rich, savory kick.
- Herb-packed goodness: Pepperidge Farm stuffing mix + extra sage + poultry seasoning = the perfect balance of cozy holiday flavor.
- Family tradition approved: Decades of Thanksgivings have proven this one’s a keeper.
Ingredients
- ½ cup butter (1 stick)
- 1 cup chopped onion
- 1 cup diced celery
- 2 (12 oz) packages Pepperidge Farm Herb Seasoned Classic Stuffing
- 1 lb Jimmy Dean Sausage, Sage flavored
- 4 cups chicken broth, plus more if needed
- 2 tsp poultry seasoning
- 1 tsp ground sage
- Salt and pepper, to taste
Instructions
- Preheat & Prep: Heat the oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
- Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add onion and celery; cook until soft and fragrant, about 5 minutes.
- Mix it all together: In a big mixing bowl, combine the sautéed veggies, sausage (raw), stuffing mix, poultry seasoning, sage, and chicken broth. Stir until everything is evenly coated and the mixture is moist. Add a splash more broth if it looks dry—this stuffing loves a little extra moisture.
- Bake to golden perfection: Transfer to the prepared dish and bake uncovered for 45 minutes to 1 hour, until the top is lightly crisp and the center is hot.
Pro Tips
- Double-duty stuffing: I like to spoon about 1 ½ cups of the dressing inside the turkey cavity before roasting. When the turkey is done and resting, I mix that turkey-stuffed dressing back into the baked pan of stuffing—hello, flavor boost!
- Moisture matters: Don’t be shy with the broth; stuffing should be moist before baking to stay soft inside while crisping on top.
- Make-ahead magic: Assemble the day before, cover, and refrigerate. Add a splash of broth before baking to keep it perfectly moist.
Pairing Suggestions
- Juicy roast turkey with homemade gravy
- Creamy mashed potatoes or buttery sweet potatoes
- A tart cranberry sauce to cut through the richness
Favorite Tools Used
- Large mixing bowl for all that glorious stuffing
- 9×13-inch baking dish that goes straight from oven to table
- Sturdy wooden spoon or spatula for mixing without squishing the bread
Final Thoughts
This stuffing isn’t just a side—it’s the soul of our Thanksgiving table. Every bite tastes like tradition and family, and every year it reminds me of my mom’s love and the legacy she left behind. If you’re looking for a stuffing that wins over both the purists and the picky eaters, this is the one.
Made this recipe? I’d love to hear if it became a hit at your holiday feast! Leave a comment or snap a photo and tag me so we can celebrate your new family tradition together.
The BEST Thanksgiving Stuffing with Sausage
Ingredients
- ½ cup butter 1 stick
- 1 cup chopped onion
- 1 cup diced celery
- 2 12 oz packages Pepperidge Farm Herb Seasoned Classic Stuffing
- 1 lb Jimmy Dean Sausage Sage flavored
- 4 cups chicken broth plus more if needed
- 2 tsp poultry seasoning
- 1 tsp ground sage
- Salt and pepper to taste
Instructions
- Preheat & Prep: Heat the oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
- Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add onion and celery; cook until soft and fragrant, about 5 minutes.
- Mix it all together: In a big mixing bowl, combine the sautéed veggies, sausage, stuffing mix, poultry seasoning, sage, and chicken broth. Stir until everything is evenly coated and the mixture is moist. Add a splash more broth if it looks dry—this stuffing loves a little extra moisture.
- Bake to golden perfection: Transfer to the prepared dish and bake uncovered for 45 minutes to 1 hour, until the top is lightly crisp and the center is hot.
Notes
- Double-duty stuffing: I like to spoon about 1 ½ cups of the dressing inside the turkey cavity before roasting. When the turkey is done and resting, I mix that turkey-stuffed dressing back into the baked pan of stuffing—hello, flavor boost!
- Moisture matters: Don’t be shy with the broth; stuffing should be moist before baking to stay soft inside while crisping on top.
- Make-ahead magic: Assemble the day before, cover, and refrigerate. Add a splash of broth before baking to keep it perfectly moist.
- Juicy roast turkey with homemade gravy
- Creamy mashed potatoes or buttery sweet potatoes
- A tart cranberry sauce to cut through the richness
Wow! Did a test run with this Sausage Stuffing before Thanksgiving and am left wondering where has this recipe been all my life. It is flavorful, with a moist center but crispy top. I could eat this everyday. So good!
Thank you so much for giving it a try William. It’s is one of the reasons I LOVE Thanksgiving!