Classic Turkey Sausage Stuffing

Stuffing might be the most beloved dish on the Thanksgiving table, beating out even the turkey itself in many people's opinions, and this version with turkey sausage takes that classic comfort food to another level entirely. The combination of crusty sourdough bread cubes, savory turkey breakfast sausage, aromatic vegetables sautéed in butter, and fresh herbs creates layers of flavor and texture that boxed stuffing mix could never hope to achieve. What makes this particularly appealing is how the bread gets crispy and golden on top while staying soft and almost custardy underneath where it's absorbed all that seasoned broth and butter. The turkey sausage adds protein and a subtle sweetness that balances the savory elements, plus it creates little pockets of meaty richness throughout the dish. Being able to assemble everything the day before and just pop it in the oven on Thanksgiving removes one major source of stress from an already complicated meal, and honestly, the flavors improve after sitting overnight as the bread absorbs the seasonings and broth.

I grew up eating stuffing from a box because my mother wasn't particularly interested in cooking and thought the Stove Top version was perfectly adequate. When I made homemade stuffing for the first time about twelve years ago, I couldn't believe how different it tasted - actually flavorful and interesting instead of just salty and vaguely herby. Adding turkey sausage came later after I'd mastered the basic version, and it transformed the dish from a nice side into something substantial enough that I'd happily eat it as a main course. Now my family specifically requests this version every year, and I've started making it for random Sunday dinners throughout the fall and winter when I want something cozy and comforting that reminds me of the holidays.

Ingredients and What Makes Them Essential

• Turkey Breakfast Sausage (1 pound, casings removed): Turkey breakfast sausage is milder and slightly sweeter than Italian sausage, which works perfectly in stuffing without overpowering the other flavors. The breakfast variety usually contains sage and a touch of sugar that complement the bread and herbs beautifully. Look for it in the refrigerated meat section near regular pork sausage. If you can only find links with casings, just slit the casing lengthwise and squeeze out the meat.
• Sourdough Bread (1 large loaf, about 1 pound, cubed): Sourdough's tangy flavor and sturdy, crusty texture make it ideal for stuffing. The dense crumb holds up to all that liquid without turning to mush, and the slight sourness adds complexity. Use day-old or slightly stale bread because fresh bread is too soft and will become soggy. If you only have fresh bread, cut it into cubes and dry it out in a 300°F oven for 30 to 45 minutes.
• Yellow Onion (1 large, diced): Sweet yellow onions provide the aromatic base and add natural sweetness as they cook. Dice them into pieces about ½-inch so they soften properly and distribute throughout the stuffing. White onions work too but are slightly sharper.
• Celery (3 stalks, diced): Celery is classic in stuffing, adding subtle herbal flavor and slight crunch even after cooking. It's part of that traditional stuffing taste people expect. Dice it to match your onion size for even cooking.
• Unsalted Butter (1 cup, 2 sticks, divided): Butter adds rich flavor and moisture. You'll use most of it to sauté the vegetables and some to brush on top before baking. Unsalted lets you control the salt level precisely. If using salted butter, reduce the added salt in the recipe.
• Fresh Sage (2 tablespoons, chopped): Fresh sage is absolutely essential to great stuffing - its earthy, slightly peppery flavor is what makes stuffing taste like stuffing. Don't substitute dried sage, which tastes dusty and flat by comparison. Strip the leaves from the woody stems and chop them finely.
• Fresh Thyme (1 tablespoon, leaves stripped from stems): Fresh thyme adds an herbal, slightly minty note that complements the sage perfectly. Use the tender leaves only, not the tough woody stems. If you absolutely must use dried, use 1 teaspoon instead of a tablespoon.
• Chicken Broth (3 cups, low-sodium): Broth provides the moisture that makes stuffing soft and flavorful inside while allowing the top to crisp up. Low-sodium is important so you can control saltiness. Chicken broth tastes richer than vegetable broth, though either works. You could also use turkey stock if you made it from the carcass.
• Large Eggs (2, beaten): Eggs act as a binder that holds everything together and creates structure, preventing the stuffing from falling apart when you scoop it. They also add richness. Make sure they're at room temperature so they incorporate smoothly.
• Olive Oil (2 tablespoons): Oil prevents the turkey sausage from sticking to the pan during browning. You could use vegetable oil or even more butter if preferred.
• Salt and Black Pepper (to taste): You'll need salt at multiple stages to properly season the stuffing. Start conservatively since you can always add more. Freshly ground black pepper tastes best.

Step-by-Step Instructions

Prepare the Bread:

Start this process the day before if possible for best results. Take your 1-pound loaf of sourdough bread and tear or cut it into rough cubes about ½ to ¾ inch in size. They don't need to be perfectly uniform - irregular shapes actually create better texture with more surface area for crisping. Spread all the bread cubes out in a single layer on a large baking sheet and leave them sitting out on your counter overnight, uncovered. This allows them to dry out and get slightly stale, which is exactly what you want. Stale bread absorbs liquid better than fresh bread without turning to mush. If you don't have time to leave bread out overnight, you can speed up the staling process. Spread the cubes on a baking sheet in a single layer and bake at 300°F for 30 to 45 minutes, tossing them every 10 to 15 minutes so they dry evenly. They should feel dry and firm when you squeeze them but not completely hard like croutons. Once dried, transfer all the bread cubes to a very large mixing bowl - the largest bowl you have, because you'll be adding quite a bit more to it.

Brown the Turkey Sausage:

Place a large skillet - at least 12 inches wide - over medium-high heat and let it warm up for about a minute. Add 2 tablespoons of olive oil and swirl it around to coat the bottom. Once the oil is shimmering and hot, add your 1 pound of turkey sausage meat to the pan. Use a wooden spoon or spatula to break it up into chunks, but resist the urge to constantly stir it. Let the sausage sit undisturbed for 2 to 3 minutes so it can develop a nice brown crust on the bottom, then break it up more and let it sit again. Continue this pattern of breaking and leaving it alone for about 8 to 10 minutes total. You want the sausage completely cooked through with no pink remaining, and you want lots of golden-brown bits throughout. These browned bits add tremendous flavor. The sausage should reach an internal temperature of 165°F. Once fully cooked and nicely browned, use a slotted spoon to transfer the sausage to the large bowl with your bread cubes, leaving the fat and any browned bits in the pan. Don't wipe out the pan - those browned bits are flavor gold.

Sauté the Vegetables:

Return the skillet with the sausage drippings to medium heat. Add ¾ cup of butter (1½ sticks) to the pan. As the butter melts, use your wooden spoon to scrape the bottom of the pan vigorously, releasing all those stuck-on browned bits - this is called deglazing and it captures all that flavor. Once the butter is completely melted and the pan is deglazed, add your diced onion and diced celery. Give everything a good stir to coat the vegetables with butter. Let them cook, stirring occasionally - every couple of minutes - for about 5 to 7 minutes. The onions should turn translucent and soft, and both vegetables should smell sweet and aromatic. You're not trying to brown them heavily, just soften them and develop their sweetness. After they're tender, add your 2 tablespoons of chopped fresh sage and 1 tablespoon of fresh thyme leaves to the pan. Stir constantly for about 1 to 2 minutes until the herbs become incredibly fragrant - you'll smell them intensify as their essential oils release into the hot butter. Now pour 1½ cups of chicken broth into the skillet along with 1 teaspoon of salt and ½ teaspoon of black pepper. Stir everything together and let it heat through for about a minute. Pour this entire mixture - vegetables, herbs, broth, butter, everything - into your large bowl with the bread and sausage. Stir gently to combine everything evenly.

Add the Egg Mixture:

In a medium bowl or large measuring cup, whisk together the remaining 1½ cups of chicken broth with 2 beaten eggs. Whisk thoroughly until the eggs are completely incorporated into the broth and the mixture looks uniform with no streaks of egg white visible. Pour this broth-egg mixture over your bread, sausage, and vegetable mixture in the large bowl. Using your hands or a large spoon, toss everything together gently but thoroughly, making sure every piece of bread gets coated with the liquid mixture. The bread should look moist and starting to soften but not completely soggy or falling apart. If some pieces seem dry, let the mixture sit for 5 minutes so the bread can absorb the liquid, then toss again. Different breads absorb liquid at different rates, so don't worry if it seems like a lot of liquid at first - it'll soak in.

Assemble for Baking:

Generously butter a 9x13-inch baking dish using some of the remaining ¼ cup of butter - really coat the bottom and sides so nothing sticks. Transfer all your stuffing mixture to the prepared baking dish, spreading it out relatively evenly but not pressing it down too firmly. You want it loosely arranged, not packed tight, so steam can escape during baking and the top can get crispy. Melt the remaining butter - you should have about 3 to 4 tablespoons left. Use a pastry brush to brush this melted butter generously over the entire top surface of the stuffing, making sure you get good coverage. This butter creates that golden, crispy top everyone loves. If you're making this ahead, this is where you stop. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight. The next day, remove it from the refrigerator about 30 minutes before baking so it's not ice-cold going into the oven. If baking immediately, preheat your oven to 350°F.

Bake the Stuffing:

Place the uncovered baking dish in your preheated 350°F oven. Set a timer for 50 minutes. The stuffing needs to bake uncovered so the top can crisp up and turn golden brown. After 50 minutes, check the stuffing. The top should be golden brown and crispy, and when you insert a knife into the center, it should come out clean without any wet, eggy liquid on it. The internal temperature should reach 165°F when you test it with an instant-read thermometer. If the top is getting too dark before the center is set, tent it loosely with aluminum foil and continue baking. The total time will be somewhere between 50 to 60 minutes depending on your oven and whether you're baking from room temperature or cold from the refrigerator. Once it's done, the stuffing should look golden and crusty on top, and when you scoop into it, you'll see it's set and cohesive underneath rather than loose and wet. Remove it from the oven and let it rest for about 10 minutes before serving. This resting time allows everything to firm up slightly so portions hold together when you scoop them.

Pin it

My grandmother made stuffing every Thanksgiving using a recipe that had been in our family for generations, but she always complained about how stressful it was to prepare everything day-of while managing ten other dishes. When I started hosting Thanksgiving myself, I was determined to find ways to reduce that stress, and making stuffing ahead was one of my biggest wins. The first time I assembled it the night before and just popped it in the oven on Thanksgiving, I felt like I'd discovered a secret cheat code that made the whole day more manageable. My grandmother was skeptical when I told her about it, insisting that stuffing had to be made fresh, but when she tasted it and couldn't tell any difference from her same-day version, she actually admitted I might be onto something. She started making hers ahead too for her last few Thanksgivings before she passed, and knowing she adopted my technique made me feel like I'd contributed something useful to our family traditions.

Understanding Why Bread Type Matters in Stuffing

The type of bread you choose fundamentally impacts your stuffing's final texture and flavor. Sourdough provides tangy complexity and has a sturdy, chewy crumb with a thick crust that holds up beautifully to all the liquid without dissolving into mush. The natural fermentation process that creates sourdough also develops flavor compounds that make it more interesting than plain white bread. French bread or Italian bread also work well because they have crusty exteriors and relatively dense interiors. These artisan-style breads create the best texture contrast between crispy top and tender interior. Wonder Bread or soft sandwich bread is too fluffy and delicate - it absorbs liquid too quickly and turns to paste rather than maintaining distinct bread cube texture. Whole wheat or multigrain breads can work but have stronger flavors that might compete with the sausage and herbs. Cornbread creates Southern-style dressing with a completely different character - sweeter and more crumbly. The size you cut the bread also matters - too small and it becomes mushy, too large and the centers don't absorb enough liquid and stay dry. Aim for ½ to ¾ inch cubes for the ideal ratio of crispy edges to tender interior.

The Role of Fat in Creating Rich Stuffing

Butter plays multiple crucial roles in this stuffing beyond just adding rich flavor. When you sauté the vegetables in butter, you're creating a medium for heat transfer that cooks them evenly while adding flavor they wouldn't get from cooking in plain oil. Butter also carries the flavors of the herbs and aromatics, distributing them throughout the dish as the melted butter coats every bread cube. The milk solids in butter contribute browning and nutty flavor through the Maillard reaction. Fat also creates moisture and tenderness - stuffing made with very little fat tastes dry no matter how much broth you add, because our palates perceive fat-based moisture differently than water-based moisture. The butter brushed on top before baking is what creates that irresistible golden, crispy crust. As it melts in the oven, it fries the exposed bread surfaces, creating crunch and deep flavor. Some recipes use less butter to be "healthier," but stuffing is not a health food, and cutting back on butter usually results in dry, bland stuffing that doesn't satisfy. If butter is a concern for dietary reasons, you can use olive oil or vegan butter, but the flavor will be noticeably different.

Why Fresh Herbs Are Non-Negotiable

The difference between fresh herbs and dried herbs in stuffing is so dramatic that they barely qualify as the same ingredient. Fresh sage has bright green color, slightly fuzzy texture, and an earthy, peppery, almost camphor-like aroma that's intensely herbal. When you chop fresh sage, you release aromatic oils that smell incredible. Dried sage looks gray-green, tastes dusty and flat, and has lost most of its essential oils during the drying process. The same applies to thyme - fresh thyme has delicate leaves with bright, slightly minty herbal flavor, while dried thyme tastes like old hay. When you cook fresh herbs in butter, their aromatic compounds dissolve in the fat and distribute throughout the dish, creating layers of flavor. The texture of fresh herbs also matters - they add little flecks of green that make stuffing look more appealing and homemade. Many boxed stuffing mixes use "poultry seasoning" which is a blend of dried herbs, and that's a big part of why boxed stuffing tastes so bland and one-dimensional. Spending a few dollars on fresh sage and thyme transforms stuffing from acceptable to genuinely delicious.

The Science of Binders and Why Eggs Matter

Eggs serve as the structural glue that holds stuffing together and prevents it from being just a pile of loose, wet bread cubes. When eggs cook, their proteins coagulate and form a network that binds all the other ingredients together, similar to how eggs work in custard or frittata. This is why properly cooked stuffing can be scooped into cohesive portions that hold their shape on a plate, while stuffing without eggs falls apart into separate pieces. The eggs also add richness and create a slightly custardy texture in the interior of the stuffing. Some recipes use more eggs for a firmer, more cohesive result, while others use fewer for a looser texture. Two eggs for this amount of stuffing creates a nice middle ground - enough structure to hold together but not so much that it becomes firm like a bread pudding. The eggs need to be whisked into liquid (the broth in this case) before adding to the stuffing because dropping whole eggs directly onto the bread would create eggy pockets instead of even distribution. The egg-broth mixture should be mixed thoroughly into all the bread so every piece gets coated, ensuring even binding throughout.

Make-Ahead Strategies and Food Safety

Assembling stuffing the night before is one of the smartest time-saving strategies for holiday cooking, but it requires attention to food safety. Never stuff a turkey and then refrigerate it overnight - bacteria can multiply in that warm, moist environment. For this baked stuffing recipe, you can safely assemble it completely, cover it tightly, and refrigerate for up to 24 hours before baking. The key is that all your ingredients should be cooled to room temperature before assembling - don't add hot, just-cooked sausage to bread and immediately refrigerate. Let everything cool, then assemble and refrigerate. When ready to bake, you can go straight from refrigerator to oven, though adding 10 to 15 minutes to the baking time accounts for starting with cold ingredients. If you want to prep even further ahead, you can cook the sausage and sauté the vegetables up to two days before, storing them separately in the refrigerator. You can also dry out your bread cubes several days early and store them in an airtight container. Then on the day before Thanksgiving, just assemble everything. Once baked, stuffing should not sit at room temperature for more than two hours to prevent bacterial growth - refrigerate leftovers promptly.

Variations and Customization Options

While this turkey sausage stuffing is delicious as written, the template allows for endless creativity. For a vegetarian version, omit the sausage and add sautéed mushrooms - about a pound of sliced cremini or shiitake mushrooms cooked until golden provides umami and meatiness. For a fruitier stuffing, add diced apples or dried cranberries along with the bread cubes. Chestnuts are traditional in some regions - add 1 cup of roasted, peeled, chopped chestnuts for sweet, nutty richness. For more vegetables, include diced fennel, leeks, or carrots in the sauté step. Swap the turkey sausage for pork sausage, Italian sausage, or chorizo for different flavor profiles. Add 1 cup of toasted, chopped pecans or walnuts for crunch. Stir in some crumbled bacon for smoky richness. For a Southern twist, use half cornbread and half white bread. Add fresh or dried cranberries for tartness and color. Incorporate cooked wild rice or farro for a more grain-focused version. Fresh rosemary can replace or supplement the thyme, though use it sparingly as it's quite strong. The possibilities are truly endless once you understand the basic ratios of bread to liquid to binders.

Achieving the Perfect Crispy Top

That golden, crunchy top layer is what makes stuffing irresistible, and achieving it requires specific techniques. First, bake the stuffing uncovered - covering it creates steam that makes everything soft rather than crispy. Second, brush the top generously with melted butter before baking - this fat fries the exposed bread surfaces, creating crunch and browning. Third, if you want even more crispy surface area, use a wider, shallower baking dish like a 9x13 pan or even a large sheet pan rather than a deep casserole dish. More surface area means more crispy top. Fourth, during the last 10 minutes of baking, you can increase the oven temperature to 375°F or even 400°F to really crisp up the top, watching carefully to prevent burning. Fifth, if your stuffing is fully cooked but the top isn't as brown as you'd like, run it under the broiler for 2 to 3 minutes, watching constantly. Some people actually prefer their stuffing more crispy throughout and will spread it in a thinner layer specifically to maximize browning. The trade-off is that very thin stuffing has less of that soft, custardy interior that contrasts with the crispy top.

Storage, Reheating, and Reviving Leftovers

Leftover stuffing keeps well and actually makes excellent next-day lunches or quick dinners. Store cooled stuffing in an airtight container in the refrigerator for up to 4 days. It will dry out somewhat during storage, which is normal. To reheat, you have several options. For oven reheating, transfer the stuffing to an oven-safe dish, drizzle a few tablespoons of chicken broth over it to add moisture, cover with foil, and bake at 350°F for about 20 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the top. For microwave reheating, transfer a portion to a microwave-safe bowl, add a splash of broth, cover loosely, and heat for 2 to 3 minutes, stirring halfway through. For stovetop reheating, place stuffing in a skillet with a little butter or oil and some broth, cover, and heat over medium-low heat, stirring occasionally. The skillet method creates crispy bits on the bottom that are delicious. Leftover stuffing also makes an excellent base for other dishes - form it into patties and pan-fry them for stuffing cakes, use it as a topping for shepherd's pie, or stuff it into bell peppers or mushrooms. You can freeze baked stuffing for up to 3 months in airtight containers or freezer bags. Thaw overnight in the refrigerator before reheating.

Pin it

After making stuffing probably sixty times over the past decade for Thanksgivings, Christmases, random Sunday dinners, and potlucks, I've learned that this is one of those dishes where the basics matter more than fancy techniques or expensive ingredients. Get good bread, use fresh herbs, don't skimp on the butter, cook the sausage properly, and give it time to bake fully. Follow those principles and you'll have stuffing that makes people ask for seconds and thirds. What I love most about this recipe is how it makes the house smell absolutely incredible while it bakes - that combination of herbs, butter, and toasting bread creates an aroma that screams "home" and "holidays" and makes everyone who walks in immediately hungry. It's become my signature dish that people expect me to bring to any gathering, and I'm completely fine with that because it's reliable, delicious, feeds a crowd, and makes me look like a much better cook than I actually am. That's exactly what great recipes should do.

Frequently Asked Questions

→ Can I make this stuffing the night before?

Yes! Prepare everything through step 4, cover, and refrigerate overnight. Just brush with butter and bake when ready to serve.

→ What kind of bread works best for stuffing?

Crusty sourdough or French bread gives the best texture. Day-old bread is ideal, but you can dry fresh bread in the oven if needed.

→ Can I use regular pork sausage instead of turkey?

Absolutely! Any ground sausage works great in this recipe. Use whatever you prefer or have on hand.

→ How do I know when the stuffing is done?

The stuffing is ready when the center is set and the top turns golden brown, usually 50-60 minutes at 350°F.

→ Can I freeze leftover stuffing?

Yes, stuffing freezes well for up to 3 months. Cool completely, store in airtight containers, and reheat in the oven until warmed through.

→ Do I need to cook the stuffing inside the turkey?

No, this recipe is baked separately in a dish, which is safer and gives you that crispy top everyone loves.