Sausage stuffing is bread cubes, browned sausage, onion, celery, herbs and stock, baked in a dish until the top is browned and the center reaches 165°F. Cook the sausage first, then mix and bake the stuffing outside the turkey. That is the safer method, and it keeps the texture crisp on top. See how to make Thanksgiving stuffing, safe stuffing when you roast a turkey, Thanksgiving side dishes, and the Thanksgiving guide.
Brown the sausage, then moisten and bake
Use a savory breakfast or Italian sausage, remove it from the casing if needed, and cook it until it is no longer pink. Spoon off extra fat if the pan is greasy, then cook onion and celery in a little of that fat or in butter. Toss the mixture with dried or toasted bread cubes — white, wheat or a light cornbread mix — plus sage or poultry seasoning, salt and pepper. Add stock until the cubes are moist but not swimming, and beat in an egg if you want a sliceable pan. Taste for salt before it goes in the oven.
Spread the stuffing in a buttered baking dish and bake until the top is golden and a thermometer in the center reads 165°F. If the top browns early, tent it with foil. Do not pack raw stuffing into the turkey to finish this recipe. Related: Southern cornbread dressing if you want a cornbread base without making this a second sausage pan, and the USDA turkey roasting guide.
Refrigerate leftovers within 2 hours and use them in 3 to 4 days, or freeze them. Reheat to 165°F. You can assemble the dish a day ahead, keep it cold, and bake it on Thanksgiving, adding a little time if it starts in the fridge.
If you use a strongly seasoned sausage, go easy on extra salt and sage. A vegetarian table should get a separate sausage-free stuffing, not a scooped corner of this pan.
Frequently asked questions
Should I cook sausage stuffing in the turkey?
No. Bake it in a dish and check 165°F in the center. Cooking stuffing in the bird is a safety risk unless the very center also reaches 165°F.
Can I make it ahead?
Yes. Assemble it, refrigerate it, and bake it until the center is 165°F.
What bread works best?
A slightly dry white, wheat, or light cornbread cube holds stock without turning to mush. Fresh, very soft bread needs to be toasted first.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure stock, sugar or juice without guessing.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh bread, sugar or cranberries so batches stay consistent.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the center of dressings and leftover reheats.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you are also roasting the turkey.
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