If you’ve ever thought that stuffing was the boring part of Thanksgiving dinner, this sausage stuffing recipe will change your mind instantly. Sweet Italian sausage and tons of Parmesan, mixed with plenty of butter, cream, and eggs, makes for a Thanksgiving stuffing that is so rich and flavorful that this side dish could practically be a meal all on its own. The whole thing gets prepared ahead of time: After toasting the bread cubes on a baking sheet, we brown the sausage and sauté the veggies in melted butter in a large skillet, then mix in the eggs and dairy and let everything cool. When you’re ready, you add it to your bird or bake it in a casserole dish.
Whether you call this dish a sausage stuffing or a sausage dressing probably depends on where you grew up (in the South, most people use the word dressing). Technically, a stuffing goes into the bird while a dressing cooks alongside it. In this recipe we do both—putting some into the turkey and cooking some with turkey stock (or store-bought chicken stock) separately. Because we’re using Italian pork sausage here, we also use an Italian loaf in this recipe, such as pane Toscano. But any good white bread will do. Some cooks swear by a denser bread instead of a rustic loaf because it absorbs more moisture, but you can use what you like (though we’d stay away from breads with strong flavors, like sourdough). If you want to add a kick to your stuffing, you can swap some or all of the regular Italian sausage for the spicy variety.
Recipe information
Total Time
2 hours 15 minutes
Yield
8 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Generously butter baking dish.
Step 2
Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
Step 3
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
Step 4
Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
Step 5
Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
Step 6
About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
Do Ahead: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
Editor’s note: This recipe was originally published in the November 2007 issue of ‘Gourmet’ and first appeared on Epicurious in October 2007. Head this way for more of our best stuffing recipes →
Leave a Review
Reviews (139)
Back to TopIncredible! I've been making this recipe since it came out in the 2007 issue of Gourmet. Some complain the stuffing is dry. But ironically, the solution is to dry out the even bread even more that the 10 minutes suggested, as a dry bread cube more readily soaks up the liquids. I bake the bred cubes at 150F for 1 hour. I added more stock and cream to compensate fore the drier cube. The result is a more "bread pudding"-like texture. Yum!
Mark in Minneapolis
11/24/2023
Family demands this stuffing every year. It never disappoints.
Anonymous
Charlotte, NC
11/24/2022
All of my guests have insisted on this stuffing every year. I make a double recipe and everyone takes some of it home with them. Very little leftovers for us. Best part of Thanksgiving.
Anonymous
New York
11/22/2022
Great recipe, not sure why the low ratings. I’ve made this every year ever since finding it for Thanksgiving and family has asked me to make it. It does make a lot so if you want to fill just a regular baking (9x4) than I would make a little more than half. You can also keep the remainder in the freezer and cook it later. I loveeee this recipe!
Cooking in Portland
Portland, OR
6/21/2022
This stuffing was a star. I made the entire receipt the night before, including combining the liquid (which wasn't actually on purpose, I was just in the zone), and it was fine. In the morning I took it out of the fridge, let it come to room temp, and cooked it for 20 minutes covered. I then let it sit until I took the turkey out and uncovered it and did the final 15 minutes. In the past when I've done a make-ahead stuffing I have waited to combine the liquid until right before baking, but this was so delicious that I don't know if there is any need. Next year I'll try it, but either way, this recipe is a keeper. The stuffing from inside the bird was to die for.
Cooking Kate
NYC
11/26/2021
Absolutely killer, 10/10, the family (notoriously resistant to change and missing their beloved stuffing this year all raved.
Mar
Miami, FL
11/26/2021
Made it twice and both times too dry, suggest more cream and eggs to balance bread and sausage however tastes very good
GJ
Phila pa
11/20/2021
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