Why You’ll Love This Recipe

This isn’t your average sausage stuffing—it skips the eggs entirely and lets the sausage act as the binder, giving every bite a juicy, flavorful texture. Making the sage sausage from scratch elevates the flavor while still keeping the nostalgic charm of the classic white bread base. It’s also highly customizable: you can adjust the vegetables, skip the bell peppers if they’re not your favorite, or add extra herbs for your perfect holiday side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sage sausage:

• Ground pork shoulder (70% lean, 30% fat)

• Kosher salt

• Freshly ground black pepper

• Dried sage

• White wine

• Ice water

For the stuffing:

• White sandwich bread, cut into cubes

• Unsalted butter, cut into pieces

• Yellow onions, chopped

• Button mushrooms, sliced

• Celery ribs, chopped

• Green bell peppers, cored and diced

• Garlic, minced

• Kosher salt

• Sage sausage (prepared above)

• Chicken or turkey stock

Directions

1. Preheat oven to 350°F. Spread bread cubes evenly on baking sheets and toast for 10–12 minutes until dried, rotating halfway through.

2. For the sausage, keep the pork very cold. Mix ground pork, salt, pepper, and sage using a stand mixer or by hand. Add white wine, mix, then add ice water, mixing until the sausage is tacky and binds well.

3. Melt butter in a large skillet. Add onions, mushrooms, celery, bell peppers, garlic, and salt. Cook until onions are translucent and vegetables are softened. Let cool slightly.

4. In a very large bowl, combine toasted bread, cooled vegetables, and sage sausage. Mix well with clean hands until evenly combined.

5. Reserve 5 cups of stuffing for the turkey. Transfer the remaining stuffing to a 10 x 14-inch casserole dish, cover with foil, and bake for 40 minutes, basting with stock every 20 minutes.

6. Uncover and bake until the internal temperature reaches 140°F (or 160°F for well-done pork), about 25 minutes more.

7. For turkey stuffing, place the reserved 5 cups into the cavity and cook the bird until the thickest part of the thigh reaches 175°F and stuffing is at least 140°F.

Servings and timing

Servings: 1 large casserole (10 x 14 inch) plus 5 cups for stuffing a turkey
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes

Variations

• Swap green bell peppers for red, yellow, or orange for a sweeter flavor.

• Add fresh herbs like rosemary or thyme for more aroma.

• Replace button mushrooms with cremini or wild mushrooms for deeper flavor.

• Use store-bought sage sausage for a shortcut.

• Add chopped apples or dried cranberries for a touch of sweetness.

Storage/Reheating

Refrigerate leftover stuffing in an airtight container for up to 4 days. To reheat, place in a covered oven-safe dish with a splash of stock and warm at 350°F until hot. For longer storage, freeze in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I make the sausage stuffing ahead of time?

Yes, assemble the stuffing the day before, refrigerate it covered, then bake on Thanksgiving day.

Do I have to make the sausage from scratch?

No, you can use store-bought sage sausage to save time.

Why is there no egg in this recipe?

The sausage itself binds the stuffing, eliminating the need for eggs.

Can I stuff the turkey with all the stuffing?

It’s safer to bake most of it separately and stuff only part of it in the bird to ensure even cooking.

Can I make this vegetarian?

Yes, omit the sausage and replace with sautéed mushrooms and vegetable stock for a hearty vegetarian version.

What type of bread works best?

Cheap white sandwich bread is traditional here, as it soaks up flavors perfectly.

How can I make the stuffing more moist?

Add extra stock when basting or cover the dish longer during baking.

Can I use a different type of meat for the sausage?

Yes, ground chicken or turkey works, though it will have a lighter flavor.

Why do you toast the bread first?

Toasting prevents sogginess and helps the bread absorb flavors evenly.

Can I freeze the stuffing?

Yes, freeze in portions before or after baking for up to 2 months.

Conclusion

The Best Thanksgiving Sausage Stuffing There Ever Was lives up to its name with a perfect balance of savory sausage, tender bread, and aromatic vegetables. Whether baked in a dish or stuffed in the turkey, it’s a holiday tradition that delivers on flavor, nostalgia, and versatility year after year.

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