This savory Sausage Stuffing Recipe is the perfect side dish for your Thanksgiving feast! Made with sausage, dried cranberries, chopped veggies, and fresh herbs, this classic Thanksgiving stuffing recipe is a delight for the taste buds, so be sure to make extra to please all your guests!

Whether you call it stuffing or dressing, this sausage version is a winner! I absolutely love the mix of flavors and textures, and you can’t beat a mouthful of stuffing smothered in delicious turkey gravy! Oh, I can’t wait for Thanksgiving and all the glorious side dishes!

Is it Stuffing or Dressing?

Okay, technically, we use the term “stuffing” when we cook it inside the turkey, while “dressing” is baked on its own in a separate pan. But I find it also just depends on what your family calls it. And so, while this recipe is technically sausage dressing, I just call both versions stuffing. (Plus- even though my recipe describes directions for baking it alone, you can make this traditional stuffing inside your bird as well!)

Ingredients for Homemade Sausage Stuffing

This stuffing is full of simple ingredients that bring big flavor to the dish! Here’s what you need:

• Pepperidge Farm Stuffing, any flavor or variety (see the Recipe Notes below)
• Dried cranberries
• Freshly chopped rosemary
• Freshly chopped sage
• Mild ground sausage (I use plain, but you could use any kind of sausage, even turkey sausage! If you use a sage sausage, omit the chopped sage.)
• Butter
• Onion, finely chopped
• Chopped celery
• Minced garlic
• Boiling Water
• Better Than Bouillon Roasted Chicken Base

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make this Thanksgiving Sausage Stuffing Recipe

When you’re planning your Thanksgiving dinner timeline, plan for about 30 minutes to make this classic stuffing recipe.

1. First, preheat oven to 350°F and prepare a 9 X 13-inch casserole dish by spraying it with nonstick cooking spray.
2. Next, place the stuffing cubes, dried cranberries, chopped rosemary, and chopped sage in a large bowl and mix together well.
3. In a large skillet over medium-high heat, cook the sausage until browned, breaking apart the largest pieces into small pieces. Using a slotted spoon, remove it from the pan and place it into the bowl with the stuffing ingredients. Melt butter in the hot skillet.
4. Place the onion, celery, and minced garlic into the skillet and cook until soft over medium heat, about 2-3 minutes. Carefully add this to the bowl with the stuffing mix and toss well with a wooden spoon.
5. Add 2 teaspoons of Better Than Bouillon Roasted Chicken Base to 1 1/2 cups boiling water, and mix until completely dissolved. Pour over the contents in the large bowl and gently mix really well to completely combine.
6. Transfer the stuffing mixture to the prepared baking dish, pat it into an even layer, and cover it with aluminum foil. Bake for 20-25 minutes.
7. Set the broiler to low, remove the tin foil, and cook for an additional 3-5 minutes until the top is golden brown and slightly crisp. You can also just cook it in the oven for an additional 5-10 minutes uncovered if you prefer not to use the broiler.

Recipe Notes

• Instead of Pepperidge Farm Stuffing, you can substitute any brand of stuffing (NOT the instant kind like Stove Top, but a bagged bread cube mixture) or make your own! Use 8 cups of cubed bread (stale bread is best). You can even use any type of bread. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. 
• Feel free to add mushrooms, pecans, and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, drizzle with some turkey drippings, chicken stock, or turkey stock. I find people have a huge variety of what they consider the perfect texture for stuffing, so make it to fit your group’s preference!

FAQs

How do I store leftover Sausage Stuffing?

I love Thanksgiving leftovers! This Sausage Stuffing Recipe will keep for 4-5 days in the fridge when stored properly. Let it cool completely to room temperature, then refrigerate leftover stuffing in an airtight container.

Can I freeze this dressing?

Yes, store it in freezer-safe bags or containers and freeze for up to 3 months. Thaw it in the fridge overnight and warm it in the oven until heated through.

Can I make this Sausage Stuffing Recipe ahead of time?

Yes! If you’re in charge of the entire holiday dinner, I promise you can do most of the prep ahead of time. Chop and cook your veggies, brown your sausage, but store them all separately until you’re ready to bake the dressing. Then mix everything with the bread, stir well to coat, and bake as directed!

Can I stuff turkey with this?

Yes, if you prefer your stuffing cooked inside the bird, stuff your bird with the completed Sausage Stuffing and cook the turkey following directions for a stuffed turkey.

How do I reheat Thanksgiving dressing?

The oven is best if you’re reheating a large amount of stuffing. Place the stuffing in a baking dish, cover it with foil, and reheat in a 350°F oven until warmed through (about 30 minutes). Take off the foil for the last 8-10 minutes. You may want to add a bit of chicken or turkey broth before reheating if you see that the stuffing is a bit too dry. I suggest adding just 1/4 cup at a time and mix until the desired consistency is reached.

Of course, you can reheat single servings in the microwave or air fryer.

More Recipes for the Big Day

If you’re on food duty for Thanksgiving, I’ve got a bunch of recipes that are proven winners! Try one of these for your family gathering:

• Herb Roasted Turkey
• Turkey Gravy Recipe
• Turkey Stuffing Recipe
• Homemade Cranberry Sauce
• Pomegranate Stuffing
• Pumpkin Pie Bars
• Apple Pie Bars
• The Best Pecan Pie

If you loved this Sausage Stuffing Recipe, then let me know in the comments or leave a review!

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