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If you’re looking for the best Thanksgiving stuffing recipe, this one is it!!! With savory sausage, fresh sage, sweet apples, tart cranberries, and crusty sourdough bread, it’s a holiday classic my family has loved for 15 years. You can even make it gluten-free without losing any of the amazing flavor!
Thanksgiving is a BIG DEAL in my family. It’s a time for gratitude, laughter, and sharing a fabulous meal. Food is my love language, and acts of service are how I show love to those around me. Nothing makes me happier than preparing a beautiful, flavorful holiday meal!!!
If you ask me about my favorite dishes? Always the sides. While I adore my Green Bean Casserole with White Wine Cheddar Sauce, and my Butternut Squash Au Gratin, the side dish that has truly stood the test of time is this stuffing. And now, I’m finally sharing my homemade sausage stuffing recipe with you!
For a bright, seasonal complement, try our Roasted Fall Farro Salad with Maple Vinaigrette full of roasted vegetables, pecans, and cozy maple flavor.
As a nutritionist, I always look for ways to make classic favorites a little healthier. I also created my Roasted Cauliflower Rice Sausage Stuffing as a lighter version. But let’s be honest…nothing beats this traditional stuffing loaded with real sourdough bread cubes. Sourdough is not only delicious, it’s packed with prebiotics to support gut health and has more vitamins and minerals than regular bread.
Why You’ll Love This Holiday Sausage Stuffing
- Toasted sourdough bread for the perfect crunch
- Savory sausage balanced with sweet apples and tart cranberries
- Crunchy celery and onions for texture
- Tons of fresh sage for a classic holiday flavor
- Simple ingredients that pack incredible taste
This easy stuffing recipe pairs perfectly with a Smoked Thanksgiving Turkey or any roasted holiday main dish!
How to Make the Best Thanksgiving Sausage and Sage Stuffing
- Cube sourdough bread into 1-inch pieces and toast in the oven for 12–15 minutes.
- Cook the sausage and set aside.
- Sauté onion, apple, and celery, then add chicken broth or turkey stock.
- Combine the veggie mixture and sausage with the toasted bread cubes in a casserole dish.
- Stir in dried cranberries, fresh sage, and whisked eggs.
- Bake for 50 minutes to 1 hour until golden and fragrant!
Gluten-Free Option
Yes! Use your favorite gluten-free bread or store-bought Gluten-Free Stuffing Cubes. You’ll still get all the flavor and texture.
Make-Ahead, Storing, and Reheating Tips
- Make Ahead: Toast bread cubes a day in advance and cook sausage separately. On the big day, combine with the veggie mixture. You can also assemble the entire dish the day before!
- Storing: Keep in the fridge for up to 4 days or freeze for up to 3 months (thaw overnight).
- Reheating: Cover with foil and bake at 350°F until heated through, about 20–25 minutes.
Make Thanksgiving Cooking a Breeze
Stuffing is a must-have, but planning the whole Thanksgiving meal can feel overwhelming. Download my free Thanksgiving Planning Guide for simple tips, prep ideas, and a stress-free roadmap to make your holiday delicious and easy.
If you make this stuffing, I would love to have your feedback and get a rating below on the recipe! Also, don’t forget to tag me @wholesomelicious on Instagram so I can see your creations!
Sausage and Sage Stuffing
Ingredients
- 1 loaf sourdough bread*, (about 1 1/4 lb, or 12 cups bread cubes)
- 1 lb sage sausage or mild Italian sausage
- 2 tbsp avocado oil, olive oil, or butter
- 1 medium yellow onion, (diced)
- 4 stalks celery, (diced)
- 2 medium cooking apples** , (peeled, cored, and diced)
- 1/2 tsp sea salt, (+ more to taste)
- 3-4 cups chicken broth
- 1.5 cups dried cranberries
- 2 large eggs, (whisked)
- 3 tbsp chopped fresh sage***
Instructions
- Preheat your oven to 350 degrees F. Cut the sourdough loaf into 1 inch cubes, and spread out over a large baking sheet. Transfer to the oven and toast for 12 minutes, or until lightly golden.
- In a medium sized sauce pan, heat 1 tbsp oil or butter in the pan over medium heat. Cook the sausage, using a wooden spoon to consistently break up, until no longer pink (5-7 minutes). Remove the sausage to the side, leave any oil/fat leftover from the sausage in the pan and keep the pan hot.
- Over medium high heat, cook the onion, celery, and apples. Add in an additional tbsp of oil or butter if needed. Saute until mixture is softened (another 5-7 minutes). Pour 3 cups chicken broth and gently bring to a low boil.
- Spread the bread cubes and sausage into a lightly greased casserole dish or a very large bowl. Pour in the chicken broth/vegetable mixture and toss to coat all of the bread cubes. If mixture is too dry, you may need additional chicken broth. Toss in the cranberries, whisked eggs, and fresh sage.
- Transfer the dish to the oven and bake for 45-50 minutes, or until golden brown. Feel free to add in turkey drippings or butter to the top for the last 10 minutes!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a keeper. So many great flavors and textures. Super flavorful. Loved by everyone.
I have a confession: I’ve never had stuffing. My mom makes it and I just always thought stuffing looked funky so I never tried it. I’ve been lying to people and saying I’ve tried it and didn’t like it. However, I will, I WILL, make this and try it. I will and please visit us: https://www.beckandbulow.com