Classic Thanksgiving Stuffing Dish

This Thanksgiving stuffing recipe has been a cherished part of my holiday table for years and always brings a warm, comforting feeling to the meal. Perfectly balanced with savory sausage, fresh herbs, and buttery vegetables, it makes a wonderful side that complements turkey beautifully and leaves everyone asking for seconds.

I made this stuffing for my first Thanksgiving living on my own, and it instantly became a tradition because of its rich, homemade flavor and satisfying texture. Every year, folding in the fresh sage and parsley reminds me of cozy family gatherings around the dinner table.

Ingredients

• Hearty white bread: cut into half-inch cubes and dried — provides the essential structure and soak-up for broth so the stuffing is perfectly moist without being soggy
• Yellow onion: finely diced — adds sweetness and depth when cooked
• Medium carrot: grated and tightly squeezed — subtly sweet and helps with moisture balance
• Celery: finely diced — adds crunch and classic aromatic flavor
• Ground sausage: provides savory richness and texture & choose good quality pork sausage for the best flavor
• Butter: enriches the vegetable base and helps to carry the flavors
• Fresh chopped parsley: adds brightness and freshness to the dish
• Fresh sage: a key herb for a warm, earthy aroma unique to traditional stuffing
• Low-sodium chicken broth: controls salt and moisture & use a good quality broth or homemade stock
• Salt and freshly ground black pepper: essential seasoning to enhance all the components

Instructions

Cut and Dry Bread Cubes:

Use a sharp serrated knife to cut the loaf of bread into half-inch cubes. Spread the cubes evenly on a baking sheet. Let them dry out at room temperature for two to three days or speed up the process by baking them in a 200 degrees Fahrenheit oven for one to two hours, tossing occasionally until thoroughly dry. This step is crucial for achieving the ideal texture in the final stuffing.

Chop Veggies:

Finely dice the onion and celery making sure the pieces are fairly small and uniform for even cooking. Grate the carrot and then wrap it tightly in a paper towel and squeeze out the excess moisture so it doesn’t make the stuffing too wet. Finely mince the parsley and sage for fresh herbal notes throughout the dish.

Cook Sausage:

Place a large sauté pan over medium heat and add the ground sausage. Break the sausage into small pieces as it cooks for even browning. Once fully cooked, remove the sausage with a slotted spoon onto a plate lined with paper towels to drain the excess grease. Remove most of the fat from the pan but keep a little for cooking the vegetables to build flavor.

Cook Veggies:

Add butter to the same pan over medium heat and melt it. Add the diced onion and celery and cook for two to three minutes until the onion becomes translucent and soft. Add the grated carrot and continue cooking for another two minutes. Stir in the minced sage gently allowing it to wilt and release its characteristic flavor into the mix.

Combine Ingredients:

Place the dried bread cubes into a very large mixing bowl. Sprinkle the fresh chopped parsley over the cubes, then add the cooked sausage pieces. Pour the buttery vegetable mixture from the pan evenly over the bread and sausage. Toss gently to combine everything well without breaking up the bread too much.

Gradually Add Chicken Broth:

Start by drizzling one and a half cups of the chicken broth slowly over the bread mixture while stirring gently to evenly moisten the bread without creating soggy spots. Add more broth as needed until the mixture feels nicely moistened but not wet or clumpy. Season with salt and freshly ground black pepper to your taste keeping in mind the sausage and broth may already have some salt.

Bake the Stuffing:

Grease a 9 by 13-inch casserole dish or a similar sized pan. Transfer the stuffing mixture evenly into the pan and cover tightly with aluminum foil. Bake at 350 degrees Fahrenheit for thirty minutes. Then uncover and bake for an additional ten to fifteen minutes to allow the top to crisp slightly.

This recipe’s heart comes from the fresh sage which adds a distinct warm herbaceous note that feels like fall in every bite. I remember my aunt carefully mincing the sage each year as we prepared this stuffing together; it always meant the holidays had truly begun. The buttery vegetables also create a base that coats every bread cube, producing rich depth and a luscious mouthfeel.

Storage Tips

Keep leftover stuffing refrigerated in an airtight container where it will stay good for three to four days. To reheat, warm it in a covered dish at low temperature to prevent drying out. For longer storage, this stuffing freezes well; wrap tightly or place in a freezer-safe container for up to three months.

Ingredient Substitutions

If you prefer a vegetarian version you can omit the sausage and replace chicken broth with vegetable broth. For a gluten-free option, use gluten-free bread and confirm your broth ingredients are safe. Use turkey sausage or spicy Italian sausage to adjust the flavor profile for a different twist on this classic.

Serving Suggestions

This stuffing pairs perfectly with roast turkey or chicken and can also be served alongside roasted vegetables or a simple green salad for balance. I like topping it with a little extra fresh parsley right before serving for color and brightness. It also makes a comforting side for a cozy fall dinner any night of the week.

This stuffing is sure to be a cherished tradition around your holiday table—simple ingredients combined with care create unforgettable flavors.

FAQs about Recipes

→ How do I dry the bread cubes properly?

Cut the bread into 1/2-inch cubes and either leave them at room temperature for 2-3 days or bake at 200°F for 1-2 hours, tossing occasionally until fully dried.

→ Can I use fresh herbs instead of dried for stuffing?

Fresh herbs such as parsley and sage offer a brighter, more aromatic flavor and are recommended in this preparation.

→ What is the best way to prevent soggy stuffing?

Add the chicken broth gradually, stirring gently, so the bread cubes absorb moisture evenly without becoming mushy.

→ Can I make the stuffing ahead of time?

Yes, prepare the mixture and refrigerate it, then bake when ready. Leftovers keep well in an airtight container for 3-4 days.

→ Is it necessary to brown the sausage first?

Browning the ground sausage breaks it into flavorful pieces and reduces excess grease for a balanced taste and texture.