Thanksgiving Stuffing Tastes Better From Scratch

This beloved stuffing joins our other Thanksgiving staples each year, like my Easy Thanksgiving Turkey, Homemade Dinner Rolls, Sweet Potato Casserole, Mashed Potatoes, and Cranberry Sauce.

Make-Ahead and Freezing Instructions:

Store leftover sausage stuffing in the refrigerator for 3-4 days. We technically should call this stuffing recipe “dressing”, since it is not cooked stuffed inside the turkey. I don’t recommend stuffing it in the cavity of your turkey because by the time it reaches a safe temperature to eat (165°F), the turkey breast meat will be overcooked. Brown Sausage: Cook sausage in a pan, breaking into small pieces with a wooden spoon. Drain the grease and pat with paper towels to remove more grease. Cook Veggies: Dice the onion and celery finely. Grate the carrot and squeeze it tightly inside a paper towel. Mince the parsley and sage. Heat butter in a large pan then cook onions and celery for 2-3 minutes, until translucent. Add carrots and cook for 2 more minutes. Gently stir in the sage, allowing it to wilt. Combine: In a large bowl, combine bread cubes, sausage, cooked veggies, parsley, and butter, tossing to combine. Add Chicken Broth: Gradually drizzle chicken broth over the bread mixture, stirring gently as you go, starting with 1 ½ cups. You want the bread lightly moistened, but not overly wet. Add more chicken broth as needed. Bake: Pour stuffing into a 9×13 inch pan or similar size dish then cover with aluminum foil. Bake Thanksgiving stuffing at 350°F for 30 minutes then uncover and bake 10-15 minutes longer. To Make Ahead: You can dry the bread cubes up to 2 weeks ahead, stored covered at room temperature. Make the stuffing and store, unbaked, in the refrigerator 2-3 days ahead. Remove from fridge to rest on counter for 30 minutes before baking as directed.
To Freeze: Store in a freezer-safe container or baking dish and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed, until warm.

Recipe Variations:

Vegetarian Stuffing: omit sausage and use vegetable broth. Vegan: omit sausage, use vegetable broth, and use 2/3 cup oil instead of butter. Add-Ins: Toss in some dried cranberries, raisins, pecans, walnuts, or pine nuts. Different Bread: Mix it up by using different types of artisan bread, just make sure the bread is dense and good quality. Cornbread Dressing