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Home Thanksgiving Thanksgiving Warm Sides

Still the BEST Stuffing ever!

By:Nagi
Published:25 Nov '19Updated:13 Nov '20
134 Comments
Recipe v Video v Dozer v

Gone are the days of pale, pasty stuffings inside overcooked turkeys and chickens. Say hello to the Stuffing recipe of your dreams!

Soft, custardy bread on the inside, crunchy golden on top, this sausage stuffing is loaded with pork sausage, apple, pecans, celery and the perfume of fresh herbs. An incredible combo of flavour and textures!

Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served

BEST Stuffing recipe ever!

5 years ago, I made this sausage stuffing recipe by Kathleen, the talented cook behind Hapa Nom, and declared it to be the best I’d ever had in my life.

And today, it is still the best stuffing I’ve had in my life. So I decided it’s high time to share it here!

Yes, I’ve tinkered with it slightly over the years. (I tinker with everything, I can’t help it). But it still remains very true to its original roots. I even shared mini Pancetta Stuffing Cups years ago using the same recipe.

And after making multiple promises last year to share my favourite stuffing recipe, I thought I’d better finally come good!

Stuffing vs Dressing

Technically, stuffing cooked inside turkey / chicken is called “stuffing” whereas stuffing cooked separately like this one is called “dressing”. But generally, people just call it “stuffing” either way (yours truly included!)

Close up spoon digging into Sausage Stuffing

Why don’t you stuff this INSIDE chicken or turkey??

We all love the idea of stuffing inside turkey, but it poses a serious health hazard unless you overcook your turkey. Here’s why:

  • Health authorities globally recommend that turkey and stuffing be cooked to 74°C/165°F for safe consumption;

  • Stuffing inside the turkey cooks last ie after the turkey meat is cooked, which means by the time stuffing reaches the required temperature, the turkey meat is overcooked (even if it’s brined – as I found out first hand!);

  • Why does stuffing have to be fully cooked too? Because it’s porous, and it gets soaked with raw turkey juices inside the cavity. So it absolutely must be fully cooked before being consumed, whether the stuffing has meat in it or not; and

  • If you’re wondering if you can cook the stuffing meat to help it along – yes you can but it won’t help. It still gets soaked with raw turkey juices when it’s in the oven so it needs to come to 74°C/165°F again.

Reminder: overcooked turkey is really (really!) dry because turkey is such a lean cut of meat!

The answer? Make your stuffing this way – in a separate dish! (Besides, it’s so much tastier….)

Sausage Stuffing fresh out of the oven, ready to be served

What goes in stuffing

Here’s what you need. The sausage adds tons of rich flavour into this stuffing (and the cream and butter helps too 😂).

What goes in Sausage Stuffing

Best bread for stuffing? I truly believe stuffing is better made with ordinary white bread. Sandwich bread, French bread, baguettes, loafs, bread rolls – anything as long as it’s plain and it’s not a chewy, super crusty (expensive!) artisan bread.

I’ve tried stuffing with artisan breads like good quality sourdoughs and you know what? They are too hard and chewy for stuffing. Your grandma will struggle!

Bread for sausage stuffing

How to make stuffing

3 easy steps:

  • lightly toast the bread to give it more structure so it doesn’t turn into mush – no need to use stale bread here!

  • brown the sausage meat, then sauté the onion, apple and celery and mix with liquids and herbs;

  • mix it all together, ensuring the bread is completely soaked through, then bake until golden!

I like to brush the top with extra butter towards the end for extra butteriness. Don’t tell my trainer 😈

How to make Sausage Stuffing

What it tastes like

This stuffing recipe is a sensational mash up of textures and flavours. You get:

  • crunchy buttery golden bits from the surface (which is why I would never cut off the crust – the crust is the best bit!);

  • moist, custardy soft bread on the inside that’s soaked up all the flavour;

  • intense, juicy (oily!) golden bits of sausage littered throughout;

  • barely identifiable little pieces of fresh tart-sweet apple and savouriness from the onion and celery; and

  • subtle hint of flavour from fresh sage and thyme. It’s not overpowering, it’s in the background – enough to know something is there (most people can’t pick the herbs), and you’d miss it if you left it out (my rule is that you can leave ONE herb out but not both!).

It is very rich. I want to eat a bowl this big. ↓↓↓ But I can’t. Well, I could. But it would be too much!

Sausage Stuffing in a bowl, ready to be eaten

When and what to serve with stuffing

Typically associated as a side dish you’d serve at Thanksgiving or Christmas alongside turkey, roast chicken or pork (basically, anything that you’d traditionally associate as things that you can stuff with stuffing!), and I’ve heard many people declare that it’s their favourite thing on the menu.

That’s a very big call. But sometimes I wonder if I’m in that camp too. 😂

Here’s a few Thanksgiving and Christmas centrepieces that would be ideal served alongside this stuffing:

Christmas and Thanksgiving Mains

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Sliced Garlic Herb Slow Cooker Turkey Breast with butter dripping down
Garlic Herb Butter SLOW COOKER Turkey Breast
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Beef Standing Rib Roast (Prime Rib) medium rare with slice cut, showing the inside
Standing Rib Roast (Prime Rib)
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Thanksgiving recipes on RecipeTin Eats
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Juicy Roast Turkey being carved, ready for serving
Christmas Mains

Though honestly? You could just serve this to me for Christmas lunch and I’d be one happy gal. Yep, it’s that good! – Nagi x


Watch how to make it

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Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served

Sausage Stuffing!

Author: Nagi
Prep: 15 mins
Cook: 50 mins
Sides
Christmas, thannksgiving
4.96 from 21 votes
Servings10 - 14 people
Tap or hover to scale
Print
Recipe video above. Still the BEST stuffing recipe I’ve had in my life, adapted from this brilliant recipe by Hapa Nom. It’s got it all – golden, buttery crunchy top, soft and moist inside, big bold pops of salty sausage melded with juicy little bits of tart apple, a hint of crunch from pecans and subtle perfume from sage and thyme. The ultimate combo of flavour and textures. Amen!

Ingredients

  • 8 heaped cups plain white bread , crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1)
  • 500g/ 1 lb pork sausages , good quality (Note 2)
  • 50g/ 3 tbsp butter , unsalted
  • 1/2 onion , finely diced
  • 1 large celery stalk , sliced 3mm / 1/8” thick
  • 1 granny smith apple , skin left on, diced into 0.5 cm / 1/5” cubes
  • 1/3 cup pecans , roughly chopped (Note 3)
  • 1 cup (250 ml) chicken stock/broth , low sodium
  • 1/3 cup (85 ml) cream , heavy / thickened (low fat also ok)
  • 1 tbsp fresh sage , finely chopped
  • 1 tsp fresh thyme leaves
  • 1/4 tsp each salt and pepper

Garnishes (optional)

  • 30g / 2 tbsp butter , melted (extra for brushing)
  • Thyme leaves, small sage leaves, chopped parsley , optional garnish

Instructions

  • Preheat oven to 160°C/320°F.
  • Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.
  • Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go.
  • Once cooked with a few golden bits, pour over bread (yes, including all the fat!).
  • Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes.
  • Add celery and apple, cook for 3 minutes.
  • Add pecans, chicken stock, creamy, sage, thyme, salt and pepper. Stir.
  • Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!
  • Taste and add more salt if needed (depends on saltiness of sausage).
  • Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.
  • Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully - but be brave! Colour = flavour!).
  • Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!

Recipe Notes:

1. Bread – plain, boring, standard white sandwich bread is best here. I find Artisan breads like sourdough is too tough and chewy for this recipe, especially given stale bread is best. It’s just too much effort to eat!
Measuring – use heaped cups ie pile bread cubes in a mound in a cup (see photo in post). Weight isn’t the right measure here as breads vary in density and weight.
Day old if possible but not essential (ie take out of packet and leave out overnight). Best if slightly stale because fresh bread gets soaked into mush but for this recipe, it’s not so much an issue because the bread is lightly toasted anyway.
2. Pork Sausage – the better the sausage, the better the stuffing! While you can buy sausage meat not in sausage form (ie sold like ground/mince meat), you’ll find that good pork sausages have better meat. Look for pork sausages where you can see the speckles of meat and fat, avoid the ones that are a uniform pink colour (cheaper). Plain pork sausages are what I usually use, but I’ve made it with Italian flavoured, herb & garlic, apple & cider – all are tasty!
3. Pecans – or walnuts. Chop then measure.
4. Make ahead – store the bread separately, combine the sausage into the liquid mixture in the skillet. Cool completely with lid on then store in fridge. On the day of, warm the sausage mixture (to loosen), pour over bread, assemble and bake per recipe.
Leftovers – cover and store in fridge for 3 to 4 days. I love making Stuffing Muffins:
  • For every 2 cups of stuffing, mix with 1 egg and 1 tbsp milk. Squidge together well with your hands (toss in some chopped ham or turkey, veg etc if you want!), then pile into a muffin tin. Bake 15 – 20 min at 180C/350F until golden. They taste like stuffing – except in breakfast muffin form! Should make 3 – 4.
5. Nutrition per serving. You don't need much - it's actually quite rich!! Serves 10 to 14 people depending on how many other sides you have.

Nutrition Information:

Calories: 360cal (18%)Carbohydrates: 24g (8%)Protein: 13g (26%)Fat: 24g (37%)Saturated Fat: 9g (56%)Cholesterol: 57mg (19%)Sodium: 625mg (27%)Potassium: 266mg (8%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 289IU (6%)Vitamin C: 2mg (2%)Calcium: 75mg (8%)Iron: 2mg (11%)
Keywords: sausage dressing recipe, sausage stuffing, stuffing recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Emergency Vet run 😩(read on below…)

Dozer fish hook

Hooked!

We had a bit of a drama the other day when Dozer got hooked by a fishing line at the dog park. The hook got caught in his shoulder, and unfortunately it didn’t come out the other side (which would’ve made removal much easier), it got buried in his shoulder muscle.

It seems he was attached to the fisherman’s line because the hook was bent and the line was snapped rather than cut. We think the force of him running away made the hook bend inside him 😢

Dozer fish hook

(I hope this photo doesn’t gross you out! I kept it because I’m going to petition council to BAN fishing at the dog beach!!)

It was buried so deep, only the little hole at the end was protruding which is why I didn’t notice. When we left the park, he leapt into the car to go home, leapt out, pranced around waiting for his bone, then dinner, then treats….. he showed no signs of pain or discomfort at all.

So I didn’t notice a thing until I saw his shoulder was bleeding which was later that evening. Once I realised what it was, and that it was buried almost vertically inside him, I knew I couldn’t remove it myself so off we dashed to the 24 hour Emergency Vet.

Dozer fish hook

Dozer the Brave

Usually, the other side of the hook pierces through so they just cut the barb off then slide the hook out – no big deal. In this case, the hook was fully buried inside so they’d have to make an incision large enough to slide the hook out (ooowwwww!! 😩)

Accordingly, the initial diagnosis was that he’d have to be put under a full sedative because it would be quite painful. I preferred that for Dozer’s sake too, because I didn’t want him to suffer.

But he surprised us all. After a mild sedative to calm him down, he walked into the surgery room and they were able to remove the hook without fully putting him under (while it avoids the pain, it’s always better to avoid a full sedative if you can). The vet was amazed – she said what they had to do would have been very painful, she couldn’t believe he let them do it!

So – Dozer the Brave. I was so proud of him. I know I couldn’t have done it! 😂

I’m happy to report he’s on the mend. A quiet few days, letting that shoulder heal. Antibiotics and pain killers with mild sedatives. So he’s spending his days chill-axing like this. ↓↓↓ And getting LOTS of love and attention from everyone. Including early Christmas presents. Back to being a spoilt brat!! – N x

PS To those who spied and inquired about his bandaged foot, it was to minimise the damage he’d do to the wound by scratching himself with his hint paw!

Dozer fish hook

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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134 Comments

  1. Jan says

    January 1, 2021 at 3:26 pm

    5 stars
    So good Nagi, could have thrown the turkey away and just eaten the stuffing!
    So much nicer when cooked as a side and we really enjoyed picking at it the following day.
    Loved the Dogue magazine too. Happy New Year to You & Dozer x

    Reply
  2. Amimo says

    December 27, 2020 at 8:14 am

    5 stars
    The bomb! I used vegetarian sausage and gluten-free bread and it still came out perfect. Thank you so much! I have a little left over that I am stashing at the back of the fridge so it isn’t finished too fast! ‘-)

    Reply
  3. Mark Lowe says

    December 26, 2020 at 5:34 pm

    My wife told me she just had the best Christmas, well Boxing Day, lunch ever. I borrowed a few of your recipes which were all winners but this stuffing was a knockout. Thank you Nagi.

    Reply
  4. Adriana Clark says

    December 24, 2020 at 11:25 am

    5 stars
    Made this for 2 Christmases now and it’s definitely a go-to recipe. Can I sub Granny Smith for another type of apple? Those are rare where I live.

    Reply
  5. Arthur says

    December 23, 2020 at 8:55 am

    Hi Nagi we are making your Turkey receipe for Chrismas eve with your “BEST stuffing ever” can this be prepared earlier and set aside?

    Reply
    • Nagi says

      December 23, 2020 at 2:56 pm

      Yes 100% Arthur! N x

      Reply
      • Arthur says

        December 23, 2020 at 3:05 pm

        thank you

        Reply
  6. Yasmin says

    December 22, 2020 at 8:41 am

    Hi Nagi! I’m allergic to apple. Can I sub the apple for something else? Thank you!

    Reply
    • Nagi says

      December 22, 2020 at 10:16 am

      Oh no! How about nashi pear?! N x

      Reply
  7. Chelsea says

    December 20, 2020 at 10:53 am

    5 stars
    Made this at Thanksgiving and it was perfect. Rich like you said, and sooooo good. It didn’t last nearly as long as it should’ve because we couldn’t stop gobbling it 🙂

    Reply
  8. Rebecca says

    December 7, 2020 at 1:51 am

    4 stars
    This had fantastic flavor! If I make it again next year, I will cut the bread in smaller chunks. I made it ahead and then mixed it. It didn’t hold together as well as I would have hoped. Also, I made a mistake, I put it in the microwave to warm it up for 4 minutes to serve it hot on the table. That was my mistake, and effected the texture of the breadcrumbs. With that said, I would be proud to serve it again next year, with smaller cut breadcrumbs and NO MICROWAVE.

    Reply
  9. Maureen says

    December 2, 2020 at 8:40 pm

    5 stars
    Hi, so excited to come across this recipe! I only have a 3 quart baking dish or a 9.5 round dish, which should I use and how should I alter the cooking time?

    Reply
  10. Sandra Burbo says

    November 29, 2020 at 7:47 am

    5 stars
    OMG this is the best we have ever had. We made this with your juicy turkey and gravy. Best thanksgiving meal I have ever made. Thank you,

    Reply
    • Nagi says

      November 30, 2020 at 10:36 am

      I love hearing this!! Thanks so much for the great feedback Sandra! N x

      Reply
  11. Ellen says

    November 28, 2020 at 4:11 am

    5 stars
    I made this yesterday on Thanksgiving as well as your roasted turkey and They were both amazing.! Best stuffing ever and the turkey was moist and delicious. I will be using both recipes next Thanksgiving!!

    Reply
    • Nagi says

      November 28, 2020 at 2:05 pm

      That’s awesome Ellen, I’m so glad you enjoyed them! N x

      Reply
  12. Laura Talintyre says

    November 25, 2020 at 10:30 am

    Hi Nagi, your recipes are the absolute best. Your baked croutons for one, game changer! In terms of stuffing, do you think stuffing with no meat is good or should I include the pork sausages?

    Reply
    • Nagi says

      November 25, 2020 at 11:13 am

      If it’s in the recipe, it’s best to include it Laura – without the sausage, it will lack flavour and may be a little on the dryer side 🙂 N x

      Reply
      • Laura Talintyre says

        November 25, 2020 at 11:30 am

        Thank you!

        Reply
  13. Laura D Sog says

    November 11, 2020 at 7:48 am

    You have the BEST Recipes…..I will be making this for this Thanksgiving Holiday.

    Reply
    • Nagi says

      November 11, 2020 at 11:34 am

      I hope you love it Laura!! N x

      Reply
  14. Maria says

    October 18, 2020 at 6:31 am

    Hi, I was wondering if the balance will be ruined without nuts. My husband hates them, and I was going to skip them. Would it still work? Thank you 🙂

    Reply
    • Nagi says

      October 19, 2020 at 10:57 am

      Hi Maria, yes it will work – just leave the nuts out 🙂 N x

      Reply
  15. Hafsa says

    February 23, 2020 at 12:39 am

    Hi Nagi! I would love to try this recipe but was wondering what could be a good sub for the pork sausage since it seems to be a key element of this recipe. We don’t eat pork! Would you recommend a beef or chicken sausage in place of it? Or even a ground up sujuk (sucuk)? Would love your input/ recommendation! Thanks in advance! 🙂

    Reply
    • Nagi says

      February 23, 2020 at 2:36 pm

      Hi Hafsa, the pork sausage really is key here, but if you want to try without, I’d stick to a good quality beef or chicken sausage. Make sure it’s not lean! N x

      Reply
    • Joseph says

      September 10, 2020 at 2:21 am

      5 stars
      Hi Chef , I always use Italian sausage with fennel seed no good sausage here in texas , Italian that is so gonna make my own like that apple idea so will try it , Yes its early but I like to think ahead when it comes to a big meal like this Holiday one ,, will also go with green beans par boiled then tossed in a ton of chopper garlic and a good ex v olive oil ,ton salt. toss over med high heat .will post results after Thanksgiving

      Reply
  16. Bev says

    December 27, 2019 at 10:45 pm

    5 stars
    Poor Dozer, what a trooper!
    I made this stuffing recipe and it was a super big hit. People who don’t normally like stuffing because it is too bland came for seconds. Love your recipes and Dozer stories!

    Reply
  17. Rebecca says

    December 25, 2019 at 11:57 am

    Has anyone made this with Gluten Free bread. My family and I are Celiac. I will try this with GF bread and let you know.

    Reply
  18. Lily says

    December 25, 2019 at 1:29 am

    5 stars
    Poor Dozer! Get well soon! 🐶❤️.
    Merry Christmas Nagi… we had a successful Christmas lunch on Saturday thanks to your wonderful recipes and comprehensive tips & tricks! 😊

    Reply
  19. Ella says

    December 18, 2019 at 4:54 am

    5 stars
    What a handsome, brave boy Dozer is!! Hoping he makes a full and complete recovery! Now for the stuffing – I tried this the other day on a trial run before the big day (Christmas) and it was beyond scrumptious!! Thanks for a winning recipe that is sure to become a family favorite!

    Reply
    • Nagi says

      December 18, 2019 at 5:06 pm

      How good is it Ella?! I always eat way too much!

      Reply
  20. Joanne says

    December 16, 2019 at 9:18 pm

    So sorry to read about your pup! Sure hope he is okay. Will try your turkey breast recipe for sure!

    Reply
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