Home » Resources & Recipes » Recipes

Make Ahead Sausage and Herb Stuffing Recipe (Freezes Well)

This make-ahead sausage and herb stuffing recipe has been part of our holiday table for more than 15 years. I’m not even sure where I first found it. The sheet protectors in my recipe binder are splattered and worn, and I’ve tweaked the recipe a few times through the years. It’s become one of those classic Thanksgiving recipes we look forward to every year.

I love hosting Thanksgiving. For me, it always comes down to two simple things: food and family.

Savory sausage, fresh herbs, and classic stuffing flavors come together in this make-ahead recipe that freezes well—ideal for holiday meals and busy days.

Jump to Recipe

A Few Additional Notes:

Bread: Look for a herbed or sourdough loaf for the best flavor and texture. Now that Proof Bread is here in Mesa, I love using their sourdough for this recipe.

Herbs: The standout flavor in this sausage and herb stuffing comes from a blend of fresh herbs—rosemary, thyme, and sage. If possible, use fresh herbs. Combined with the gentle heat of the sausage, the result is a perfectly balanced, savory stuffing. And don’t skip the fennel seed. It adds the perfect subtle flavor to tie everything together.

Flavor: If you love the rich taste of stuffing that’s cooked inside the turkey, this simple step gives you that same flavor without actually stuffing the bird. After cooking your turkey, pour about ½ cup of the turkey’s basting liquid over the top of the stuffing before putting it in the oven. It adds moisture and infuses the stuffing with that classic, savory turkey flavor.

Freezer Instructions:

• Prepare the stuffing completely (including the butter) in a disposable foil pan. One batch fills a 9×13 pan.
• Cover tightly with foil and label with the name and baking instructions.
• When ready to serve, thaw overnight in the refrigerator.
• Bake covered at 375°F (190°C) for about 35 minutes, then uncover and bake for an additional 10 minutes, or until hot and golden.

Just like my Make Ahead Sweet Potato Casserole, I always make extra stuffing. I usually double or triple the recipe for Thanksgiving, depending on how many people are coming, and then freeze an extra pan for Christmas dinner.

Baguette Stuffing With Sausage And Fresh Herbs

5 from 1 vote

Savory sausage, fresh herbs, and classic stuffing flavors come together in this make-ahead recipe that freezes well—ideal for holiday meals and busy days.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Main Course, Side Dish

Cuisine: American

Calories: 217

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• ½ pound sweet Italian sausage 2 links
• ½ pound hot Italian sausage 2 links
• 1 onion finely chopped
• 2 stalks celery finely chopped
• 2 teaspoons fresh rosemary chopped
• 2 teaspoons fresh thyme chopped
• 1 teaspoon fresh sage chopped
• ½ teaspoon fennel seed
• 1 baguette or rustic artisan bread cut or torn into pieces roughly 8 to 10 cups of cubed bread
• 3 cups homemade or low-sodium chicken stock
• 1/2 teaspoon salt (salt to taste based on your sausage and stock)
• ½ teaspoon ground pepper
• 1 egg lightly beaten
• 2 tablespoons butter cut into small cubes

Makes: 0inch9 x 13inch rectangle

Method

 

Cook the sausage and vegetables

1. Preheat oven to 375°F (190°C). In a large skillet over low heat, cook sausage, breaking it up as it browns. Add onions and celery, and continue cooking until sausage is cooked through and vegetables are tender, about 10–15 minutes.
   

Add the herbs

1. Stir in rosemary, thyme, sage, and fennel seed. Cook just until fragrant. Make-ahead tip:
   
2. If preparing ahead, allow the mixture to cool completely before adding the egg. Store the cooled mixture in the refrigerator until ready to bake.
   

Assemble

1. In a large bowl, combine the sausage mixture, broth, bread, salt, and pepper. Start with 2 1/2 cups stock, then add up to 3 cups as needed. Stir in the egg. Transfer to a 9×13-inch baking dish, dot with butter, and cover tightly with foil.
   

Bake

1. Bake covered for about 25 minutes, then remove the foil and bake uncovered for another 10 minutes, or until hot and golden brown around the edges.
   

Tried this recipe?

Let us know how it was!

Looking for More Holiday Recipes?

Round out your Thanksgiving or Christmas menu with these other favorites from my kitchen.

Related Recipes

• Roselle Hibiscus Holiday Sauce
  A bright, cranberry-like sauce made from homegrown roselle hibiscus. Tart, beautiful, and perfect for Thanksgiving dinner.
• Blue Cheese Thyme Scalloped Potatoes
  Rich and creamy potatoes layered with thyme from the garden and just the right amount of blue cheese.
• Make Ahead Sweet Potato Casserole (Freezes Well)
  A tried-and-true family favorite that’s easy to prepare ahead of time and freeze for Christmas or Thanksgiving.
• Irresistible Bacon-Wrapped Jalapeño Poppers
  The perfect holiday appetizer—spicy, creamy, and wrapped in crispy bacon.
• The Best Kale Salad You’ll Ever Make
  A fresh, crunchy salad that balances out rich holiday dishes and holds up beautifully for leftovers.
• Pomegranate Jalapeño Cream Cheese Dip
  A festive and colorful dip with sweet pomegranate and just a touch of heat from jalapeños.

Explore More Like This