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Make Ahead Sausage and Herb Stuffing Recipe (Freezes Well)

A Family-Favorite Thanksgiving Recipe

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

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.

Just like my Make Ahead Sweet Potato Casserole that Freezes Well, I always make extra stuffing. I bake some for Thanksgiving and freeze another for Christmas dinner. It’s easy to double (or triple) the recipe while you’re already cooking, and when the holidays arrive, that familiar delicious flavor is ready to go.

What I love most about this sausage and herb stuffing is the flavor. The mix of fresh herbs and a little heat from the sausage gives it the perfect balance of savory and warmth. The reason I first started growing sage in my garden was for this recipe.

If you can, look for a herbed or sourdough loaf. Now that Proof Bread is here in Mesa, I love using their sourdough for this recipe.

Baguette Stuffing with Sausage and Fresh Herbs

Serving Size:

Yield: 1 (9×13-inch) pan | Servings: 8–10

Time:

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Difficulty:

Easy

Ingredients

• ½ pound (2 links) sweet Italian sausage
  ½ pound (2 links) hot Italian sausage
  1 onion, finely chopped
  2 stalks celery, finely chopped
  1 tablespoon fresh rosemary, chopped
  1 tablespoon fresh thyme, chopped
  1 tablespoon 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 (¾ liter) homemade or low-sodium chicken stock
  1 teaspoon salt
  ½ teaspoon ground pepper
  1 egg, lightly beaten
  2 tablespoons butter, cut into small cubes

Directions

1. Cook the sausage and vegetables
   Preheat oven to 375°F (190°C). In a large skillet over low heat, cook sausage, breaking it up as it browns. Add onion and celery and continue cooking until sausage is cooked through and vegetables are tender, about 10–15 minutes.
2. Add the herbs
   Stir in rosemary, thyme, sage, and fennel seed. Cook just until fragrant. Make-ahead tip:
   If preparing ahead, allow the mixture to cool completely before adding the egg. Store the cooled mixture in the refrigerator until ready to bake.
3. Assemble and bake
   In a large bowl, combine the sausage mixture, bread, salt, and pepper. Stir in the egg. Transfer to a 9×13-inch baking dish, dot with butter, and cover tightly with foil.
   Bake covered for about 15 minutes, then remove the foil and bake uncovered for another 10 minutes, or until hot and golden brown around the edges.

To make the stuffing taste like it was cooked in the bird: When the turkey is resting, pour about ½ cup of the turkey basting liquid over the top of the stuffing before baking. It gives the stuffing the rich flavor of cooking inside the bird without the hassle.

Freezer-Friendly Holiday Tip

To Freeze

Prepare the stuffing completely (including the butter) in a foil pan. Cover tightly with foil and label with the name and baking instructions. Freeze for up to 3 months. One batch fills a 9×13-inch pan.

When ready to serve, thaw overnight in the refrigerator. Bake covered at 375°F (190°C) for about 25 minutes, then uncover and bake for an additional 10 minutes, or until hot and golden.

If baking directly from cold (not frozen), add 10–15 extra minutes of baking time.

One batch fills a 9×13-inch pan. 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.

Notes

• Look for an herbed or sourdough loaf for the best flavor and texture.
• Use fresh herbs if possible. They make a big difference.
• Don’t skip the fennel seed. It adds the perfect subtle flavor that ties everything together.

Looking for More Holiday Recipes?

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

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