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Easy Make-Ahead Sausage Stuffing (Prep up to 2 Months in Advance!)

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Can you prepare stuffing ahead of time in order to make life a little easier on Thanksgiving Day? You can do most of the work up to two months in advance with this easy make-ahead stuffing recipe! (Don’t want to make it ahead? I’ve got instructions for that too.)

make-ahead sausage stuffing in a casserole dish

Why make stuffing ahead?

I absolutely love making huge family dinners during the holiday season. Love it! But since there’s so much food that has to be ready at one time, I’m always looking for a side dish that I can prepare ahead. A few years ago I started wondering, can you make stuffing ahead of time and refrigerate or freeze it? 

I was already making an amazing stuffing recipe that some of my guests called the best stuffing they’d ever had, so I didn’t really want to change the recipe. I just had to figure out which parts I could do ahead of time.

Stuffing is perfect to make ahead for a couple of reasons. One, a tasty stuffing involves a good deal of prep, especially if it has fresh herbs. And let’s face it, fresh herbs are a pain in the butt. But they are essential to a tasty stuffing! All the more reason why you don’t want to be spending precious time on Thanksgiving morning picking herbs off of stems. (I did once make this with dried herbs, and it does still turn out tasty. Definitely not as amazing as using fresh, but if you’re in a pinch, you can use dried. See the recipe notes for amounts.)

parsley leaves in a pile

The second reason is that stuffing is the kind of dish that actually benefits from sitting around, so that the flavors can blend together and the dry bread can soak up the butter and the stock. So while you can prepare this start-to-finish on the day you want to eat it, I always make it at least a day before, and up to two months before. In fact, half of this year’s stuffing is already in the freezer.

bags of make-ahead stuffing in a freezer

Easy make-ahead sausage stuffing tips

close up of make-ahead sausage stuffing in a casserole dish

This recipe is really easy, it just takes some time to prep all of the vegetables and herbs. Put on your favorite Thanksgiving episodes of Friends and the time will fly by! 

For the vegetarians

This recipe stays meat-free until almost the very end, so if you want to go ahead and leave the sausage out of half, you’ll have a delicious stuffing for the vegetarians at your table (like me!). Just make sure to use vegetable broth if you decide to divide the stuffing after adding the broth. (I’ve also written out a vegetarian version of the recipe here, including vegan and gluten-free options.)

And what goes with vegetarian stuffing? A chickpea turkey!!

Which broth to use?

Speaking of broth, I don’t specify in the recipe which kind you should use because it doesn’t matter a whole lot—use your favorite. If I have chicken broth I usually use that. Since you’ll probably be serving this around Thanksgiving, you might have turkey broth on hand.

Personally, I almost always make it with veggie broth so that I can eat it (without the sausage, of course), and my meat-loving husband has never noticed. 

And if you happen to make your own broth, this is the kind of recipe where those flavors will really shine through! I don’t always have enough of the homemade stuff on hand, and when I use the packaged stuff, I can taste the difference. 

Stock or broth?

In previous versions of this recipe, I think I used the terms “stock” and “broth” interchangeably, but I eventually learned that there is a difference.

Stock is made with bones and isn’t seasoned, and it cooks for a long time so that the bones can release their collagen.

Broth, on the other hand, is made with meat (no bones), has lots of seasoning, and is cooked for a shorter amount of time. You could pretty much drink broth on its own.

If it’s vegetarian, then technically it shouldn’t be called either stock or broth, because it isn’t made with bones or meat. So if I’m making a vegetarian liquid that’s pretty neutral-flavored and unseasoned, I call it vegetable stock, and if I’m adding in more flavorful veggies and herbs, I call it vegetable broth. 

Broth is what’s usually sold in stores, and it’s what I’ve always used for this recipe. You could use stock, but the flavors might not be as intense. Stick to broth if you can.

What kind of bread?

Personally, I like to use a nice rustic loaf of sourdough bread, but white bread is my fallback. You can really use any type of bread you want, but just be aware that if you use bread with a stronger flavor, like rye or a hearty whole wheat bread, that flavor will come through in the stuffing. Whether that’s a good thing or not is up to you. 

Why not old bread?

close up of bread cubes

So why doesn’t my recipe call for day-old bread, like most other recipes out there? Because we’re drying out the bread in the oven until it is super dry. Day-old bread (or even stale bread) isn’t going to give you the dryness necessary for my stuffing method. We’re basically making unseasoned croutons in the first step. 

So if you have day-old bread that you want to use up, by all means, do! But don’t worry if your bread is fresh, either. It will still work just fine.

What kind of sausage?

The people I serve this to prefer it with sweet, mild Italian sausage, but if you prefer a different kind of sausage, you can. I made it one year with hot Italian sausage when that’s all I could find at the grocery store. Just be aware that a spicy sausage will give the dish a totally different flavor (still good, according to my guests, but different).

Chopping the vegetables

A lot of this is just your own preference. I use big chunks of bread in this recipe, so I’m OK with bigger pieces of celery and onion (remember, the veggies will get smaller after cooking in the butter). I cut the onions about 1/2-inch, and I slice the celery about 1/4-inch (plus, when I get down to the wide bottom part of the celery, I cut those pieces in half).

sliced celery on a cutting mat with a knife

If you decide you want smaller pieces of onion and celery, you’ll probably only have to cook them for six or seven minutes (instead of ten) in order to get them nice and soft.

Oh, the butter

celery and onions cooking in two sticks of butter

Yeah. Two sticks. It’s a lot of butter. But it’s also one of the reasons why this recipe tastes so good. And you’re probably not making stuffing every week, right? I only make it two or three times a year, so I’m putting in two sticks of butter.

How to save a bowl on the big day

Sometimes, if I don’t want to use up another big bowl on the day I’m actually baking the stuffing, I whisk the eggs and stock together in a big measuring cup and add it right to the bag of stuffing, mixing everything together in the bag. Just make sure your bag doesn’t have any holes!

Timelines

I designed this recipe to be made far in advance, because Thanksgiving Day is crazy enough. But what if you don’t want to make it ahead? I’ve got you covered, with several different recipe instructions for different timelines.

Make-ahead version

You can use this version of the recipe to make almost the entire recipe—everything except the final mixing and baking—a few days or weeks ahead of when you actually want to eat the stuffing, or even two months ahead!

Slideshow version

Would you rather click through a mobile-friendly slideshow instead of following a traditional recipe card? You can do that here!

Two-day version

This version of the recipe is almost exactly the same as the make-ahead version, except you’re skipping the freezing part. You do everything except the final mixing and baking the day before you want to eat the stuffing, leave it in the refrigerator overnight, and then finish it the next day.

Same-day version

Let’s say you want to have stuffing tonight. Can you make this recipe all in one go? Of course! Those instructions are here.

And as a bonus, since you’re not starting with a stuffing mixture that’s been in the refrigerator or freezer, you don’t have to bake it for as long!

Tempering the eggs

There’s just one little extra step you have to do, since the stuffing mixture that you would otherwise make ahead won’t be cold. You have to make sure that you’re not adding cold eggs to hot vegetables and sausage, or the eggs will start to cook right away and you might have little bits of cooked egg in your stuffing!

You do this by tempering the eggs, which basically means whisking in a little hot liquid to room temperature eggs gradually, so that they warm up without scrambling.

I like to do this in a two-cup measuring cup, which gives me plenty of room to vigorously stir the stock into the eggs.

Tools I used with this recipe

This recipe is great because it really doesn’t use any special equipment, but I love my knives and baking dishes, so here’s what I used. These are all workhorses that you will have for decades.

Except for the last one. It’s a little silly looking, but awesome.

Global Chef’s Knife

I first heard about Global knives fifteen or so years ago, when Anthony Bourdain mentioned them in Kitchen Confidential. They’ve been my go-to knives ever since. 

Mercer Culinary Millennia Bread Knife

cubes and slices of bread on a bread board with a knife

This 10-inch bread knife from Mercer is a new addition to my kitchen. I bought it in July after seeing it on an episode of America’s Test Kitchen. They’ve never steered me wrong with a product recommendation, and when this cheap knife (I’m not even going to call in inexpensive—it’s cheap!) topped their ratings, I ordered it immediately. It’s amazingly sharp, and will make quick work of cubing the bread for this recipe. 

Bamboo Bread Board

My Bamboo Bread Board is awesome, it catches most of the crumbs in a tray underneath. I just wish it came with a sharper knife.

Pyrex Measuring Cups

Pyrex measuring cup filled with onions

These glass Pyrex measuring cups get a ridiculous amount of use in my kitchen, from mixing and pouring to heating in the microwave.

Oxo Good Grips Mixing Bowls

Baggy Rack full of make-ahead sausage stuffing and a bowl of stuffing with a ladle

My Oxo mixing bowls are simply the best. They come in different sizes, they have wide non-slip bases, they’re super easy to grip, and they each have a handy pour spout (I use the smallest one in my set every Saturday for making pancakes).

Baggy Racks

a Baggy Rack holding a bag of make-ahead sausage stuffing

OMG you guys, these things look stupid but they’re amazing. If you’ve ever tried to put something like wet stuffing or tomato sauce into a plastic bag, you know it’s not easy. But these Baggy Racks hold the plastic bags upright and open while you spoon or pour the food in! Plus, they fold flat for storage. I use mine two or three times a week. My husband loves them too, he just doesn’t know it: they’re the reason I no longer call him over to hold baggies open for me!

So there you have it, you can make stuffing ahead of time and refrigerate or freeze it. Below you’ll find three options: the make ahead instructions (seriously, you can basically do this once fall has started!), the two-day instructions for doing most of the work the day before, and the same day instructions.

Yield: 12 servings

Easy Sausage Stuffing Recipe—Make-Ahead Instructions

sausage stuffing in a casserole dish

This stuffing is absolutely delicious, and most of the work can be done up to two months before you want to eat it, giving you some extra time on Thanksgiving!

Prep Time 1 hour
Cook Time 1 hour 10 minutes
Passive Time 1 hour
Total Time 3 hours 10 minutes

Ingredients

Make-ahead ingredients

  • 1 pound loaf of hearty bread, torn or cut into 1-inch cubes
  • 3 cups yellow onions, roughly chopped (about 1 pound before peeling and chopping)
  • 2½ cups sliced celery, sliced ¼-inch thick (about 4 large celery stalks)
  • ½ cup chopped fresh parsley leaves (about 2 ounces before removing stems)
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 16 tablespoons salted butter
  • 2-3 large garlic cloves, roughly chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup chicken, turkey, or veggie broth
  • 1 pound sweet Italian sausage, casing removed

Baking day ingredients

  • Butter for baking dish, room temperature
  • 1 cup chicken, turkey, or veggie broth
  • 2 large eggs

Instructions

Bake the bread

  1. Preheat oven to 250°F
  2. Put the bread cubes on a large baking sheet (use 2 if necessary)
  3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
  4. Let the bread cool on the pan until it's needed, then put it into a large bowl

Meanwhile, cook the vegetables and sausage

  1. Put a large skillet on medium heat and melt the butter until foamy
  2. Add the celery and onions and cook 10 minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
  3. Add the chopped garlic and cook an addition 5 minutes, stirring frequently
  4. Add the cooked vegetables to the bowl of bread and toss until its all mixed together
  5. Heat the same pan from the vegetables over medium heat and add the sausage
  6. Cook for about 10 minutes, breaking up into small pieces, until fully browned
  7. Add the sausage to the bowl of bread and vegetables, along with the kosher salt, pepper, herbs, and 1 cup of broth
  8. Stir it all together to distribute the liquid and the herbs
  9. Put the stuffing in a freezer-safe container and freeze for up to two months (a freezer bag with the extra air pushed out works well)

On the day *before* you want to bake the stuffing

  1. Put the frozen stuffing into the refrigerator so that it can thaw overnight

On the day you want to bake the stuffing

  1. Preheat oven to 350°F with a rack in the middle
  2. Butter a 13-inch baking dish (or a similar-sized casserole dish) and set aside
  3. Remove the stuffing from the refrigerator 
  4. In a large bowl whisk together the cup of broth and 2 eggs
  5. Add the thawed stuffing to the bowl of eggs and broth, gently folding it in until the liquid is distributed
  6. Transfer to the prepared baking dish, cover tightly with aluminum foil, and bake for 1 hour
  7. Remove the foil and bake an additional 10 minutes
  8. An instant-read thermometer inserted into the stuffing should read at least 160°F
  9. Serve hot

Notes

Prep

I've put the prepping instructions for the vegetables and herbs in the ingredients list, but you could also do that prep while the bread bakes and cools.

You can bake the bread cubes a day or two in advance; let them cool completely before putting them in an airtight bag or container.

Substitutions

If you don't have kosher salt, you can substitute a rounded ½ teaspoon of table salt or fine sea salt.

You can substitute chicken stock for the broth, but keep in mind that stock usually doesn't have as much seasoning as broth, so the flavor will be different.

If you want to save time with dried herbs, use 1/3 the amount (2 tablespoons + 2 teaspoons dried parsley, 2 teaspoons dried sage, 2 teaspoons dried rosemary, and 1 teaspoon dried thyme). The finished dish won't taste quite as amazing, but it will still be really good.

Storage

You can store leftover stuffing in the refrigerator in an airtight container for about four days.

Nutrition Information

Yield

12

Serving Size

12 servings

Amount Per Serving Calories 453Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 129mgSodium 765mgCarbohydrates 30gFiber 3gSugar 6gProtein 24g

Nutritional information is an estimate only.

Did you make this recipe? I'd love to see it!

Please leave a comment, a great star rating, or share what you made on Instagram, tagging @amyoztan. It really helps me out!

Yield: 12 servings

Easy Sausage Stuffing Recipe—Two-Day Instructions

sausage stuffing in a casserole dish

Want to take it a little easier on Thanksgiving Day? Do most of the stuffing work the day before! It will even taste better, because the flavors will have a chance to blend overnight in the refrigerator.

Prep Time 1 hour
Cook Time 1 hour 10 minutes
Passive Time 1 hour
Total Time 3 hours 10 minutes

Ingredients

Day 1 ingredients

  • 1 pound loaf of hearty bread, torn or cut into 1-inch cubes
  • 3 cups yellow onions, roughly chopped (about 1 pound before peeling and chopping)
  • 2½ cups sliced celery, sliced ¼-inch thick (about 4 large celery stalks)
  • ½ cup chopped fresh parsley leaves (about 2 ounces before removing stems)
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 16 tablespoons salted butter
  • 2-3 large garlic cloves, roughly chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup chicken, turkey, or veggie broth
  • 1 pound sweet Italian sausage, casing removed

Day 2 ingredients

  • Butter for baking dish, room temperature
  • 1 cup chicken, turkey, or veggie broth
  • 2 large eggs

Instructions


Day 1 (prep day)

Bake the bread

  1. Preheat oven to 250°F
  2. Put the bread cubes on a large baking sheet (use 2 if necessary)
  3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
  4. Let the bread cool on the pan until it's needed, then put it into a large bowl

Meanwhile, cook the vegetables and sausage

  1. Put a large skillet on medium heat and melt the butter until foamy
  2. Add the celery and onions and cook 10 minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
  3. Add the chopped garlic and cook an addition 5 minutes, stirring frequently
  4. Add the cooked vegetables to the bowl of bread and toss until its all mixed together
  5. Heat the same pan from the vegetables over medium heat and add the sausage
  6. Cook for about 10 minutes, breaking up into small pieces, until fully browned
  7. Add the sausage to the bowl of bread and vegetables, along with the kosher salt, pepper, herbs, and 1 cup of broth
  8. Stir it all together to distribute the liquid and the herbs
  9. Put the stuffing into an air-tight container and store it in the refrigerator over night

Day 2 (baking day)

  1. Preheat oven to 350°F with a rack in the middle
  2. Butter a 13-inch baking dish (or a similar-sized casserole dish) and set aside
  3. Remove the stuffing from the refrigerator 
  4. In a large bowl whisk together the cup of broth and 2 eggs
  5. Add the stuffing to the bowl of eggs and broth, gently folding it in until the liquid is distributed
  6. Transfer to the prepared baking dish, cover tightly with aluminum foil, and bake for 1 hour
  7. Remove the foil and bake an additional 10 minutes
  8. An instant-read thermometer inserted into the stuffing should read at least 160°F
  9. Serve hot

Notes

Prep

I've put the prepping instructions for the vegetables and herbs in the ingredients list, but you could also do that prep while the bread bakes and cools.

You can bake the bread cubes a day or two in advance; let them cool completely before putting them in an airtight bag or container.

Substitutions

If you don't have kosher salt, you can substitute a rounded ½ teaspoon of table salt or fine sea salt.

You can substitute chicken stock for the broth, but keep in mind that stock usually doesn't have as much seasoning as broth, so the flavor will be different.

If you want to save time with dried herbs, use 1/3 the amount (2 tablespoons + 2 teaspoons dried parsley, 2 teaspoons dried sage, 2 teaspoons dried rosemary, and 1 teaspoon dried thyme). The finished dish won't taste quite as amazing, but it will still be really good.

Storage

You can store leftover stuffing in the refrigerator in an airtight container for about four days.

Nutrition Information

Yield

12

Serving Size

12 servings

Amount Per Serving Calories 453Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 129mgSodium 765mgCarbohydrates 30gFiber 3gSugar 6gProtein 24g

Nutritional information is an estimate only.

Did you make this recipe? I'd love to see it!

Please leave a comment, a great star rating, or share what you made on Instagram, tagging @amyoztan. It really helps me out!

Yield: 12 servings

Easy Sausage Stuffing Recipe—Same-Day Instructions

sausage stuffing in a casserole dish

While this recipe can be made in advance, maybe you just want to make it, bake it, and eat it! So here are instructions for making it all in one go.

Prep Time 1 hour
Cook Time 45 minutes
Passive Time 1 hour
Total Time 2 hours 45 minutes

Ingredients

Ingredients

  • 1 pound loaf of hearty bread, torn or cut into 1-inch cubes
  • 16 tablespoons salted butter, plus extra room temperature butter for baking dish
  • 3 cups yellow onions, roughly chopped (about 1 pound before peeling and chopping)
  • 2½ cups sliced celery, sliced ¼-inch thick (about 4 large celery stalks)
  • ½ cup chopped fresh parsley leaves (about 2 ounces before removing stems)
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2-3 large garlic cloves, roughly chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups chicken, turkey, or veggie broth
  • 1 pound sweet Italian sausage, casing removed
  • 2 large eggs, room temperature

Instructions

Bake the bread

  1. Preheat oven to 250°F
  2. Put the bread cubes on a large baking sheet (use 2 if necessary)
  3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
  4. Let the bread cool on the pan until it's needed, then put it into a large bowl

Meanwhile, cook the vegetables and sausage

  1. Preheat oven to 350°F with a rack in the middle
  2. Butter a 13-inch baking dish (or a similar-sized casserole dish) and set aside
  3. Put a large skillet on medium heat and melt the butter until foamy
  4. Add the celery and onions and cook 10 minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
  5. Add the chopped garlic and cook an addition 5 minutes, stirring frequently
  6. Add the cooked vegetables to the bowl of bread and toss until its all mixed together
  7. Heat the same pan from the vegetables over medium heat and add the sausage
  8. Cook for about 10 minutes, breaking up into small pieces, until fully browned
  9. While the sausage is cooking, heat the broth up in a small pot or microwave until hot
  10. Add the sausage to the bowl of bread and vegetables, along with the kosher salt, pepper, herbs, and about 1½ cups of the broth, reserving about ½ cup
  11. Stir it all together to distribute the liquid and the herbs
  12. Crack the eggs into a medium bowl or measuring cup and slowly pour in the remaining stock, stirring the eggs vigorously with a fork the entire time, until the stock is totally mixed in (don't skip this step, or you may end up with scrambled eggs in your stuffing!)
  13. Add the egg mixture to the bowl of stuffing and stir to combine
  14. Transfer to the prepared baking dish, cover tightly with aluminum foil, and bake for 35 minutes
  15. Remove the foil and bake an additional 10 minutes
  16. An instant-read thermometer inserted into the stuffing should read at least 160°F
  17. Serve hot

Notes

Prep

I've put the prepping instructions for the vegetables and herbs in the ingredients list, but you could also do that prep while the bread bakes and cools.

You can bake the bread cubes a day or two in advance; let them cool completely before putting them in an airtight bag or container.

Substitutions

If you don't have kosher salt, you can substitute a rounded ½ teaspoon of table salt or fine sea salt.

You can substitute chicken stock for the broth, but keep in mind that stock usually doesn't have as much seasoning as broth, so the flavor will be different.

If you want to save time with dried herbs, use 1/3 the amount (2 tablespoons + 2 teaspoons dried parsley, 2 teaspoons dried sage, 2 teaspoons dried rosemary, and 1 teaspoon dried thyme). The finished dish won't taste quite as amazing, but it will still be really good.

Storage

You can store leftover stuffing in the refrigerator in an airtight container for about four days.

Nutrition Information

Yield

12

Serving Size

12 servings

Amount Per Serving Calories 453Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 129mgSodium 765mgCarbohydrates 30gFiber 3gSugar 6gProtein 24g

Nutritional information is an estimate only.

Did you make this recipe? I'd love to see it!

Please leave a comment, a great star rating, or share what you made on Instagram, tagging @amyoztan. It really helps me out!

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