Sausage stuffing recipe offers crisp, tender Thanksgiving side

Bon Appetit published a sausage stuffing recipe designed to deliver a Thanksgiving side dish that is crisp on top and tender inside, packed with fresh herbs and rich sausage flavor.

The recipe uses torn pieces of country-style bread that absorb broth and eggs without falling apart, becoming golden and crunchy on top while remaining soft underneath. Breakfast sausage provides much of the flavor, with its drippings used to cook onions, celery, and garlic in butter.

Fresh sage, parsley, and thyme add balance to the dish, while optional fennel seeds offer an aromatic punch. The recipe recommends using uncooked pork breakfast sausage seasoned with sage and black pepper, or spicy breakfast sausage for heat. A turkey-based sausage alternative is also suggested.

For vegetarians, Bon Appetit suggests their Simple-Is-Best Stuffing recipe with vegetable broth as a meat-free option. They advise selecting a sturdy country-style white loaf or sourdough with a thin crust and drying the bread in the oven to help the stuffing hold its shape.

The recipe includes tips for preparing the bread a day ahead and storing it loosely covered at room temperature. For additional guidance on cooking, refrigerating, and reheating stuffing, Bon Appetit refers readers to their make-ahead stuffing guide.