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Sausage stuffing in a white baking dish.
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5 from 1 vote

Turkey Stuffing with Sausage

This is, quite simply, the best sausage stuffing recipe! Rich with fresh herbs, chicken Italian sausage and tender cubes of bread, it’s my family’s favorite Thanksgiving side dish. And a bonus – it can be made ahead of time!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Breads, Side Dishes
Cuisine: American
Keyword: Holiday Recipes, Thanksgiving Recipes
Servings: 16 Servings
Calories: 223kcal


  • 4 teaspoons olive oil divided
  • 4 links mild Italian chicken sausage
  • 1 large yellow onion cut in half and thinly sliced (use the whole onion)
  • 6 cups white whole wheat sandwich bread cubes crusts removed (See Note)
  • 6 cups whole wheat sandiwch bread cubes crusts removed
  • 2 tablespoons unsalted butter
  • 1 cup chopped celery
  • 1/2 cup sliced scallions green onions
  • 2 tablespoons finely chopped fresh sage
  • 1 1/2 tablespoons finely chopped fresh marjoram or 1 1/2 teaspoons dried
  • 1 1/2 tablespoons finely chopped fresh thyme or 1 1/2 teaspoons dried
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and pepper to taste
  • 1 3/4 to 2 cups chicken broth


  • Preheat oven to 350 degrees F.
  • Heat 2 teaspoons olive oil in a large skillet set over medium-high heat. Add yellow onion and squeeze the sausages out of their casings into the skillet. Cook until the sausage is no longer pink, crumbling with a wooden spoon.
  • In a large bowl, combine the sausage mixture with the bread cubes.
  • Turn the heat to medium. Melt butter and add remaining 2 teaspoons olive oil. Add chopped celery, green onion, sage, marjoram, parsley, and ground nutmeg. Cook, stirring frequently, until the celery is soft, about 5 minutes.
  • Toss with the bread mixture. Season with salt and pepper. Pour in chicken broth and toss again.
  • Lightly coat a 9 x 13-inch baking dish with cooking spray. Transfer the stuffing to the baking dish and bake until the stuffing is heated through and a light crust forms on top, 20 to 25 minutes.


Note: I used Franz bread (about 80 calories per slice), which is available in the bread aisle of many grocery stores. This is reflected in the nutritional information.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 0.5cup | Calories: 223kcal | Carbohydrates: 27.6g | Protein: 6g | Fat: 4.3g | Saturated Fat: 1.1g | Cholesterol: 3.8mg | Sodium: 410.4mg | Fiber: 4.6g | Sugar: 3.6g