Make-Ahead Sausage & Herb Stuffing (Assemble the Day Before)

Thanksgiving morning is crowded. The turkey needs the oven, the potatoes need the stove, and someone always needs a hand. This sausage and herb stuffing takes one big job off that list: you put it together the day before, chill it overnight, and bake it while the turkey rests. It comes out crispy and golden on top and tender in the middle, with plenty of the crunchy corners everyone goes for.

Serves 10–12 · Prep 30 min · Bake 50 min · Make ahead up to 24 hours

Ingredients

• 1 lb (1 loaf) crusty white or sourdough bread, cut into 1-inch cubes
• 1 lb bulk pork sausage (sage or mild Italian)
• 4 tbsp butter, plus more for the dish
• 1 large onion, diced
• 3 celery ribs, diced
• 2 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• ¼ cup chopped fresh parsley
• 2 large eggs
• 2½ cups chicken stock (up to 3 cups if your bread is very dry)
• ½ tsp salt (use less if your stock is salted)
• ½ tsp black pepper

Instructions

1. Toast the bread. Spread the cubes over 2 sheet pans and bake at 300°F for 20–25 minutes, tossing once, until dry and crisp. Let them cool.
2. Brown the sausage. In a large skillet over medium-high heat, cook the sausage for about 8 minutes, breaking it up as it browns. Move it to a big bowl with the bread.
3. Soften the vegetables. Melt the butter in the same skillet and cook the onion and celery until soft, about 8 minutes. Add them to the bowl with the sage, thyme, parsley, salt and pepper, and toss.
4. Bind it. Whisk the eggs into the stock, pour it over the bread mixture and toss until everything is evenly moistened.
5. Assemble and chill. Spread it in a buttered 9×13-inch dish. Cover tightly and refrigerate for up to 24 hours.
6. Bake on the day. Let the dish sit out for 30 minutes while the oven heats to 375°F. Bake covered for 30 minutes, then uncovered for 15–20 minutes, until the top is golden and crisp and the center reaches 165°F.

Tips for the best make-ahead stuffing

• Dry bread is the secret. Toasted, fully dry cubes soak up the stock without turning to mush overnight. Day-old bread toasts even faster.
• Hold back a little stock. Bread varies. Start with 2½ cups and add up to ½ cup more only if the mixture still looks dry after tossing.
• Watch the salt. Sausage and store-bought stock both bring salt, so taste a pinch of the sausage before you season.
• Covered first, then uncovered. The foil keeps the middle moist while it heats through, and the last 15–20 minutes uncovered gives you the crispy top.
• Use a thermometer. Because it has eggs and has been chilled, bake until the center reads 165°F.

Save it for next year

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FAQ

How far ahead can I make stuffing? Assemble it up to 24 hours ahead, cover tightly and refrigerate. Bake it on the day.

Can I bake it the day before and reheat it? You can, but it’s best assembled ahead and baked fresh. If you do reheat, cover it and warm at 350°F until hot through, then uncover for the last few minutes to re-crisp the top.

Can I freeze it? Freeze the assembled, unbaked stuffing for up to a month. Thaw overnight in the fridge, then bake as directed, adding a few minutes if the center is still cold.

Is this stuffing or dressing? Since it’s baked in a dish rather than inside the bird, it’s technically dressing, but most families call it stuffing either way.