One of the things I love most about Thanksgiving is the perfect herb stuffing. It’s always the first thing I want on my plate and don’t even get me started on leftover stuffing the next day. This sausage and caramelized onion stuffing is loaded with flavor and the perfect accompaniment to your Thanksgiving feast.
Caramelizing onions takes time, but the payoff is big. The onions bring sweetness that balances the richness of sausage and butter. Fresh rosemary lifts the dish with a clean herb note. This stuffing fits weeknight dinners or special gatherings. It reheats well and holds its structure without getting soggy.
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Heather’s Notes
- Sweet caramelized onions add incredible depth of flavor that balances the savory sausage.
- Using fresh herbs like sage, thyme, and rosemary makes this stuffing taste classic and cozy.
- A mix of crusty bread cubes gives it the perfect texture—soft inside with golden crispy edges.
- Easily customizable: swap sausage flavors, add apples, mushrooms, or nuts to make it your own.
- Perfect make-ahead side dish for Thanksgiving or any holiday gathering.
Ingredient List
- Sweet Italian Sausage – you can also use spicy italian sausage if you want a little more heat. I’ve made this recipe both ways and each was delicious. Omit the pepper flakes if using spicy sausage.
- French Bread – cut into cubes and toasted with olive oil and herbs. Stale bread works best for this recipe.
- Chicken Stock – or chicken broth. Canned or homemade works great/.
- Fresh Herbs – fresh rosemary, thyme, sage, or a combination of all works incredible.
- Kosher Salt & Black Pepper – to season
- Crushed Red Pepper Flakes – optional, but highly recommended if using sweet italian sausage.
- Olive Oil – to toss the cubes of bread with before baking to make dried bread cubes.
- Spices​ – such as an Italian herbs blend, or my favorite is Greek Freak from Spiceology
Subs & Variations
- Use sourdough or ciabatta instead of baguette for a deeper tang.
- Replace sweet Italian sausage with hot Italian sausage for more heat.
- Use fresh thyme instead of rosemary.
- Add sautéed celery or mushrooms for extra texture.
- Stir in chopped apples for sweetness.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Sausage and Caramelized Stuffing
Tips for Storing
- Cool stuffing fully before refrigerating.
- Refrigerate in an airtight container for up to four days.
- Freeze in portions for up to two months.
- Reheat in the oven to keep the top crisp.
- Add a splash of stock if the stuffing feels dry.
Other Thanksgiving Recipes to Try
- Asian Apricot Spiral Ham
- Creamy Stovetop Mac & Cheese
- Smoked Turkey
- Stuffed Mushrooms
- Green Bean Casserole
- Classic Cranberry Sauce
- Apple Cider Margaritas
Recipe FAQs
Yes. Assemble the dish and refrigerate overnight. Bake the next day until warmed through.
Toasting keeps the bread from turning mushy.
For best color and flavor, onions need to caramelize for 40-60 minutes until deep golden brown.
They work, but fresh bread give the best texture and flavor.
Yes. Use a larger dish and add baking time, or divide into 2 dishes.
Absolutely. The stuffing will be mild, but still flavorful.
Sausage and Caramelized Onion Stuffing Recipe
Ingredients
- 1 lb French bread loaf, cut into cubes
- 3 medium sweet onions, diced
- 1 stick unsalted butter
- 8 sweet Italian sausage, casings removed
- 3 sprigs fresh rosemary, stems removed
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ tsp crushed red pepper flakes
- 1 large egg
- 2 1/2-3 cups chicken stock
- 1 tbsp butter
Instructions
- Preheat oven to 300. Put cubed bread on a large rimmed baking sheet and bake for 25-30 minutes, turning and stirring halfway through. Remove and cool completely.
- Add butter and onions to a large skillet and cook over medium-low stirring frequently, until the onions are a deep golden brown, about 45 minutes. Remove to a bowl.
- Preheat oven to 350.
- Add the sausage to the same skillet and fry breaking into bite sized pieces, until no longer pink, about 10 minutes. Add to the bowl along with rosemary leaves, salt, black pepper, crushed red pepper flakes, and bread cubes. Toss to combine. Add 2 1/2 cups of chicken stock and toss to combine. Add the remaining 1/2 cup if it seems too dry.
- Butter a 13×9 baking dish and add the stuffing. Butter a piece of parchment paper and place on butter side down on the stuffing then wrap tightly with aluminum foil. Bake 30 minutes. Remove foil and parchment and continue to bake another 30 minutes. Remove and allow to rest for 4-5 minutes before serving.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
my favorite Thanksgiving stuffing recipe