Grandma’s Classic Italian Sausage Stuffing is the stuffing I grew up with, passed down from my mom and grandma. They always made it with a loaf of white bread and plenty of eggs, giving it that custardy, rich texture we all loved. Back then, the stuffing went right inside the turkey, and my mom would even fry up the giblets and mix them in for extra flavor. The smell of it baking filled the whole house.
These days, I make my stuffing a little differently. I bake it in a pan instead of inside the turkey, and I leave out the giblets. I still stick with the white bread, but I like to toast it first in the oven to give it a little extra flavor and texture. The result is the same comforting, old-fashioned stuffing that’s always been part of my family’s holiday.
Along with this delicious stuffing, Thanksgiving always meant Stuffed Mushrooms and Roasted Sweet Potatoes. Those sides were always my favorite part of the meal.
Why You’ll Love Grandma’s Classic Stuffing
Grandma’s classic stuffing is pure comfort and tradition in every bite. Made with simple ingredients, savory herbs, and that unmistakable homemade flavor, this stuffing brings back all the cozy memories of family dinners and holiday gatherings. It’s soft on the inside with just the right amount of texture, full of rich, familiar flavor, and perfect alongside any holiday meal. This is the kind of recipe that gets passed down, requested year after year, and always feels like home.
Prep Ahead Tips to Make This Easier on a Busy Holiday:
- Toast the bread cubes a day or two ahead. Once cooled, store them in an airtight container so they’re ready to go on cooking day.
- Cook the sausage and veggies in advance. Keep them refrigerated for up to 2 days, then just mix everything together when you’re ready to assemble.
- Assemble the stuffing early. You can put the whole dish together (unbaked) up to 24 hours ahead. Cover tightly and refrigerate. Bake it when needed.
- Make-and-bake option. Bake the stuffing fully the day before, then reheat covered with foil at 300°F until warmed through. Remove foil at the end to crisp the top.
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Helpful Kitchen Tools:
Pyrex Deep 9×13-Inch Glass Baking Dish with Lid, Deep Casserole Dish, Glass Food Container, Oven, Freezer and Microwave Safe, Clear ContainerExtra Large Cutting Board, 17.6
OXO Good Grips Vegetable Chopper
OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic Snaps
OXO Good Grips 4 Piece Stainless Steel Measuring Cups with Magnetic Snaps
Main Ingredients Needed for Grandma’s Classic Italian Sausage Stuffing:
- White sandwich bread
- Italian sausage (sweet or mild)
- Onion
- Celery stalks
- Garlic cloves
- Parmesan cheese
- 2 tsp dried Italian seasoning
- Salt
- Black pepper
- Eggs
- Chicken or turkey stock
Step by step instructions:
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Preheat oven to 350°F. Spread cubed bread on a baking sheet and toast in the oven.
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In a skillet, cook the sausage until browned. Remove and set aside.
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Sauté onion, celery, and garlic in the sausage drippings until softened and fragrant.
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In a large bowl, combine toasted bread, cooked sausage, sautéed vegetables, Parmesan, herbs, salt, and pepper.
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In another bowl, whisk eggs with stock, then pour over the bread mixture. Stir gently until everything is evenly moistened.
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Transfer to a greased baking dish and bake uncovered until the top is golden and the center is set.
Be sure to make plenty of brown gravy—you’ll want extra to spoon over this stuffing and my mashed potatoes. It’s the easiest way to take both sides up a notch and guarantee everyone comes back for seconds.
I loved this stuffing so much growing up that I’d often make a smaller batch and use it to stuff a whole roasted chicken for our Sunday family dinners.
Storing Stuffing:
If there’s any leftover stuffing—which in our house is rare, because it’s always the first side dish to be completely finished no matter how much I make—you can easily store it for later. Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. For longer storage, freeze it for up to 2–3 months and thaw in the fridge overnight before reheating. To reheat, cover with foil and warm in a 350°F oven until heated through.
What is the best bread to use for Classic Italian Stuffing?
For Thanksgiving stuffing, white sandwich bread is a classic choice, giving a soft, custardy texture when soaked with eggs and stock. Toasting the bread cubes first adds flavor and helps prevent sogginess. For extra depth, you could try mixing two breads, like white and sourdough, to add flavor and texture while keeping that traditional base.
Can I make stuffing ahead of time?
Yes! You can make stuffing ahead of time to save stress on Thanksgiving. Prepare the mixture as directed, then cover and refrigerate for up to 24 hours before baking. When ready, bake it in a greased pan as usual, adding a few extra minutes if it’s cold from the fridge. This method keeps the stuffing flavorful, moist, and perfectly cooked.
Grandma’s Classic Italian Sausage Stuffing
- Prep Time: 15 minutes
- Cook Time: 40 - 50 minutes
- Total Time: 55 - 65 minutes
- Yield: 8 - 10 servings
- Category: side dish
- Method: Oven
- Cuisine: American
Ingredients
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10 slices white sandwich bread, cubed and toasted (about 6-8 cups)
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1 lb Italian sausage (sweet or mild), casings removed
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1 large onion, chopped
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2-3 celery stalks, chopped
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2-3 garlic cloves, minced
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1/2 cup grated Parmesan cheese
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2 tbsp. Fresh Parsley, chopped
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1 tsp salt
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1/2 tsp pepper
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2 large eggs, beaten
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1-2 cups chicken or turkey stock
Instructions
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Preheat oven to 350°F. Spread cubed bread on a baking sheet and toast in the oven for 10–15 minutes until lightly golden, turning them once halfway through the toasting time.
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In a skillet, cook the sausage until browned. Remove and set aside.
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Sauté onion, celery, and garlic in the sausage drippings until softened and fragrant.
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In a large bowl, combine toasted bread, cooked sausage, sautéed vegetables, Parmesan, parsley, salt, and pepper.
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In another bowl, whisk eggs with stock, then pour over the bread mixture. Stir gently until everything is evenly moistened (add more stock if needed).
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Transfer mixture to greased baking dish. Cover with foil and bake 25-30 minutes, then uncover and bake another 15–20 minutes until top is golden.
