Easy Thanksgiving Stuffing: Classic Herb And Sausage Stuffing Recipe
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One of my favourite parts of a holiday meal is the stuffing! While I normally cook this on the side, I guess technically it would be called dressing right? But our family has always called it stuffing, perhaps it’s a Canadian thing. I don’t know, either way it is delicious!
A note, if you are using this to stuff a chicken or turkey do not add the full amount of stock in my recipe! I would add 1/2 to 2/3’s of a cup of stock. Then mix it together and spoon lightly into the bird’s cavity. As the stuffing cooks it will absorb a lot of liquid from the turkey.
Your first step is to dry out the bread cubes. You can do this by cutting the bread into cubes and leaving them in a paper bag for a few days or put them into a large bowl covered with a cloth. A few times a day gently sir up the cubes so they dry evenly.
I admit I all to often forget to start drying out my bread a few days a head of time! So I used to toast my bread cubes in the oven like I show in the video. Since getting my dehydrator that’s become my favourite way of drying bread cubes for stuffing. It does a perfect job!
Next you cook the ground pork and garlic, salt, pepper and oregano together. When the sausage is just about done add in the onions cook until they are tender. Then add the celery and remaining herbs and cook 2 minutes longer.
Mix your meat mixture and bread cubes together in a large baking dish, I love my large roasting pan for this! If your going to cook this right away add the melted butter and chicken stock.
This sausage stuffing recipe can easily be made up to 2 days a head of time and kept in the fridge. This is a life saver at Thanksgiving and Christmas! Just combine the meat mix and bread cubes and cover and place in the fridge. When your ready to cook the stuffing just remove it from the fridge and add the melted butter and stock before cooking.
- 2 lb ground pork
- 4 cloves garlic minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 TBS Oregano
- 12 Cups bread cubed
- 2 Cups Onion chopped
- 1 1/2 Cups Celery Chopped
- 1 Tsp Thyme
- 1 TBS Rosemary
- 1 1/2 TBS Sage
- 2/3 Cup Parsley fresh, chopped
- 1/2 Cup butter melted
- 2 Cups Chicken or turkey stock
- Cut bread into cubes and spread out on baking trays.
- Bake at 350F for 5 to 10 minutes until toasted, then set aside.
- Cook ground pork and garlic, salt, pepper and oregano together.
- Add onions and cook until tender.
- Add celery and remaining herbs. Cook for 2 minutes.
- Combine bread cubes and meat mixture in a large baking dish or roaster. If you are making this a head of time, cover the stuffing and place in the fridge. Do not add any liquid until ready to bake. If your baking right away continue to the next step.
- Pour in melted butter and chicken stock.
- Cover and bake at 350F for 45 to 60 minutes.