Gigi’s Easy Stuffing Recipe (Traditional Thanksgiving) + Video
This post may contain affiliate links. Please read my disclosure policy.
This easy stuffing recipe is just like the one grandma used to make. Make it with homemade bread cubes or a seasoned mix from the store! Don’t miss this classic stuffing recipe – perfect for Thanksgiving Day, Christmas, or anytime that craving hits.
This will become a new family favorite fast. It’s so much better than just buying a box of boxed stuffing from the grocery store – and it’s quickly become a holiday classic for our table.
I’ve made this more than a couple of times, and it’s save to say that it’s my favorite stuffing recipe because of flavor and ease.
It really is like Grandma’s stuffing recipe that you likely ate growing up for Thanksgiving dinner.
What I enjoy about making this homemade stuffing recipe is that you can make it with French bread, sourdough bread, white bread, or a combination of bread mixture and options.
Use any type of bread to make the dried bread cubes!
This Thanksgiving stuffing recipe is also hearty and pairs with just about anything else that you will have on your Thanksgiving table.
Last year, I ate it with turkey breast, cooked vegetables, sauteed onions, cranberry sauce, sweet potato casserole, mashed potatoes, green bean casserole, and even more side dishes and the stuffing mixture flavor paired perfectly!
Keep this traditional stuffing recipe handy for the next time a holiday rolls around.
The step-by-step recipe card below tells you everything that you need to make this one of your simple go-to Thanksgiving recipes!
It’s time to enjoy making your own stuffing for your Thanksgiving menu or holiday menu!
Table of Contents
Easy Stuffing Recipe
Sometimes the simplest recipes are the best, and this one is no exception!
Toasty bread cubes are combined with sausage, bacon, eggs, and a handful of spices for a classic, comforting dish.
If you want to spice up this easy sausage stuffing, try my crockpot version with fresh herbs like rosemary and sage. Or, get a little adventurous and add some apples and cranberries!
Don’t forget to look through more of my easy Thanksgiving sides, like my loaded mashed potatoes to round out your meal.
There are even some make-ahead tips so you can spend less time in the kitchen and more time with your guests.
I even have Gigi’s apple salad that makes the perfect dessert!
We also make an amazing calzone recipe for an Italian twist.
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Tips for Perfect Sausage Stuffing
- Don’t overcook the links! They will continue cooking in the oven, and you don’t want them to be tough and dry.
You can also use ground sausage if you prefer – either breakfast or Italian would be delicious. - Adjust the sodium. If you use broth instead of water to moisten the bread, reduce the amount of salt by at least half.
- Use room temperature eggs. Let them sit out on the counter while you cook the meat.
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Or, freeze for up to 1 month.
How To Make Your Own Bread Cubes
Cut the bread into 1-inch cubes and spread it onto a baking sheet. Bake for 10 to 15 minutes at 350°F until lightly toasted.
Let it cool, then use the cubes immediately or transfer them to a large ziploc bag for later. They will keep at room temperature for a few days.
Baked Sausage Stuffing FAQ
Yes – either have all of the components prepped and ready to assemble, or bake it off and reheat before serving.
If you plan to prepare the dish the day before, cover it tightly with foil and store in the refrigerator. Then, let it warm on the counter while you preheat the oven – this helps it reheat more evenly.
Bake covered for 20 to 30 minutes at 350°F, adding a splash or two of liquid if it looks a bit dry.
This can vary a bit depending on the density of the loaf, but it comes out to about 4 cups total. One sourdough or French loaf should yield the right amount for this easy stuffing recipe.
Absolutely! Either chop the strips into pieces and crisp them on the stovetop or cook them whole in the oven or air fryer.
If you plan to use this dish to stuff a turkey, I recommend mixing in the bacon after it comes out of the oven. The extra time inside the bird tends to make the bacon rubbery.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Gigi’s Easy Stuffing Recipe (Traditional Thanksgiving) + Video
Ingredients
- 8 ounces breakfast sausage links, cooked and sliced into coins
- 1 pound bacon, cooked and crumbled
- 12 ounces dried/stale bread cubes, or seasoned stuffing mix
- 3 cups warm water, or chicken broth
- 1/2 cup salted butter, melted
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- fresh parsley, for garnish, if desired
Instructions
- Preheat the oven to 350°F.
- Cook the bacon and sausage, and then chop the bacon and slice the sausage into coins.
- Place the bread cubes into a large bowl and sprinkle the salt, pepper, garlic and onion powder over the top.
- Combine the warm water and melted butter and pour over the bread cubes. Toss gently.
- Sprinkle seasonings over the bread cubes. Add bacon, sausage, and beaten eggs.
- Use clean hands to combine the mixture until evenly combined.
- Butter or spray a 9×13 casserole dish with non-stick cooking spray.
- Spread the stuffing mixture into the casserole dish and cover with aluminum foil.
- Bake for approximately 40 minutes, covered, until the stuffing mixture is cooked through.
- Uncover and bake for 5 minutes more until the top is golden brown.
- Sprinkle with chopped fresh parsley and serve.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021, updated and republished October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is such a nice, comforting classic. I’m definitely going to be making this for thanksgiving as well!