This Sausage and Sweet Potato Thanksgiving Stuffing recipe is truly the best!! It’s packed with the perfect balance of sweet and savory ingredients, it’s perfectly seasoned with lots of fresh herbs, and it’s SO hearty and delicious.
Alright, after sharing my non-traditional gluten-free and vegan Roasted Cauliflower, Mushroom and Wild Rice “Stuffing” recipe earlier this week, today I couldn’t resist popping back in today to share my favorite traditional stuffing with all the gluten and all the meat.
It’s this Sausage and Sweet Potato Thanksgiving Stuffing recipe!
And I stand by my claim that it is the best. 💛 💛 💛
I mean, seriously. Tons of crusty bread, your favorite kind of sausage (I used spicy Italian), sweet potatoes and apples and dried cranberries, a sprinkle of pecans, garlicky leeks (or onions) and celery, all perfectly seasoned with fresh savory herbs — what’s not to love here?! Truly, if you’re looking for a traditional stuffing recipe to make this Thanksgiving, tell that turkey to scoot on over. Because this stuffing is definitely going to steal the show.
To make the stuffing, begin by browning your sausage on the stove. Just about any kind of sausage will work here — breakfast sausage, Italian sausage, smoked sausage, you pick. 😍 Then transfer the sausage to a separate plate, and sauté the diced sweet potatoes in the sausage drippings (or you can use olive oil) until tender. Transfer those to a separate plate, and finish things up by sautéing together some leeks (here’s a quick video on how to cut leeks, or you can use a small white onion instead), celery, apple and garlic until tender.
Then combine your sausage, sweet potatoes and veggie mixture in a large bowl along with some chopped pecans, dried cranberries and lots of crusty bread.
Quick note on the bread here — the drier, the better! Stale leftover bread is the best with stuffing. But if you’re using a loaf that is still fresh and soft, just dice it up and pop it in a 300°F oven for 5-10 minutes (while you’re cooking everything on the stove) until it is nice and dried out. 👌
In a separate bowl, whisk together some chicken stock and an egg until smooth. Then add it to the mixture, and stir everything up until everything is evenly combined. Spread the stuffing out evenly in a greased 9 x 13-inch baking dish. Then cover and bake for 40 minutes. And uncover, and bake for an addition 15 minutes, keeping an eye on things so that the top does not burn…
…and then voila. Stuffing is SERVED.
Feel free to sprinkle on a few final fresh herbs if you’d like, as a garnish. (Plus I’m always partial to a final extra sprinkle of black pepper.) But otherwise, this stuffing tastes best fresh outta the oven. So dish it up…
Be sure to check out all of our Thanksgiving recipes for more inspiration for the big day. And I wish you all a happy and delicious Thanksgiving ahead!
3 tablespoons chopped fresh herbs (I used a combo of fresh parsley, sage, rosemary and thyme)
2 1/2 cups chicken or vegetable stock
Brown sausage in a large sauté pan over medium-high heat, crumbling it with a spoon or spatula while it cooks. Once the sausage is cooked, transfer it with a slotted spoon to a separate plate, and set aside.
Add 1 tablespoon olive oil to the same sauté pan (or if there is leftover grease from the sausage, I highly recommend using that instead for extra flavor!), and stir in the sweet potatoes. Season with salt and pepper, then sauté for 7-9 minutes, stirring occasionally, until tender. Transfer the sweet potatoes to a separate plate, and set aside.
Add the remaining 1 tablespoon olive oil to the sauté pan, and add the leeks, celery, apple and garlic. Season with salt and pepper, and sauté for 5-6 minutes, or until the leeks have softened a bit. Remove from heat.
Add the sausage, sweet potatoes and leek mixture to a large mixing bowl, along with the bread, pecans, cranberries and herbs.
In a separate bowl, whisk together the chicken stock and eggs until smooth. Pour the egg mixture over the stuffing mixture, and toss until evenly combined.
Spread the stuffing out evenly in a 9 x 13-inch baking dish, and cover loosely with aluminum foil.
Bake (covered) for 40 minutes**. Then remove the foil and bake (uncovered) for 10-15 more minutes, until the top is lightly toasted and golden. (Keep a close eye on the stuff, though, so that it doesn’t accidentally burn.)
Serve warm, garnished with extra fresh herbs and black pepper if desired.
*If you are using fresh bread, I recommend popping it in the oven at 250°F for 5-10 minutes until it is dried out but not very golden. Otherwise your stuffing may get a little mushy.
*If you would like a drier stuffing, feel free to bake (covered) for 10-15 minutes longer, before baking uncovered.