The BEST Sausage and Sweet Potato Thanksgiving Stuffing!

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.

Sausage Sweet Potato Thanksgiving Stuffing Recipe

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.

Sauteed Apples and Leeks for Thanksgiving Stuffing

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.

Sweet Potato Sausage Stuffing Ingredients

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…

How To Make Stuffing

…and then voila.  Stuffing is SERVED.

Thanksgiving Sweet Potato Stuffing

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…

Sweet Potato Sausage Stuffing Recipe

…and enjoy!

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!

Thanksgiving Sausage Stuffing

The BEST Sausage and Sweet Potato Thanksgiving Stuffing!

  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 80 minutes
  • Yield: 12 -16 servings 1x


This Sausage and Sweet Potato Thanksgiving Stuffing recipe truly is the best!!!  Feel free to use whatever kind of sausage and herbs you love most.



  • 1 pound ground Italian sausage (or your favorite kind of sausage)
  • 2 tablespoons olive oil, divided
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium leeks, halved and thinly sliced, white and pale green parts only
  • 2 stalks celery, thinly sliced
  • 1 apple, cored and diced
  • 5 cloves garlic, minced
  • 6 cups roughly-diced stale crusty bread*
  • 1/2 cup chopped pecans
  • 1/3 cup dried cranberries
  • 3 tablespoons chopped fresh herbs (I used a combo of fresh parsley, sage, rosemary and thyme)
  • 2 1/2 cups chicken or vegetable stock
  • 2 eggs


  1. 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.
  2. 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.
  3. 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.
  4. Add the sausage, sweet potatoes and leek mixture to a large mixing bowl, along with the bread, pecans, cranberries and herbs.
  5. 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.
  6. Spread the stuffing out evenly in a 9 x 13-inch baking dish, and cover loosely with aluminum foil.
  7. 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.)
  8. 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.

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17 comments on “The BEST Sausage and Sweet Potato Thanksgiving Stuffing!”

  1. Super excited to try this! Curious what type of bread works best?

  2. This looks delicious….and something different! I do have a question. In the narrative about the recipe you say to bake it 20 minutes covered and then remove cover and bake 10-15 minutes more. In the actual recipe it says to bake it 40 minutes and then remove the cover and bake. Could you clarify?

    Many thanks! Karen

    • Yes, was wondering the same thing! Do we bake for 20 minutes and then uncover, or bake for 40 minutes and uncover?

  3. I am seeing so many delectable stuffing recipes that I think I may be eating nothing but stuffing until the end of the year. Well, not quite, but it’s getting close. And this is one of the ones I would want to try. Even though I’m not likely to fix a turkey for anything, I could definitely see making stuffing as a side dish for other meats. But this is one of those recipes that I wish didn’t feed so many people, because two people can’t eat that much right out of the oven… :-)

    • Leftovers can be frozen in portions for two. It will keep for some time if protected from freezer burn. Or maybe even can in pint jars.
      My mother, and especially grandmother, did that [canning I mean] and it will keep for a long time if canned.

  4. ahh this looks so, so good! I’ve never had stuffing with sweet potatoes, but I adore them so am definitely bookmarking this! thanks for sharing :)

  5. This summer my husband and I made your Summer Panzanella at least a dozen times. When I first looked at this recipe I thought YES! warm, fall panzanella….and then I saw “stuffing”, oops. Sausage, sweet potatoes, veggies, fruit, and bread = main dish meal. So call me weird, but I’m going to cut down the amount of bread, stock, and eggs and rename it Gimme Some Oven’s Fall Panzanella. Main dish win!

  6. Hey Ali, you have done so many awesome gluten free recipes in the past, could you guide me on how I could make this stuffing gluten free? Gluten free bread doesn’t exactly get stale or crusty :) Many thanks!

  7. Is there a way this can be made vegetarian/vegan? Would probably quicker to email me how, please, rather than on this post.

  8. This sounds wonderful. I’d like to try it! It may be because I had a really long work day.. I don’t see the baking temperature listed.. just the temperature to dry out the bread. Thanks in advance!

  9. 5 stars
    Best dish at Thanksgiving dinner!!

  10. 5 stars
    I made this to go along with the beer-brined turkey this year. The recipe was easy to follow, but also AMAZING. I will absolutely make this in future years.

  11. This looks incredible! Yum!

  12. 3 stars
    I LOVE your blog! I’m a big fan. I must admit I was very disappointed on Thanksgiving. We were making this recipe and the directions on the temperature and the time are very confusing. You contract yourself 2x. The stuffing turned out ok but it was a little stressful trying to figure out what time and temp to put it in for.

  13. 5 stars
    This is my second time making this (loved it the first time and my boy friend has requested it as his birthday dinner!) and we loved it!
    That said, what temperature should the dish be cooked at? I see where the is a suggestion for fresh bread, but not sure if I am missing the temp.

  14. I have such good luck with your recipes and we all really enjoy the results.
    I would love to make this as a “non-traditional” stuffing this year, but it looks like there are some questions as far as timing and temp are concerned. (Note comments by others.)
    Could you please clear this up before I attempt to make this?