Classic Potato Bread with Spicy Sausage Stuffing Recipe

Who else shows up to Thanksgiving just for the stuffing?

Every year I can’t wait to pile a huge plate high with stuffing. Not just any stuffing — this one. It’s a family favorite that I make the same way my grandmother did.

This Classic Potato Bread & Spicy Sausage Stuffing is fluffy and buttery with a crisp golden top and a touch of heat from the sausage. It soaks up flavor, holds a tender interior, and develops a delightful contrast of textures.

• Servings – 8 (Makes 1 9×13 pan)
• Total Time – 2 hours 10 minutes

Potato Bread Stuffing Recipe Ingredients:

• Potato Bread – it gives the best texture: soft and fluffy inside, with a golden crust that holds up well. You can dry a bit extra to save as croutons for salads.
• Hot Country Sausage – usually sold in a 1 lb roll near bacon. Choose spicy sausage if you like a little heat; it adds flavor without overpowering the dish.
• Butter – salted or unsalted, to sauté the vegetables and add richness.
• Vegetables – diced onion, thinly sliced celery, and minced garlic.
• Dry White Wine – a key ingredient that brightens the stuffing with acidity and depth.
• Fresh Herbs – chopped parsley, finely chopped sage, and thyme leaves.
• Eggs – act as a binder and help create the classic, slightly custardy stuffing texture and a golden top.
• Turkey Stock – or chicken stock if preferred.
• Salt & Pepper – to taste.

Substitutions & Variations

• Other breads: French loaf, challah, brioche, or cornbread all work well.
• Milder sausage: swap spicy sausage for sage or maple sausage if you prefer less heat.
• Stock alternative: use chicken stock if you don’t have turkey stock.
• Dried herbs: if fresh aren’t available, use half the amount of dried herbs.

How to Make Potato Bread Stuffing

• Dry the bread – Preheat oven to 300°F. Tear or cut potato bread into chunks and spread on a baking sheet (pieces may overlap). Bake 30 minutes, tossing occasionally, until the bread is dry and crisp.
• Cook sausage & vegetables – In a non-stick pan over medium heat, cook and crumble the spicy sausage until browned. Drain on paper towels. In the same pan, melt butter and sauté onions and celery 4–6 minutes until tender. Add garlic, parsley, sage, thyme, salt and pepper; cook 2 more minutes. Pour in white wine, simmer 2 minutes, then remove from heat.
• Mix & bake – Preheat oven to 375°F. In a small bowl whisk together the eggs, turkey stock, and a pinch of salt and pepper. In a large bowl combine the dried bread, browned sausage, and the vegetable mixture. Pour the egg-stock mixture over the bread and mix until combined. Cover with foil and let sit 10 minutes to allow the bread to absorb the liquid. Transfer to a 9×13 casserole dish, cover with foil and bake 40 minutes. Uncover and bake another 20–30 minutes until the top is crisp and golden.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.
• To reheat: preheat oven to 350°F. Place stuffing in an oven-safe dish, add a splash of chicken or turkey broth, cover with foil, and bake 15–20 minutes. Remove foil and bake 10–15 minutes more until heated through and the top is crisp.

Tips & Notes

• If you don’t have fresh herbs, use half the amount of dried herbs.
• If potato bread isn’t available, challah or brioche are excellent substitutes.

More Thanksgiving Side Dish Recipes You’ll Love:

• Bacon & Goat Cheese Green Bean Casserole
• 5-Cheese Baked Mac & Cheese
• Easy Cheese-Stuffed Garlic-Butter Crescent Rolls
• Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes
• Cheesy Bacon Brussels Sprouts
• Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts

If you try this recipe, please leave a rating and review in the recipe card below — your feedback is very helpful.

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