When it comes to Thanksgiving food sides, there's always that one dish that walks the fine line between nostalgic comfort and flavor-forward sophistication—stuffing. This Sausage and Fennel Artisan Stuffing hits all the right notes. It’s the kind of dish that makes you pause mid-bite, eyes wide, because it’s just that good. Combining rich Italian sausage, aromatic fennel, crusty artisan bread, and fresh herbs, this isn’t your average stovetop filler—this is a homemade stuffing that earns its spot right next to the Butterball turkey breast roast on your holiday table.
Whether you're on the hunt for the best thanksgiving stuffing or just looking for simple stuffing recipes to elevate your stuffing casserole recipes lineup, this dish brings big rewards for surprisingly little effort.
Savory Sausage and Fennel Artisan Stuffing
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Servings 8 hearty portions
Large skillet or sauté pan For browning sausage and sautéing vegetables.
Large Mixing Bowl To toss everything together. A stockpot works in a pinch.
Baking Dish (9x13 inch) For baking the stuffing. A deep oven-safe skillet or even a Dutch oven can be used as well.
Sharp knife & cutting board For prepping the aromatics and bread.
Whisk For combining eggs and broth smoothly.
Oven Since this is one of those oven stuffing recipes, you'll want it preheated and reliable.
For the Bread Base
- 1 loaf about 1 lb crusty artisan bread (sourdough or country loaf), cubed and left out overnight to dry
- 2 tablespoons olive oil
For the Flavor Base
- 1 pound Italian sausage mild or spicy, based on preference
- 1 large fennel bulb trimmed, cored, and diced (save the fronds for garnish)
- 1 large yellow onion finely chopped
- 3 celery stalks finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fennel seeds
- 1/2 teaspoon red pepper flakes optional for a kick
For the Moisture & Binding
- 2 1/2 cups chicken or turkey broth homemade or low-sodium store-bought
- 2 large eggs
- 4 tablespoons unsalted butter melted
- Salt and black pepper to taste
Optional Add-Ins
- 1/2 cup dried cranberries or chopped dried apricots
- 1/2 cup toasted walnuts or pecans for crunch
- 1/4 cup grated Parmesan for umami depth
Prep the Bread
If you haven’t pre-dried your bread, place cubes on a baking sheet and toast in a 300°F oven for 15–20 minutes until slightly crispy. This is essential for great texture and helps the bread soak up all the goodness without turning soggy.
Cook the Sausage
Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spatula as it browns. Cook until no longer pink and starting to crisp around the edges. Transfer to a large mixing bowl, leaving the rendered fat behind.
Sauté the Veggies
In the same skillet, add diced fennel, onion, and celery. Cook over medium heat until softened and lightly golden, about 8–10 minutes. Add garlic, sage, thyme, fennel seeds, and red pepper flakes, sautéing for 1–2 more minutes until fragrant. Transfer this aromatic mix into the bowl with the sausage.
Build the Stuffing
To the sausage-veggie mixture, add the toasted bread cubes. In a separate bowl, whisk together broth, eggs, and melted butter. Pour this over the stuffing mixture and gently toss until evenly moistened. Season with salt and pepper to taste. If using dried fruit, nuts, or cheese, fold them in now.
Bake to Perfection
Transfer everything to a greased 9x13 baking dish. Cover with foil and bake in a 375°F oven for 30 minutes. Remove foil and bake for another 15 minutes until the top is golden and crispy. Garnish with chopped fennel fronds before serving for a fresh, herbal finish.
Perfect Pairings
This stuffing is a powerhouse side that complements both traditional and adventurous Thanksgiving mains. It’s a match made in heaven for roasted turkey, especially a Butterball turkey breast roast with its juicy, tender slices. You could also serve it with roasted chicken if you're building a more intimate holiday meal. Pair it with other dressing recipes thanksgiving style like roasted Brussels sprouts with balsamic glaze, creamy mashed potatoes, and tart cranberry relish for that complete thanksgiving food sides lineup.
For drinks, consider a medium-bodied Pinot Noir or a dry Riesling—the slight sweetness and acidity balance the savory richness of the sausage and fennel. Non-alcoholic? A spiced apple cider will do the trick beautifully.
Frequently Asked Questions
1. Can I make this ahead of time?
Absolutely! Assemble everything the night before, cover, and refrigerate. When you're ready to bake, let it come to room temperature while the oven preheats.
2. What kind of sausage works best?
Mild Italian sausage is traditional, but spicy Italian sausage adds a fantastic kick. You can also use chicken sausage or even a plant-based option if you're adapting for dietary preferences.
3. What part of the fennel do I use?
Use the bulb for sautéing—it’s sweet and slightly anise-like once cooked. Save the fronds to chop and use as a garnish.
4. Can I use stuffing mix instead of bread?
Yes, you can substitute your favorite stuffing mix recipes—just reduce added salt accordingly, since pre-seasoned mixes are typically saltier. It’s a good way to turn this into a more easy stuffing recipe thanksgiving cooks will appreciate.
5. Is this the same as dressing?
Technically, “stuffing” is cooked inside the bird and “dressing” is baked separately, but today, the terms are used interchangeably. This one’s baked on its own—so call it what you like, it still belongs in the classic stuffing recipe hall of fame.
6. Can I add chicken to make this a meal?
Definitely. Stir in some cooked, shredded chicken and it transforms into a full-on chicken and stuffing casserole. Great for leftovers or a cozy fall dinner.
7. Is this considered a traditional stuffing recipe?
Yes—with a twist. The use of artisan bread and fennel gives it a gourmet edge, but it still holds onto the heart of traditional stuffing recipes: bread, broth, aromatics, and love.
