Old Fashioned Turkey Stuffing Recipe

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There’s nothing quite like an old fashioned turkey stuffing recipe to bring the flavors of the holidays to life on the table. Made with hearty bread cubes, savory Italian sweet sausage, pecans, and dried cherries, this recipe is just bursting with cozy, nostalgic flavor in every single bite.

Try pairing this stuffing with my herby marinated turkey tips and easy caramel applesauce and bring more of the traditional holiday table flavors together all in one place.

A close-up of a bowl filled with homemade stuffing, featuring chunks of bread, celery, onions, and herbs, sitting on a wooden table next to a wooden slotted spoon.

Let’s talk about this recipe

This old fashioned stuffing is everything you love about a classic holiday side dish. It’s rustic charm is timeless, and there’s something so satisfying about making it completely from scratch. It’s the kind of recipe that fills the house with those cozy, familiar aromas we all wait for every November.

It does take a little time to make, which is why I almost always prepare it the day before serving it. It reheats beautifully, and tastes even better once the flavors have had time to fully come together. And if you’re looking for another way to bring homemade bread to the table, my rustic rosemary parmesan bread recipe will do just that.

What makes this recipe so good

Perfect make-ahead dish that saves you time on the big day and lets the flavors deepen overnight.
Flexible baking options make it easy to stuff directly into the bird, or make in a baking dish or cast iron skillet.
Sweet and savory balance, from the blend of sausage, cherries, and pecans, gives every single bite a comforting, nostalgic depth.
Endlessly customizable so you can tweak the seasonings, variety of bread, or add-ins to suit your own family’s taste.
Rich, buttery texture that holds together beautifully without becoming too heavy or soggy.

Ingredients you’ll need

The secret to really great stuffing is quality ingredients. Each one plays a role — from the bread that soaks up all that savory broth to the sausage that brings in just the right amount of richness and spice.

A wooden table with labeled ingredients for stuffing: cubed bread, turkey broth, celery stalks, butter, sausage, dried cherries, pecans, parsley, sage, salt, pepper, and onion.

Turkey broth: A rich, flavorful broth is the foundation of any great stuffing. When I’m not using homemade broth, I like to use bouillon paste to make my broth because it gives me full control over the depth and saltiness of the broth. It provides the richest flavor of any broth that can be bought in a store. And it blends beautifully with the bread and sausage, binding everything together just right.
Bread: The bread sets the tone for the entire dish. Choose a hearty, rustic loaf that has a sturdy enough structure to soak up the broth without falling apart. A good loaf makes all the difference here — it truly defines the end result.
Pecans: Their soft crunch and buttery flavor elevate this stuffing from simple to exceptional. You can toast them lightly before adding them to the stuffing — to deepen their flavor if you like.
Dried cherries: They add a touch of sweetness and a pleasant chew that balances the deep richness of the sausage and pecans. That little burst of lightly tart fruit in each bite keeps the flavor bright and interesting.
Sweet Italian sausage: The heart of this recipe. It adds savory richness and a touch of spice that ties every flavor together. Choose a good-quality sausage with plenty of seasoning — it should brown nicely and release just enough flavorful fat to coat the bread and nuts beautifully.

See recipe card below for full information on ingredients and quantities.

Make it your own

Use homemade turkey broth for the best flavor: My chicken broth from scratch recipe can be followed step by step to make a rich, flavorful turkey broth of your own.
Use your favorite herbs like rosemary, thyme, or basil in place of sage for a slightly different aromatic profile.
Experiment with different breads — rustic sourdough, cornbread, or even rye can bring a whole new flavor dimension to the dish.
Switch up the nuts by using walnuts or almonds in place of pecans for a slightly different flavor and crunch.
Try other dried fruits like apricots or raisins if you prefer a sweeter stuffing. Or cranberries for a stuffing with a bit of a tart punch.
Adjust the sausage by using hot Italian, breakfast sausage, or even substituting bacon for a smokier, saltier variation.

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How To make old-fashioned turkey stuffing

This classic stuffing is very easy to make, but it is the kind of recipe that rewards a little patience. Each step builds flavor and texture, giving you a side dish that’s worthy of any holiday table.

Celery and onions in a cast iron skillet.

Celery and onions topped with ground sage in a cast iron skillet.

Step 1: Cook onion and celery in butter until translucent.

Step 2: Mix in the sage and cook for 2 minutes more to bloom the flavor.

Celery and onions cooked in a reduced broth in a cast iron skillet.

Celery, onion, sausage, pecans, cherries, and seasoning all mixed together in a red bowl.

Step 3: Add some of the broth and reduce by half to concentrate the flavor.

Step 4: Combine the rest of the ingredients — except the bread cubes — and mix well.

Uncooked stuffing, with celery, onions, cherries, sausage, pecans, and herbs, tossed together in a pan.

Homemade stuffing, with celery, onions, pecans, sausage, cherries, and herbs in a cast iron skillet.

Step 5: Toss the mixture with the bread cubes until they’re evenly coated and moist.

Step 6: Transfer to a well-oiled cast iron skillet, cover and bake until hot all the way through, then uncover and brown the top.

You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.

Recipe FAQs

Can I make this stuffing a day ahead?

Absolutely. In fact, the flavors are even better the next day. Just reheat it, covered in the oven, until warmed through before serving.

Can I stuff this inside the turkey?

Yes, this recipe works beautifully inside the bird. No need to bake it before stuffing it in the bird. Just be sure to cook the turkey until the center of the stuffing reaches 165°F for food safety.

What kind of bread is best for stuffing?

Use a hearty loaf like Italian or French bread. Avoid anything too soft as it tends to get mushy.

Can I make it vegetarian?

Yes, just skip the sausage and use vegetable broth instead of turkey broth. The flavor will still be delicious and rich.

Can I freeze leftover stuffing?

Definitely. Cool it completely, then freeze it in portions. Reheat in the oven, covered with foil, until hot.

Serving ideas

This stuffing works with just about any main course — turkey, chicken, or even pork. You can make it part of a full holiday spread or serve it with weeknight favorites for a cozy meal at home. Try pairing it with easy marinated turkey tips, baked cheesy garlic mashed potatoes, and roasted balsamic honey carrots for a complete, satisfying dinner.

It’s also wonderful as a next-day leftover — warmed and topped with a little gravy or enjoyed with a fried egg on top for breakfast. And it’s particularly great for making a Thanksgiving leftover’s sandwich.

A bowl filled with homemade bread stuffing containing chunks of bread, vegetables, and herbs sits on a wooden surface beside a wooden slotted spoon.

Diane Gail’s tips for success

Add extra broth if needed: The stuffing should be moist but not soggy — and remember, if you’re baking it inside the bird, it will pick up extra moisture as it cooks.
Double the recipe for a crowd: It scales beautifully, making it perfect for a larger gathering.
Adjust the mix-ins: More pecans for crunch, more sausage for savoriness, or extra cherries for a touch of sweetness — it’s all about creating the flavor balance you prefer.
Mind your bake time: Cast iron takes longer to heat, so if you use a baking dish instead, your cook time will be shorter.
Use high-quality sausage: The sausage you choose will define the flavor, so go with one that has a robust flavor that you love.

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One Comment

Diane Gail says:

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I’ve been making variations of this stuffing for years, and this is by far my favorite. There’s just something so comforting about the combination of sausage, bread, and herbs filling the kitchen with all the best holiday aromas. I hope everyone enjoys making it as much as I do!
~ Diane Gail