Introduction

This classic Sausage Stuffing recipe delivers the perfect savory side dish for holiday meals and family dinners. Packed with flavorful sausage, aromatic herbs, and soft bread cubes, it’s a comforting staple that pairs beautifully with roasted meats. For another delicious side option, try this Cornbread Casserole Recipe Easy. Simple to prepare and always crowd-pleasing, this stuffing will become a regular on your menu.

Ingredients

This savory Sausage Stuffing fills your kitchen with the comforting aromas of herbs and browned sausage, creating a rich, flavorful side dish that’s perfectly moist and textured.

• 1 pound breakfast sausage (or Italian sausage)
• 1 large onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups cubed bread (such as sourdough or French bread, day-old preferred)
• 2 cups chicken broth (or vegetable broth)
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, melted

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Sausage Stuffing recipe is about 20% faster than similar recipes thanks to simplified prep steps.

Step-by-Step Instructions

Step 1 — Cook the Sausage

Heat a large skillet over medium heat. Add the sausage, breaking it into small pieces with a spoon as it cooks. Cook until browned and no longer pink, about 8–10 minutes.

Use a slotted spoon to transfer the cooked sausage to a bowl, leaving the rendered fat in the skillet. This fat will be used to sauté the vegetables, adding rich flavor to your Sausage Stuffing.

Step 2 — Sauté the Aromatics

Add the diced onion and celery to the hot sausage fat in the skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 5–7 minutes.

Stir in minced garlic and cook for one more minute until fragrant. This builds the foundational flavor base for your stuffing.

Step 3 — Combine Dry Ingredients

In a large mixing bowl, add the dried bread cubes. Pour the sautéed vegetable mixture over the bread, scraping the skillet to get all the flavorful fat and juices.

Add the cooked sausage back into the bowl. For extra flavor, consider using a mix of breads like sourdough and cornbread.

Step 4 — Add Herbs and Seasoning

Sprinkle in dried sage, thyme, rosemary, salt, and black pepper. Toss everything gently to distribute the herbs and seasoning evenly throughout the bread mixture.

Taste a small bit of the mixture at this stage and adjust seasoning if needed, remembering that flavors will meld during baking.

Step 5 — Moisten the Stuffing

Gradually pour warm chicken or turkey broth over the bread mixture while tossing gently. Start with about 2 cups and add more as needed until the bread is moistened but not soggy.

The bread should hold its shape when pressed but feel moist. For a richer Sausage Stuffing, you can also add a beaten egg to help bind the mixture.

Step 6 — Transfer to Baking Dish

Lightly grease a 9×13 inch baking dish with butter or cooking spray. Transfer the stuffing mixture to the prepared dish and spread it into an even layer.

For a crispy top, dot the surface with small pieces of butter before baking. This creates a delicious golden-brown crust.

Step 7 — Bake to Perfection

Cover the baking dish with aluminum foil and bake at 350°F (175°C) for 30 minutes. Then remove the foil and continue baking for another 20–30 minutes until the top is golden brown and crispy.

The stuffing is done when the internal temperature reaches 165°F (74°C) and the top is beautifully browned. The edges should be slightly crisp while the center remains moist.

Step 8 — Rest and Serve

Remove the Sausage Stuffing from the oven and let it rest for 10–15 minutes before serving. This allows the flavors to settle and makes it easier to portion.

Garnish with fresh chopped parsley if desired. Serve warm as the perfect complement to your holiday meal or any special dinner.

Nutritional Information

Calories	320
Protein	12g
Carbohydrates	28g
Fat	18g
Fiber	2g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey sausage — Leaner protein with classic savory flavor, perfect for a lighter Sausage Stuffing.
• Plant-based sausage — Excellent dairy-free and lower-cholesterol option that mimics traditional texture.
• Whole grain bread — Adds fiber and nutrients while maintaining the hearty Sausage Stuffing base.
• Gluten-free bread cubes — Ideal for celiac diets without sacrificing the stuffing’s comforting structure.
• Cauliflower rice — Creates a lower-carb Sausage Stuffing alternative with a mild, adaptable flavor.
• Low-sodium broth — Reduces salt intake while keeping the Sausage Stuffing moist and flavorful.
• Olive oil instead of butter — Dairy-free swap that adds heart-healthy fats to your Sausage Stuffing.
• Quinoa — High-protein, gluten-free grain alternative for a nutrient-dense stuffing variation.

Serving Suggestions

• Pair with roasted turkey or chicken for a classic holiday meal
• Serve alongside green beans with almonds for a balanced plate
• Accompany with cranberry sauce and mashed potatoes for Thanksgiving
• Bake in muffin tins for individual portions at potlucks
• Use as a filling for bell peppers or mushrooms for a creative twist
• Serve with a simple arugula salad to cut through the richness

This Sausage Stuffing makes an excellent centerpiece for holiday gatherings or a comforting side dish for Sunday dinners. For casual meals, serve it family-style in a rustic baking dish, while for formal occasions, consider plating individual scoops alongside the main protein. The savory flavors of this stuffing complement both poultry and pork dishes beautifully.

Common Mistakes to Avoid

• Mistake: Using bread that’s too fresh. Fix: Stale or toasted bread absorbs stock better, preventing a mushy Sausage Stuffing.
• Mistake: Underseasoning the mixture. Fix: Taste the raw mix before baking and adjust salt, herbs, and pepper generously.
• Mistake: Overpacking the stuffing into the baking dish. Fix: Spread it loosely for maximum crispy edges and even cooking.
• Mistake: Not cooking the sausage thoroughly before mixing. Fix: Brown and crumble sausage fully to render fat and develop flavor.
• Mistake: Adding too much or too little liquid. Fix: Use just enough stock to moisten bread without making it soggy.
• Mistake: Skipping the sauté step for vegetables. Fix: Cook onions and celery until soft to sweeten their flavor and remove raw bite.
• Mistake: Baking at the wrong temperature. Fix: Use 350°F–375°F (175°C–190°C) for a golden top and heated-through center.
• Mistake: Forgetting to let the Sausage Stuffing rest. Fix: Allow 10–15 minutes after baking for the stuffing to set and flavors to meld.

Storing Tips

• Fridge: Cool your Sausage Stuffing quickly and store in an airtight container for up to 4 days.
• Freezer: Freeze Sausage Stuffing in a freezer-safe container or bag for up to 3 months.
• Reheat: Reheat until the internal temperature reaches 165°F (74°C) for food safety.

Always ensure your Sausage Stuffing is cooled to room temperature before refrigerating or freezing to maintain quality and safety.

Conclusion

This Sausage Stuffing recipe delivers classic comfort with savory flavor. Perfect for holiday meals or Sunday dinners. Try this delicious stuffing and share your results in the comments below. For another stuffing variation, consider Cornbread Stuffing.

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FAQs

Can I make this Sausage Stuffing ahead of time?

Yes, you can prepare this Sausage Stuffing a day in advance. Assemble it completely, cover tightly, and refrigerate. Before baking, let it sit at room temperature for about 30 minutes and then bake as directed.

What type of sausage works best for Sausage Stuffing?

We recommend using a mild or sweet Italian sausage for the best flavor in this Sausage Stuffing. You can also use spicy sausage if you prefer a kick. Ensure the sausage is removed from its casing and fully cooked before mixing with other ingredients.

How do I prevent my Sausage Stuffing from becoming too dry?

Use enough broth to moisten the bread cubes thoroughly before baking. Check the stuffing during baking and cover it with foil if the top browns too quickly. The perfect Sausage Stuffing should be moist but not soggy.