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This sausage stuffing recipe is a winning dish! With a quick prep, this recipe can easily be made ahead of time for a must during the holidays.
This sausage stuffing is a delicious variation of Traditional Homemade Stuffing. If you like this recipe, try our Cornbread Stuffing too!
Stuffing With Sausage
Stuffing is a long-time favorite dish at our house – especially for the holidays!
We love all different kinds of stuffing, but this sausage stuffing knocks it out of the park. The flavor of the sausage mixed with all of the herbs and mix-ins is so delicious. It’s the perfect side dish for all of your holiday meals.
Stuffing is typically served with a Thanksgiving Turkey, but this dish would go great with pork as the star. Either way, this stuffing is delicious and sure to be a hit!
Ingredient Tips
- Best sausage to use. I used Italian sausage in this recipe, but you can use any sausage you like. We love it for its sweetness and because it’s full of flavor.
- Stale bread works really well in a stuffing recipe. You can either buy pre-cut stuffing bread or make your own. Simply cut your favorite bread into cubes and leave it out overnight to dry out. If you’re in a hurry you can also put the bread cubes on a baking sheet and put it in a 250°F oven for about 20 minutes.
- Almost any type of bread will work; white, wheat, cornbread, English muffin, bagel, french bread, sourdough. Whatever you have on hand and like the flavor of will work. You can even mix and match the types of bread.
How to Make Sausage Stuffing
- PREP. Preheat the oven to 350°F before starting this recipe. Add the stuffing cubes to a large bowl and set it aside.
- SAUSAGE. Cook up sausage until browned and then add to the bowl with the stuffing cubes. Make sure to include the fat juices from the pan. Scrape out the frying pan and then add the butter.
- VEGGIES. Cook the onions and celery over medium heat. After 5-10 minutes the veggies should be soft. Then add in garlic and cook an additional 2 minutes.
- COMBINE. Pour the veggies into the sausage and bread bowl. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper, and mix until all the bread pieces are coated and soft.
- BAKE. Pour this mixture into a greased 9×13 pan and bake for 60-65 minutes until golden brown.
NOTE: If your stuffing is browning too quickly on top, place a piece of foil loosely over the top until it has finished baking.
Recipes Tips + Storing
Mix-ins. You can easily add mix-ins to enhance the flavors in this sausage stuffing. Here’s a few tips to keep in mind:
- Will the mix-ins add or absorb liquid? Apples might add liquid whereas nuts would absorb liquid. If needed, adjust the amount of liquid you add to compensate for the different types of ingredients that you add.
- Some mix-ins include bacon bits, pears, cranberries, chopped veggies, mushrooms, chopped pecans or walnuts,
Make ahead of time. Make this best sausage stuffing the day before and store it covered in the fridge.
FREEZE. You can also cover it with plastic wrap and then wrap the entire pan with aluminum foil. Label and keep in the freezer for up to 3 months. Thaw, if applicable, and bake according to directions.
For More Sides, Check Out:
- Easy Tortellini Salad
- Puff Pastry Wrapped Asparagus Rolls
- Baked Sweet Potato Cubes
- Easy Fruit Salad
- Slow Cooker Creamed Corn
Sausage Stuffing Recipe
Equipment
Ingredients
- 8 cups stuffing cubes, unseasoned
- ½ cup butter, unsalted
- 1 cup yellow onion, diced
- 1 cup celery, diced (3 stalks)
- 4 garlic cloves, chopped
- 1 pound Italian sausage, sweet
- 2¾ cup chicken broth, low sodium
- 1 egg, beaten
- 1 tablespoon rosemary
- 1 tablespoon sage
- ¼ cup parsley, chopped
- ½ teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°F.
- Add 8 cups stuffing cubes stuffing cubes to a large bowl and set aside.
- Cook 1 pound sausage until browned and then add to the bowl with the stuffing cubes making sure to include the fat juices.
- Scrape out frying pan and add ½ cup butter. Cook 1 cup diced onions and 1 cup diced celery on medium heat until the veggies are soft (about 5-10 minutes). Add 4 chopped garlic and cook an additional 2 minutes.
- Pour the veggies into the sausage and bread mixture. Add 2¾ cup chicken broth, 1 egg, 1 tablespoon rosemary, 1 tablespoon sage, ¼ cup parsley, ½ teaspoon garlic salt, and ½ teaspoon pepper. Mix until all the bread pieces are coated and soft.
- Pour this into a greased 9×13 baking dish and bake for 60-65 minutes until golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe for Thanksgiving stuffing. I added some chopped walnuts and dried cherries last year and plan to do the same again for this Thanksgiving!
Made this for Thanksgiving and it was so yummy! The sausage gives it that little extra something. So easy to put together the night before too. Definitely will be making this again!
This IS a very tasty stuffing however, if you’re going to use breakfast sausage and seasoned bread stuffing cubes, you WILL NOt need to add any SPICEs at all. The breakfast sausage and seasoned bread stuffing gubes are well seasoned with sage. Adding more spice may ruin the taste.
Thank you for trying it 🙂
I love the meat in the stuffing. It has a great flavor and makes for a heartier side dish.
I always appreciate the tips and tricks you provide in your recipes. They’re especially helpful when it’s a recipe I’ve never made before.
This. Was. So. Good!
This looks like a really great recipe. I love sausage in stuffing. I’m going to file this one away.
Absolutely delicious! I think I’ve found my “go to” stuffing recipe from now on!
This is soo DELICIOUS!! It’s our favorite dish at Thanksgiving! Thanks for sharing!
I love how simple this is to make & love the idea of sausage in it! I am a sausage fan! I am always looking for ways to change up stuffing & this was great!