Sausage Stuffing

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Sausage stuffing is a winning recipe that everyone is going to love! It’s filled with sweet Italian sausage, stuffing cubes, celery, and onions.

This recipe is a delicious variation of Traditional Homemade Stuffing. If you like this recipe, try our Cornbread Stuffing too!

Sausage stuffing in a casserole dish

Homemade 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 recipe knocks it out of the park. The flavor of the sausage mixed with all of the herbs and mix-ins are so delicious. It’s the perfect side dish to all of your holiday meals.

Why is it called stuffing if you don’t actually stuff anything? In many parts of the country it would be called “dressing”. Some places, like Arizona, use “stuffing” whether it’s stuffed in a bird or baked in the oven. 

Italian sausage being cooked in a skillet

Italian Sausage for the Win!

We love the flavor of sweet Italian sausage but you can use any sausage you prefer. Heat a frying pan over medium high heat and cook the sausage. Break it up into little pieces as you are cooking it. Fry until browned, let it cool a bit, and then it’s ready to add to the rest of the stuffing ingredients.

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.

Turkey sausage is leaner and doesn’t produce as much oil. Pork sausages come in various flavors and levels of spice. You can even use breakfast sausage. 

Stuffing ingredients in a mixing bowl

How to Make Sausage Stuffing

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 cubes on a baking sheet and put it in a 250°F oven for about 20 minutes. 

Pretty much any type of bread will work: white, wheat, cornbread, english muffin, bagel, french bread, sour dough. Whatever you have on hand and like the flavor of will work. You can even mix and match the types of bread.

PREP. Preheat the oven to 350 degrees 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 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. **Tip**: If your stuffing is browning too quickly on top, place a piece of foil loosely over the top until it has finished baking. 

Sausage stuffing in a casserole dish before being baked

Mix-Ins, Making Ahead + SIDE IDEAS

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:

  • Don’t add too many: The bread binds the liquid together in a perfect balance. If you add too many mix ins, then it will hold together and keep its shape. 
  • 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. 
  • Some mix in include: bacon bits, pears, cranberries, chopped veggies, mushrooms

Make-Ahead Recipe: You can make this stuffing the day before and store it covered in the fridge. 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. 

Check out these recipes for ideas to serve your stuffing alongside with:

Sausage stuffing recipe on a white plate

For more sides, check out:

Sausage Stuffing Recipe

5 from 6 votes

Sausage stuffing is a winning recipe that everyone is going to love! It's filled with sweet Italian sausage, stuffing cubes, celery, and onions.

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 543 kcal

Ingredients

  • 8 cups stuffing cubes unseasoned
  • 1/2 cup butter unsalted
  • 1 cup yellow onion diced
  • 1 cup celery diced (3 stalks)
  • 4 garlic cloves chopped
  • 1 lb Italian sausage sweet
  • 2 3/4 cup chicken broth low sodium
  • 1 egg beaten
  • 1 tbsp rosemary
  • 1 tbsp sage
  • 1/4 cup parsley chopped
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 350.

  2. Add the stuffing cubes to a large bowl and set aside.

  3. Cook up sausage until browned and then add to the bowl with the stuffing cubes making sure to include the fat juices.

  4. Scrape out frying pan and then add butter and cook onions and celery on medium heat. Cook until the veggies are soft (which should take 5-10 minutes) then add garlic and cook an additional 2 minutes.

  5. Pour the veggies into the sausage and bread bowl. Also add chicken broth, egg, rosemary, sage, parsley, salt and pepper and mix until all the bread pieces are coated and soft.

  6. Pour this into a greased 9x13 pan and bake for 60-65 minutes until golden brown.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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.