Sausage Stuffing Recipe

This savory sausage stuffing recipe can easily be made ahead of time for a must during the holidays!

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A Savory Side to Love!

Stuffing is a long-time favorite dish at our house – especially for the holidays, and it’s a definite must on our table of Thanksgiving side dishes.

Although we typically make our classic Stuffing recipe for the holidays, we love to switch it up and make a variation of it like today’s Sausage Stuffing. Not only is it flavorful but it’s more hearty because of the addition of sausage – another great option for Thanksgiving and Christmas.

Ingredients

PREP TIME: 20 minutes
COOK TIME: 60 minutes

• 8 cups unseasoned stuffing cubes – use store-bought or make your own using stale bread. Cut your favorite bread into cubes and leave it out overnight to dry out. Or put the bread cubes on a baking sheet and put it in a 250°F oven for about 20 minutes. 
• ½ cup unsalted butter
• 1 cup yellow onion
• 1 cup celery – about 3 stalks
• 4 garlic cloves
• 1 pound sweet Italian sausage – I used sweet but you can use mild or spicy Italian sausage.
• 2¾ cup chicken broth – or use chicken stock or vegetable broth
• 1 egg
• 1 tablespoon rosemary
• 1 tablespoon sage
• ¼ cup chopped parsley
• ½ teaspoon garlic salt (with parsley flakes)
• ½ teaspoon black pepper
• optional mix-ins – bacon bits, pears, dried cranberries, chopped veggies, mushrooms, chopped pecans, or walnuts. Be careful to keep the ingredient ratios balanced otherwise, you may end up with dry stuffing.

How to Make Sausage Stuffing

1. PREP. Preheat oven to 350°F. Add 8 cups stuffing cubes stuffing cubes to a large bowl and set aside.
2. SAUSAGE. Cook 1 pound sausage until browned and then add to the bowl with the stuffing cubes making sure to include the fat juices.
3. VEGGIES. 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 cloves and cook an additional 2 minutes.
4. BAKE. 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.

4.91 from 11 votes

Sausage Stuffing Recipe

By: Lil’ Luna

With a quick prep, this savory sausage stuffing recipe can easily be made ahead of time for a must during the holidays.

Servings: 10

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Equipment

• 9×13 baking dish

Ingredients 

1x2x3x

• ▢ 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

Make ahead of time. Make this best sausage stuffing the day before and store it covered in the fridge.

FREEZE. Cover it with plastic wrap and then wrap the entire pan with aluminum foil. Label and freeze for up to 3 months. Thaw, if applicable, and bake according to directions.

Nutrition

Calories: 543kcal, Carbohydrates: 38g, Protein: 13g, Fat: 38g, Saturated Fat: 14g, Cholesterol: 75mg, Sodium: 1548mg, Potassium: 354mg, Fiber: 5g, Sugar: 4g, Vitamin A: 986IU, Vitamin C: 9mg, Calcium: 87mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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