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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
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
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 the stuffing cubes to a large bowl and set aside.
Cook up 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 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.
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.
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.
Additional Info
Course: Side Dish
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Categorized as: American Recipes, Christmas, Cuisines, Fall, Holidays, Main Dishes, Pork, Recipes, Seasonal Recipes, Sides, Thanksgiving, Winter
About Kristyn
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!
More About Kristyn
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