Sausage Stuffing Recipe

Nothing says holiday comfort quite like Sausage Stuffing. This classic, savory side dish features buttery bread cubes, sautéed sausage, and fresh herbs baked to golden perfection. Ready in about an hour, this stuffing is perfect for Thanksgiving, Christmas, or any festive gathering where you want a rich, flavorful accompaniment.

Ingredients

• Bread Base:
  • 10 cups cubed day-old bread (French or sourdough works best)
  • ¼ cup unsalted butter
• Sautéed Vegetables & Sausage:
  • 1 lb sausage (mild or spicy, casings removed)
  • 1 medium onion, finely chopped
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tsp fresh sage, chopped
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper
• Liquid Ingredients:
  • 2–2½ cups chicken or vegetable broth
  • 2 large eggs, beaten
• Optional Garnishes:
  • Fresh parsley, chopped
  • Toasted pecans or walnuts

Instructions

1. Preheat oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare bread: Spread bread cubes on a baking sheet and toast in the oven for 10 minutes until lightly golden.
3. Cook sausage: In a large skillet over medium heat, cook sausage until browned, breaking into small pieces. Remove and set aside.
4. Sauté vegetables: In the same skillet, melt butter, then sauté onion, celery, and garlic until soft, about 5–6 minutes. Stir in sage, thyme, salt, and pepper.
5. Combine stuffing: In a large mixing bowl, combine toasted bread cubes, sautéed vegetables, and cooked sausage. Toss gently.
6. Add liquid: Stir in beaten eggs and enough broth to moisten the mixture without making it soggy.
7. Bake: Transfer to the prepared baking dish. Cover with foil and bake 25 minutes. Remove foil and bake an additional 15 minutes until top is golden brown.
8. Serve: Garnish with fresh parsley or nuts if desired. Serve hot alongside your holiday main dishes.

Tips for Perfect Sausage Stuffing

• Bread choice matters: Day-old bread absorbs flavors better without turning mushy.
• Customize your sausage: Mix mild and spicy sausages for more depth of flavor.
• Make ahead: Assemble the stuffing a day in advance, refrigerate, and bake just before serving.
• Add-ins: Dried cranberries, apples, or mushrooms add texture and extra flavor.

Sausage Stuffing

A classic, savory sausage stuffing with golden bread cubes, perfect for holiday meals.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Holiday, Side Dish

Cuisine: American

Calories: 310

Ingredients

  

Bread Base

• 10 cups bread cubes day-old French or sourdough
• 0.25 cup unsalted butter

Sautéed Vegetables & Sausage

• 1 lb sausage casings removed
• 1 medium onion finely chopped
• 3 stalks celery diced
• 3 cloves garlic minced
• 2 tsp fresh sage chopped
• 1 tsp fresh thyme leaves
• 0.5 tsp salt
• 0.25 tsp black pepper

Liquid Ingredients

• 2-2.5 cups chicken or vegetable broth
• 2 eggs beaten

Equipment

• Large skillet
• Mixing bowl
• 9×13-inch baking dish
• Spatula or wooden spoon
• Oven

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly golden.
3. Cook sausage in a large skillet over medium heat until browned. Remove and set aside.
4. Melt butter in the same skillet and sauté onion, celery, and garlic until soft, about 5–6 minutes. Stir in sage, thyme, salt, and pepper.
5. Combine toasted bread cubes, sautéed vegetables, and cooked sausage in a large mixing bowl.
6. Stir in beaten eggs and enough broth to moisten the mixture.
7. Transfer to prepared baking dish. Cover with foil and bake 25 minutes.
8. Remove foil and bake an additional 15 minutes until top is golden brown.
9. Garnish with parsley or nuts, serve hot.

Notes

Add dried cranberries or apples for a sweet twist. Can be made ahead and baked before serving.

Variations

• Herb-Heavy Stuffing: Add extra rosemary and thyme for a fragrant stuffing.
• Cornbread Stuffing: Substitute half of the bread cubes with cornbread for a sweeter, crumbly texture.
• Vegetarian Option: Replace sausage with sautéed mushrooms or plant-based sausage for a meat-free version.

Serving Suggestions

Serve this sausage stuffing with:

• Roast turkey or chicken
• Glazed ham or pork tenderloin
• Cranberry sauce or roasted vegetables

Fun Facts & Cultural Context

Stuffing has been a holiday staple in the United States for centuries, with variations across regions. Adding sausage to stuffing brings savory richness and a hint of spice, elevating this classic side. Traditionally, stuffing was cooked inside the bird, but baking it separately ensures a crispy top and easier portioning.

Why This Recipe Works

• Golden & Flavorful: Sausage and herbs infuse the bread with rich, savory flavor.
• Versatile: Works as a side for turkey, chicken, pork, or even a vegetarian main.
• Make-Ahead Friendly: Can be prepped in advance and baked when ready to serve.