Classic Sausage Stuffing Recipe

Classic Sausage Stuffing is made with savory Italian sausage, bread, vegetables, herbs and spices. It’s the perfect side dish for all of your holiday meals.

Sausage Stuffing is a must-make this holiday season! It brings a ton of flavor to the table, and goes perfectly with your Thanksgiving Turkey, Roast Chicken or Baked Ham.

This recipe is super easy to make and has all those classic Thanksgiving flavors, like onions, garlic and sage. I like to use French bread for my sausage stuffing so there are bigger hunks of bread and it feels more rustic. Just let your bread sit out for a day or two on the counter to get a little stale and you’re ready to get started!

Sausage Stuffing fits right in with all of your favorite holiday side dishes, like Fluffy Mashed Potatoes, Sweet Potato Casserole and Homemade Orange Cranberry Sauce. Or any one of these 101+ Thanksgiving Side Dishes.

How to Make It

• Cut or tear french bread into large chunks and add to a large bowl.
• Cook the sausage and set it aside.
• Cook the vegetables and add them to the bread, along with the broth, eggs, herbs and spices. Mix everything together gently until the bread has soaked in the broth. Stir in the sausage.
• Transfer everything to a large baking dish and dot the top with butter. Bake at 350 degrees F for about 45 minutes.

Best Sausage for Stuffing

I like regular ground Italian Sausage for it’s sweet and savory flavor. You can use turkey or pork sausage, even breakfast sausage would work. You just want to make sure you remove any casing if necessary.

Also make sure you cook it thoroughly before adding the sausage to your stuffing.

Expert Tips

• For a real time saver, use and unseasoned stuffing mix and just discard the seasoning packet.
• Use fresh herbs for the best flavor. You can also add some thyme or rosemary if you like. If you need to use dried herbs, use about a third of the amount called for. Dried herbs are more concentrated and stronger in flavor than fresh.
• Store leftovers in an airtight container for up to 3-4 days and reheat in the microwave.
• You can prepare up to 8 hours in advance. Cover and store in the fridge until you are ready to bake.
• The stuffing bakes uncovered, however if it begins to brown too quickly cover it with foil.

Frequently Asked Questions

More Thanksgiving Side Dishes to Try

And here are some more Thanksgiving side dishes to try:

• Creamy Cornbread Casserole
• Bacon and Onion Stuffing
• Classic Homemade Stuffing
• Turkey and Stuffing Casserole (great for leftovers
• Creamed Spinach with Bacon
• French Onion Sour Cream Biscuits

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Classic Sausage Stuffing

Sausage Stuffing has savory Italian sausage, bread, vegetables, herbs and spices. It's the perfect side dish for all of your holiday meals.

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

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Course Side

Cuisine American

Servings 10 servings

Calories 625kcal

Ingredients

  

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• 2 pounds Italian sausage
• 8 tablespoons unsalted butter divided
• 4 ribs celery diced
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 1/2 pounds french bread cut into 1-inch pieces (about 12 cups)
• 28 ounces low-sodium chicken broth
• 2 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh sage finely chopped (2-3 teaspoons dried)
• 1/4 cup fresh parsley finely chopped (2 tablespoons dried)

Instructions

 

• Preheat your oven to 350 degrees F.
• Place a large skillet over medium-high heat. Cook the Italian sausage until browned and no longer pink, about 8 minutes. Transfer the sausage to a bowl and set aside. Leave the grease in the skillet.
• Add 2 tablespoons of butter to the same skillet. Once the butter has melted, add the celery and onions. Stir to coat the veggies in the fats and cook for 3 to 5 minutes until the onions are softened. Add garlic, stir and cook for 2 more minutes. Remove from heat and set aside.
• Place the bread in a very large mixing bowl. Pour the celery mixture over the bread. Add the chicken broth, eggs, salt, pepper, sage, and parsley to the bowl. Mix gently until combined. Add the sausage and mix once more.
• Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and spread into an even layer. Dot the top of the stuffing with the remaining butter.
• Bake for 45 to 50 minutes or until the top is crisp and golden. Carefully remove from the oven. Serve immediately (it’ll be HOT!) or let sit for 5 to 10 minutes for serving.

Notes

• Buy your french bread ahead of time and leave it on the counter for 1 to 2 days to get a bit hard. This will help give the stuffing more texture. Or you can cut the bread and toast it in a 300  degrees oven on a baking sheet for 8-10 minutes.
• For a real time saver, use and unseasoned stuffing mix and just discard the seasoning packet.
• Store leftovers in an airtight container for up to 3-4 days and reheat in the microwave.
• You can prepare up to 8 hours in advance. Cover and store in the fridge until you are ready to bake.
• The stuffing bakes uncovered, however if it begins to brown too quickly cover it with foil.

Nutrition

Calories: 625kcalCarbohydrates: 42gProtein: 24gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 126mgSodium: 1401mgPotassium: 441mgFiber: 2gSugar: 2gVitamin A: 462IUVitamin C: 5mgCalcium: 73mgIron: 4mg

Keyword sausage stuffing

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