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This savory sausage stuffing recipe is a delicious classic dish.
Ground pork sausage, onions, and celery are baked along with seasoned cubes of bread and fresh herbs.
You’ll Be Making This Savory Sausage Stuffing on Repeat Because…
- It’s so savory and aromatic from the fresh herbs.
- The sausage adds a rich and hearty taste to the stuffing.
- Bread crumbs soak up all the flavors and remain soft and chewy with a crispy topping.
- Sausage stuffing is a delicious meal on its own topped with homemade gravy or stuffed into chicken thighs.
What You’ll Need for Sausage Stuffing
Sausage: Ground pork sausage adds juicy flavor to this recipe. You can also use a package of sage, maple, or Italian sausage.
Bread Cubes: Buy them or make them with the bread you have on hand. Cornbread will add a sweet balance to salty sausage.
Broth: Homemade chicken or turkey broth or any canned or boxed variety can be used in this recipe. Use just enough to moisten the bread since the other ingredients add flavorful moisture to the recipe.
Get Creative!
- Add chopped pieces of red or green apple or dried cranberries and currents for a festive and fruity dish.
- For a little extra crunch, toss with toasted pecan or walnuts.
- Stir in sauteed mushrooms or sun-dried tomatoes for some extra savory depth.
Your Guide to Sausage Stuffing Perfection
- Brown sausage and reserving the drippings.
- Saute garlic, vegetables, and seasonings in butter.
- Combine all ingredients, toss with broth, and bake (full recipe below).
Save It & Savor It
Make Ahead: Prepare up to two days ahead and keep covered in the refrigerator until ready to bake. Remove from the fridge at least 30 minutes before baking, and bake as directed (adding 5-10 minutes if necessary).
Fridge: Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
Freezer: Sausage stuffing can be frozen in zippered bags for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven, covered in foil at 325°F until heated through. Use leftovers to stuff bell peppers or to top a casserole.
Classic Thanksgiving Sides
Did you enjoy this Sausage Stuffing Recipe? Leave a comment and rating below.
Sausage Stuffing Recipe
Ingredients
- 1 pound ground pork sausage
- 1 tablespoon butter
- 1 large onion diced
- 1 cup celery diced
- 2 cloves garlic minced
- 2 tablespoons fresh herbs 2 tbsp total of any combination of parsley, thyme, rosemary and/or sage or 1 teaspoon dried herbs
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 8 cups dry bread cubes
- 2 to 3 cups chicken broth
- ¼ cup butter melted
Instructions
- Preheat the oven to 375˚F
- In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sausage to a bowl, reserving the drippings.
- Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
- In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
- Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
- Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
- Bake uncovered for 25 minutes or until golden.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This is exactly how I make my stuffing. Got the recipe from my Grandmother and it is delicious!
This was a dish my mother used to make for stuffing the turkey at Christmas. I had never made it because I didn’t have the recipe.
I wasn’t sure how much liquid to put in and I think it was a bit too moist but my whole family loved it. Even the grandchildren who I thought wouldn’t touch it because of some of the ingredients. Wrong. When we went to our daughters at the weekend for a family dinner, my grandson asked why hadn’t I made the stuffing to go with the roast instead of his Mums packet mix. I won’t let that happen again!
Thank you Holly for this happy memories recipe.
Dorothy, what a heartwarming story! It’s amazing how food can bring back cherished memories and even create new ones with family. So glad this recipe helped you reconnect with a special tradition—sounds like your stuffing is now a must-have at family dinners!
Hi Holly, I’ve been following you a very very long time lol, love your recipe’s.
If I use store bought bread cubes I assume I need more broth right? They are bigger and have white and brown bread.
:)
It can vary a little bit based on the density of the bread and how much liquid it soaks up—usually store bought will need a bit more. I would suggest adding broth a little at a time, stir and let rest so the bread can soak up the broth, and then add a little more. Repeat until the bread is moist but not soggy.
I am planning to make this, but was going to stuff the bird. Can I do that? Any advice or adjustments I should factor in? thank you!
You absolutely can use this recipe to stuff a bird. If stuffing a turkey, stuffing should be room temperature or cool and not stuffed in the turkey until just before roasting, no other changes needed. Completely cool the stuffing first, the center of the stuffing should reach 165°F as the drippings from the bird enter the stuffing.
Instructions not clear on herbs. is that two tablespoons total or two tablespoons per herb?
2 tablespoons total
Love this recipe. I also use pepperich farm stuffing mix.
We love it too, Kathy! Thanks for leaving a comment :)
EXCELLENT recipe! I made this into stuffing balls. I prepared the recipe as is and rolled into balls. I baked what I needed and froze the rest unbaked to be used another time. Easy peasy and SO GOOD!
So happy you enjoyed it, Marlene!
recipe is similiar to mine but I add sauerkraut and mushrooms……love your recipes.
Have a Happy Thanksgiving.
Your version sounds delicious Barb! Happy Thanksgiving!
Please clarify how much of each of the fresh herbs to use. Thank you.
Hi Barbara, you want to use a total of 2 tablespoons fresh herbs. If using parsley, thyme, rosemary, and sage you will want to use 1/2 tablespoon each. I hope this helps!
I love making Sausage Stuffing I’ve made it just like yours.
We love it too!!
I add chopped apples, craisins and chopped cranberries along with mixing chicken broth with apple cider. Delicious! Along with the sausage and bread etc.
Your version sounds delicious Elaine!
Hi Holly!
Love this recipe and trying it for our late Thanksgiving dinner tomorrow. Hope yours was great! For the fresh herbs, is it two TBSP each? Or altogether?
Thanks for sharing this! It sounds amazing!
Happy Thanksgiving to you and your family too Mike. This is 2 tablespoons total. Let us know how it works out for you!
Can you make this stuffing in a slow cooker?
Sure you can! I would follow the cook times in our Crock Pot Stuffing reicpe.
First time making the stuffing I wanted to make it before Thanksgiving to make sure that it came out great and it absolutely did…. great flavors perfect texture can’t wait to make it for Thanksgiving fir Family and Friends this will be a yearly addition to the Thanksgiving day table, gobble gobble
Hi Holly.. I would like to make this stuffing for Thanksgiving and was wondering how much to add of each ingrediant to make 12 servings instead of 10? Can I use your Easy Stuffing Recipe and just add the sausage? Thanks
If you click “PRINT” on the print page you can increase the servings to 12 and it will give you the amounts to use. You can also add stuffing to the other recipe if you’d like!
Have not made this recipe but plan to soon. In looking at another one of your recipes, I saw you do not add raw eggs – is this only when stuffing a turkey but you add eggs to the dressing recipe? Thank you.
You can add raw eggs if you’d like. Some recipes do and some don’t, it helps to bind the stuffing a little bit. I do add it to my crock pot stuffing recipe.
Used this recipe over the weekend for an early thanksgiving dinner, and it was excellent! I’d definitely use it again. Oh, and leftovers are the best :)
So glad you loved it Christina!
Can this be made in a crockpot?
Yes this will work just fine in a slow cooker. I would suggest following the directions for Crock Pot Stuffing.
I have a question about making this the night before. Do you add all ingredients.. even the broth.. and bake fully then put in the fridge or do you add all ingredients, even broth and refrigerate then bake the next day?
Hi Tiffany, we add all the ingredients together in the casserole dish, cover and store in the fridge up to 24 hours ahead. Then take it out and bake as directed on the day.