This sausage stuffing recipe is a delicious twist on classic stuffing.
Ground sausage, bread cubes, and fresh herbs combine with chicken broth to make a moist, savory stuffing that is the perfect side for any feast.
Serve it alongside Thanksgiving dinner, stuff it in a turkey, or bake it for any weeknight meal!
Sausage & Herb Stuffing
- This recipe is the perfect make-ahead dish, and flavors get only better with a few extra hours of lead time!
- Sausage, aromatic vegetables, savory herbs, butter, and chicken broth give this stuffing a superb moist flavor.
- Bake sausage stuffing inside the bird for an even more meaty flavor, or cook it in a casserole dish and serve it on the side. It’s delicious either way.
- This flexible stuffing recipe will accommodate variations. Change up the textures and taste by adding chopped nuts, dried fruit, or ground beef.
Ingredients for Sausage Stuffing
Sausage – This versatile recipe can be made with any kind of ground sausage. We most often use bulk breakfast sausage in this recipe. If your sausage has casings, use kitchen scissors to slice through the casing and peel it away.
Other varieties of sausage (or even ground beef) work well in this recipe, including mild or hot Italian sausage.
Bread – Use dried bread cubes purchased from the store or dry your own bread. I use regular sandwich bread, either white, brown or a combination of the two. Purchased bread cubes will need extra broth to moisten.
Broth – Homemade chicken or turkey broth is always an excellent choice, but boxed broth from a store will work just fine.
Vegetables & other add-ins – Celery stalks and onion are a must. Other additions include pecans, walnuts, chestnuts, raisins, mushrooms, cranberries, apples, or squash.
How to Dry Bread Cubes
If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month.
To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using.
How to Make Sausage Stuffing
Save the stress and make this easy stuffing recipe a day ahead, or the morning of.
- Cook sausage in a pan and set aside, then cook the vegetables in the fat.
- Toss sausage, the vegetable mixture, and seasonings with the bread cubes. Moisten with chicken broth.
- Spread into a baking dish and bake until golden (per the recipe below).
How to Stuff a Bird
This stuffing has no raw ingredients in it, so it is safe to use for stuffing your holiday bird. Just follow these simple steps and precautions.
- Do not stuff a bird ahead of time, or place a stuffed bird in the refrigerator. Put in a preheated oven immediately.
- To ensure the stuffing cooks properly, place it inside the cavity loosely. Don’t pack it in.
- Use a thermometer to ensure the center of the stuffing reaches 165°F.
- Be sure all ingredients in the stuffing are precooked and don’t use raw eggs, oysters, meat, etc.
- Don’t freeze or refrigerate a leftover bird with the stuffing inside.
How to Make Ahead
Reduce holiday stress and make it a day ahead and store it in the refrigerator in a covered casserole dish.
Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours.
Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed below adding 5-10 minutes to the baking time if needed.
Storing Sausage Stuffing
Precooked sausage stuffing that is made ahead of time can be stored in the refrigerator up to a day in advance of baking. To store after baking, cover tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
Classic Thanksgiving Sides
Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
Sausage Stuffing Recipe
- 1 pound ground pork sausage
- 1 tablespoon butter
- 1 large onion diced
- 1 cup celery diced
- 2 cloves garlic minced
- 2 tablespoons fresh herbs parsley, thyme, rosemary and/or sage
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 8 cups dried bread cubes
- 2-3 cups chicken broth
- ¼ cup butter melted
- Preheat the oven to 375˚F
- In a large skillet, brown the sausage over medium high heat until no pink remains. Remove from skillet reserving the drippings.
- Add 1 tablespoon butter to the skillet. 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 and celery, fresh herbs. Toss to combine.
- Add broth a little bit at a time while stirring to combine *see note. Season to taste with salt and pepper.
- Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
- Bake for 25 minutes or until golden.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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