Sausage stuffing is a delicious variation of our favorite stuffing recipe.

In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.

dish of Sausage Stuffing
  • Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
  • It’s versatile Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.

Ingredients for Sausage Stuffing

Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.

Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.

Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.

Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.

unmixed ingredients of stuffing in a dish

PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.

How to Make Sausage Stuffing

  1. Brown sausage in a skillet and save the drippings.
  2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
  3. Toss bread cubes, sausage, and broth until moistened.
  4. Transfer to a casserole dish and bake.
ingredients of stuffing with celery in a pan

How to Store Sausage Stuffing

  • Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
  • Freeze portions in zippered bags 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.
  • Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.

Classic Thanksgiving Sides

Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below! 

cooked Sausage Stuffing
5 from 36 votes↑ Click stars to rate now!
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Sausage Stuffing Recipe

This sausage stuffing recipe is the perfect side dish for any holiday dinner.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 servings
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  • 1 pound ground pork sausage
  • 1 tablespoon butter
  • 1 large onion diced
  • 1 cup diced celery
  • 2 cloves garlic minced
  • 2 tablespoons fresh* herbs parsley, thyme, rosemary and/or sage (2 tablespoons total)
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon black pepper
  • 8 cups dried bread cubes
  • 2 to 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. Transfer the sauasage 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.


Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry. 
Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through. 
Fresh herbs can be replaced with 1 teaspoon of dried herbs.
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.
Make Ahead 
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 above adding 5-10 minutes to the baking time if needed.
5 from 36 votes

Nutrition Information

Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
baked Sausage Stuffing in a casserole dish with a title
ingredients in a bowl to make Sausage Stuffing with writing
make-ahead Sausage Stuffing in the dish with writing
cooking Sausage Stuffing in a pan and baked dish with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. 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!

    1. 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.

  2. 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!5 stars

  3. recipe is similiar to mine but I add sauerkraut and mushrooms……love your recipes.
    Have a Happy Thanksgiving.

    1. 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!

      1. I add chopped apples, craisins and chopped cranberries along with mixing chicken broth with apple cider. Delicious! Along with the sausage and bread etc.

  4. 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!

    1. Happy Thanksgiving to you and your family too Mike. This is 2 tablespoons total. Let us know how it works out for you!

  5. 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 gobble5 stars

  6. 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

    1. 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!

  7. 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.5 stars

    1. 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.

  8. 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 :)5 stars

    1. Yes this will work just fine in a slow cooker. I would suggest following the directions for Crock Pot Stuffing.

  9. 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?

    1. 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.