Easy Sausage Stuffing
Stuffing is hands down my favorite part of Thanksgiving! This Authentic Stuffing Recipe is the perfect side dish to go with your Turkey, Sweet Potatoes and Green Bean Casserole! This classic stuffing is loaded with tons of flavor thanks to the fresh sage, rosemary and parsley. It makes such a difference using fresh herbs! I opted for sweet Italian sausage however mild or Italian bulk sausage could be used for a little kick!
How to make Sausage Stuffing
- Cube bread: Into bite size pieces. I like to do this the day before and let the cubed bread sit uncovered overnight to dry out.
- Preheat oven: To 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray.
- Saute veggies: In butter until golden brown and tender.
- Brown sausage: In the same pan until golden brown and cooked through. Making sure to break up the sausage as it cooks.
- Deglaze pan: Add the broth to the skillet and scrape the bottom of the pan to deglaze. This adds so much flavor!
- Combine: Pour the sausage and broth into the large bowl with the bread along with the egg, herbs, salt and pepper. Gently toss to combine.
- Bake: Pour mixture into the prepared pan and bake for 60 minutes or until golden brown on the top. (If you find the top getting too browned place aluminum foil on top)
- Serve: Serve warm with more fresh chopped parsley for garnish, if desired.
Optional Add in’s
- Dried cranberries or raisins
- Walnuts or pecans
- Chicken or Bacon in place of the sausage
Can Sausage Stuffing be made ahead?
Yes! I would make the stuffing as directed and refrigerate it for up to 8 hours before baking. Any longer and the bread will become too soggy.
Can Sausage Stuffing be frozen?
Yes! Store leftovers in an airtight container. To reheat bake in a 350 degree oven until heated through 20-30 minutes. You may have to add more broth to keep the stuffing from drying out.
- Keep stuffing warm buy placing it in a 200 degree oven covered until you are ready to serve.
- Use fresh herbs in this dish if possible. They add so much more flavor!
- To save on time you can use prepared unseasoned stuffing cubes instead of cutting up your own bread.
Here are more Thanksgiving Side Dishes to try!
- Green Bean Casserole
- The BEST Sweet Potato Casserole
- Scalloped Potatoes
- Slow Cooker Balsamic Brussels Sprouts
- Bacon Cheddar Biscuits
Easy Sausage Stuffing loaded with fresh herbs, carrots, celery, onions and garlic. The perfect side dish to go with your Thanksgiving meal!
- 8 cups stale Italian bread, cubed
- 1/2 cup (1 stick) unsalted butter
- 1 large onion, diced
- 3/4 cup carrot, diced
- 3/4 cup celery, diced
- 4 cloves garlic, minced
- 1 pound sweet Italian sausage, casings removed
- 2 3/4 cup chicken broth
- 1 large egg, lightly beaten
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp pepper
- 1/2-3/4 tsp salt or more to taste
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Add cubed bread to a large bowl, set aside.
- Melt butter in a large skillet. Add in onion, carrot and celery and saute until tender and golden brown, 4-5 minutes. Add in garlic and cook for an additional minute. Remove from the pan and add the veggies to the cubed bread.
- Add sausage to the same skillet as the veggies and brown, 4-5 minutes. Making sure to break up the sausage as it cooks.
- Add the broth to the skillet and scrape the bottom of the pan to deglaze the pan. Pour the sausage and broth into the large bowl with the bread along with the egg, herbs, salt and pepper. Gently toss to combine.
- Pour mixture into the prepared pan and bake for 60 minutes or until golden brown on the top. (If you find the top getting too browned place aluminum foil on top). Serve warm with more fresh chopped parsley for garnish, if desired.