Easy Sausage Stuffing loaded with fresh herbs, carrots, celery, onions, and garlic. This is the perfect side dish to go with your Thanksgiving or Christmas dinner! It takes just 20 minutes to prep and can be made ahead of time and even frozen for later. It has a rich, buttery-herb flavor that your guests won’t be able to get enough of!
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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!
This Sausage Stuffing Recipe is incredibly easy to make! Prep just takes 20 minutes, and then the oven does the rest for you. You can make this ahead of time and either store it in an airtight container in the fridge if you’re using it the next day, or even freeze it a few weeks before Thanksgiving if you want to be very organized!
I opted for stale Italian Bread in this sage stuffing recipe, but feel free to use your favorite rustic or homemade bread! Sourdough or a crusty French loaf would be amazing in this stuffing recipe as well. Leave them out for a day or two to let them go stale! You could even try adding cornbread to make cornbread sausage stuffing!
Watch me make this Sausage Stuffing with my daughter on my You Tube channel!
Ingredients for Sausage Stuffing
The full ingredient list and measurements are listed in the printable recipe below.
- Bread: I used stale Italian Bread for this Sausage Stuffing recipe, but any storebought or homemade bread would work well! Try to avoid processed breads like wonderbread.
- Butter: I love the rich buttery flavor in my sausage stuffing recipe! It makes it a little more decadent.
- Vegetables: I added onion, celery, carrots, and garlic to add extra flavor, nutrition, and also to bulk up the recipe a little.
- Sausage: Sweet Italian Sausage is what I prefer here, but any kind of pork link sausage will be great! You could even add chicken sausage for a lighter version, or veggie sausage to make it vegetarian
- Broth: Chicken broth is used to deglaze the pan and keep the stuffing from drying out in the oven. It also adds a ton of flavor! Try vegetable stock if you’re going for a vegetarian option.
- Fresh herbs: Herbs are where the classic stuffing flavor comes from, particularly the sage. I used
- Seasoning: Simple salt and pepper, they help everything else in the dish come together.
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
frequently asked questions
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.
Can I make a meat-free version of this Sausage Stuffing recipe?
Sure! Use vegetable broth instead of chicken broth, and vegetarian sausages to make this a Vegetarian Stuffing recipe. Or simply omit the sausage entirely.
- Keep stuffing warm by placing it in a 200-degree oven covered until you are ready to serve. You could also do Bobby Flay’s tip and keep warm broth sitting on the stove and pour on the hot broth onto the stuffing right before serving to keep it warm.
- 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
- Corn Pudding
- Baked Mac and Cheese
- Slow Cooker Balsamic Brussels Sprouts
- Bacon Cheddar Biscuits
- 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.