Sausage Stuffing Recipe: The Ultimate Comfort Side Dish

Sausage stuffing is a classic holiday side dish that brings warmth, flavor, and a touch of nostalgia to any meal. Whether you’re preparing for Thanksgiving, Christmas, or a family dinner, this savory bread stuffing filled with sausage, herbs, and vegetables is always a crowd-pleaser. In this guide, we’ll walk you through the perfect homemade sausage stuffing recipe, including tips, variations, and serving suggestions.

Ingredients

• Bread Base
  • 1 pound day-old bread, cubed (white, sourdough, or a mix)
  • 1/2 cup unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth (plus more as needed)
• Sausage
  • 1 pound ground pork sausage (mild or spicy depending on preference)
• Optional Add-ins
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup sautéed mushrooms

Instructions

1. Prepare the Bread
   Preheat the oven to 350°F (175°C). Spread bread cubes on a baking sheet and bake for 10–12 minutes until slightly golden and firm. Remove and set aside.
2. Cook the Sausage
   In a large skillet over medium heat, cook the sausage until browned and cooked through. Break it into small crumbles with a spatula. Transfer to a large mixing bowl.
3. Sauté Vegetables
   In the same skillet, melt butter. Add onions, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant. Add fresh herbs (parsley, sage, thyme) and cook for an additional minute.
4. Combine Ingredients
   Add sautéed vegetables to the sausage in the mixing bowl. Gently fold in the toasted bread cubes, combining thoroughly. If using add-ins (cranberries, nuts, mushrooms), mix them in at this stage.
5. Moisten Stuffing
   Pour chicken broth over the mixture, a little at a time, until the stuffing is moist but not soggy. Season with salt and black pepper to taste.
6. Bake the Stuffing
   Transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 25–30 minutes. Remove foil and bake for an additional 10–15 minutes to achieve a golden, crispy top.
7. Serve
   Remove from oven and allow the stuffing to rest for 5 minutes. Garnish with additional fresh herbs and serve warm alongside turkey, chicken, or your favorite roasted meats.

Tips for Perfect Sausage Stuffing

• Use Day-Old Bread: Fresh bread can make the stuffing too mushy. A day-old loaf absorbs flavors while maintaining texture.
• Don’t Overcrowd the Pan: When sautéing vegetables, use a large pan to avoid steaming, which can make them soft and watery.
• Adjust Moisture: Chicken broth amounts vary based on bread type; add gradually to avoid a soggy stuffing.
• Make Ahead: Assemble the stuffing a day in advance and refrigerate. Bake just before serving for convenience.

Sausage Stuffing

A classic homemade sausage stuffing with herbs, bread, and savory sausage, perfect for Thanksgiving or any holiday meal.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Holiday

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Bread Base

• 1 lb bread, cubed day-old
• 0.5 cup unsalted butter
• 1 medium onion diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1/4 cup parsley chopped
• 1 tsp sage chopped
• 1 tsp thyme chopped
• 0.5 tsp rosemary dried
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup chicken broth plus more as needed

Sausage

• 1 lb ground pork sausage

Optional Add-ins

• 0.5 cup dried cranberries or raisins
• 0.5 cup chopped pecans or walnuts
• 0.5 cup sautéed mushrooms

Equipment

• Mixing bowls
• Baking sheet
• Baking dish
• Skillet

Method

 

1. Preheat the oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10–12 minutes. Set aside.
2. Cook sausage in a skillet over medium heat until browned. Break into small crumbles and transfer to a large mixing bowl.
3. In the same skillet, melt butter. Add onions, celery, and garlic; sauté until soft. Stir in parsley, sage, and thyme for 1 minute.
4. Add sautéed vegetables to the sausage. Fold in toasted bread cubes and optional add-ins.
5. Pour chicken broth over mixture gradually, until moist but not soggy. Season with salt and pepper.
6. Transfer to greased baking dish. Cover with foil and bake 25–30 minutes. Remove foil and bake 10–15 minutes until golden on top.
7. Allow to rest 5 minutes before serving. Garnish with fresh herbs.

Notes

For extra flavor, toast the bread in butter before mixing. Stuffing can be made a day ahead and baked just before serving.

Variations

• Sourdough & Apple Sausage Stuffing: Swap white bread for sourdough and add 1 diced apple for a sweet-savory twist.
• Spicy Sausage Stuffing: Use spicy Italian sausage and add red pepper flakes for extra heat.
• Vegetarian Version: Replace sausage with sautéed mushrooms and add vegetable broth instead of chicken broth.

Serving Suggestions

• Serve alongside roasted turkey, baked chicken, or glazed ham.
• Pair with gravy or cranberry sauce to elevate flavors.
• Use leftover stuffing as a filling for stuffed peppers or baked mushrooms.

Fun Facts About Stuffing

• Stuffing dates back to Ancient Rome, where cooks used a mixture of grains, nuts, and herbs to fill poultry.
• In the U.S., Thanksgiving stuffing varies widely by region—from cornbread-based in the South to bread-based in the North.
• Leftover stuffing can make a delicious breakfast hash with eggs and vegetables.