Sausage Stuffing Recipe

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Sausage Stuffing Recipe – Spend With Pennies

This savory sausage stuffing recipe is a delicious classic dish.

Ground pork sausage, onions, and celery are baked along with seasoned cubes of bread and fresh herbs.

It’s so savory and aromatic from the fresh herbs.
The sausage adds a rich and hearty taste to the stuffing.
Bread crumbs soak up all the flavors and remain soft and chewy with a crispy topping.
Sausage stuffing is a delicious meal on its own topped with homemade gravy or stuffed into chicken thighs.

unmixed ingredients of stuffing in a dish

What You’ll Need for Sausage Stuffing

Sausage: Ground pork sausage adds juicy flavor to this recipe. You can also use a package of sage, maple, or Italian sausage.

Bread Cubes: Buy them or make them with the bread you have on hand. Cornbread will add a sweet balance to salty sausage.

Broth: Homemade chicken or turkey broth or any canned or boxed variety can be used in this recipe. Use just enough to moisten the bread since the other ingredients add flavorful moisture to the recipe.

Get Creative!

Add chopped pieces of red or green apple or dried cranberries and currents for a festive and fruity dish.
For a little extra crunch, toss with toasted pecan or walnuts.
Stir in sauteed mushrooms or sun-dried tomatoes for some extra savory depth.

ingredients of stuffing with celery in a pan

Your Guide to Sausage Stuffing Perfection

Brown sausage and reserving the drippings.
Saute garlic, vegetables, and seasonings in butter.
Combine all ingredients, toss with broth, and bake (full recipe below).

The stuffing should be room temperature or cooled and not stuffed in the turkey until just before roasting. Remember the center of the stuffing needs to reach 165°F as the drippings from the turkey enter the stuffing when cooking.

Save It & Savor It

Make Ahead: Prepare up to two days ahead and keep covered in the refrigerator until ready to bake. Remove from the fridge at least 30 minutes before baking, and bake as directed (adding 5-10 minutes if necessary).

Fridge: Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.

Freezer: Sausage stuffing can be frozen in zippered bags for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven, covered in foil at 325°F until heated through. Use leftovers to stuff bell peppers or to top a casserole.

Classic Thanksgiving Sides

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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

Cook ModePrevent your screen from going dark

Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sausage 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 ensure the bread isn’t mushy. Seasoning: 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. To Dry Bread Cubes: Cube the bread and leave on a baking tray at room temperature for at least 24 hours or up to 1 month. To quickly dry bread, place the cubes in a single layer and dry in the oven at 250°F for 15 to 20 minutes. Cool before using. Measure bread cubes after drying. 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, adding 5 to 10 minutes if needed. Store leftovers in an airtight container in the refrigerator for 3 days or freeze for up to 3 months.

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

Course Side Dish

Cuisine American

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