Sausage Stuffing – Savory, Herbaceous & a Holiday Must-Have

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Why You'll Love This Recipe

• Incredibly flavorful – savory sausage, fresh herbs, and aromatic vegetables
• Perfectly moist inside with a crispy golden top
• Can be made ahead to reduce holiday stress
• Versatile – bake in a dish or use as actual stuffing for turkey
• A beloved classic that everyone expects on the table

Tools You'll Need

• Large skillet
• Large mixing bowl
• 9x13-inch baking dish (or 3-quart casserole dish)
• Aluminum foil
• Sharp knife and cutting board

Ingredients

• 1 lb good-quality bread (sourdough or French), cut into 1-inch cubes (about 12 cups)
• 1 lb breakfast sausage (or Italian sausage, casings removed)
• ½ cup unsalted butter
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1½ cups chicken or turkey broth
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

Prepare the Bread:

1. If using fresh bread, spread cubes on a baking sheet and let sit out overnight to dry. Or bake at 250°F for 20-30 minutes until dried but not toasted. Dried bread absorbs liquid better.

Cook the Sausage and Vegetables:

1. In a large skillet over medium-high heat, cook sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a large mixing bowl.
2. In the same skillet, melt butter. Add onion and celery and cook for 5-7 minutes until softened. Add garlic and fresh herbs and cook for 1 minute more until fragrant. Pour the mixture over the sausage.

Combine and Assemble:

1. Add the dried bread cubes to the bowl with the sausage and vegetables. Toss to combine.
2. In a small bowl, whisk together broth, eggs, salt, and pepper. Pour over the bread mixture and stir gently until everything is evenly moistened.
3. Transfer the stuffing to a greased 9x13-inch baking dish. Cover with foil.

Bake:

1. Preheat oven to 350°F (175°C). Bake covered for 30 minutes.
2. Remove foil and bake uncovered for another 20-25 minutes until the top is golden brown and crispy.
3. Let rest for 10 minutes before serving.

To Stuff Inside the Turkey:

1. Loosely fill the turkey cavity with stuffing (do not pack tightly). Roast turkey according to your recipe. Use any extra stuffing to bake separately.

Pro Tips

• Use day‑old bread: Stale bread absorbs liquid better and gives the stuffing the right texture. Fresh bread can become mushy.
• Choose good sausage: High-quality breakfast sausage or Italian sausage (mild or spicy) adds rich flavor. Remove casings before cooking.
• Don't overmix: Gently combine ingredients so the bread doesn't break apart too much.
• Make ahead: Assemble the stuffing (without baking) up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the covered baking time.
• Adjust moisture: If you prefer a moister stuffing, add an extra ¼ to ½ cup of broth. For a drier, crispier stuffing, bake uncovered a bit longer.

Recipe Variations

• Apple Sausage Stuffing: Add 1 cup diced apple with the onion and celery.
• Mushroom: Sauté 8 oz sliced mushrooms with the vegetables.
• Cranberry: Fold in ½ cup dried cranberries or fresh cranberries before baking.
• Wild Rice: Replace half the bread with cooked wild rice for a hearty twist.
• Cornbread Sausage Stuffing: Use half cornbread cubes and half regular bread.
• Vegetarian: Omit sausage and add extra mushrooms and 1 cup cooked lentils for protein.
• Gluten-Free: Use gluten-free bread cubes and ensure sausage is gluten-free.

FAQs

Can I make this stuffing without eggs?
Yes, you can omit the eggs; the stuffing will still come together but may be slightly less moist. Add a little extra broth to compensate.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes until warmed through.

Can I freeze sausage stuffing?
Yes! Freeze baked or unbaked stuffing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

Why is my stuffing dry?
If the stuffing seems dry, you may have used bread that was too dry, or you didn't add enough broth. Add a little more warm broth before baking and cover while baking to retain moisture.

Can I use pre-seasoned stuffing mix?
You can, but the fresh herbs and high-quality sausage in this recipe are what make it exceptional. If using a mix, reduce the salt accordingly.

What's the best bread for stuffing?
A sturdy artisan bread like sourdough or French bread works best. It holds up to the liquid and doesn't become mushy.

Can I cook stuffing in a slow cooker?
Yes! Prepare the stuffing as directed, then transfer to a greased slow cooker. Cook on low for 3-4 hours or high for 2-3 hours. For a crispy top, transfer to a baking sheet and broil briefly before serving.

This Sausage Stuffing is the side dish that brings everyone to the table. With its rich, savory flavor, fragrant herbs, and perfectly textured bread, it's everything you want in a holiday stuffing. Whether you bake it in a dish or use it to stuff your turkey, it's a recipe that will earn rave reviews and become a cherished tradition.

Make it ahead to free up oven space on the big day, and enjoy the compliments. Serve it alongside roast turkey, mashed potatoes, and all the other classics for a truly memorable meal. Once you taste this from‑scratch version, you'll never reach for a box again.

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