Easy Sausage Stuffing loaded with fresh herbs, carrots, celery, onions, and garlic. This savory side is perfect for Thanksgiving or Christmas dinner. It takes just 20 minutes to prep, can be made ahead, and freezes well for later. The rich buttery-herb flavor and tender vegetables pair beautifully with roast turkey and holiday mains.
Serve this stuffing alongside creamy mashed potatoes and finish the meal with a simple pie or bars for a complete holiday menu.
Easy Sausage Stuffing
Stuffing is a holiday classic and this version is especially satisfying. The combination of fresh sage, rosemary, and parsley with sweet Italian sausage creates a comforting, aromatic dish. Using fresh herbs makes a noticeable difference, and you can adjust the sausage type—sweet, mild, or spicy Italian—to suit your taste.
This recipe is simple: about 20 minutes of hands-on prep and then the oven finishes it. Make it the day before and refrigerate the unbaked mixture for up to 8 hours, or freeze assembled portions if you prefer to prep far in advance.
Stale rustic breads work best—Italian, sourdough, or a crusty French loaf. Let the bread dry out for a day or two, or cube it and leave it uncovered overnight. For a different twist, swap some of the bread for cornbread to make cornbread sausage stuffing.
Ingredients for Sausage Stuffing
The full ingredient list and measurements are in the printable recipe below.
- Bread: Stale Italian or other rustic bread, cubed. Avoid soft sandwich loaves.
- Butter: Unsalted butter for richness and to sauté the vegetables.
- Vegetables: Onion, celery, carrots, and garlic add flavor and texture.
- Sausage: Sweet Italian sausage is recommended, but pork, chicken, or vegetarian sausage can be used.
- Broth: Chicken broth keeps the stuffing moist and flavorful. Use vegetable broth for a vegetarian version.
- Fresh herbs: Sage, rosemary, and parsley lend a classic stuffing profile.
How to make Sausage Stuffing
- Cube bread: Cut into bite-size pieces. Ideally cube the bread the day before and leave it uncovered to dry.
- Sauté veggies: Melt butter in a skillet and sauté onion, carrot, and celery until golden and tender. Add garlic and cook another minute, then transfer the vegetables to the bowl with the bread.
- Brown sausage: In the same skillet, brown the sausage, breaking it into small pieces as it cooks.
- Deglaze pan: Add broth to the skillet, scrape up browned bits to capture flavor, then pour the sausage and broth over the bread.
- Combine: Add the beaten egg, chopped herbs, salt, and pepper to the bread mixture. Gently toss to combine so the bread absorbs the liquid without getting overly soggy.
- Bake: Transfer the mixture to a greased 9 x 13 pan and bake at 350°F for about 60 minutes, until the top is golden. Tent with foil if it browns too quickly.
- Serve: Serve warm, garnished with additional chopped parsley if desired.
Optional Add-ins
- Dried cranberries or raisins
- Walnuts or pecans
- Apples, diced
- Mushrooms
- Chicken or bacon instead of sausage
Frequently Asked Questions
Can Sausage Stuffing be made ahead?
Yes. Prepare the stuffing as directed, then refrigerate the assembled mixture for up to 8 hours before baking. Beyond that, the bread can become too soggy.
Can Sausage Stuffing be frozen?
Yes. Store leftovers in an airtight container and freeze. To reheat, bake at 350°F until heated through (about 20–30 minutes), and add a splash of broth if it seems dry.
Can I make a meat-free version?
Absolutely. Use vegetable broth and vegetarian sausage or omit the sausage entirely for a vegetarian stuffing. Adjust seasonings and add nuts or mushrooms for texture.
Tips
- Keep stuffing warm by covering it and placing it in a 200°F oven until serving, or serve with warm broth to ladle over portions.
- Fresh herbs yield the best flavor; use them when possible.
- To save time, use prepared unseasoned stuffing cubes in place of cubing 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
- Gluten-free Turkey Gravy
Watch a short video demonstration to see the steps and timing in action.
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Sausage Stuffing
Ingredients
- 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
Instructions
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Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick spray. Add cubed bread to a large bowl and set aside.
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Melt butter in a large skillet. Add onion, carrot, and celery; sauté until tender and golden, about 4–5 minutes. Add garlic and cook 1 minute more. Transfer the vegetables to the bowl with the bread.
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Add the sausage to the skillet and brown, breaking it into pieces, about 4–5 minutes.
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Pour broth into the skillet and scrape up browned bits. Add the sausage and broth to the bread along with the beaten egg, herbs, salt, and pepper. Gently toss to combine so the bread soaks up the liquid.
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Transfer to the prepared pan and bake 60 minutes, or until the top is golden. Tent with foil if it browns too quickly. Serve warm, garnished with parsley if desired.
Nutrition Information
Carbohydrates: 14.94 g
Protein: 10.34 g
Fat: 24.98 g
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