This Sausage Stuffing is a hearty, flavor-packed side dish that brings warmth and comfort to any meal. With savory sausage, aromatic herbs, and a perfect blend of textures—crispy edges and soft centers—it’s a crowd-pleaser every time. Ready in just 45 minutes, it’s a quick yet impressive addition to your table.
The rich, smoky sausage pairs beautifully with the buttery bread cubes, while hints of sage and thyme add depth to every bite. Each serving delivers a satisfying balance of protein and carbs, making it both indulgent and nourishing. Whether it’s a holiday feast or a cozy weeknight dinner, this stuffing will leave everyone reaching for seconds.
Ingredients for Sausage Stuffing
- 3 Tablespoons (28 g) salted butter (plus extra for greasing the dish)
- 1 cup (125 g) small-chopped onion
- 1 cup (110 g) small-chopped celery (about 2 ribs)
- 1 lb (453 g) sweet Italian sausage (can substitute with mild or spicy sausage)
- 2 teaspoons poultry seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon pepper
- 1 ¾ cups (414 ml) chicken broth (low-sodium works well)
- 8 cups (320 g) dried bread cubes (plain/unseasoned, or use your favorite bread)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a casserole dish with butter and set aside.
- In a medium-sized skillet, melt 3 Tablespoons (28 g) salted butter over medium heat.
- Add 1 cup (125 g) onion and 1 cup (110 g) celery to the skillet. Cook until softened, about 5 minutes.
- Add 1 lb (453 g) sweet Italian sausage to the skillet. Cook, crumbling with a spoon, until browned and cooked through.
- Stir in 2 teaspoons poultry seasoning, ½ teaspoon salt, and ½ teaspoon pepper until well combined.
- While stirring, slowly drizzle in 1 ¾ cups (414 ml) chicken broth. Mix until fully incorporated.
- Place 8 cups (320 g) dried bread cubes in a large mixing bowl. Remove the skillet from heat and pour the mixture evenly over the bread cubes.
- Gently stir until all bread cubes are moistened and evenly coated.
- Transfer the mixture to the prepared casserole dish, spreading it out evenly.
- Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the top is lightly golden.
- Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This Sausage Stuffing is a versatile side dish that pairs beautifully with roasted turkey, chicken, or even ham for a hearty holiday meal. For a complete feast, serve it alongside mashed potatoes, green bean casserole, and cranberry sauce. It’s also delicious as a standalone dish for a cozy weeknight dinner!
Make It Ahead: Storage and Reheating Tips
You can prepare this stuffing up to a day in advance—just cover and refrigerate until ready to bake. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in a 350°F (175°C) oven for 10-15 minutes or microwave individual portions until warmed through.
Mix It Up: Recipe Variations
Customize your stuffing by swapping sweet Italian sausage for spicy sausage or even ground turkey. Add a cup of chopped apples or dried cranberries for a sweet twist, or toss in some chopped walnuts for extra crunch. For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
Time-Saving Hacks for Busy Cooks
To save time, chop your onions and celery the night before and store them in the fridge. Use pre-dried bread cubes or toast fresh bread in the oven at 300°F (150°C) for 10-15 minutes until crisp. These small steps can make prep a breeze!
Essential Equipment for Success
You’ll need a medium-sized skillet for sautéing, a large mixing bowl for combining ingredients, and a 9×13-inch casserole dish for baking. A sturdy wooden spoon or spatula is perfect for stirring, and aluminum foil ensures even baking without drying out the stuffing.
Sausage Stuffing
Ingredients
- 3 Tablespoons salted butter 28 g
- 1 cup small-chopped onion 125 g
- 1 cup small-chopped celery 110 g (about 2 ribs)
- 1 lb sweet Italian sausage 453 g
- 2 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ¾ cups chicken broth 414 ml
- 8 cups dried bread cubes 320 g (plain/unseasoned)
Instructions
- Preheat oven to 350F (175C). Grease a casserole dish with butter and set aside.
- Place butter in a medium-sized skillet and melt over medium heat.
- Once butter is melted, add onion and celery and cook until softened.
- Add sausage, cooking and crumbling until browned.
- Add poultry seasoning, salt, and pepper, and stir well.
- While stirring, drizzle in chicken broth and stir until well incorporated.
- Place bread cubes in a large mixing bowl. Remove pan from heat and pour contents evenly over bread cubes. Gently stir together until all bread cubes are moistened.
- Spread mixture evenly in prepared baking dish. Cover dish with foil and bake in 350F (175C) oven for 25 minutes, then uncover and bake an additional 5 minutes. Serve warm.