Sausage Stuffing Recipe Holiday Favorites!
Sausage Stuffing is a winning recipe that everyone will love! It’s filled with luscious Italian sausage, stuffing cubes, celery and onions.
This recipe is a delicious variation on traditional homemade stuffing. If you like this recipe, try our cornbread stuffing too!
Homemade Sausage Stuffing
Stuffing is a longtime favorite dish in our family – especially during the holidays!
We love all kinds of different toppings, but this sausage stuffing recipe blew our minds. The flavor of the sausage is delicious with all the herbs and mixture. This is the perfect side dish for all your holiday meals.
Why is it called padding if you don’t actually pad anything? In many parts of the country this will be called a “dressing”. Some places, like Arizona, use “stuffing,” whether stuffing the bird or roasting it in the oven.
Win Italian Sausage!
We love the taste of Italian sweet sausage, but you can use any sausage you like. Heat a frying pan over medium-high heat and cook the sausages. Break it into small pieces while it cooks. Fry until browned and let cool a bit before adding the rest of the filling.
best sausage: I used Italian sausage in this recipe, but you can use any sausage you like. We like its sweetness because it’s full of flavor.
Turkey sausage is leaner and doesn’t produce as much oil. Pork sausages come in a variety of flavors and spice levels. You can even use breakfast sausage.
How to Make Sausage Stuffing
Stale bread works well in filling recipes. You can buy pre-cut stuffed bread or make your own. Simply cube your favorite bread and let it dry overnight. If you are in a hurry, you can also place the cubes on a baking sheet and bake in a 250°F oven for about 20 minutes.
Almost any type of bread will do: White, wheat, cornbread, English muffins, bagels, bagels, sourdough. Whatever you have on hand and like the taste of it will do. You can even mix and match types of bread.
Prepare. Preheat oven to 350 degrees before starting this recipe. Place filling cubes in a large bowl and set aside.
sausage. Cook sausage until browned, then place in a bowl with the stuffing cubes. Make sure to include the fatty juices from the pan. Scrape down the frying pan, then add the butter.
vegetable. Cook onion and celery over medium heat. After 5-10 minutes, the vegetables should be soft. Then add the garlic and cook for another 2 minutes.
combine. Toss vegetables into sausage and bread bowls. Add chicken stock, eggs, rosemary, sage, parsley, salt, and pepper and toss until all bread slices are coated and soft.
bake. Pour this mixture into a greased 9×13 pan and bake until golden brown, 60-65 minutes. **tip**: If your filling browns too quickly on top, place a piece of foil loosely on top until it finishes baking.
Mix and match, lead + side ideas
remix: You can easily add the mixture to enhance the flavor of this sausage stuffing. Here are some tips to keep in mind:
- Don’t add too much: the bread holds the liquid together in perfect balance. If you add too much mixture then it will hold together and keep its shape.
- Will the mixture add or absorb liquid? Apples may add liquid, while nuts absorb liquid. If necessary, adjust the amount of liquid added to compensate.
- Some mixes include: bacon bits, pears, cranberries, chopped vegetables, mushrooms
Make ahead recipes: You can make this filling the day before and store it in the refrigerator. You can also cover it with plastic wrap and wrap the entire pan in aluminum foil. Label and store in the refrigerator for up to 3 months. Thaw, if applicable, and bake as directed.
Check out these recipes to learn how to serve your stuffing:
For more, check out:
Course Side Dishes
Prep time 20 minutes
1 hour cooking time
Total time 1 hour 20 minutes
Calories 543 kcal
by Lil’ Luna
- 8 cups unseasoned stuffing cubes
- 1/2 cup unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery (3 sticks)
- 4 garlic cloves chopped
- 1 pound Italian sausage sweet
- 2 3/4 cups low-sodium chicken stock
- 1 egg beaten
- 1 tablespoon rosemary
- 1 tablespoon sage
- 1/4 cup chopped parsley
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
Preheat oven to 350.
Place filling cubes in a large bowl and set aside.
Cook sausage until browned, then add to a bowl with filling cubes, making sure to include the fatty juices.
Scrape out frying pan, then add butter and cook onion and celery over medium heat. Cook until the vegetables are tender (this will take 5-10 minutes), then add the garlic and cook for another 2 minutes.
Toss vegetables into sausage and bread bowls. Also add chicken broth, eggs, rosemary, sage, parsley, salt and pepper and toss until all slices are coated and soft.
Pour into a greased 9×13 pan and bake for 60-65 minutes until golden brown.