This easy sausage stuffing is the perfect holiday side: savory herbs and juicy sausage folded into soft, golden bread cubes. It’s tender and buttery inside with crisp, browned edges, easy to prepare, and full of comforting flavor—ideal for Thanksgiving or any family dinner.
Olivia’s Personal Note
I make this sausage stuffing for Thanksgiving, Christmas, and any big family gathering. It’s hearty and aromatic, built on fresh herbs, garlic, onion, and flavorful sausage. Guests always ask for seconds—sometimes thirds—and it complements everything on the table, from roasted turkey to creamy mashed potatoes and gravy.
Key Ingredients
Store-bought stuffing cubes: I prefer unseasoned cubes so I can control the salt and spice. Seasoned cubes can make the final dish too salty or overly spiced; unseasoned lets the sausage, herbs, and aromatics shine.
Make your own stuffing cubes: If you can’t find cubes, cut a loaf of white, French, or brioche bread into 1-inch cubes and dry them in a 200°F oven for about an hour. Let them cool completely before using. Alternatively, leave them on the counter for a few days to stale.
Unsalted butter: Unsalted butter gives better control over the final seasoning since the sausage and broth already add salt.
Aromatics: A mix of onion, celery, carrot, and fresh garlic creates a deeper, more savory base. Celery adds freshness, carrot brings a touch of sweetness, onion adds aroma, and garlic ties the flavors together.
Italian sausage: Use bulk sweet Italian pork sausage and remove the casings. It browns nicely and contributes rich, savory flavor; mild, hot, or chicken sausage can work, but sweet Italian gives the best balance.
Chicken broth: Low-sodium chicken broth is recommended to avoid oversalting; it leaves room to adjust seasoning to taste.
Egg: One beaten egg helps bind the stuffing so it slices cleanly while staying moist.
Fresh herbs: Fresh rosemary, sage, and parsley give bright, aromatic flavor; dried herbs are a fine substitute if needed.
Optional add-ins: If you like a touch of sweetness, stir in dried tart cranberries, currants, raisins, or chopped dates before baking.
Instructions to Make Sausage Stuffing
Prepare the equipment
- Position the oven rack in the center and preheat to 350°F.
- Grease a 9×13-inch baking dish with butter or oil and set it aside.
Prepare the stuffing
- Place the stuffing cubes in a large bowl.
- In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrot and cook, stirring occasionally, for 5–8 minutes until softened.
- Add the minced garlic and cook 1–2 more minutes, then transfer the vegetables to the bowl with the bread cubes.
- In the same skillet, add the sausage and cook over medium heat about 10 minutes, breaking it up with a spoon until nicely browned.
Combine everything
- Transfer the browned sausage and any rendered fat to the bowl with the bread and vegetables; the fat adds flavor so don’t discard it.
- Add the low-sodium chicken broth, beaten egg, chopped rosemary, chopped sage, chopped parsley, salt, and pepper. Toss gently to combine so the bread soaks up the liquid evenly.
- Let the mixture rest a few minutes to absorb the broth, then transfer it to the prepared baking dish and smooth the top.
Bake and enjoy
- Bake uncovered for 65–75 minutes, or until the top is golden and crisp. Serve warm.
What if I don’t have stuffing cubes?
If you don’t have store-bought cubes, cut a fresh baguette or loaf into 1-inch cubes and dry them in a 200°F oven for about an hour, or leave them out for a couple of days to stale. That works perfectly and can be done a day ahead.
How To Make-Ahead
Assemble the stuffing and transfer it to the baking dish, then let it cool completely. Cover and refrigerate for 24–48 hours. When ready to serve, bake until heated through and golden on top. If it seems dry after chilling, drizzle a little extra broth over the top before baking.
Easy Sausage Stuffing
Ingredients
- 8 cups store-bought unseasoned stuffing cubes
- ½ cup unsalted butter
- 1 ½ cups diced yellow onion
- 1 cup diced celery
- 4 garlic cloves, minced
- 1 pound bulk sweet Italian sausage, casings removed
- 2 ¾ cups low-sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1/4 cup fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
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Adjust the oven rack to the middle position and preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
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Place the stuffing cubes in a large bowl.
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Melt butter in a large skillet. Add onion, celery, and carrot and cook 5–8 minutes. Add garlic and cook 1–2 minutes more. Transfer vegetables to the bread cubes.
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In the same skillet, cook the sausage about 10 minutes, breaking it up until browned.
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Add the browned sausage and its fat to the bread and vegetables. Stir in the broth, beaten egg, herbs, salt, and pepper, mixing until evenly combined.
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Transfer the mixture to the prepared baking dish and bake uncovered for 65–75 minutes, until the top is golden and crisp. Serve warm.
Notes
- To store: Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat: Warm in the oven at 350°F to restore crispness, or use the microwave for a quick reheat.
- To freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did You Make This?
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