Classic Sausage Stuffing Recipe

Stuffing is the soul of a holiday meal for me, and this classic sausage stuffing recipe has a special place at my table. I remember the first time I stirred all these simple ingredients together—the smell of sausage browning with onions and celery made it impossible to wait for the bird to finish roasting.

What sets this recipe apart is the perfect blend of savory sausage, fresh herbs, and the moist but slightly crispy bread cubes. It’s a comforting dish that’s easy to make but delivers big on flavor, making your holiday feast something to look forward to every year.

Ingredients You Need for Classic Sausage Stuffing Recipe

Getting your ingredients right matters. Here’s what you’ll want to gather, listed clearly to avoid any guesswork:

• 1 pound of sweet or mild Italian sausage, casing removed
• 1 medium yellow onion, finely diced
• 3 stalks celery, diced
• 4 cups of day-old white bread, cut into 1/2-inch cubes (about 12 ounces)
• 2 cups day-old whole wheat bread, cut into 1/2-inch cubes (about 8 ounces)
• 1/2 cup unsalted butter (1 stick)
• 2 large eggs, beaten
• 2 1/2 cups low-sodium chicken broth
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground

Using day-old bread is crucial—it soaks up the flavors without turning mushy. Mixing two types of bread adds texture and a touch of nuttiness.

Classic Sausage Stuffing Recipe

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Find the perfect Classic Sausage Stuffing Recipe with 5 delicious flavors to make your meals unforgettable and full of rich taste

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 8 servings
• Category: Side Dish
• Cuisine: American

Ingredients

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• 1 pound sweet or mild Italian sausage, casing removed
• 1 medium yellow onion, finely diced
• 3 stalks celery, diced
• 4 cups day-old white bread, cut into 1/2-inch cubes (about 12 ounces)
• 2 cups day-old whole wheat bread, cut into 1/2-inch cubes (about 8 ounces)
• 1/2 cup unsalted butter (1 stick)
• 2 large eggs, beaten
• 2 1/2 cups low-sodium chicken broth
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground

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Instructions

• Preheat your oven to 350°F (175°C) to ensure the stuffing cooks evenly.
• Toast bread cubes by spreading them on a baking sheet and baking for about 15 minutes until slightly crisp but not browned.
• Cook the sausage in a large skillet over medium heat, crumbling and cooking until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
• In the same skillet, melt butter and sauté diced onion and celery for 5-7 minutes until soft and translucent.
• Combine toasted bread cubes, cooked sausage, sautéed veggies, chopped sage, thyme, salt, and pepper in a large bowl.
• Pour beaten eggs over the mixture, then slowly add chicken broth, stirring gently to moisten without making it soupy.
• Transfer the mixture into a buttered 9×13-inch baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake another 15 minutes to achieve a golden, slightly crispy top.
• Let the stuffing rest for 5 minutes before serving to allow flavors to marry and make serving easier.

Notes

This classic sausage stuffing recipe combines savory Italian sausage, fresh herbs, and toasted bread cubes to create a moist, flavorful, and comforting holiday side dish that’s easy to prepare and always a crowd-pleaser.

How to Prepare Classic Sausage Stuffing Recipe

This is where the magic happens, so I’ll walk you through it step by step, no surprises:

1. Preheat your oven to 350°F (175°C). This ensures the stuffing cooks evenly.
2. Toast bread cubes: Spread the bread cubes on a baking sheet and bake for about 15 minutes until slightly crisp but not browned. This dries them out to hold stuffing better.
3. Cook the sausage: In a large skillet over medium heat, crumble and cook the sausage until browned and cooked through, about 6-8 minutes. Drain excess fat if needed to avoid greasy stuffing.
4. Sauté veggies: In the same skillet, melt butter. Add diced onion and celery, cooking for 5-7 minutes until soft and translucent. This step sweetens the veggies and builds great flavor.
5. Combine ingredients: In a large bowl, mix toasted bread cubes, cooked sausage, sautéed veggies, chopped sage, thyme, salt, and pepper.
6. Add eggs and broth: Pour the beaten eggs over the mixture, then slowly add chicken broth, stirring gently as you go. The bread should be moist but not soupy—stop adding broth when it just holds together.
7. Bake the stuffing: Transfer the mixture into a buttered 9×13-inch baking dish or a similar sized casserole. Cover with foil and bake for 30 minutes. Then remove the foil and bake for another 15 minutes to get a golden, slightly crispy top.
8. Rest before serving: Let the stuffing sit for 5 minutes to settle and cool slightly. This makes serving easier and lets the flavors marry fully.

Don’t rush the sauté step—it’s where flavors get built. And when adding broth, go slow. Too much liquid means soggy stuffing, and nobody wants that.

Why You’ll Love Classic Sausage Stuffing Recipe

• Simple ingredients you can find in any kitchen.
• Perfect balance of juicy sausage and soft, flavorful bread.
• Herbs add that fresh, savory touch that feels homemade.
• Easy to make ahead and bake during busy holiday cooking.
• Comfort food that pleases both kids and adults.

Ingredient Notes and Substitutions

If you want to switch things up or adapt:

• Sausage: You can use spicy Italian sausage if you like more heat, or turkey sausage for a lighter version.
• Bread: Feel free to use only white bread if whole wheat isn’t your thing, but day-old bread is critical for texture.
• Herbs: Dried herbs can be used, but fresh add a brighter taste. Rosemary or parsley also work well if you want a slightly different herb profile.
• Broth: Homemade chicken broth is best but store-bought low-sodium broth makes it quick and easy.
• Vegetables: You can add chopped mushrooms or bell peppers for extra flavor and texture.

Tips for Success with Classic Sausage Stuffing Recipe

• Don’t skip toasting your bread cubes—they hold up better when baked.
• Cook the sausage thoroughly and drain excess fat to prevent greasy stuffing.
• Season well but taste the mixture before baking to adjust salt and pepper.
• Cover the stuffing for most of the baking to keep moisture, then uncover at the end for a crisp crust.
• Prep your ingredients the day before and keep them ready. It saves precious time on the big day.

Storing and Reheating Your Classic Sausage Stuffing Recipe

If you have leftovers (which is rare), transfer them to an airtight container and refrigerate. It keeps well for 3-4 days. To reheat, spread the stuffing out on a baking sheet and warm in a 350°F oven for about 15 minutes, or microwave portions covered briefly. Adding a splash of broth before reheating can help keep it moist.

Estimated Nutritional Information

Here’s a typical estimate for one serving (based on 8 servings per recipe):

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 85mg
• Sodium: 650mg
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 12g

Keep in mind these numbers can vary depending on sausage type, bread brand, and broth choice.

Most Common Questions About Classic Sausage Stuffing Recipe

Can I prepare this stuffing ahead of time?

You sure can. I like to prepare the whole mixture the day before, cover it well, and keep it in the fridge. When ready, just pop it into the oven as directed. It saves a lot of stress on cooking day and the flavors actually deepen overnight.

Is it better to bake stuffing inside the turkey or separately?

I prefer baking the stuffing in a separate dish. It’s safer to ensure the sausage is fully cooked and gives you control over how crispy you want the top. Stuffing inside the bird can be tasty but tricky with timing and temperature.

Can I make this stuffing gluten-free?

Absolutely. Swap out your bread for gluten-free bread cubes. Make sure your broth and sausage are gluten-free too. The cooking method stays the same, but you’ll want to check those ingredient labels carefully.

How do I make this stuffing less greasy?

Drain the cooked sausage well before combining it with the other ingredients. If you see a lot of fat after browning, spoon it off or pour it out. The butter provides enough richness, so you don’t want extra grease confusing the texture.

Can I add extra vegetables to this stuffing?

Yes! If you want to sneak in extra, mushrooms, bell peppers, or even chopped apples work nicely. Just sauté them with the onions and celery to soften before mixing with the bread and sausage.