This sausage stuffing recipe will convert anyone who tries it into a stuffing lover! The bread is soft with lightly toasted edges and the flavor is incredible!
Table of Contents
Easy Sausage and Herb Stuffing
I happen to believe that sausage makes everything taste better. It adds amazing flavor and really helps round out so many dishes, like my sausage tortellini soup, slow cooker risotto and sausage and egg breakfast casserole.
This is the best sausage stuffing recipe and a family favorite for the holidays! I know it’s technically a dressing because I don’t like to stuff it in the roasted turkey, but you definitely could. If you are planning to place inside the turkey, I wouldn’t add the sausage.
This stuffing recipe converted my family. We used to not be a fan, but last year I made this and haven’t looked back since. It has the perfect flavor and honestly just the right amount of softness to the bread. I like the tops to be a little toasted, so I always leave it in just a few minutes longer.
The Key to Perfect Stuffing
When it comes to stuffing, you definitely don’t want the bread to be soggy. So what’s the remedy? Dry out your bread! Chop the bread into cubes, then place them on a baking sheet. Let them sit out on the counter for about 2 to 3 days to stale.
If you’re looking for a quicker method, try lightly toasting the bread in the oven. Just bake the bread cubes at 350°F for about 20 minutes, tossing half way.
How to Make Sausage Stuffing
Brown the sausage
Cook the sausage in a large pan over-medium heat until brown, then place on a paper towel-lined plate. Remove the grease from the skillet.
Cook the veggies and spices
In the same pan, add butter and let melt. Add in the chopped veggies and cook until translucent, about 3 to 5 minutes. Then stir in the sage and S&P to taste. Remove from heat.
Mix together the ingredients
In a large bowl, combine your dry/toasted bread cubes, sausage and veggie mixture. Slowly add in 1 1/2 cups chicken broth and stir to combine. The bread should be lightly wet, but not drenched and there shouldn’t be extra liquid in the bowl. Taste and add more S&P or chicken broth as needed.
Bake in oven
Place the sausage stuffing in a buttered 9×13″ pan and cover with foil. Bake for 30 minutes, then uncover and bake an additional 15 minutes or until the bread is lightly toasted on top.
Variations
You can definitely mix this recipe up based on preference. Below are a few ideas:
- Diced apples: You can add 1 apple diced for a sweeter flavor. Mix in just before adding the broth.
- Dried cranberries: You can also add in 1/2 cup dried cranberries for a sweet kick.
- Bread: My personal favorite is French bread or French baguette, but you can use sour dough bread, Italian bread and old fashioned white bread. You could even mix in some cornbread or try this cornbread stuffing. Just make sure to dry it out.
To Make-Ahead
This dish can easily be made the night before which is a huge game changer! I actually like to make it at least a couple hours in advance and stick in the refrigerator to allow the flavors to marry.
- Prepare as directed, then refrigerate. Make stuffing according to directions, however do not bake. Cover with lid or foil and place in the fridge.
- Let sit at room temp before baking. When ready to bake, let the stuffing sit on the counter while the oven preheats (about 20 minutes).
- Bake as directed. Bake with foil at 350°F for 30 minutes, then uncover and bake an additional 15 minutes. You may need to add a couple extra minutes to the baking time so it gets lightly toasted.
More Holiday Side Dishes
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Sausage Stuffing Recipe
Ingredients
- 12 ounce loaf french bread , cut into 1/2" cubes
- 2 cups chopped celery
- 1 cup chopped onion
- 1 cup grated carrots
- 1 pound ground sage sausage , I prefer Jimmy Dean
- ½ cup salted butter
- ½ teaspoon ground sage , or 1 Tablespoon fresh
- ¼ cup chopped fresh parsley
- 1 1/2-2 cups chicken broth , more as needed
S&P , to taste
Instructions
- The first step in this recipe is drying the bread. You can place the bread cubes on a baking sheet and sit out to dry for 2-3 days, or you can lightly toast in the oven. Simply preheat the oven to 350°F. Bake for 20 minutes or until lightly toasted, tossing half way.
- In a large pan, cook the sausage over medium-heat, breaking it up with a wooden spoon. Place the sausage on a plate lined with a paper towel to absorb the grease. Remove the grease from the pan.
- Add butter to the same pan and allow to melt. Add the onion, celery and carrots and cook for 3-5 minutes or until soft. Stir in the sage and salt and pepper to taste. Remove from heat.
- Combine the toasted bread, sausage, cooked veggies and fresh parsley in a large bowl. Slowly stir in 1 1/2 cups chicken broth and stir until combined. Add more as needed. You want all the bread to be lightly covered but not drenched. There shouldn't be extra liquid in the bowl. Add salt and pepper to taste.
- Place sausage stuffing in a buttered 9×13" pan. Then bake with foil for 30 minutes. Uncover and bake an additional 15 minutes, or until lightly toasted.
Notes
- Diced apples: You can add 1 apple diced for a sweeter flavor. Mix in just before adding the broth.
- Dried cranberries: You can also add in 1/2 cup dried cranberries for a sweet kick.
- Bread: My personal favorite is french bread, but you can use sour dough bread, Italian bread and old fashioned white bread. You could even mix in some corn bread. Just make sure to dry it out.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Side Dishes
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I love this stuffing! Amazing!
This is such an amazing stuffing!! My family loved it!
Thank you so much! I got my family to try this stuffing and they loved it. This is our new holiday tradition for dinner.
Stuffing is my favorite comfort food!