Hearty Sausage Stuffing Recipe

There’s nothing like the smell of sausage stuffing filling the kitchen on a holiday morning. I’ve been making this sausage stuffing for years, and it never fails to bring everyone to the table early.

The beauty of this recipe is how it transforms simple ingredients into something that feels like a warm hug on your plate. You’ll find yourself sneaking spoonfuls straight from the baking dish.

Why this Sausage Stuffing always gets requests from family

This sausage stuffing hits all the right notes without any fuss. The savory turkey sausage creates layers of flavor that make store-bought stuffing mix taste like it came from scratch.

I love how the herbs bloom in the oven, creating that perfect golden crust on top.

Every bite has the right balance of moisture and texture, and it pairs beautifully with traditional southern cornbread dressing.

The best part? You can have the ultimate funeral potatoes casserole bubbling alongside this stuffing, making your holiday spread complete with minimal stress.

What you will need to make this Sausage Stuffing

• 8 cups unseasoned bread stuffing cubes (I prefer Pepperidge Farm or similar quality brand)
• ½ cup unsalted butter
• 1 large yellow onion, diced (about 1½ cups)
• 3 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced fine
• 1 pound ground turkey sausage (or chicken sausage for halal option)
• 2¾ cups low-sodium chicken broth
• 1 large egg, lightly beaten
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• ¼ cup fresh parsley, chopped
• ¾ teaspoon salt
• ½ teaspoon black pepper, freshly ground

Note: Look for turkey or chicken sausage that’s already seasoned with Italian herbs. If using links, simply remove the casings before cooking.

How I Make This Sausage Stuffing

1. Preheat your oven to 350°F. Butter a 9×13-inch baking dish generously and set aside.
2. Place the stuffing cubes in a large mixing bowl. This gives you plenty of room to combine everything later without making a mess.
3. Melt the butter in a large skillet over medium heat. Add the diced onion and celery, cooking for about 10 minutes until they’re soft and fragrant. The vegetables should be tender but not browned.
4. Stir in the minced garlic and cook for another 2 minutes until you can smell it blooming. Transfer this mixture to the bowl with your stuffing cubes.
5. In the same skillet, cook the ground sausage for 10-12 minutes over medium heat. Break it apart with a spatula as it cooks, keeping the pieces small and uniform. You want it nicely browned and cooked through.
6. Add the cooked sausage to your stuffing mixture along with any rendered fat from the pan. This adds incredible flavor.
7. Pour in the chicken broth and beaten egg, then add all the fresh herbs, salt, and pepper. Mix everything together until the bread cubes are evenly moistened but not soggy.
8. Transfer the mixture to your prepared baking dish and spread it evenly. The top should look slightly rustic, not perfectly smooth.
9. Bake uncovered for 70-80 minutes until the top is deeply golden and crispy. You’ll know it’s done when a toothpick inserted in the center feels firm and the edges are pulling away slightly.

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My kitchen secrets for getting this Sausage Stuffing just right

The key to perfect sausage stuffing is getting the moisture level right from the start. Your bread cubes should feel like a well-wrung sponge when you mix them. Too dry and they’ll never soften properly in the oven.

I always let my sausage brown really well before adding it to the mixture. Those crispy, caramelized bits create so much more flavor than pale, steamed meat.

Don’t skip the fresh herbs if you can help it. Dried herbs work in a pinch, but fresh rosemary and sage make this sausage stuffing sing with that authentic holiday taste we all crave.

Can I make this sausage stuffing ahead of time?

You can absolutely prepare this sausage stuffing up to one day ahead. Assemble everything in your baking dish, cover tightly with foil, and refrigerate.

When you’re ready to bake, add an extra 10-15 minutes to account for the cold start.

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What’s the best way to store leftover stuffing?

Store any leftover sausage stuffing in the refrigerator for up to 4 days. Reheat portions in the microwave or warm the whole dish in a 325°F oven until heated through.

Can I freeze this stuffing?

Yes! This stuffing freezes beautifully after baking. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge, then reheat covered with foil at 325°F.

What can I substitute for the turkey sausage?

Ground turkey seasoned with Italian herbs works wonderfully, or you can use chicken sausage for a halal option.

Even seasoned ground chicken will give you great results.

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Perfect moments for this Sausage Stuffing

This sausage stuffing shines brightest during the holidays when you need something hearty that pairs with roasted meats.

I serve it alongside turkey, roasted chicken, or even grilled lamb for special occasions.

It’s also wonderful for cozy Sunday dinners when you want something that feels festive without all the holiday pressure.

The leftovers make incredible breakfast hash when you fry them up with some eggs the next morning.