This Sausage Stuffing starts with boxed stuffing mix, so it’s super easy to make, but the addition of savory Italian sausage, veggies, and fresh herbs means it’s absolutely packed with flavor. It’s sure to be a Thanksgiving favorite!
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With the holidays around the corner, it’s time to get all your recipes in order. Mashed potatoes? Check! Green bean casserole? Check! Turkey? Also check! And if you’re still looking for a classic stuffing recipe that everyone at the table will devour, this sausage stuffing fits the bill.
There are a gazillion stuffing recipes out there—cornbread stuffing, stuffing with caramelized onions, pumpkin puree, or cheese. But this sausage stuffing is a back-to-basics recipe made with savory sausage, onions and celery, and plenty of fresh herbs. Just like grandma used to make!
You don’t even have to buy a loaf of bread to make your own bread cubes because it all starts with a box of stuffing mix. So easy!
Easy Sausage Stuffing Recipe
There are a few things that make sausage stuffing irresistible. First, there’s the sausage. You can use any kind of sausage you like, but I prefer a mild or sweet Italian sausage. It adds so much flavor to the stuffing without being too spicy.
Then there are the onions and celery, which provide a nice contrast to the soft bread. And finally, there are the fresh herbs. I like to use thyme, sage, and parsley, but you can really use any combination of herbs that you like—rosemary would be delicious too!
While I love that this is a classic stuffing recipe, if you want to jazz things up, you totally can! Add grated Parmesan, sautéed mushrooms, chopped nuts, dried cranberries… the possibilities are endless.
See recipe card below this post for ingredient quantities and full instructions.
- Stuffing mix – Stove Top or any brand you like.
- Unsalted butter – If you only have salted butter on hand, that’s fine; you’ll just want to taste the stuffing before you add salt.
- Onion – You can switch things up and use shallots instead of yellow onion for something different.
- Celery stalks
- Garlic cloves
- Olive oil
- Mild Italian sausage – Or another variety of pork sausage.
- Chicken stock – Chicken broth is fine too, but you’ll need to add less salt since broth is seasoned and stock isn’t.
- Eggs – Here’s the best way to crack an egg.
- Fresh sage
- Salt & black pepper
How to Make Sausage Stuffing
- Prepare: Preheat your oven to 350ºF. Grease a 9×13 casserole dish with butter or cooking spray, then pour the stuffing mix into a large mixing bowl.
- Cook the Vegetables: Set a large skillet over medium-high heat and melt the butter. Add the onion and celery and cook until they’re softened, about 5 to 6 minutes. Stir in the garlic and cook for another 2 to 3 minutes. Transfer the vegetables to the bowl with the stuffing mix.
- Cook the Sausage: Return the skillet to the stovetop and heat the olive oil. Add the sausage to the pan and cook it until it’s nicely browned and cooked through, breaking it up with a wooden spoon as it cooks. Transfer the cooked sausage to the bowl with the vegetables and stuffing mix.
- Assemble: Add the remaining ingredients to the bowl and stir to combine. Season to taste and transfer the stuffing mixture to the prepared baking dish.
- Bake: Bake the stuffing uncovered for 60 to 70 minutes, or until it’s golden brown and crispy on the top and edges.
How to Store Sausage Stuffing
Leftover sausage stuffing can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a baking dish and bake at 350ºF until warmed through, or warm it up in the microwave.
You can also freeze sausage stuffing for up to 2 months. Thaw overnight in the fridge and then bake or microwave as directed.
No, you don’t have to put eggs in sausage stuffing, but the eggs help bind everything together and give the finished stuffing a nice texture.
Traditionally, stuffing was cooked inside the bird, while dressing is cooked in a separate dish. However, these days, there is no hard and fast rule and many people use the terms interchangeably.
The sausage, onions, celery, and fresh herbs all contribute to the flavor of this stuffing. Because the main ingredient in stuffing is bread, it’s all about what you add to it!
Yes, you can prep stuffing the day before. Simply mix all of the ingredients together and store in an airtight container in the fridge. When you’re ready to bake, transfer to a baking dish and bake as directed.
More Thanksgiving Side Dish Ideas
- Broccoli Casserole
- Easy 5-Ingredient Corn Casserole – Made with Jiffy
- Squash Casserole Recipe
- Brussels Sprout Salad
- Hashbrown Casserole
- 1 12oz box stuffing mix
- ½ cup unsalted butter
- 1 large onion diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 lb. mild Italian sausage
- 2 cups chicken stock
- 2 eggs beaten
- 2 tbsp sage chopped
- 1 tbsp thyme chopped
- 1 tbsp parsley chopped
- salt & black pepper to taste
- Preheat the oven to 350F. Grease a 9×13 inch baking dish.
- Empty the box of stuffing mix into a large mixing bowl. Set aside.
- In a large statue pan, melt the butter over medium-high heat. Add the onion and celery and cook until soft, about 5-6 minutes. Add the garlic and cook for another 2-3 minutes. Add vegetables to the bowl of stuffing mix.
- In the same pan, add the olive oil. When hot, add the sausage and cook until browned and cooked through, breaking it up with a spoon into crumbles. Add to the bowl with vegetables and stuffing mix.
- Add the remaining ingredients to the bowl and mix thoroughly to combine. Season to taste and transfer to the prepared baking dish.
- Bake for 60-70 minutes, uncovered, until golden brown and crispy.