Sausage Stuffing

This Sausage Stuffing amplifies the taste and texture of boxed stuffing mix with the addition of savory Italian sausage, veggies, and fresh herbs, Easy to prepare, it’s absolutely packed with rich, savory flavor and is 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, sausage & apple stuffing, and stuffing with caramelized onions, pumpkin puree, or cheese. However, this sausage stuffing is a back-to-basics recipe made with savory sausage, onions, 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!

Close up of sausage stuffing served in a casserole dish with a wooden spoon.

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 without being overly spicy.

Then, there are the onions and celery, which provide a nice contrast of crunch to the soft bread. 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.

Ingredients for Sausage Stuffing

See recipe card below this post for ingredient quantities and full instructions.

Stuffing mix – Stove Top brand 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 a slightly sweeter taste.
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
Thyme
Parsley
Salt & black pepper

Variations

Make this sausage stuffing cheesy by adding shaved Parmesan or cubes of gruyère or sharp cheddar.
Add some crunch with chopped walnuts or pecans.
Add fruit, such as currants, dried cranberries, or chopped apples! This is particularly great if you plan to make your stuffing for Thanksgiving or Christmas.
Swap the pork sausage instead or chicken sausage for a noticeable difference.

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. Stir in the garlic, and continue to cook for another 2 to 3 minutes or until fragrant. 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. Cook 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 around the edges.

Close up image of a wooden spoon serving sausage stuffing in a white casserole dish.

Quick Tip

Unlike other stuffing recipes, this easy sausage stuffing doesn’t need to be covered as it bakes. There’s enough moisture to keep it soft! However, if the top starts to brown too quickly, cover the dish with aluminum foil, and bake until set. Just remember to remove the foil in the last 15 minutes or so so the stuffing doesn’t become soggy!

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. When you’re ready to eat, thaw it overnight in the fridge, and bake or microwave as directed above to reheat.

Serving Suggestions

This sausage and apple stuffing can be used to stuff your Thanksgiving Roast Turkey. Or, serve it alongside classic side dishes, such as Sweet Potato Casserole and Slow Cooker Green Bean Casserole. You can also enjoy this stuffing with spatchcock chicken or spiral ham. It goes well with everything!

Close up of a wooden spoonful of sausage stuffing with the remaining sausage stuffing in a white casserole dish in the background.

FAQs

Do you put eggs in sausage stuffing?

I highly recommend including the eggs, because they help bind the ingredients together. Without them, your stuffing will likely be fairly crumbly.

What is the difference between dressing and stuffing?

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 to define the two terms, and many people use them interchangeably.

What gives stuffing its flavor?

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!

Can you prep stuffing the day before?

Yes, you can prep stuffing the day before. Simply mix all of the ingredients together, and store the stuffing in an airtight container in the fridge. When you’re ready to bake, transfer to a baking dish, and bake as directed.