Best Sausage Stuffing

Introduction

Best Sausage Stuffing is savory, hearty, and packed with classic comfort flavor—combining browned sausage, toasted bread, aromatic vegetables, herbs, and rich broth into a perfectly moist, spoonable side dish. Whether served for holidays or alongside a cozy dinner, this stuffing delivers crisp edges, a tender center, and deep, savory notes in every bite. It’s a timeless favorite that feels special yet familiar.

Why you’ll love this recipe

• Savory sausage flavor throughout
• Moist inside with lightly crisp edges
• Classic holiday or anytime side
• Easy to make ahead
• Feeds a crowd reliably

Ingredients (serves 6–8)

• 1 lb Italian sausage (mild or sage), casings removed
• 10–12 cups day-old bread cubes
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 1½–2 cups chicken broth (warm)
• 1½ tsp dried sage
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• 2 large eggs, lightly beaten
• Optional garnish: chopped parsley

Essential Tools and Equipment

• Large skillet
• Large mixing bowl
• 9×13-inch baking dish
• Wooden spoon
• Whisk

Step-by-step process (detailed)

1. Prepare the bread

If the bread isn’t already dry, spread cubes on a baking sheet and bake at 300°F (150°C) for 15–20 minutes, stirring once, until dry but not browned. Dry bread absorbs flavor without turning mushy.

2. Brown the sausage

Heat a large skillet over medium heat. Add sausage and cook 6–8 minutes, breaking it up, until fully browned and cooked through. Transfer to a large bowl, leaving drippings in the pan.

3. Sauté the aromatics

Add butter to the skillet with the sausage drippings. Add onion and celery and cook 5–7 minutes until softened and fragrant. Stir in garlic and cook 30 seconds more.

4. Build the stuffing base

Add the sautéed vegetables to the bowl with the sausage. Add bread cubes, sage, thyme, black pepper, and a light pinch of salt. Toss gently to distribute evenly.

5. Add liquid and eggs

Pour in 1½ cups warm broth and stir gently. Add beaten eggs and fold just until combined. The mixture should be moist but not wet—add more broth if needed.

6. Transfer to baking dish

Grease a 9×13-inch dish and spread stuffing evenly inside. Press lightly to level without compacting.

7. Bake covered

Cover with foil and bake at 350°F (175°C) for 30 minutes. This allows the stuffing to heat through and set.

8. Bake uncovered

Remove foil and bake 15–20 minutes more until the top is golden and lightly crisp.

9. Rest and serve

Let stuffing rest 5–10 minutes before serving. Garnish with parsley if desired.

Mistakes to avoid

• Using fresh bread — soggy texture
• Overmixing — dense stuffing
• Too much broth — mushy result
• Skipping covered bake — dry center
• Under-seasoning — flat flavor

Variations of Best Sausage Stuffing

• Apple Sausage Stuffing — add diced apple
• Cornbread Sausage Stuffing — use cornbread cubes
• Spicy — use hot Italian sausage
• Mushroom Sausage — add sautéed mushrooms

• Gluten-Free — use gluten-free bread

Tips for storage & make-ahead

• Assemble up to 24 hours ahead, refrigerate, then bake
• Refrigerate leftovers up to 4 days
• Reheat covered in the oven for the best texture
• Freezes well after baking

Frequently Asked Questions

Do I have to use eggs?
They help bind the stuffing, but can be omitted for a looser texture.

Can I make this without sausage?
Yes—replace with mushrooms or extra vegetables.

How moist should stuffing be before baking?
Well-moistened but not soupy.

Can I stuff a turkey with this?
It’s safer to bake separately for food safety.

Conclusion

Best Sausage Stuffing delivers everything you want in a classic side—savory depth, comforting texture, and reliable crowd appeal. With simple ingredients and straightforward steps, this stuffing earns its place at the table for holidays and cozy meals alike. Make it once, and it quickly becomes a must-have favorite.