If your holiday table craves a savory, herby side with crispy edges and a soft, custardy center, this stuffing delivers. Juicy sausage, golden bread, and plenty of fresh herbs make every bite taste like home.
Why You’ll Love This Stuffing Recipe with Sausage
- Perfect balance of textures with crisp top and tender middle.
- Big, cozy flavor from browned sausage, butter, and fresh herbs.
- Make-ahead friendly to ease holiday stress.
- Flexible with easy swaps for bread, sausage, and seasonings.
Stuffing Recipe with Sausage Ingredients & Substitutions
- 1 lb day-old crusty bread, cut in 3/4 inch cubes (about 12 cups). Sourdough, French, Italian, or use half cornbread for extra richness.
- 1 lb pork sausage, casings removed (sweet Italian, mild breakfast, or spicy). Turkey sausage works; plant-based crumbles for a vegetarian version.
- 8 tbsp unsalted butter, divided (use olive oil or vegan butter if dairy-free).
- 1 large yellow onion, diced.
- 4 celery ribs, diced.
- 3 garlic cloves, minced.
- 2 tsp poultry seasoning, or 1 tsp dried sage + 1/2 tsp dried thyme + 1/2 tsp dried rosemary.
- 1 tbsp fresh sage, 2 tsp fresh thyme, 1 tsp fresh rosemary, chopped (or use half the amount if dried).
- 1/4 cup fresh parsley, chopped.
- 2 to 2 1/2 cups low-sodium chicken or turkey stock, warmed (veg broth for vegetarian).
- 2 large eggs, beaten, optional for a slightly more set center.
- 1 tsp kosher salt, to taste, and 1/2 tsp black pepper (adjust based on sausage saltiness).
- Optional: 1/2 cup dry white wine for deglazing.
Step-by-Step Instructions to Make Stuffing Recipe with Sausage
Dry the Bread
Spread cubed bread on sheet pans and bake at 300 F (150 C) for 15 to 20 minutes until dry but not deeply browned. Cool. This prevents soggy stuffing.
Prep the Pan and Oven
Heat oven to 350 F (175 C). Butter a 9×13 inch baking dish.
Brown the Sausage
In a large skillet, cook sausage over medium-high, breaking it into crumbles, until browned with caramelized bits, 7 to 9 minutes. Transfer to a bowl, leaving drippings in the pan.
Sauté the Aromatics
Add 4 tbsp butter to the pan. Stir in onion and celery with a pinch of salt. Cook until translucent and tender, 8 to 10 minutes. Add garlic and cook 1 minute until fragrant.
Layer in Herbs and Deglaze
Stir in poultry seasoning, fresh sage, thyme, and rosemary. If using, splash in the wine and scrape up browned bits; simmer 1 to 2 minutes. Take off heat and stir in parsley.
Make the Custard
In a large bowl, whisk warm stock with eggs if using, salt, and pepper.
Combine and Hydrate
In an extra-large bowl, combine dried bread, sausage, and the onion celery mixture. Drizzle in about 2 cups of the stock mixture, tossing gently. Add more as needed until bread is evenly moistened but not waterlogged. The cubes should hold together when gently squeezed with a little liquid pooling at the bottom. Rest 10 minutes to absorb.
Pan and Dot with Butter
Transfer to the prepared dish. Dot the top with the remaining 4 tbsp butter for golden, crisp edges.
Bake to Perfection
Cover tightly with foil and bake 30 minutes. Uncover and bake 20 to 25 minutes more until the top is deeply golden and the center is hot and set. If you used eggs or plan to stuff poultry, verify 165 F (74 C) in the center.
Tips for Success
- Dry bread is key. If your bread is very fresh, do not skip the oven drying step.
- Warm stock absorbs better and keeps the stuffing moist without turning mushy.
- Add stock gradually. You can always add more, but you cannot take it out.
- Taste the sausage first and salt to taste. Sausage brands vary in saltiness.
- Let it rest 10 minutes after baking so the custard sets for clean scoops.
Variations of Stuffing Recipe with Sausage
- Apple Fennel Sausage: Add 1 thinly sliced fennel bulb and 1 diced tart apple.
- Cornbread Jalapeño: Use half cornbread cubes and fold in 1 to 2 diced jalapeños.
- Mushroom Leek: Sauté 12 oz mushrooms and 1 leek for deep umami.
- Gluten-Free: Use your favorite gluten-free loaf, dried well.
- Cranberry Pecan: Fold in 1/2 cup dried cranberries and 1/2 cup toasted pecans.
Serving Suggestions: What to Pair with Stuffing Recipe with Sausage
- Classic roast turkey with pan gravy.
- Bright cranberry sauce for sweet tart contrast.
- Simple greens like garlicky green beans or a lemony salad.
- Roasted Brussels sprouts or honey glazed carrots.
- Wine pairing: Pinot Noir, Gamay, or a dry cider.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and refrigerate up to 4 days.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Cover and bake at 325 to 350 F until hot, 15 to 25 minutes. Splash with a bit of warm stock and add a pat of butter if it seems dry. For extra crisp top, uncover for the last 5 minutes.
- Skillet Reheat: Warm slices in a buttered nonstick skillet over medium heat for crisp edges.
Memories Made Around the Table
The first time I made this for my family, my dad hovered by the oven just to snag the corner piece with the crispiest crust. We all stood around the kitchen island with spoons, taste testing and declaring it holiday worthy before it ever reached the table.
FAQs
What is the difference between stuffing and dressing?
Stuffing is traditionally cooked inside the bird, while dressing is baked in a separate dish. Flavor wise they are similar; baking it separately gives you better control over texture and browning.
Can I stuff this inside a turkey?
Yes, but for food safety the center of the stuffing inside the turkey must reach 165 F. I prefer baking it separately for a crisp top, then spooning some into the turkey cavity for presentation.
How do I prevent soggy stuffing?
Start with dried bread, add warm stock gradually, and let the mixture rest before baking so the liquid distributes evenly. Bake covered to steam, then uncovered to crisp.
What kind of bread works best?
Sturdy, day-old loaves like sourdough, French, or Italian. Avoid very soft sandwich bread unless you dry it thoroughly first.
Can I make it ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Let sit at room temp 20 to 30 minutes, then bake as directed, adding a splash of warm stock if the bread seems dry.
Final Thoughts
This stuffing recipe with sausage brings crowd-pleasing flavor and foolproof texture to your holiday feast. Make it once and it will become a tradition.
Stuffing Recipe with Sausage
Equipment
- 1 9x13 inch baking dish buttered
- 1 Large Skillet
- 2 sheet pans for drying bread
- 2 Mixing Bowls large and extra-large
- 1 Whisk
- 1 Aluminum foil
Ingredients
Stuffing
- 1 lb day-old crusty bread cut in 3/4-inch cubes (about 12 cups); sourdough, French, Italian, or use half cornbread
- 1 lb pork sausage casings removed; sweet Italian, mild breakfast, or spicy; turkey sausage or plant-based crumbles work
- 8 tbsp unsalted butter divided; olive oil or vegan butter if dairy-free
- 1 large yellow onion diced
- 4 celery ribs diced
- 3 cloves garlic minced
- 2 tsp poultry seasoning or 1 tsp dried sage + 1/2 tsp dried thyme + 1/2 tsp dried rosemary
- 1 tbsp fresh sage chopped
- 2 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped; use half the amount if dried
- 0.25 cup fresh parsley chopped
- 2 cups low-sodium chicken or turkey stock warmed; add more as needed (up to 2 1/2 cups); use vegetable broth for vegetarian
- 2 large eggs beaten, optional for a slightly more set center
- 1 tsp kosher salt to taste; adjust based on sausage
- 0.5 tsp black pepper
- 0.5 cup dry white wine optional, for deglazing
Instructions
- Spread cubed bread on sheet pans and bake at 300°F (150°C) for 15 to 20 minutes until dry but not deeply browned. Cool completely to prevent soggy stuffing.
- Heat the oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned with caramelized bits, 7 to 9 minutes. Transfer to a bowl, leaving the drippings in the pan.
- Add 4 tbsp butter to the pan. Stir in the onion and celery with a pinch of salt; cook until translucent and tender, 8 to 10 minutes. Add garlic and cook 1 minute until fragrant.
- Stir in poultry seasoning, fresh sage, thyme, and rosemary. If using, splash in the white wine and scrape up browned bits; simmer 1 to 2 minutes. Remove from heat and stir in parsley.
- In a large bowl, whisk the warm stock with eggs (if using), salt, and pepper.
- In an extra-large bowl, combine dried bread, sausage, and the onion–celery mixture. Drizzle in about 2 cups of the stock mixture, tossing gently. Add more as needed until the bread is evenly moistened but not waterlogged—the cubes should hold together when gently squeezed with a little liquid pooling at the bottom. Rest 10 minutes to absorb.
- Transfer to the prepared baking dish. Dot the top with the remaining 4 tbsp butter for golden, crisp edges.
- Cover tightly with foil and bake 30 minutes. Uncover and bake 20 to 25 minutes more until the top is deeply golden and the center is hot and set. If you used eggs or plan to stuff poultry, verify 165°F (74°C) in the center.
- Let the stuffing rest 10 minutes for cleaner scoops. Serve warm.