Name: Easy Sausage Stuffing Recipe: A Flavorful Classic Made Simple
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound (450 g) ground sausage (mild or spicy); 1 loaf (about 1 pound / 450 g) day-old bread, cut into ¾-inch cubes (about 10–12 cups) — white, sourdough, or French bread; 1 cup (230 g) unsalted butter; 1 large onion, finely chopped; 3 celery stalks, diced; 2 garlic cloves, minced; 2 ½ cups (600 ml) chicken broth (low-sodium); 2 large eggs, lightly beaten; 2 teaspoons dried sage; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 2 tablespoons fresh parsley, chopped (for garnish); Optional Add-Ins:; ½ cup (75 g) dried cranberries or raisins; ½ cup (70 g) chopped pecans or walnuts; 1 apple, peeled and diced

When the holidays roll around, few dishes bring as much comfort and nostalgia to the table as a warm, savory stuffing. This Easy Sausage Stuffing Recipe takes that classic flavor you love and makes it simple enough for anyone to prepare. Packed with tender bread cubes, flavorful sausage, aromatic herbs, and sautéed vegetables, this dish fills your kitchen with the irresistible smell of home cooking.

Whether you’re planning a Thanksgiving feast or simply craving a hearty side dish, this recipe guarantees a perfect balance of texture — crisp on top and moist inside. Best of all, you can prepare it ahead of time, customize it with your favorite ingredients, and serve it alongside roast chicken, turkey, or even as a meal on its own.

Let’s dive into the ingredients and steps to create this mouthwatering comfort dish that never fails to impress.

Ingredients

For a 9×13-inch baking dish (serves 8–10 people), you’ll need:

1 pound (450 g) ground sausage (mild or spicy, depending on preference)
1 loaf (about 1 pound / 450 g) of day-old bread, cut into ¾-inch cubes (about 10–12 cups) — white, sourdough, or French bread work best
1 cup (230 g) unsalted butter
1 large onion, finely chopped
3 celery stalks, diced
2 garlic cloves, minced
2 ½ cups (600 ml) chicken broth (preferably low-sodium)
2 large eggs, lightly beaten
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

Optional Add-Ins:

½ cup (75 g) dried cranberries or raisins for sweetness
½ cup (70 g) chopped pecans or walnuts for crunch
1 apple, peeled and diced for a touch of freshness

Instructions

Step 1: Prepare the Bread

Start by preheating your oven to 350°F (175°C).
If your bread isn’t already stale, spread the cubes in a single layer on a baking sheet. Bake them for about 10–15 minutes, stirring halfway through, until they’re slightly crisp and dry but not browned. This step helps the bread absorb the flavors without becoming mushy.

Step 2: Cook the Sausage

In a large skillet over medium heat, crumble the sausage and cook for 8–10 minutes until browned and no pink remains. Stir occasionally to break the meat into small pieces. Once done, transfer the sausage to a large mixing bowl using a slotted spoon, leaving the drippings in the pan.

Step 3: Sauté the Vegetables

Add the butter to the same skillet with the sausage drippings. Once melted, toss in the chopped onion and celery. Sauté for 5–6 minutes until the vegetables soften and become fragrant. Add the minced garlic and cook for another 30 seconds, just until aromatic.

Step 4: Combine the Flavors

Pour the cooked vegetables and melted butter over the sausage in the mixing bowl. Add the herbs (sage, thyme, rosemary), salt, and pepper, then toss to combine. The kitchen should already smell incredible at this point!

Step 5: Mix with Bread Cubes

Add the bread cubes to the sausage mixture. Slowly pour in 2 cups (480 ml) of the chicken broth, stirring gently until everything is evenly moistened. If the mixture feels too dry, add the remaining ½ cup (120 ml) broth. The goal is to achieve a texture that’s moist but not soggy.

Step 6: Add the Eggs

Once slightly cooled, stir in the beaten eggs. These help bind the stuffing together and give it that perfect, cohesive texture when baked.

Step 7: Bake the Stuffing

Lightly grease a 9×13-inch baking dish and spoon the mixture into it. Cover with aluminum foil and bake for 30 minutes. Then, uncover and bake for another 15–20 minutes, or until the top is golden brown and slightly crisp.

If you prefer extra crispiness, broil the top for an additional 2–3 minutes at the end — just keep a close eye on it!

Conservation and Storage

One of the best things about sausage stuffing is that it stores beautifully.

Refrigerator: Let the stuffing cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: To freeze, spoon portions into freezer-safe bags or containers. Label and freeze for up to 3 months.
Reheating: For best results, thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 20–25 minutes. Add a splash of broth to restore moisture before reheating.

Variations

This classic recipe offers plenty of room for creativity. Try these fun twists to suit your taste:

Apple Sausage Stuffing: Add diced apples and a handful of dried cranberries for a hint of sweetness that balances the savory sausage.
Cornbread Version: Replace half of the bread with crumbled cornbread for a Southern-style flavor and a more crumbly texture.
Mushroom Lover’s Stuffing: Sauté 1 cup of chopped mushrooms with the onion and celery for an earthy twist.
Vegetarian Option: Skip the sausage and use sautéed mushrooms and extra butter or olive oil instead. Replace chicken broth with vegetable broth.
Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes for extra heat.

Each variation brings something unique, turning this basic recipe into a whole new dish every time you make it.

Serving Suggestions

Sausage stuffing shines as a side dish, but it’s versatile enough to star as a main course. Here are a few ideas:

Holiday Table Favorite: Serve alongside roasted turkey, chicken, or pork for Thanksgiving or Christmas dinners.
Everyday Comfort Meal: Pair it with a fresh green salad and cranberry sauce for a quick, cozy meal.
Breakfast Twist: Heat leftovers in a skillet and top with a fried egg for a hearty breakfast.
Stuffed Vegetables: Use the mixture to fill bell peppers, acorn squash, or mushrooms for a creative and satisfying dish.

No matter how you serve it, each bite offers the perfect combination of savory sausage, aromatic herbs, and tender bread.

Tips for Perfecting the Dish

Use quality bread: Dense, hearty bread like sourdough holds up best. Avoid soft sandwich bread that turns mushy.
Don’t skip drying the bread: This ensures the cubes soak up the flavors evenly.
Taste before baking: Adjust the seasoning before adding the eggs. Once baked, it’s harder to correct.
Keep the balance: Too much broth makes the stuffing soggy, while too little makes it dry. The mixture should feel damp but not wet.
Make ahead: You can prepare the entire dish a day in advance. Store covered in the fridge and bake just before serving.

Conclusion

This Easy Sausage Stuffing Recipe brings together everything you love about comfort food — rich flavors, hearty textures, and the warmth of a homemade meal shared with loved ones. Whether you stick to the classic version or try one of the creative variations, it’s a dish that adapts beautifully to any occasion.

Perfect for holidays, family dinners, or cozy weeknights, this recipe proves that simple ingredients can deliver big, bold flavors. So next time you’re planning a meal that feels like a hug in every bite, make this sausage stuffing — your guests will thank you!

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Easy Sausage Stuffing Recipe: A Flavorful Classic Made Simple

Author: hafsahafsa
Total Time: 1 hour 10 minutes
Yield: 8–10 servings 1x

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Description

Ingredients

Scale

1 pound (450 g) ground sausage (mild or spicy)

1 loaf (about 1 pound / 450 g) day-old bread, cut into ¾-inch cubes (about 10–12 cups) — white, sourdough, or French bread

1 cup (230 g) unsalted butter

1 large onion, finely chopped

3 celery stalks, diced

2 garlic cloves, minced

2 ½ cups (600 ml) chicken broth (low-sodium)

2 large eggs, lightly beaten

2 teaspoons dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt (or to taste)

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped (for garnish)

Optional Add-Ins:

½ cup (75 g) dried cranberries or raisins

½ cup (70 g) chopped pecans or walnuts

1 apple, peeled and diced

Instructions

Step 1: Prepare the Bread
Preheat oven to 350°F (175°C). If your bread isn’t stale, spread cubes on a baking sheet and bake for 10–15 minutes, stirring halfway through, until slightly crisp and dry.

Step 2: Cook the Sausage
In a large skillet over medium heat, crumble and cook the sausage for 8–10 minutes until browned. Transfer to a large mixing bowl, leaving drippings in the pan.

Step 3: Sauté the Vegetables
Add butter to the skillet. Once melted, add chopped onion and celery. Sauté for 5–6 minutes until soft. Add garlic and cook for 30 seconds.

Step 4: Combine the Flavors
Pour vegetables and melted butter over the sausage. Add sage, thyme, rosemary, salt, and pepper. Mix well.

Step 5: Mix with Bread Cubes
Add bread cubes and pour in 2 cups (480 ml) of chicken broth. Stir gently until evenly moistened. Add the remaining ½ cup broth if needed.

Step 6: Add the Eggs
Once slightly cooled, stir in beaten eggs to bind the mixture.

Step 7: Bake the Stuffing
Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for another 15–20 minutes until the top is golden and crisp. For extra crunch, broil 2–3 minutes more.