Name: Sausage Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup small-chopped onion (125 g); 1 cup small-chopped celery (110 g, about 2 ribs); 1 lb sweet Italian sausage (453 g); 3 tablespoons salted butter (28 g); 2 teaspoons poultry seasoning; ½ teaspoon salt; ½ teaspoon pepper; 1 ¾ cups chicken broth (414 ml); 8 cups dried bread cubes, plain/unseasoned (320 g)

When it comes to comfort food, nothing beats a warm, savory side like this Sausage Stuffing Recipe. It’s packed with flavorful Italian sausage, tender veggies, and perfectly toasted bread cubes soaked in rich chicken broth—truly a crowd-pleaser for holiday dinners or anytime you want a hearty dish on the table.

A close-up image of a white rectangular baking dish filled with a layered stuffing dish. The dish shows a textured top layer made of small, golden-brown toasted bread cubes mixed with ground meat that is brown and crumbly. There are small bits of green herbs spread evenly throughout the stuffing. A golden spoon is placed inside the dish, scooping up a portion of the stuffing. The dish is sitting on a wooden surface with a blue and white striped cloth underneath. The background has a blurred white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Stuffing Recipe
Top Tip
How to Serve Sausage Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Stuffing Recipe

Why You'll Love This Recipe

I’ve made this sausage stuffing more times than I can count, and it never fails to bring that warm, cozy feeling to the table. It’s one of those recipes that feels like a big, comforting hug from the inside.

Rich, Savory Flavor: The sweet Italian sausage adds a perfect balance of spice and sweetness.
Perfectly Moist Texture: Chicken broth soaks into the bread cubes just right—never dry or mushy.
Simple, Classic Ingredients: You probably have everything in your pantry, making it an easy recipe to pull together.
Great Make-Ahead Option: Prepare it early, then bake it fresh before dinner to save time and stress.

Ingredients & Why They Work

The magic really comes down to choosing the right ingredients. I recommend starting with a good-quality sweet Italian sausage—it’s flavorful but not too spicy. For the bread, plain, dried cubes work best to soak up that lovely broth without overpowering the flavors.

Flat lay of salted butter in a small white ceramic bowl, small-chopped fresh white onion in a simple white bowl, small-chopped crisp green celery stalks in a white bowl, a fresh raw sweet Italian sausage link, a small white bowl with poultry seasoning powder, a small white bowl with coarse salt, a small white bowl with black peppercorns, a small white bowl filled with golden chicken broth, and a large white bowl filled with rustic dried bread cubes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Adds richness and helps soften the veggies to build the flavor base.
Onion: Brings a sweet, aromatic backbone when sautéed.
Celery: Offers a bit of crunch and a fresh, savory note to balance the richness.
Sweet Italian Sausage: The star of the show, providing bold, savory, and slightly sweet flavors.
Poultry Seasoning: Classic seasoning that brings warmth and depth perfect for stuffing.
Salt and Pepper: Essential to season and enhance all the other flavors.
Chicken Broth: Infuses moisture and savory notes so the bread cubes stay tender.
Dried Bread Cubes (Plain/Unseasoned): Perfect for soaking up broth while staying firm, creating that ideal stuffing texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Sausage Stuffing Recipe is how easy it is to make it your own. Whether you want to amp up the spice, tailor it for dietary needs, or add a seasonal twist, this recipe is a wonderful base to start from.

Spicy Flip: I love swapping the sweet Italian sausage for hot Italian sausage when I want a little kick in the stuffing. It adds a lovely warmth without overpowering the other flavors.
Custom Bread: If you can’t find plain bread cubes, making your own is a game changer. I usually grab some day-old white bread, cut it into ½-inch cubes, and bake it at 300°F (150°C) until crisp. It adds great texture and a homemade touch!
Herb-Free Version: When using seasoned breadcrumbs instead of plain, I skip the poultry seasoning to keep things balanced. It’s a small tweak that still keeps the stuffing flavorful.
Make-Ahead Magic: I often prepare the entire stuffing up to the point of baking, cover it tightly, and refrigerate for up to two days. It’s perfect for easing the holiday rush—just pop it in the oven when you’re ready, though I do add a few extra minutes to the baking time when it’s cold.
Freezing for Later: Leftovers? Freeze them! I like to bake the stuffing completely, let it cool, then wrap tightly and stash it away. Thaw overnight and gently reheat covered at 325°F (160°C) until warmed through for easy future meals.

Step-by-Step: How I Make Sausage Stuffing Recipe

The image shows a clear glass bowl filled with a mixture of stuffing ingredients, including small cubes of light brown bread, ground meat, and chopped orange and green vegetables. The texture looks chunky with varied colors from the ingredients scattered throughout. A woman's hand is holding the bowl steady on a white marbled surface, and inside the bowl is a purple spoon or spatula partially sticking into the mixture. The bowl is placed on top of a white cloth with blue stripes. The light in the photo is natural, highlighting the textures and colors clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Set the Stage with Oven and Dish

First things first, preheat your oven to 350°F (175°C) to get it ready for baking. While the oven warms up, grease a 2-quart casserole dish with butter to stop the stuffing from sticking and to add richness to the bottom layer. Setting this aside lets you move quickly once the stuffing mixture is ready.

Step 2: Sauté the Aromatics

In a medium skillet over medium heat, melt 3 tablespoons of salted butter. Once it’s bubbling and fragrant, toss in 1 cup each of small-chopped onion and celery. Stir occasionally as they soften and release their lovely aromas—this usually takes about 5 minutes. The softness of the vegetables is your cue to move on.

Step 3: Brown the Sausage

Add 1 pound of sweet Italian sausage to the skillet with your softened veggies. Break it up with your spoon as it cooks, stirring until the meat is browned and no longer pink—this takes around 7 to 8 minutes. This step builds the hearty, meaty flavor that makes this stuffing so comforting.

Step 4: Season and Moisten

Now it’s time to bring the spices in. Sprinkle 2 teaspoons of poultry seasoning, plus ½ teaspoon each of salt and pepper over the sausage and veggie mixture. Stir well so every bite is full of flavor. While stirring, slowly drizzle in 1 ¾ cups of chicken broth, mixing gently to combine everything into a moist, flavorful base.

Step 5: Combine with Bread Cubes

Place 8 cups of dried, plain bread cubes into a large bowl. Carefully pour the warm sausage mixture over the bread cubes and gently fold everything together until all the bread is moistened but not mashed. This balance keeps the stuffing tender and full of texture.

Step 6: Bake to Perfection

Spread the moistened stuffing mixture evenly in your prepared casserole dish. Cover it tightly with aluminum foil to trap in moisture and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes to let the top get lightly golden and just a bit crisp. Serve it warm straight from the oven for a cozy, satisfying side dish.

Top Tip

Getting the perfect texture and flavor in your Sausage Stuffing Recipe can be a game changer for your holiday or everyday meals. Here are some tips I've picked up along the way to help you make this dish stand out.

Use plain, dried bread cubes: I learned the hard way that using fresh or soggy bread makes the stuffing too mushy. Toasting or buying plain dried bread cubes ensures the stuffing stays moist but not wet.
Brown the sausage well: Taking the extra time to get a nice browned crust on the sweet Italian sausage adds depth and savory richness that you can really taste in the final dish.
Don’t overmix the bread and sausage mixture: Gently stirring to coat the bread cubes without crushing them helps keep texture contrast—light and fluffy inside with a slightly crisp top after baking.
Cover while baking, then uncover: Covering the casserole for the bulk of baking traps moisture so it stays tender. Uncovering at the end gives a lovely golden finish without drying it out.

How to Serve Sausage Stuffing Recipe

A white square baking dish holds one layer of stuffing made of small golden bread cubes mixed with browned ground meat and bits of green celery, creating a textured and crunchy topping. The stuffing has a mix of light brown, golden yellow, and green colors spread evenly across the dish. The dish rests on a wooden cutting board placed on a white marbled surface surrounded by fresh green herbs, a golden spoon, salt and pepper grinders, and a white plate with gold forks. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a bit of color and a fresh note, try garnishing your sausage stuffing with chopped fresh parsley or thyme just before serving. A sprinkle of toasted pecans or walnuts can bring a nice crunch. For an extra touch, a drizzle of gravy or a splash of homemade cranberry sauce on the side pairs beautifully with the rich flavors of the stuffing.

Side Dishes

This sausage stuffing recipe is a fantastic companion to roasted turkey or chicken but also shines alongside glazed carrots, roasted Brussels sprouts, or a crisp green salad for a balanced meal. Mashed potatoes or sweet potato casserole are classic hearty sides that round out holiday plates perfectly.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftover stuffing in an airtight container in the refrigerator. It will keep well for up to 5 days, making it easy to plan quick lunches or dinners.

Freezing

If you'd like to save some for later, bake the stuffing fully according to the recipe, let it cool completely, then wrap it tightly and freeze. It can keep well for several months. When you’re ready, thaw it overnight in the fridge for best results.

Reheating

Reheat your thawed stuffing covered with foil in the oven at 325 degrees Fahrenheit (160 degrees Celsius) until warmed through—usually about 20-30 minutes depending on the portion size. This keeps it moist and delicious, just like fresh from the oven.

Frequently Asked Questions:

Can I use hot Italian sausage instead of sweet?

Absolutely! Substituting hot Italian sausage will add a nice kick to your sausage stuffing. Just make sure to balance the seasoning to your preference.

Is it okay to use seasoned bread cubes?

You can use seasoned bread cubes, but I recommend leaving out the poultry seasoning in this recipe to avoid overpowering the dish.

Can I prepare this stuffing ahead of time?

Yes! Prepare the stuffing up to the point of combining the bread and sausage mixture, then cover and refrigerate for up to 2 days before baking. It might need extra baking time when starting cold.

Can I cook this stuffing inside the turkey?

I do not recommend cooking this particular stuffing inside the turkey because of moisture and timing concerns that could affect both the stuffing and the bird’s safety and texture.

Final Thoughts

This Sausage Stuffing Recipe has become one of my favorite go-to sides because it’s easy, flavorful, and gives that warm homemade comfort we all crave. Whether you’re celebrating a holiday feast or just craving a hearty side, it’s sure to please the whole table. I hope you enjoy making it as much as I do — happy cooking!