Ready for the absolute best Sausage Stuffing you've ever tasted? This classic side is rich, savory, and packed with hearty bread, juicy sausage, and aromatic herbs that make your house smell incredible. Each bite hits you with a buttery crunch from the top and tender, flavor-soaked bread below.

What sets this stuffing apart? It's unbelievably easy to make, yet tastes just like Grandma's-maybe even better! With simple ingredients and zero fuss, you'll create a dish that steals the show on Thanksgiving, Christmas, or any cozy family dinner.

This recipe is my family's go-to for the holidays, inspired by years of tweaking, tasting, and second helpings. Trust me: once you try it, you'll want to bake it all year long.

Golden, crispy homemade Sausage Stuffing in a casserole dish

Why You'll Love This Recipe

Tons of Flavor: Juicy sausage, fresh herbs, and sautéed veggies give this stuffing a mouthwatering depth.
Incredibly Simple: Minimal prep, no tricky steps-just delicious results every time.
Perfect Make-Ahead: Assemble the day before and bake when ready so holiday cooking is easier.
Crowd-Pleaser: Both kids and adults will go back for seconds, guaranteed.

Key Ingredients for Sausage Stuffing

See recipe card below for full list of measurements, ingredients, and instructions.

Italian Sausage

The real star of this stuffing, Italian sausage adds so much bold, savory flavor and richness. Use mild or spicy, depending on your preference. Remove casings if using links, and brown well for extra depth. Chicken or turkey sausage works well for a lighter twist, but classic pork brings the most flavor.

Day-Old Bread

Day-old or slightly dried bread cubes absorb all that delicious broth without turning mushy. A sturdy French or Italian loaf is best, but you can use sourdough, sandwich bread, or even a mix for extra texture. If your bread is fresh, just toast the cubes in the oven until lightly crisp.

Onion & Celery

These classic aromatics form the backbone of the flavor, bringing sweetness and crunch to every bite. Dice both small for the best distribution. If you like, throw in a chopped apple or some mushrooms for extra interest.

Fresh Herbs

Sage, thyme, and parsley make this dish taste like pure holiday comfort. Fresh is best for a burst of herby flavor, but one-third the amount of dried works in a pinch. Feel free to try rosemary or marjoram as substitutes, and mix them to suit your taste!

Chicken Broth

The broth brings moisture and melds all the flavors together. Use a good-quality, low-sodium chicken broth so you can control the seasoning. Vegetable broth makes this stuffing vegetarian if you swap out the sausage.

Instructions for Sausage Stuffing

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Bread

Cut your bread into 1-inch cubes and let them dry out overnight, or bake in a 300°F (150°C) oven for about 10-15 minutes until lightly crisp, but not browned. This prevents soggy stuffing.

Brown the Sausage

In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and no longer pink-about 5-7 minutes. Transfer sausage to a large mixing bowl, leaving the fat in the pan.

Sauté the Veggies & Aromatics

Add butter to the same skillet. Toss in onion and celery, and cook for 5 minutes until soft and fragrant. Add garlic, sage, and thyme; cook 1 minute more, stirring often so nothing burns.

Build the Stuffing

Combine dried bread cubes, sausage, sautéed veggies, and fresh parsley in the large bowl. Season with salt and pepper. Pour in the chicken broth and lightly beaten eggs, then gently toss until everything is moist but not soggy. Add more broth if needed-the bread should feel just damp.

Bake to Perfection

Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover tightly with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake an additional 15 minutes, or until the top is golden and crisp. Let rest 5 minutes before serving.

Recipe Variations

Use a Different Sausage

Swap in maple breakfast sausage or spicy chorizo for a new flavor twist. Turkey or chicken sausage also works if you want to lighten things up.

Make It Gluten-Free

Easily turn this stuffing gluten-free by using your favorite gluten-free bread. Cube and dry it out just as you would with regular bread, and follow the rest of the recipe.

Add Fruits or Nuts

Upgrade your stuffing with add-ins like diced apples, dried cranberries, or chopped pecans for a sweet and crunchy contrast. Sauté the fruit with the veggies for best results.

Go Herb-Crazy

Mix and match with rosemary, marjoram, or even oregano for your own herb blend. Fresh herbs give maximum flavor, but dried work in a pinch-just remember to use less.

Vegetarian Option

Simply leave out the sausage and swap chicken broth for vegetable broth. You can add sautéed mushrooms or extra veggies for more savory depth.

Serving Suggestions

Sausage Stuffing is a standout side for your holiday turkey or roast chicken, but it's just as delicious with pork chops or grilled veggies. Serve it alongside mashed potatoes, roasted green beans, and cranberry sauce for a truly festive feast. Sprinkle extra fresh parsley or chopped sage on top before serving for a pop of color and flavor.

Storage and Reheating

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. To reheat, cover and bake in a 350°F oven until warmed through, or microwave individual portions. For best texture, add a splash of broth before reheating. Stuffing also freezes well-wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Sausage Stuffing (FAQ)

Q: Can I assemble Sausage Stuffing ahead of time?

A: Absolutely! You can prep and assemble the stuffing up to one day in advance. Cover and refrigerate, then bake just before serving for fresh, crispy results.

Q: What’s the best bread for stuffing?

A: Use a hearty, slightly stale bread like French, Italian, or sourdough. Avoid super-soft sandwich breads, which can turn mushy.

Q: Can I use dried herbs instead of fresh?

A: Yes, dried herbs work well. Substitute one-third the amount of dried herbs for fresh. This keeps the flavors balanced and not overpowering.

There you have it-the ultimate Sausage Stuffing that's perfectly savory, comforting, and impossible to resist. Whether it's your first time or a family tradition, this recipe is guaranteed to win hearts (and leftover battles!). Give it a try and let me know what you think by leaving a comment or rating below-I love hearing from you!