A holiday staple and family favourite, this Easy Sausage Stuffing recipe comes together quickly and easily thanks to store-bought stuffing cubes. You will love this recipe as it’s soft and buttery on the inside with crispy, golden edges on the outside. It’ll definitely become your new go-to stuffing recipe.
This easy sausage stuffing is a must-make dish on Thanksgiving, Christmas, and any other large family gathering. Hearty and herby, this is my go-to recipe as it’s loaded with a variety of fresh herbs, garlic, onion, and sausage. This stuffing recipe is so full of flavor, everyone will reach for seconds!
If you’re planning a holiday meal, then you’ll have to make my Garlic Butter Turkey Breast Recipe, Easy Roasted Turkey Leg, Potatoes au Gratin and Garlic Herb Butter Roast Chicken recipe to go with the stuffing. This stuffing also goes great with my Cranberry Orange Sauce as well.
How to Make Easy Sausage Stuffing
Ingredients
- Store-bought stuffing cubes — Use unseasoned stuffing cubes as we are seasoning them ourselves.
- Unsalted butter — Skip the salted butter or the stuffing might be too salty.
- Onion — I use a yellow onion but you can use whatever you have on hand.
- Celery — Just a bit!
- Garlic — I prefer fresh garlic for this stuffing recipe.
- Sweet Italian sausage (pork sausage) — Make sure the casings of the sausages are removed.
- Chicken broth — Use low sodium broth whenever possible.
- Egg — You only need one egg. This helps bind everything together.
- Fresh herbs — I use chopped rosemary, chopped fresh sage leaves, and chopped parsley to flavour my easy sausage stuffing.
- Salt and pepper — You only need a pinch but feel free to add more to taste.
Instructions
Prepare the Equipment
- Adjust the oven rack to the middle position, and preheat the oven to 350°F.
- Grease a 9×13 inch baking dish with butter or coconut oil. Set aside.
Prepare the Stuffing
- In a large bowl, add the stuffing cubes.
- In a large skillet or pot, add butter and melt for 1 minute. Then, add the onions and celery and cook over medium heat for about 5 to 8 minutes.
- Add the garlic and sauté for 1 to 2 minutes more.
- Place the vegetables in the stuffing cubes bowl.
Cook the Sausage
- In the same skillet, add the sausage and cook for about 10 minutes.
- Break the sausage up with a wooden spoon as you cook it over medium heat.
Combine Everything
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- Then, add the browned sausage and fat from the skillet to the bowl of stuffing cubes and vegetables. Don’t toss the fat as it adds flavour to the stuffing.
- Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the stuffing cube mixture bowl.
- Mix to combine everything.
Bake and Enjoy
- Add the stuffing to the prepared baking dish and bake for 65-75 minutes or until it is golden and crisp on top.
- It’s not necessary to cover the baking dish.
what if i don’t have stuffing cubes?
Can’t find any stuffing cubes at the store? You can also use French bread. Cut a fresh baguette into cubes, then bake for an hour at 200°F to dry the bread out. You can do this a day beforehand, see more details below!
Recipe Tips
- More homemade stuffing cube details: If you’re late to the party and find that stuffing cubes are sold out in stores, there is truly no reason to panic! Purchase a simple loaf of sliced white bread, or a baguette of French bread (brioche also works well). Cut it into cubes and bake them for an hour at 200°F. Allow pieces to cool completely before using them in your stuffing.
- If you’ve still got a few days before the holiday, you can also leave bread cubes on the countertop to dry out. Once stale and crunchy, they’re ready to go.
- Be sure to remove sausage casings before you crumble and brown the meat.
- I normally use fresh rosemary, sage and parsley in stuffing. You could also incorporate thyme, chives, marjoram, oregano or Italian seasonings. If you don’t have fresh herbs, dried ones will work just fine.
- No need to cover your stuffing while it bakes! Leaving your casserole exposed will allow the top to get nice and crunchy. This delicious texture is ideal and will take your casserole to the next level.
Recipe Variations
- Add some heat to your Easy Sausage Stuffing by using spicy sausage, rather than sweet Italian. You can also use turkey or chicken sausage rather than pork.
- Dried fruits are a fabulous addition to any stuffing recipe. I love adding a big handful of tart cranberries, currants, raisins or pitted and chopped dates before baking.
- Stuffing made with cornbread has unique and delicious flavor. Simply cut leftover bread into cubes and dehydrate them on the countertop or in the oven.
How To Make-Ahead & Store Leftovers
Storing & reheating leftovers: Allow stuffing to cool and place leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze for up to 2 months. You can reheat stuffing in the microwave though I prefer to use the oven to crisp it back up. Simply bake at 350°F until warmed through.
Make ahead notes: Looking to make and store a full pan of stuffing ahead of a holiday? You’ve got two options:
1). Prepare and assemble your stuffing completely, but stop short of baking it. Cover your dish tightly with plastic wrap and store in the refrigerator for 3 days or freeze for up to 2 months. Transfer frozen casserole to the refrigerator to thaw overnight before baking it in the oven according to recipe instructions.
2). Fully prepare and bake your casserole. Allow it to cool completely and then cover tightly with plastic wrap. Store in the refrigerator for 3 days or freeze up to 2 months. Thaw frozen casserole overnight, in the refrigerator, and then reheat in the oven. Cover the casserole dish with aluminum foil and bake at 350°F for 20-30 minutes, until warmed through. Uncover and bake 5 minutes longer for a crispy top.
Frequentely Asked Questions
This easy sausage stuffing is definitely freezer-friendly. Store any leftovers in an airtight container in the freezer for up to 2 months.
The egg is what helps bind together the stuffing so it doesn’t fall apart as it bakes. Don’t skip it!
To tell if the sausage stuffing is ready, you can use an instant-read meat thermometer. The center of the stuffing should read 160°F.
I recommend prepping the components ahead of time and storing the sausage and wet ingredients separately, wrapped in the fridge. Then, on the day of serving, toss everything together and bake!
If you don’t have any fresh herbs, you can use dried herbs instead. The ratio for the swap is that for every one tablespoon of fresh herbs, you will need one teaspoon of dried herbs.
What are other holiday sides to make?
I’ve already mentioned my delicious cranberry orange sauce (Instant Pot HERE) that goes well with this stuffing. But here are a few more sides that my family loves for the holiday:
- Brussels Sprouts Casserole Recipe: This healthy side dish is so easy to make and each bite is filled with Brussels sprouts and cheesy goodness!
- Creamy Mashed Potatoes Recipe: The holidays are not complete without mashed potatoes. This will be the best mashed potato recipe you’re ever going to make.
- Garlic Butter Green Beans Recipe: This green beans recipe makes a quick and delicious veggie-packed side dish. Everyone loves garlic butter and it goes so well with the green beans.
- Creamy Savory Mashed Sweet Potatoes: Made with simple wholesome ingredients, this is a great addition to any holiday meal.
- Easy Roasted Turkey Breast: You’ll love this very easy to make turkey breast. It’s made in the oven and it cooks in a fraction of the time of a whole turkey.
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Easy Sausage Stuffing
Ingredients
- 8 cups store-bought unseasoned stuffing cubes
- ½ cup unsalted butter
- 1 ½ cups diced yellow onion
- 1 cup diced celery
- 4 garlic cloves minced
- 1 pound bulk sweet Italian sausage casings removed
- 2 ¾ cups low sodium chicken broth
- 1 large egg beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1/4 cup fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Adjust the oven rack to the middle position, and preheat oven to 350°F. Grease a 9×13 in baking dish with butter or coconut oil. Set aside.
- In a large glass bowl, add the stuffing cubes.
- In a large skillet or pot, add butter and melt for 1 minute. Then, add the onions and celery and cook over medium heat for about 5 to 8 minutes. Don’t forget to stir occasionally. Add the garlic and sauté for 1to 2 minutes more. Place the vegetables in the stuffing cubes bowl.
- In the same skillet, add the sausage and cook for about 10 minutes. Break the sausage up with a wooden spoon as you cook it over medium heat.
- Then, add the browned sausage and fat to the stuffing cubes and vegetables bowl. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the stuffing cube mixture bowl and mix to combine all the ingredients.
- Add the stuffing in the prepared baking dish and bake for 65-75 minutes or until it is golden and crisp on top. It’s not necessary to cover the baking dish. Enjoy!
Tips
- You can make homemade croutons by cutting white or French bread into cubes. Bake or dry cubed bread on the countertop.
- Be sure to remove sausage casings before browning meat.
- Dry herbs can be swapped for fresh. Feel free to use some different herbs.
- To add some heat, use spicy sausage. Turkey and chicken sausage will also work.
- Mix in dried fruits like raisins, currants or chopped dates, if desired.
- You don’t need to cover your stuffing while it bakes.
- To store: Put the leftover sausage stuffing into an airtight glass container and refrigerate for up to 3 days.
- To reheat: Rewarm leftover stuffing in the microwave or in the oven.
- To freeze: Freeze cooked stuffing in a freezer-safe airtight container for up to 2 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Jennifer says
Could I have made this in a crockpot?
Olivia says
Sorry I’m not sure since I’ve never made it in a crockpot.
Nita says
How would I adjust the seasoning for herb seasoned cubed stuffing? The store did not have any plain stuffing cubes.
Olivia says
Cut all the seasoning in half.