Classic Sausage Stuffing Recipe for Holidays

Sausage stuffing gets its magic from the rich combination of savory Italian sausage and crusty day-old bread. This stuffing recipe is the one I’ve made for years, especially when the holidays roll around, but honestly, it’s too good to save just for special occasions. It’s got that perfect texture: hearty bread that’s not too mushy, tender vegetables, and that wonderfully seasoned sausage. A little bit of apple adds a nice touch, cutting through the richness. Making your own stuffing means you can get it exactly right – moist but not soggy, and full of flavor. The aroma alone fills the house with warmth and anticipation. It’s a side dish that truly makes the meal feel complete.

Ingredients:

• 1 pound day old bread (cut/torn into pieces to make 10 cups)
• 1 pound Italian sausage (crumbled)
• 3/4 cup unsalted butter (1.5 sticks)
• 1 medium onion (chopped)
• 4 sticks celery (chopped)
• 1 medium apple (I used Honeycrisp) (chopped)
• 1-2 tablespoons fresh parsley (chopped finely)
• 1-2 tablespoons fresh sage (chopped finely)
• 1-2 tablespoons fresh thyme (chopped finely)
• 1-2 tablespoons fresh rosemary (chopped finely)
• 1/2 teaspoon salt
• Pepper (to taste)
• 2.5 cups chicken broth (divided)
• 2 eggs

Preparing the Bread Base

The foundation of any great stuffing is the bread. For this recipe, I like to use day-old bread. It has enough structure to hold up to the moist ingredients without becoming mushy. You can use a variety of breads: challah, brioche, sourdough, or even a good quality white or whole wheat loaf. The key is to cut or tear it into roughly 1-inch pieces. You want about 10 cups of bread cubes. If your bread is very fresh, you can lightly toast the pieces in a 300°F oven for about 15-20 minutes until they’re just starting to dry out. Don’t let them get brown; we’re just removing some moisture.

Sausage Stuffing

The aroma of day-old bread mingling with savory Italian sausage and fragrant fresh herbs is the quintessential scent of comfort food. This sausage stuffing recipe is what I always turn to, especially as the holidays approach, but it’s delicious enough to enjoy any time of year. It strikes a perfect balance between the hearty, slightly chewy bread, the rich, well-seasoned sausage, and the tender, aromatic vegetables. The hint of sweetness from the apple cuts through the richness beautifully. Making your own stuffing ensures it’s exactly how you like it – not too dry, not too soggy, and packed with flavor.

Ingredients:

• 1 pound day old bread (cut/torn into pieces to make 10 cups)
• 1 pound Italian sausage (crumbled)
• 3/4 cup unsalted butter (1.5 sticks)
• 1 medium onion (chopped)
• 4 sticks celery (chopped)
• 1 medium apple (I used Honeycrisp) (chopped)
• 1-2 tablespoons fresh parsley (chopped finely)
• 1-2 tablespoons fresh sage (chopped finely)
• 1-2 tablespoons fresh thyme (chopped finely)
• 1-2 tablespoons fresh rosemary (chopped finely)
• 1/2 teaspoon salt
• Pepper (to taste)
• 2.5 cups chicken broth (divided)
• 2 eggs

Preparing the Bread Base

The foundation of any great stuffing is the bread. For this recipe, I like to use day-old bread. It has enough structure to hold up to the moist ingredients without becoming mushy. You can use a variety of breads: challah, brioche, sourdough, or even a good quality white or whole wheat loaf. The key is to cut or tear it into roughly 1-inch pieces. You want a good mix of crust and crumb. Spread the bread pieces out on a baking sheet and let them air dry a bit more if they seem too soft, or even toast them lightly in a 300°F (150°C) oven for about 10-15 minutes until they are slightly firm to the touch. You should aim for about 10 cups of these prepared bread pieces. Don’t worry if some pieces are slightly larger or smaller; a little irregularity adds to the rustic charm.

Cooking the Sausage and Aromatics

First, in a large skillet or Dutch oven over medium-high heat, cook the Italian sausage. Break it up with a spoon as it cooks until it’s browned and cooked through. This usually takes about 8-10 minutes. Once cooked, drain off any excess grease, leaving a little bit behind for flavor. Remove the cooked sausage from the skillet and set it aside on a plate lined with paper towels to drain further.

Now, add the unsalted butter to the same skillet over medium heat. Once the butter has melted, add the chopped onion and celery. Cook, stirring occasionally, until the vegetables have softened, about 7-10 minutes. You want them tender but not browned. This is where you build a lot of the aromatic base for your stuffing. Then, add the chopped apple to the skillet and cook for another 3-5 minutes, just until it begins to soften slightly. You don’t want the apple to turn to mush; a little bit of bite is nice.

Assembling the Stuffing Mixture

Once the vegetables and apple are softened, stir in all the fresh herbs: parsley, sage, thyme, and rosemary. Cook for about 1 minute until fragrant. This step really wakes up the herbs and releases their essential oils. Add the salt and pepper to taste. Now, return the cooked and drained sausage to the skillet with the vegetables. Give everything a good stir to combine.

In a very large mixing bowl, place your prepared bread cubes. Pour the sausage and vegetable mixture over the bread cubes. Gently toss everything together using your hands or two large spoons to distribute the ingredients evenly. You want to coat the bread without crushing it too much. This is the point where you can really see the stuffing coming together, with the promise of all those wonderful flavors.

Binding and Baking

In a separate bowl, whisk together 2 cups of the chicken broth and the 2 eggs until well combined. Pour this liquid mixture over the bread and sausage mixture. Gently toss again until the bread cubes are evenly moistened. Add the remaining 1/2 cup of chicken broth if the mixture seems a little dry; you want it moist but not saturated. Some people prefer a wetter stuffing, others prefer it drier; adjust the broth accordingly. You can also let the mixture sit for about 10-15 minutes at this stage to allow the bread to absorb more of the liquid.

Preheat your oven to 375°F (190°C). Transfer the stuffing mixture to a greased 9×13 inch baking dish. You can cover it tightly with foil for the first 20 minutes of baking if you prefer a moister stuffing, and then remove the foil for the last 15-20 minutes to allow the top to get a little crispy. Bake for approximately 35-40 minutes total, or until the stuffing is heated through and the top is golden brown and slightly crisp. For an extra crispy top, you can broil it for the last minute or two, watching it very carefully to prevent burning. The internal temperature should reach at least 165°F (74°C).

Serving and Storing

Let the stuffing rest for about 5-10 minutes after taking it out of the oven before serving. This allows the flavors to meld and makes it easier to serve. This sausage stuffing is wonderful served alongside roasted turkey, chicken, beef, or even just on its own. It’s a comforting and satisfying dish that brings everyone to the table.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the oven, covered with foil, or microwave it. If it seems a bit dry after refrigeration, you can add a splash of chicken broth or water before reheating.

Conclusion:

This sausage stuffing recipe is a guaranteed hit, bringing together comforting flavors and a satisfying texture that complements any holiday meal. The combination of savory sausage, aromatic herbs, and tender vegetables, all bound together with well-seasoned bread, makes it a standout side dish. It’s versatile enough to pair with turkey, beef ham, or even roasted chicken, and the slight sweetness from the apple makes it unique. Remember to dry out your bread properly for the best texture – not too soggy, not too dry. Don’t be afraid to adjust the herbs to your liking; more sage or thyme can be delicious.

Serving Suggestions: This stuffing is wonderful alongside roasted turkey, beef ham, or beef loin. It also reheats beautifully, making it great for leftovers.

Variations: For a richer flavor, use a mix of chicken and mushroom broth. Adding some toasted pecans or walnuts can provide a nice crunch. If you prefer a vegetarian version, omit the sausage and sauté some mushrooms and extra vegetables like bell peppers in the butter.

Frequently Asked Questions:

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day in advance. Assemble it, but don’t add the broth or eggs. Store it covered in the refrigerator. When ready to bake, you may need to add a little extra broth as the bread will have absorbed moisture overnight.

How do I prevent my stuffing from getting soggy?

The key is using day-old bread that has been dried out, either by leaving it out overnight or lightly toasting it in the oven. Also, don’t overmix the ingredients once the broth is added. Mix just until everything is combined.

Sausage Stuffing

A savory and herbaceous sausage stuffing made with day-old bread, Italian sausage, fresh herbs, and apple.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
10-12 servings

Ingredients

• 1 pound day old bread (cut/torn into pieces to make 10 cups)
• 1 pound Italian sausage (crumbled)
• 3/4 cup unsalted butter
• 1 medium onion (chopped)
• 4 sticks celery (chopped)
• 1 medium apple (chopped)
• 1-2 tablespoons fresh parsley (chopped finely)
• 1-2 tablespoons fresh sage (chopped finely)
• 1-2 tablespoons fresh thyme (chopped finely)
• 1-2 tablespoons fresh rosemary (chopped finely)
• 1/2 teaspoon salt
• Pepper (to taste)
• 2.5 cups chicken broth (divided)
• 2 eggs

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Spread bread pieces on a baking sheet and bake for 10-15 minutes until lightly toasted. Set aside.
2. Step 2
   In a large skillet, cook the crumbled Italian sausage over medium heat until browned and cooked through. Drain off any excess fat. Remove sausage from skillet and set aside.
3. Step 3
   In the same skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
4. Step 4
   Stir in the chopped apple, fresh parsley, sage, thyme, and rosemary. Cook for another 2 minutes until fragrant.
5. Step 5
   In a large bowl, combine the toasted bread cubes, cooked sausage, and the sautéed vegetable and herb mixture. Season with salt and pepper.
6. Step 6
   In a separate bowl, whisk together the eggs and 1.5 cups of the chicken broth. Pour this mixture over the bread and sausage mixture and toss to combine. Add more broth if needed to reach desired moisture.
7. Step 7
   Transfer the stuffing to a greased baking dish. Pour the remaining 1 cup of chicken broth over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until golden brown and heated through.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.