Sausage Stuffing – Two Peas & Their Pod

Sausage Stuffing is a delicious homemade addition to all of your holiday meals! Make it from scratch and never go back to the boxed stuffing.

Sausage Stuffing

Sausage Stuffing Recipe

Stuffing is the ultimate Thanksgiving side dish. It is a CLASSIC! People wait all year for Thanksgiving so they can get their stuffing fix. Josh is one of those people, he LOVES stuffing and this Sausage Stuffing is his favorite stuffing recipe!

Stuffing from a box is ok, but homemade stuffing is the BEST and it’s really easy to make. It just takes a little extra time to put it all together. Before you know it, you have a warm pan of sausage stuffing on the table that everyone is devouring.

This sausage stuffing is made with hearty bread and loaded with sausage, herbs, onion, celery, and finished with dried cranberries for a little sweetness. It is a Thanksgiving crowd pleaser!

What Sausage to Use

This depends on preference! You can use a spicy or sweet sausage. If you are going to serve the stuffing to children, you might want to use a mild sausage. Turkey or pork sausage work great! You will need one pound for this stuffing recipe. Make sure the casings are removed before you start cooking.

Best Bread for Stuffing

Day old or stale bread is best, but you can dry fresh bread in the oven! Cut your favorite bread into cubes (I like French, Italian, or Sourdough), then lay them out in a single layer on a large baking sheet. Bake 7-10 minutes, until dry and toasted. It works like a charm every time!

Easy Sausage Stuffing

How to Make Sausage Stuffing

  • Toast-If you aren’t using stale bread, toast your bread cubes in the oven.
  • Cook the Sausage-While the bread is toasting, start cooking your sausage! Cook it over medium heat in a large skillet until browned and thoroughly cooked. This should take about 10 minutes. Break it up with a wooden spoon while it cooks, and drain grease by placing the cooked sausage on a plate lined with paper towels.
  • Cook Onion & Celery-Don’t clean that pan! Melt the butter, then add onions and celery, cooking for about 5-7 minutes until everything is tender. 
  • Add Garlic & Herbs-Now add in garlic, parsley, sage, salt, and pepper. Cook for 3-5 more minutes. You want the garlic cooked but not browned.
  • Mix in a bowl-Switch to a large bowl and combine the toasted bread, cooked sausage, and sautéed vegetables. Pour the chicken broth in and stir until the liquid has been absorbed. Mix in the dried cranberries.
  • Bake-Pour everything into a greased 9×13 dish. Bake for 30-35 minutes. It will be browned on top and heated through. Serve it warm alongside your favorite holiday dishes!

Can Stuffing Be Made in Advance?

Yes! You can prepare stuffing up to eight hours in advance. If you’ve got a lot going on in the kitchen, prepare the sausage stuffing up to the point where it’s in a 9×13 dish. Cover and place in the refrigerator until ready to bake.

Sausage Stuffing Recipe

How to Store

I hope you have leftover stuffing because leftovers are the best part of Thanksgiving, right? Ha! You might want to make extra just in case:) Store cooked stuffing in a sealed container in the refrigerator for 3 to 4 days.

You can also freeze stuffing. Place completely cooled stuffing in a freezer container and freeze for up to three months.

How to Reheat Stuffing

You can reheat stuffing in the microwave or if you are heating up a large amount, you can use the oven. Add a little butter or broth so the stuffing doesn’t dry out.

If you really want to bring the stuffing back to life, try heating it up in a pan on the stove. Melt a little butter in a pan and add the stuffing. You can also add a splash of broth. The broth will add moisture to the stuffing and the hot pan will crisp the stuffing up. It will taste just as good as the first day, maybe even better!

More Holiday Side Dishes

Here are some of my very favorite side dishes to serve at holiday dinners:

Sausage Stuffing Recipe in pan
  • 10
    1-inch bread cubes
    (French, Italian or Sourdough)
  • 1
    sweet or spicy sausage,
    casings removed
  • ½
    unsalted butter
  • 2
    diced yellow onion
    (2 small onions)
  • 1
    chopped celery
    (3 celery ribs)
  • 3
  • 2
    chopped flat-leaf parsley
  • 1
    chopped fresh sage
  • 1
    kosher salt
  • 1/2
    freshly ground black pepper
  • 2
    chicken broth
  • 3/4
    dried cranberries

Nutrition Facts

Sausage Stuffing

Amount Per Serving

Calories 437
Calories from Fat 231

% Daily Value*

Fat 25.66g39%

Saturated Fat 11.45g57%

Cholesterol 58.88mg20%

Sodium 1502.99mg63%

Potassium 334.5mg10%

Carbohydrates 39.51g13%

Fiber 3.67g15%

Sugar 10.87g12%

Protein 13.1g26%

Vitamin A 328.99IU7%

Vitamin C 7.27mg9%

Calcium 107.95mg11%

Iron 2.82mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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