Best Sausage Stuffing Recipe Everyone Will Crave Instantly

Nothing says “holiday feast” like the smell of Best Sausage Stuffing wafting from the oven. I swear, this recipe has been the star of our family Thanksgivings for as long as I can remember – my uncle actually starts hovering near the kitchen island like a seagull when he hears the sausage sizzling! What makes this stuffing so special? It’s that perfect balance of savory sausage, aromatic herbs, and just the right amount of crunch from day-old bread. And the best part? It comes together with such little fuss that you’ll have plenty of time to actually enjoy your guests (or sneak a few extra tastes yourself). Trust me, once you try this version, you’ll never go back to boxed stuffing again.

Why You’ll Love This Best Sausage Stuffing

This stuffing isn’t just good—it’s the kind of dish that’ll have people asking for seconds (and thirds!). Here’s why it’s a must-make:

• Bursting with flavor: The combo of savory sausage, fresh herbs, and caramelized veggies makes every bite irresistible.
• Easy as pie: No fancy techniques here—just simple steps for foolproof results.
• Versatile star: Perfect for holidays, Sunday dinners, or even as a cozy weeknight side.
• Better the next day: The flavors deepen overnight, so leftovers taste even more amazing.

Honestly? It’s the stuffing dreams are made of.

Ingredients for Best Sausage Stuffing

Gathering the right ingredients is half the battle for amazing stuffing – and luckily, this recipe keeps things simple with pantry staples. Here’s what you’ll need:

• 1 lb ground sausage (I use mild pork, but spicy works great too!)
• 1 loaf day-old bread, cut into 1-inch cubes (about 8 cups – slightly stale is perfect)
• 1 medium onion, finely diced (about 1 cup)
• 2 celery stalks, diced (don’t skip – they add the best crunch!)
• 2 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
• 2 cups chicken broth (low-sodium lets you control the salt)
• 2 large eggs, beaten (they bind everything together)
• 1 tsp each dried sage and thyme (or 1 tbsp fresh if you’ve got it)
• 1/2 tsp each salt and black pepper (adjust to taste after mixing)

That’s it! No fancy ingredients – just good, honest flavors that come together beautifully.

How to Make Best Sausage Stuffing

Okay, let’s get to the fun part – turning these simple ingredients into stuffing magic! Don’t worry if you’re not a pro in the kitchen – this recipe is practically foolproof. Just follow these steps and you’ll have everyone raving about your stuffing skills.

Preparing the Sausage Mixture

First things first – grab your favorite skillet (I always use my trusty cast iron) and crank the heat to medium. Toss in that pound of sausage and break it up with a wooden spoon. You’ll know it’s ready when it’s browned and smells irresistible – about 5-7 minutes. Now, here’s my little trick: tilt the skillet and spoon out most of the excess fat (save about 1 tbsp for flavor). Toss in your diced onions, celery, and garlic, stirring until they turn soft and translucent – another 5 minutes should do it. The smell at this point? Absolute heaven!

Combining Ingredients

Dump those beautiful bread cubes into your biggest mixing bowl – I’m talking Thanksgiving-dinner-size big. Pour the sausage mixture right over the top, then drizzle with chicken broth and beaten eggs. Now sprinkle in those herbs, salt, and pepper. Here’s where you get hands-on: mix everything together gently but thoroughly with your clean hands (or a big spoon if you’re squeamish). You want every bread cube kissed with flavor! The mixture should be moist but not soggy – add a splash more broth if it seems dry.

Baking the Best Sausage Stuffing

Grease your baking dish (a 9×13 works great) and transfer the mixture, pressing lightly to even it out. Cover tightly with foil – this steams the stuffing and keeps it moist. Bake at 350°F for 30 minutes, then remove the foil for the grand finale: another 15 minutes uncovered until golden and crispy on top. Want extra crunch? Pop it under the broiler for 1-2 minutes (watch closely!). The moment you pull it out, resist diving in – let it rest 5 minutes so it holds together when serving.

Tips for Perfect Best Sausage Stuffing

After making this stuffing for years (and surviving many holiday cooking disasters), I’ve picked up some foolproof tricks:

• Fresh herbs make all the difference – swap dried for 3x the amount of fresh sage and thyme if you can
• Broth control is key – add it gradually until bread is moist but not swimming (it absorbs more as it bakes!)
• Broil for the perfect crunch – just 1-2 minutes at the end gives that irresistible golden top without drying it out
• Let it rest – 5 minutes out of the oven helps it hold together when serving

Trust me – these little touches take good stuffing to legendary status!

Ingredient Substitutions and Variations

Not all heroes wear capes – some come as simple ingredient swaps! Here’s how to tweak this stuffing without losing that magic:

• Meat lovers: Swap pork sausage for turkey or chicken sausage (just add extra butter if it’s lean)
• Gluten-free: Use your favorite GF bread – sourdough-style works amazingly
• Fruit fans: Toss in 1 cup diced apples or dried cranberries for sweet contrast
• Herb hacks: Rosemary or marjoram can stand in for thyme in a pinch

The beauty? Every variation still tastes like home – just with your personal twist!

Serving Suggestions for Best Sausage Stuffing

This stuffing deserves center stage! Serve it alongside classic roasted turkey (obviously), buttery mashed potatoes, or crisp green beans for holiday perfection. A sprinkle of fresh parsley right before serving adds that perfect festive touch. Want to make it extra special? Top with pan drippings from your turkey—trust me, it’s life-changing!

Storing and Reheating Best Sausage Stuffing

Here’s my foolproof method for keeping leftovers tasting fresh: Let the stuffing cool completely (about an hour), then tuck it into an airtight container—it’ll stay delicious in the fridge for up to 3 days. When reheating, I always add a splash of broth before popping it in the microwave (stir every minute) or oven (covered at 350°F for 15-20 minutes). The extra liquid brings back that just-made moisture without making it soggy. Pro tip: Leftovers make killer breakfast hash with a fried egg on top!

Nutritional Information

Just a heads up – these nutritional estimates can vary based on your specific ingredients and brands. Like my grandma always said, “Good food feeds the soul first!”

Frequently Asked Questions

Q1. Can I make sausage stuffing ahead?
Absolutely! Prep everything up to baking the day before—just cover and refrigerate. Add 5-10 extra minutes baking time since it’ll be cold. The flavors actually improve overnight!

Q2. Does stuffing freeze well?
You bet! Freeze baked stuffing airtight for up to 2 months. Thaw overnight in the fridge, then reheat covered with foil (add broth if dry). Perfect for stress-free holiday prep!

Q3. What’s the best bread for stuffing?
Day-old French or sourdough works magic—stale cubes hold texture better. No stale bread? Toast fresh cubes at 300°F for 10 minutes first. Avoid pre-seasoned croutons—they overpower the sausage.

Q4. Can I bake stuffing inside the turkey?
I don’t recommend it—it’s tricky to reach safe temps without drying out the bird. Baking separately ensures perfect texture AND food safety. Win-win!

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