My sage and sausage stuffing is packed with fresh herbs and has an old fashioned flavor that makes every bite comforting. I keep this recipe simple by using pre-seasoned sausage and store-bought stuffing cubes!
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My Easy Sausage Stuffing Recipe
Sage and sausage stuffing is my 6-year old son Connor’s favorite dish to eat during the holiday season. Connor has always loved all kinds of bread recipes, so it was no surprise that he took a liking to stuffing the very first time he tried it!
While stuffing is super easy to make from scratch, my trick to making it even simpler is using pre-seasoned Italian sausage and store-bought stuffing cubes. Both of these ingredients are already loaded with flavor, so putting this recipe together requires almost no effort at all!
I asked Connor why this stuffing recipe (rather than turkey or mashed potatoes) was his favorite, and he said it’s because it’s “just like a warm hug.” Stuffing is pure comfort food for him, and I think he captured that feeling perfectly with the way he described it!
Looking for more hearty stuffing recipes? Be sure to give my cornbread stuffing, pineapple stuffing, and my crock pot chicken and stuffing a try!
Sausage Stuffing Ingredients
- Italian sausage – Be sure to remove the casing so that the meat can be browned in crumbles! Spicy, mild, or any kind will work.
- Herb seasoned stuffing cubes – I use a 12-ounce store-bought bag, but homemade seasoned ones are fine too.
- Chicken broth – This provides moisture and flavor. I’ve also used veggie broth and even water with success.
- Eggs – Helps bind all of the ingredients together.
- Olive oil – To cook and soften the vegetables. Any other kind of neutral oil will work.
- Celery, onion, and garlic – Adds some more texture and overall flavor to the stuffing.
- Fresh sage – The star herb of the dish! I only recommend using fresh sage, not dried sage, in my recipe.
- Fresh rosemary – This adds to elevated herby taste of the stuffing.
- Salt and pepper – Enhances the recipe as a whole.
- Butter or oil – To grease the baking dish.
How to Make Sausage Stuffing
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with oil or butter and set it aside.
STEP TWO: Brown the Italian sausage in a large skillet over medium heat for 8 to 10 minutes until it is fully cooked. Transfer it to a large mixing bowl.
STEP THREE: Using the same skillet, heat olive oil and cook the celery and onion for 5 to 6 minutes until they are softened. Add garlic, sage, rosemary, and salt and pepper to taste. Sauté the veggies and herbs for another 1 to 2 minutes, then transfer everything to the bowl with the sausage.
STEP FOUR: Add the stuffing cubes to the sausage-veggie mix and toss to combine.
STEP FIVE: In a separate bowl, mix the chicken broth and eggs together.
STEP SIX: Pour the broth mixture into the stuffing then gently stir until all ingredients are well combined. Let it sit for about 5 minutes.
STEP SEVEN: Spread the mixture evenly into the baking dish, then bake uncovered for 30 minutes, or until the top turns brown and the bread is a little bit crispy.
STEP EIGHT: Allow the stuffing to cool for 5 minutes before serving. Serve and enjoy!
Tips for the Best Sage and Sausage Stuffing
- I make sure to brown the sausage well so that it has a satisfying texture and a delicious caramelized flavor.
- Sausage drippings add loads of flavor, which is why I leave some in the pan when it’s time to sauté the veggies.
- Letting the stuffing sit right before baking makes a huge difference! This gives the bread enough time to soak up the flavor from the broth.
- If the pre-made stuffing cubes feel too soft, toasting them for 5 to 10 minutes will help them crisp up nicely.
Stuffing with Sausage Variations and Substitutions
- Homemade stuffing cubes work just as well as store-bought! When I make my own, I dice up a loaf of sourdough or French bread, then bake at 275 degrees F for about 45 minutes until crisp.
- To switch up the herbs in this recipe, I’ll reach for fresh parsley or thyme.
- Using spicy Italian sausage will add the perfect amount of heat. Spicy sausage is always my husband’s pick!
- For a milder flavor, I use turkey sausage instead of Italian sausage.
What to Serve with this Sausage Stuffing Recipe
I love serving stuffing alongside any hearty meat dish to make the meal complete. It’s not just for the holidays! This recipe tastes delicious with my air fryer turkey breast, air fryer turkey tenderloin, and my scrumptious spiral ham.
Sage and Sausage Stuffing FAQs
Can I make sausage stuffing ahead of time?
Absolutely! It can be assembled, covered, and refrigerated overnight, then baked fresh the next day. Before baking, I usually check and see if the moisture in the casserole is to my liking, then add a little extra broth if needed.
How should I store stuffing with sausage?
Stored in an airtight container, leftover stuffing will last for up to 4 days in the refrigerator. For longer storage, I freeze individual portions in freezer-safe bags for up to 2 months.
How do I reheat leftovers?
This recipe reheats super well, and a little splash of broth will help bring back the moisture! I like to reheat the stuffing in the oven at 350 degrees F, covered with foil, for about 15 to 20 minutes. For quicker results, I’ve also reheated it in the microwave in quick 30-second bursts.
More Easy Thanksgiving Recipes
- Sweet potato casserole
- Green bean casserole with canned green beans
- Mashed potatoes
- Biscuit recipe
- Maple glazed carrots
- Mushroom gravy
Easy Sage and Sausage Stuffing
Equipment
Ingredients
- 1 ½ lbs Italian sausage casings removed
- 1 tablespoon olive oil
- 1 cup celery diced (about 2–3 stalks)
- 1 cup onion diced (about 1 large onion)
- 2 cloves garlic minced (about a teaspoon)
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- ¾ teaspoon salt to taste
- ½ teaspoon pepper to taste
- 12 oz bag herb seasoned stuffing cubes store-bought
- 1 ½ cups chicken broth
- 2 eggs lightly beaten
- Butter or oil for greasing the baking dish
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and then grease a 9×13-inch baking dish and set it aside.
- In a large skillet, brown the Italian sausage over medium heat until it is fully cooked (8–10 minutes). Transfer it to a large mixing bowl.
- Using the same skillet, heat olive oil and cook the celery and onion for 5–6 minutes, until they are softened. Add the garlic, sage, rosemary, salt, and pepper (to taste). Cook them for another 1–2 minutes, and then transfer everything to the bowl with the sausage.
- Add the stuffing cubes to the sausage-veggie mix and toss everything together to combine.
- In a separate bowl, whisk the chicken broth and eggs together.
- Pour the broth mixture into the stuffing and gently stir until everything is well combined. Let the mix sit for about 5 minutes.
- Spread the mixture evenly into your baking dish and bake the casserole uncovered for 30 minutes, or until the top turns golden brown and the bread is a little bit crispy.
Notes
- I make sure to brown the sausage well so that it has a satisfying texture and a delicious caramelized flavor.
- Sausage drippings add loads of flavor, which is why I leave some in the pan when it’s time to sauté the veggies.
- Letting the stuffing sit right before baking makes a huge difference! This gives the bread enough time to soak up the flavor from the broth.
- If the pre-made stuffing cubes feel too soft, toasting them for 5 to 10 minutes will help them crisp up nicely.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers at 350 degrees F in the oven with a little splash of broth and covered in foil for about 15 to 20 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
