The Best Homemade Sausage Stuffing Recipe

I’ve always believed that the best sausage stuffing starts with quality ingredients and a balance of flavors. The key is using day-old bread for texture and fresh herbs to elevate the savory sausage. But there’s a trick to getting it just right—moist without being soggy, crispy on top but still tender inside. If you’ve ever struggled with stuffing that falls flat, this method might just change your holiday table for good.

Recipe

This homemade sausage stuffing is the ultimate side dish—trust me when I say it’s the kind of recipe that’ll have everyone at the table going back for seconds. Packed with savory sausage, fresh herbs, and just the right amount of buttery bread, it’s the perfect balance of crispy edges and soft, flavorful centers.

What makes it special? A splash of chicken broth keeps it moist, while a hint of sage and thyme brings that classic, comforting aroma. I’ve been making this for years, and it’s always the first dish to disappear.

One bite, and you’ll understand why—it’s hearty, rich, and downright irresistible. Best part? It’s easier than you think to whip up, so let’s get started!

Ingredients

For the best homemade sausage stuffing, quality ingredients are key. Start with a sturdy, slightly stale bread—it soaks up the flavors without turning mushy.

Fresh herbs and aromatics bring brightness, while the right sausage adds depth and richness. Here’s what you’ll need:

Bread Base:

• 1 loaf day-old crusty bread (like a baguette or sourdough), cubed (about 8 cups)
• Pro Tip:Dry bread absorbs the broth better. If it’s fresh, toast the cubes lightly in the oven.
• *Swap:* Use cornbread or whole-grain bread for a twist.

Sausage & Aromatics:

• 1 lb ground sausage (Italian or breakfast-style)
• Non-Negotiable:Go for a high-quality sausage—it’s the flavor backbone of the dish.
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 4 garlic cloves, minced
• Little Win:Sauté these until golden for maximum flavor depth.

Herbs & Seasonings:

• 1/4 cup fresh parsley, chopped
• Must-Have:Fresh parsley adds a pop of color and freshness—don’t skip it.
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Pro Tip:Fresh herbs make a difference, but dried works in a pinch.

Liquid & Binders:

• 2 cups chicken or turkey broth
• Swap:Use vegetable broth for a lighter option.
• 2 large eggs, beaten
• Non-Negotiable:Eggs help bind the stuffing for that perfect texture.

Extras for Depth:

• 1/2 cup unsalted butter (optional, for added richness)
• 1/2 cup dried cranberries or chopped apples (optional, for a sweet contrast)
• Little Win:These add a festive touch and balance the savory flavors.

How to Make the Best Perfect Sausage Stuffing Recipe

• Preheat Your Oven: Set your oven to 375°F (190°C) to guarantee it’s ready when your stuffing mixture is prepared. This step is vital for even cooking and achieving the perfect golden-brown crust.
• Prepare the Bread: Cut your bread into 1-inch cubes and spread them on a baking sheet. Toast them in the oven for about 10 minutes until they’re lightly crisp but not fully browned. This helps absorb the flavorful liquids without becoming soggy. Pro tip: Use day-old bread for better texture.

Example: Mix in chopped herbs like sage or thyme for an extra layer of flavor.

– Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add diced onions and celery, cooking until they’re soft and translucent, about 8-10 minutes. This builds the aromatic base of your stuffing.

Watch out: Don’t let the vegetables brown too much—they should be tender, not caramelized.

– Cook the Sausage: In the same skillet, crumble the sausage and cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving any excess fat behind. This makes certain your stuffing isn’t greasy.

Pro tip: For extra flavor, try Italian sausage or a spicy variety.

• Combine the Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, cooked sausage, and fresh herbs. Gently toss to distribute the ingredients evenly. Overmixing can break down the bread cubes, so fold carefully.
• Add the Liquid Mixture: In a separate bowl, whisk together chicken broth, beaten eggs, and melted butter. Pour this mixture over the bread and sausage mixture, tossing gently until the bread is evenly moistened. The bread should feel damp but not soaked.

Visual cue: The mixture should clump slightly when pressed.

– Bake the Stuffing: Transfer the mixture to a greased baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden and crispy.

Pro tip: For extra crunch, sprinkle with breadcrumbs or grated Parmesan before the final bake.

– Rest Before Serving: Let the stuffing rest for 5-10 minutes after baking. This allows the flavors to meld and makes it easier to scoop.

Watch out: Cutting into it too soon can cause the stuffing to crumble.

Flexibility note: This recipe works in a 9×13-inch dish, but you can adjust the baking time slightly for smaller or larger pans. Enjoy!

Nutrition

This homemade sausage stuffing is a delicious side dish that’s perfect for holidays or family dinners. Here’s the nutritional breakdown per serving:

Chef Tips

When making this sausage stuffing, I always recommend using fresh herbs instead of dried—they’ll give the dish a brighter, more vibrant flavor.

Toast the bread cubes until crisp so they hold up to the moisture.

Don’t overmix; keep it loose for the best texture.

Let it rest before baking to absorb flavors.

For extra richness, swap butter for sausage drippings.

Adjust seasoning before baking—it’s key!