Welcome to Sugar, Spice & Glitter! Please note, this post may contain affiliate links. For more details, see our Full Disclosure.

A savory and satisfying Sausage Stuffing recipe just in time for the holidays! Our easy homemade stuffing with sausage, veggies, two different types of bread and plenty of seasoning will make boxed stuffings a thing of holidays past.

Sausage Stuffing Recipe

Stuffing has always been my favorite holiday side dish, probably because it’s the only side dish that ever got any seasoning beyond salt and pepper in my house growing up!

While I am partial to meat-free stuffing, I think if you’re going to make sausage stuffing, you need to do it right! So, I’m here to share a quick and easy sausage stuffing recipe that still has layers of flavor and amazing textural contrast, with perfectly sauteed veggies, golden, crunchy pieces of toasted bread as well as custardy, melt-in-your-mouth bread stuffing.

I prefer to cook my stuffing outside of the turkey in a casserole dish, but if you want to stuff the turkey with this sausage stuffing be sure to check out my tips below to ensure you do it safely.

Note: for the best texture of the sausage, I personally recommend cooking the sausage low and slow – whether in a Crockpot or on a pan set to low on the stove – for a couple of hours until the meat breaks down to a really fine texture. However, I know that time is in short supply when prepping holiday sides, so this recipe just gives the pork a quick 5-6 minute cook time, just until it reaches 160F.

Sausage Stuffing Recipe FAQs

Do I really need to use stale bread to make stuffing? It doesn’t have to be rock hard, but it should be dry enough to soak up broth without collapsing. Leaving it out for a few hours or overnight is usually enough to dry out the bread.

Do the eggs make a big difference? Eggs help the stuffing hold together and result in a firmer slice. If you prefer a looser, more rustic texture, you can skip them.

Can I prepare the stuffing ahead of time? You can assemble it up to the point of baking, cover and refrigerate for up to 24 hours. Add an extra splash of broth if it looks dry before baking.

What type of sausage works best? Mild or sweet Italian sausage works well, but breakfast sausage is a good option too. Avoid very lean sausages like chicken or turkey sausages, as a lot of the flavor in this stuffing comes from the sausage fat.

How do I keep stuffing from turning soggy? Make sure the bread is sufficiently dried and add the broth gradually. The mixture should feel evenly moistened but not soupy before baking.

Can I use this sausage stuffing to stuff my turkey? Yes, however I personally don’t recommend this anymore as you have to increase the cooking time of the turkey to ensure it’s done safely, risking overcooking the turkey or undercooking the stuffing (which now needs to be thoroughly cooked due to coming in contact with the uncooked turkey). If you really want to stuff the turkey with this sausage stuffing, here are some key points to keep in mind:

1. Pack the stuffing into the turkey lightly so heat can circulate. Overstuffing slows down cooking and raises the risk of undercooked stuffing.
2. You will need to increase the cooking time as stuffed turkey takes longer to roast. Usually add 15 to 30 minutes, depending on bird size and how full the cavity is.
3. Cook the turkey until the center of the stuffing reaches 165°F, not just the turkey meat.

Sausage Stuffing Ingredients

• Bread cubes
• Butter
• Celery, diced
• Onion, diced
• Garlic, smashed and sliced
• Poultry seasoning <– grab our homemade poultry seasoning recipe here
• Ground sausage
• Chicken broth
• Eggs, optional

Scroll down to the printable recipe card for full measurements.

Tip: Sauté the vegetables until they start to soften but not brown, which keeps the flavor clean and prevents bitterness.

Kitchen Tools You May Find Helpful

• Sharp Kitchen Knife
• Cutting Board
• Measuring Cups and Spoons
• Skillet
• Spatula
• Casserole Dish (we used a 9″ x 13″ ceramic casserole dish)

How to Make Sausage Stuffing

Place the bread cubes in a 9” x 13” casserole dish and allow to dry out for a couple of hours or overnight.

In a skillet over medium heat, melt the butter.

Add the onion and celery and cook for 2 minutes before adding the garlic. Cook for 1 additional minute.

Add the sausage and 1/2 Tablespoon poultry seasoning and cook until well-browned, stirring occasionally, about 5-6 minutes.

Preheat oven to 350F

Scoop the skillet mixture over the bread cubes and stir to combine.

If using eggs, whisk them into the chicken broth.

Pour the chicken broth over the stuffing and stir well to combine.

Sprinkle on remaining 1 Tablespoon of poultry seasoning and stir to incorporate. (You can add salt and pepper, if desired.)

Bake the stuffing for 35-45 minutes, until top is crispy and browned. (If you would prefer that the top doesn’t get browned and crispy, you can cover the casserole dish with tinfoil.)

Pin this Classic Bread and Sausage Stuffing for the Holidays:

Grab your free printable recipe card for our sausage stuffing recipe:

I hope your family loves this easy sausage stuffing recipe as much as mine does!

For more scrumptious side dishes, check out our full side dish recipe collection here:

For more ways to enjoy pork, check out our full pork recipe collection here: