Created on November 14th, 2025 at 05:02 pm
A savory blend of flavors, perfect for any gathering
Sausage stuffing is a classic dish that brings warmth and comfort to any table, especially during the holidays. This recipe combines savory sausage, fresh herbs, and rich broth to create a stuffing that is both hearty and flavorful. The golden-brown cubes of bread absorb the aromatic broth, turning soft in the center while maintaining a slight crispness on the edges. As it cooks, your kitchen will fill with a delightful aroma that invites everyone to gather round, eager for a taste of this comforting dish.
What makes this sausage stuffing truly special is its versatility. Whether served alongside turkey, as a main dish, or enjoyed on its own, it never fails to impress. The balance of spices and herbs gives it a depth of flavor that enhances any meal. The slight crunch from vegetables complements the soft bread, making each bite a satisfying experience.
Why You’ll Love This Recipe
This sausage stuffing stands out for its rich flavor and satisfying texture. The combination of pork sausage with fragrant herbs like sage and thyme creates a sumptuous filling, while the addition of sautéed onions and celery provides a delightful crunch. The dish is easy to prepare, making it a wonderful choice for both seasoned cooks and beginners.
One of the joys of this stuffing is its ability to taste even better the next day, as the flavors continue to meld. Simply warm it up, and you’ll find that it’s just as comforting as when it was freshly made. Serve it alongside roasted meats or as a standalone delight, and enjoy the heartfelt conversation that follows.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients List
- 1 lb (≈450 g) pork sausage, casings removed
- 4 cups (≈240 g) bread cubes, preferably day-old
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups (≈480 ml) chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt & pepper, to taste
- ¼ cup (≈15 g) fresh parsley, chopped
- 2 large eggs, beaten
- Optional: ½ cup (≈75 g) chopped walnuts or pecans for added texture
Kitchen Tools
This recipe utilizes essential tools that streamline the cooking process, making it easy and enjoyable. A large skillet helps to sauté the vegetables and sausage, while a mixing bowl is perfect for combining ingredients. An oven-safe baking dish completes the preparation, ensuring every layer is baked to perfection.
- Large skillet
- Mixing bowl
- Wooden spoon
- Baking dish (9×13-inch or equivalent)
- Measuring cups
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). This initial step ensures that your stuffing bakes evenly and develops a nice golden color.
- In a large skillet, heat medium-high and add the sausage. Cook for about 5–7 minutes until browned, breaking it apart with a wooden spoon. The savory aroma of the sausage will fill your kitchen.
- Add the diced onion and celery to the skillet. Sauté for an additional 5 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Stir in the minced garlic, sage, and thyme. Cook for about 1 minute, allowing the herbs to bloom and release their essential oils.
- In a mixing bowl, combine the bread cubes and the cooked sausage mixture. Stir gently to integrate the ingredients, ensuring the bread absorbs the flavors.
- Pour in the chicken broth gradually, mixing until the bread is moist but not soggy. Add salt and pepper to taste, along with the chopped parsley.
- Finally, incorporate the beaten eggs, mixing thoroughly to bind the stuffing. Transfer the mixture into a greased baking dish, spreading it evenly.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and crispy. The comforting scent will draw everyone closer as it bakes.
Pro Tips
- For a lighter option, use chicken sausage instead of pork.
- Swap bread types for unique flavor profiles; sourdough or cornbread work beautifully.
- Allow the stuffing to sit for 10 minutes after baking for easier serving.
- Consider adding dried fruit like cranberries or apples for a touch of sweetness.
Comfort at its Best
Sausage stuffing captures the essence of home cooking, blending textures and flavors into a dish that brings people together. Its rich, aromatic qualities create a welcoming atmosphere, perfect for family gatherings or holiday dinners. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Fat | 22 g |
| Carbohydrates | 24 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Sausage Stuffing
Ingredients
Main Ingredients
- 1 lb pork sausage, casings removed
- 4 cups bread cubes, preferably day-old
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- to taste salt & pepper
- ¼ cup fresh parsley, chopped
- 2 large eggs, beaten
- ½ cup chopped walnuts or pecans Optional for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat medium-high and add the sausage. Cook for about 5–7 minutes until browned, breaking it apart with a wooden spoon.
- Add the diced onion and celery to the skillet. Sauté for an additional 5 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Stir in the minced garlic, sage, and thyme. Cook for about 1 minute, allowing the herbs to bloom.
- In a mixing bowl, combine the bread cubes and the cooked sausage mixture. Stir gently.
- Pour in the chicken broth gradually, mixing until the bread is moist but not soggy. Add salt and pepper to taste, along with the chopped parsley.
- Incorporate the beaten eggs, mixing thoroughly. Transfer the mixture into a greased baking dish.
Baking
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and crispy.
Notes
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