This sausage stuffing recipe is loaded with sausage, vegetables and herbs, and spices! Make this with your Thanksgiving turkey, some of my awesome turkey gravy and candied carrots and you have a holiday meal fit for the royals!
Stuffing is usually only made in preparation for a big holiday dinner, such as the requisite roast turkey at Thanksgiving or Christmas.
What to stuff it with, however, is usually a serious challenge. While there is always that standard boxed bread mix, making your own stuffing is usually going to be way better.
So why not go all the way and make this sausage stuffing? It will not only keep everything juicy and tender but help imbue the meat with tons of flavor.
Feel free to make this ahead of the big dinner and keep it in the fridge. Just stop before baking it and then keep it wrapped in plastic wrap until the big day. It also freezes really well, as long as you keep it well covered with plastic wrap, as the bread can easily absorb other unwanted flavors in the freezer if you aren’t careful.
You can then either heat it in the oven as per instructions in the recipe or stuff it into the bird and cook it that way!
Sausage Stuffing Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Ground breakfast sausage
• Cubed white bread that has been dried out
• salted butter
• Finely diced white onion
• Finely diced celery
• Diced mushrooms
• Minced garlic
• Poultry seasoning
• Fresh sage
• Cold chicken brother
How To Make Sausage Stuffing
• Grease a 9 by 13 baking dish with butter
• Place the stuffing cubes in a large mixing bowl
• Cook the sausage in a large skillet until it stops being pink
• Drain the sausage fat, leaning about ¼ cup of fat drippings remaining
• Add the sausage in with the bread crumbs
• Melt the butter in the large skillet with the remaining fat, and then add the onions, celery, and mushrooms, sautéing until soft
• Add in the garlic, and then fry for 2 minutes
• Sprinkle in the poultry seasoning and sage and mix
• Remove from the heat and then add the broth to the vegetables, mixing completely
• Add in the beaten eggs once it has cooled down a little bit
• Add this to the bread cubes and sausage, tossing it all together with a wooden spoon
• turn out onto a prepared pan and bake for 30 minutes until the top is browned and the inside reaches 165 Fahrenheit
What To Do If The Top Of Your Sausage Stuffing Is Browning Too Quickly?
This recipe for sausage stuffing is as simple as they come and should produce tender, juicy, and flavorful sausage stuffing every time.
However, there is definitely the risk of accidentally burning it if you aren’t careful when baking it.
While the stuffing mixture is sitting in the pan and baking, it tends to poke out a little bit, which makes it super easy for the top of the meat to brown before the inside is heated through.
To avoid this, if you see any hint of the beginning of burning developing along the top of your sausage, tent it with some aluminum foil. This will keep the top from browning while also helping to speed up the cooking of the inside of the meat.
How To Use This Sausage Stuffing
This sausage stuffing is about as multipurpose as you can get; it is useful in all kinds of tasty savory applications.
The most obvious use is as the stuffing for large poultry, such as a turkey or even a goose. The meat will not only render all of its fat and flavor into the center of the carcass, but it will perfume it with all of the tasty aromatics and other seasonings in the stuffing.
However, you could also ea this sausage stuffing as a food in its own right. Browned and crumbly, this stuffing could be used as a sandwich filling or even mixed with cream cheese and turned into a party dip. The possibilities are literally endless – it is basically just super tasty browned sausage that is flavored with aromatics. What’s not to like?
Looking for more delicious Side Dish recipes? Try these out:
PIN THIS RECIPE TO YOUR CHRISTMAS, THANKSGIVING & DINNER BOARDS and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Side Dish
- Karlynn Johnston
- 1 pound ground breakfast sausage
- 8 cups of cubed white bread dried out
- 1/2 cup salted butter
- 1 cup finely diced white onion
- 1 cup finely diced celery
- 1 cup finely diced mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon poultry seasoning
- 1 tablespoon fresh sage chopped
- 3 cups chicken broth cold
- 2 eggs beaten well
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- Cook the sausage in a large skillet until no longer pink. Drain the sausage, reserving ¼ cup of the fat drippings.
- Place the sausage in with the bread cubes.
- Melt the butter in the large skillet with the fat. Add the onion, celery and mushrooms. Sautee until soft. Add in the garlic and fry for another 2-3 minutes. Sprinkle in the poultry seasoning and sage and mix throughout.
- Remove from the heat and add in the broth to the vegetables in the skillet, mixing completely. Add in the beaten eggs (this should be only warm at this point and won’t cook them.)
- Pour the mixture over the bread cubes.
- Toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
- Turn out into the prepared pan.
- Bake for 30 minutes until the top is browned and the inside reaches 165 °F when tested with an instant read thermometer.
- If the top browns too quickly, cover with aluminum foil and continute to cook until ready.
- this can be made the day before and covered and refrigerated. Simply take out and heat according to the instructions.
- To freeze, wrap with freezer-safe wrap and freeze for a month (bread goes stale and can absorb other flavors easily in the freezer) and then defrost in the fridge. Cook according to the instructions.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.