This easy sausage stuffing combines crisp, buttery bread with savory Italian sausage and plenty of fresh herbs. With only a short prep time, it makes a comforting side for holiday dinners or a hearty weeknight meal.
Why you’ll love this stuffing recipe:
If you enjoy savory stuffing, this Italian sausage version—made with sweet Italian sausage, fresh herbs, and aromatics—delivers bold flavor and a great texture contrast between a crispy top and a moist center.
- Quick prep – Only about 15 minutes of hands-on time. Cook the sausage and vegetables, then let the oven finish the dish while you prepare the rest of the meal.
- Flavorful – Sweet Italian sausage, butter, garlic and fresh herbs build a rich, layered taste.
- Customizable – Add extra vegetables, nuts, or dried fruit to adapt the stuffing to your preferences.
Key ingredient notes:
- French bread – Works well for its soft interior and crisp crust, but other crusty breads are fine. Tear into similar-sized pieces for even drying and baking.
- Sweet Italian sausage – Adds sweetness and depth; remove casings before cooking.
- Unsalted butter – Gives richness and is ideal for sautéing the sausage and vegetables. Olive oil can be used as a substitute.
- Onion – Dice evenly so it cooks uniformly when sautéed.
- Celery – Slice lengthwise then dice for quick, even pieces.
- Garlic – Fresh garlic is best; adjust the amount to taste.
- Fresh herbs – Finely chop parsley, sage and thyme so they distribute evenly and garnish the finished dish.
- Chicken or vegetable broth – Use low-sodium broth if you prefer more control over seasoning.
- Heavy cream and eggs – The cream keeps the center moist while the eggs act as a binder, giving the stuffing structure.
How to make this recipe:
Position a rack in the center of the oven and preheat to 325°F. Grease a 9×13-inch baking dish with butter.
1. Toast the bread
- Tear the bread into bite-sized pieces and spread in a single layer on a rimmed baking sheet lined with parchment.
- Bake until the pieces are dried out, stirring once halfway through (about 25 minutes). Transfer the dried bread to the prepared baking dish and set aside.
Dry the bread
Tearing and leaving the bread out a day ahead helps it dry and absorb the wet ingredients better, saving time and improving texture when you bake the stuffing.
2. Cook the sausage and vegetables
- Heat a large skillet over medium-high heat and melt 4 tablespoons of butter. Add the sausage, breaking it into chunks, and cook until browned, about 4–5 minutes. Transfer to a bowl.
- In the same pan, melt the remaining 4 tablespoons of butter and add the onion and celery. Cook for about 5 minutes over medium heat.
- Add the garlic, salt, parsley, sage and thyme. Cook for an additional minute, then turn off the heat and return the sausage to the pan; toss to combine.
3. Assemble and bake
- Combine the toasted bread with the sausage and onion mixture in the baking dish and toss to mix evenly.
- In a bowl, whisk together the eggs and heavy cream, then whisk in the chicken broth until smooth. Pour this over the bread mixture and toss gently so the bread is evenly coated.
- Cover the dish with foil and bake at 325°F until set, about 40 minutes—the center should not jiggle.
- Remove the foil and bake uncovered until the top is browned and crisp, about 20 minutes. Watch carefully to avoid burning.
- Let the stuffing cool 5 minutes, then garnish with extra chopped parsley and serve.
Tips for success:
- Cool before serving: Allowing the stuffing to rest helps it set so it holds together when served.
- Choose good sausage: Pick a quality brand of sweet or spicy Italian sausage depending on your preference.
- Use fresh herbs: Fresh herbs add brightness and a noticeable flavor difference compared with dried.
- Don’t overmix: Gently toss to coat the bread. Overworking the mixture can make it mushy.
Make-ahead tips:
This stuffing is great to prepare ahead for holiday cooking. Make a double batch to save leftovers for a breakfast casserole or another meal.
- Tear the bread and dice the vegetables the day before. Store the bread in an airtight bag at room temperature and refrigerate the vegetables.
- You can assemble the stuffing up to 24 hours in advance; cover tightly and refrigerate until baking.
- Do not assemble more than 24 hours ahead, since the egg mixture can break down the bread and make it soggy.
Storing tips:
If you have leftovers, store them properly for best texture and flavor.
- Cool to room temperature, then cover tightly or transfer to an airtight container and refrigerate for 3–4 days.
- Reheat covered with foil in a 350°F oven for 15–20 minutes, or warm individual portions in the microwave.
- Freeze baked or unbaked stuffing for up to 3 months.
Sausage stuffing FAQs:
Sausage stuffing combines bread with cooked sausage, eggs, butter, cream and broth, plus celery, onions, garlic and fresh herbs.
Eggs act as a binder to hold the ingredients together and help the stuffing set while keeping the center moist.
Aim for a slightly crisp exterior with a moist, tender center.
More side dish recipes:
- Roasted Garlic Mashed Potatoes
- Air Fryer Honey Glazed Carrots
- Roasted Butternut Squash
- 30-Minute Saffron Risotto
Sausage Stuffing
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Ingredients
- 1 loaf French bread torn into pieces
- 1 stick unsalted butter plus more for greasing
- 2 pounds sweet Italian sausage casings removed
- 1 large onion diced
- 4 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ cup flat-leaf parsley finely chopped, plus more for topping
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 large eggs
- 1 cup heavy cream
- 2 cups chicken broth
Equipment
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9×13″ baking dish
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Rimmed baking sheet
Instructions
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Preheat oven to 325°F and grease a 9×13-inch baking dish with butter.
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Spread torn bread on a rimmed baking sheet lined with parchment and bake, stirring once, until dried, about 25 minutes. Transfer to the prepared baking dish and set aside.
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Heat a large skillet over medium-high. Melt 4 tablespoons butter, add the sausage, break into pieces and brown for 4–5 minutes. Remove to a bowl.
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In the same pan, melt remaining butter with the onion and celery and cook 5 minutes. Add garlic, salt and herbs, cook 1 minute, then add the sausage back and toss to combine.
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Add the sausage and onion mixture to the baking dish with the toasted bread and toss to combine.
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Whisk the eggs and heavy cream, then whisk in the chicken broth. Pour over the bread mixture and toss gently to coat.
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Cover with foil and bake until set, about 40 minutes. Remove foil and bake uncovered until browned and crisp on top, about 20 minutes.
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Remove from oven and let cool 5 minutes. Garnish with chopped parsley and serve.
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Tips & Notes
Note 2: Vegetable broth can replace chicken broth; low-sodium varieties give more control over seasoning.
Storing tips:
– Store leftovers covered or in an airtight container in the fridge for 3–4 days.
– Freeze baked or unbaked stuffing for up to 3 months.
– Reheat thawed stuffing covered with foil at 350°F for 15–20 minutes; if the top browns too quickly, cover with foil and continue heating.
Nutrition
