This easy sausage stuffing recipe is full of autumn flavor from fresh herbs, tart dried cranberries, and Italian sausage. We start with a bag of store bought bread stuffing and doctor it up until it ends up even better-than-homemade!
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Why You Will Love This Easy Sausage Stuffing Recipe
Bagged stuffing mix is the shortcut to this super-simple holiday side dish. Thanks to a few tasty extras, this easy sausage stuffing boasts big flavor and tastes 100% homemade.
- Fast and Easy: No need to bake bread from scratch only to turn it into stale bread cubes. Skip the time-consuming steps and add tons of flavor using bagged stuffing!
- Flavorful: Each bite of sausage stuffing is bursting with crispy, browned sausage, tart dried cranberries, and fresh, fragrant herbs.
- Foolproof: We bake the dish separate from poultry, for health reasons. It ensures that both cook thoroughly at the perfect time and temperature.
If you are looking for a traditional meatless stuffing, check out my recipe for the best homemade stuffing made with Texas toast sandwich bread!
Ingredients Needed
This stuffing with sausage requires minimal ingredients. Check the recipe card at the bottom of the post for exact amounts.
- Sausage: Ground mild Italian sausage adds savory protein and a touch of sweetness.
- Onion: I use a diced sweet yellow onion, but a white onion will also work!
- Celery: Diced fresh celery, include the celery leaves for extra flavor.
- Herbs: Freshly minced rosemary, sage, and thyme add a lightness to this holiday dish.
- Cranberries: Dried cranberries add a pop of color and tanginess.
- Broth: Chicken broth, turkey or vegetable stock provide moisture.
- Stuffing Mix: One 12-oz bag of dry bread stuffing mix. My favorite is the Pepperidge Farm Stuffing.
How to Make Sausage Stuffing
To make this scrumptious Thanksgiving stuffing recipe, all you need is a skillet, baking dish, and a bit of baking time in the oven.
- Cook: Brown the sausage in a large skillet over medium heat to release some of the fat.
- Vegetables and Herbs : Add onion, celery, rosemary, sage, and thyme to sausage. Continue cooking until sausage is no longer pink and vegetables are soft.
- Additional Ingredients: Add dried cranberries and stir the broth into sausage mixture. Cook over medium-high heat, until heated through.
- Off Heat: Remove sausage mixture from stove. Add dried stuffing mix and stir well. Spoon into baking dish.
- Bake: Cover with foil and bake the stuffing for 30 minutes. Uncover and bake for 10 to 15 minutes more, until golden brown.
- Enjoy!
Tips for Perfect Stuffing with Sausage
For the best, easiest sausage stuffing ever, try these terrific tips:
- Sausage: Don’t care for mild Italian sausage? Swap it for spicy Italian, sweet Italian, or even sage flavored breakfast sausage instead.
- Herbs: No fresh herbs available? Substitute a teaspoon or two of dried poultry seasoning, or 1/2 teaspoon dried rosemary, sage and thyme.
- Baking Dish: The recipe uses a 9×9 pan for a moist, steamy stuffing. If you like a crispier texture, use a 9×13 pan instead to spread the sausage stuffing into a thinner layer.
- Cherries: Dried cherries are a great substitution for the dried cranberries. They are a little larger and make for a sweeter bite.
- Stuffed Acorn Squash: Like in my sausage stuffed acorn squash recipe, you can stuff this sausage stuffing inside roasted acorn squash to create a hearty Fall themed dinner.
Serving Suggestions
This savory sausage stuffing goes especially well with more Thanksgiving sides and mains. Here are a few to try:
- Ham: Try this tasty crockpot ham recipe, or go all out with my favorite orange glazed baked ham.
- Turkey: For a perfectly roasted bird, check out this step by step tutorial on how to cook a turkey. Don’t forget the turkey gravy from drippings!
- Less is More: Don’t need a whole turkey? Try this air fryer turkey breast or substitute a roast chicken instead. Try this classic crockpot whole chicken with a juicy, rotisserie-style flavor.
- Holiday Sides: Round out your plate with some garlic mashed potatoes and a side of cranberry relish!
Can I Prepare This Ahead?
Yes, you can prepare the stuffing up to 24 hours ahead. Follow the recipe until it’s time to bake. Instead, cover the dish with foil or plastic wrap and refrigerate overnight. To serve, allow casserole to sit at room temperature for 30 minutes and then bake as directed.
How to Store and Reheat Leftover Sausage Dressing
- Fridge: Store leftover stuffing in an airtight container in the refrigerator for up to 5 days. You can also tightly wrap the casserole dish with plastic wrap.
- Reheat: Reheat in microwave or 350°F oven until heated through.
- Freeze: Portion cooled stuffing into freezer bags or airtight containers. Mark with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yield: 8 Servings
Easy Sausage Stuffing Recipe
This easy sausage stuffing recipe is full of the delicious flavor of herbs, cranberries, and Italian sausage. It starts with a bag of store bought stuffing, but ends up better than homemade!
Ingredients
- 1 pound ground mild Italian sausage
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh sage
- 2 teaspoons minced fresh thyme
- ¾ cup dried cranberries
- 2-½ cups chicken stock
- 1 (12 oz) bag herbed stuffing mix
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Instructions
- Preheat oven to 350°F. Grease a 9×9 or 9×13 casserole dish with non-stick spray. Set aside.
- In a large high sided skillet add Italian sausage. Cook on medium heat for about 5 minutes to help release some of the fat from the sausage.
- Add the diced onion, celery, rosemary, sage, and thyme. Stir to combine.
- Continue cooking until the sausage is no longer pink and the vegetables are soft, about 10 minutes.
- Add the dried cranberries and the chicken stock. Continue cooking over medium heat until the stock is warmed through.
- Turn off the heat and pour in the dried stuffing mix. Stir to combine and add to prepared pan.
- Bake for 30 minutes covered and then 10 minutes more uncovered.
Video
Notes
Prepare Ahead: Follow the recipe until it’s time to bake. Instead, cover the dish with foil or plastic wrap and refrigerate overnight. To serve, allow casserole to sit at room temperature for 30 minutes and then bake as directed.
Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 5 days. You can also tightly wrap the casserole dish with plastic wrap. Reheat in microwave or 350°F oven until heated through.
Sausage: Don’t care for mild Italian sausage? Swap it for spicy Italian, sweet Italian, or even sage flavored breakfast sausage instead.
Herbs: No fresh herbs available? Substitute a teaspoon or two of dried poultry seasoning, or 1/2 teaspoon dried rosemary, sage and thyme.
Baking Dish: The recipe uses a 9×9 pan for a moist, steamy stuffing. If you like a crispier texture, use a 9×13 pan instead to spread the sausage stuffing into a thinner layer.
Cherries: Dried cherries are a great substitution for the dried cranberries. They are a little larger and make for a sweeter bite.
Nutrition
Serving: 1 serving, Calories: 266kcal, Carbohydrates: 14g, Protein: 10g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 45mg, Sodium: 526mg, Potassium: 257mg, Fiber: 1g, Sugar: 10g, Vitamin A: 34IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 1mg
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This is how I have been making mine for years. I usually add apple and dry wine though.
This is like the stuffing my Grandma used to make!