Marry This Sausage Stuffing is a savory and moist recipe, which is the quintessential side dish for any holiday feast. Loaded with savory breakfast sausage, tender vegetables, and fresh herbs, it’s baked until it has a perfectly golden, crispy top. This classic dressing is a crowd-pleasing favorite, ready in about an hour and a half.
Jump to RecipeSausage Stuffing Recipe Ingredients
- 1 (1.5-lb.) loaf white sandwich bread, cut into 3/4-inch cubes
- 1 (12-oz.) loaf French bread, cut into 3/4-inch cubes
- 1 lb. breakfast sausage
- 1/2 cup salted butter
- 1 yellow onion, chopped
- 5 stalks celery, diced
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 4 cups chicken or turkey broth
- 1/4 cup chopped fresh parsley
- 1 Tbsp. chopped fresh sage
- 1 tsp. ground thyme
- 2 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground black pepper
- Cooking spray
How To Make Sausage Stuffing
- Dry the Bread: Preheat the oven to 300°F. Spread the bread cubes in a single layer on two baking sheets. Toast for 35 to 40 minutes, stirring every 10 minutes, until the bread is completely dry. Let it cool, then place the dry bread cubes in a very large bowl. Increase the oven temperature to 375°F.
- Cook the Sausage and Vegetables: In a large skillet, cook the sausage over medium-high heat for 5 to 7 minutes, until it is brown and crumbly. Using a slotted spoon, remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.
- Make the Broth Mixture: In the same skillet with the sausage drippings, melt the butter over medium heat. Add the onion, celery, garlic, salt, and pepper and cook for 3 to 4 minutes, until translucent.
- Combine and Bake: Add the wine to the skillet and cook for 2 to 3 minutes, until it has reduced by about half, scraping up any browned bits. Add the broth, parsley, sage, and thyme, and stir.
- Assemble and Bake: Slowly ladle the hot broth mixture over the bread and sausage, tossing frequently to ensure everything is evenly moistened. Taste for seasoning and add more salt if needed. Spoon the stuffing into a large, greased casserole pan. Bake for 20 to 30 minutes, until the top is golden and crisp.
Recipe Tips
- How to get the perfect texture? The most important secret is to use day-old or thoroughly toasted bread. This helps the bread cubes absorb the rich broth without turning into complete mush, giving the final stuffing a perfect soft but not soggy texture.
- Why not wipe out the pan? Do not clean the skillet after you cook the sausage! The browned bits (the “fond”) and the rendered sausage fat left in the bottom of the skillet are packed with flavor and are essential for a rich, savory stuffing.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead holiday side dish. You can toast the bread up to three days in advance. You can also assemble the entire unbaked stuffing a day ahead, store it covered in the fridge, and then bake it just before dinner.
- How can I customize this? This is a great base recipe. For a different flavor profile, try using cornbread for half of the bread, adding sautéed mushrooms with the onions, or using a spicy Italian sausage instead of breakfast sausage.
What To Serve With Sausage Stuffing
This is a classic holiday side dish that is a staple for a reason. It is the perfect accompaniment to:
- A Thanksgiving Roast Turkey
- A glazed Holiday Ham
- A simple Roasted Chicken
- It’s also delicious on its own with a drizzle of gravy!
How To Store Sausage Stuffing
- Refrigerate: Cover the cooled stuffing tightly with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the stuffing in a 350°F oven, covered with foil, for 15-20 minutes, until warmed through. This will help re-crisp the top.
Sausage Stuffing Nutrition Facts
- Serving: 1 serving
- Calories: 550 kcal
- Carbohydrates: 65g
- Protein: 18g
- Fat: 25g
- Saturated Fat: 12g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Technically, “stuffing” is cooked inside the cavity of the bird, while “dressing” is cooked separately in a casserole dish. However, the terms are now used interchangeably for this classic side dish, regardless of how it’s cooked.
A soggy stuffing is almost always the result of using bread that was too fresh and soft, or from adding too much liquid. Using thoroughly dried bread cubes and adding the broth mixture gradually is the key to preventing this.
Yes. To make a vegetarian version, simply omit the sausage. Sauté the vegetables in a bit more butter or olive oil, and use a flavorful vegetable broth instead of chicken or turkey broth. You could also add a pound of sautéed mushrooms for a savory, “meaty” texture.
Try More Recipes:
Sausage Stuffing Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings20
minutes1
hour10
minutes550
kcalA classic, savory, and moist holiday stuffing loaded with breakfast sausage, tender vegetables, and fresh herbs, all baked until it has a perfect golden, crispy top.
Ingredients
1 large loaf each of white sandwich bread & French bread, cubed
1 lb. breakfast sausage
1/2 cup salted butter
1 yellow onion, 5 stalks celery, 2 cloves garlic
1/2 cup white wine
4 cups chicken or turkey broth
Fresh parsley, fresh sage, ground thyme, salt, pepper.
Directions
- Preheat oven to 300°F. Toast the bread cubes on baking sheets for 35-40 minutes until completely dry. Let cool. Increase oven to 375°F.
- In a large skillet, brown the sausage until crumbly; transfer it to a large bowl with the bread cubes.
- In the same skillet, melt the butter and sauté the onion, celery, and garlic until translucent.
- Deglaze the skillet with the white wine, then stir in the broth and all the herbs.
- Slowly pour the hot broth mixture over the bread and sausage, tossing to moisten everything evenly.
- Transfer the mixture to a large, greased casserole dish.
- Bake for 20 to 30 minutes, until the top is golden brown and crisp.
Notes
- Dry Bread is Essential: The most important tip for this recipe is to use very dry, toasted bread cubes. This is the non-negotiable secret to a stuffing that is moist, not soggy.
- Don’t Clean the Pan: For the most flavorful result, do not wipe out the skillet after browning the sausage. Sauté the vegetables directly in the sausage drippings.
- Make it Ahead: This is a perfect make-ahead holiday side. You can toast the bread days in advance and assemble the entire unbaked casserole a day before.
- Taste Before You Bake: Don’t be shy about tasting the moistened bread mixture before it goes into the oven. Adjust the salt and pepper to your liking for a perfectly seasoned final dish.
