Best Sausage Stuffing Recipe

If you’re hunting for that one stuffing recipe that everyone will rave about at your holiday table, look no further. I’m sharing the Best Sausage Stuffing Recipe I’ve ever made—it’s rich, hearty, and bursting with savory flavor. This isn’t just any stuffing; it’s the one I reach for when I want to impress family and friends without fuss. Stick around, because I promise this recipe will become your new Thanksgiving (or any special occasion) staple!

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Ingredients You’ll Need

All the ingredients in this Best Sausage Stuffing Recipe come together beautifully to create a savory, comforting side dish. Using French rolls adds the perfect texture—soft inside with a bit of chew—and getting good-quality pork breakfast sausage really boosts the flavor.

• Pork Breakfast Sausage: I find that a high-quality, well-seasoned sausage brings in the rich, savory backbone for the stuffing.
• Celery: Adds crunch and subtle bitterness that cuts through the richness.
• Onion: Provides sweetness and depth once sautéed down.
• Mushrooms: These bring an earthy umami punch; just remember not to rinse them in water or they’ll get soggy.
• Butter: For sautéing and richness, don’t skimp—it makes everything silkier.
• French Rolls: Cubed fresh (no need to dry out) to soak up the flavorful broth nicely.
• Chicken or Turkey Broth: Use a good-quality carton or homemade; it keeps everything moist and packed with flavor.
• Milk: Helps bind everything while keeping the texture tender.
• Eggs: Act as a binder to hold the stuffing together once baked.
• Poultry Seasoning, Garlic Powder, Salt, and Pepper: The classic seasoning lineup that brings everything to life.

Variations

I love sharing this recipe because it’s so flexible. Over time, I’ve tried a few variations depending on what I have in the fridge or my mood that day, and it always turns out great. Feel free to play around and make it your own.

• Vegetarian Variation: Skip the sausage and substitute with sautéed mushrooms, nuts (like chopped walnuts or pecans), and a bit more seasoning—I always add extra herbs to fill that savory gap.
• Gluten-Free Version: Use gluten-free bread cubes instead of French rolls; just check your sausage and broth to keep it safe.
• Herb Boost: Fresh sage, thyme, or rosemary mince really amps up the aromatics—my go-to when I have fresh herbs on hand.
• Extra Crispy Top: Before baking, drizzle a couple tablespoons of melted butter on top; it browns beautifully, and my family always asks for seconds.

How to Make Best Sausage Stuffing Recipe

Step 1: Sauté Your Veggies Slowly

Start by melting the butter in a large skillet over medium heat. Add the diced celery, onion, and mushrooms—trust me, don’t rush this part. You want to cook the veggies low and slow until they’re soft and golden, and all the moisture has evaporated. This takes some time but it’s worth it; I’ve learned that skipping this step leads to mushy, watery stuffing. I also never wash mushrooms under running water because they soak up too much liquid—instead, I gently wipe them with a damp paper towel.

Step 2: Brown the Sausage

Once your veggies are soft and cooked through, add the pork breakfast sausage to the pan. Break it up into small crumbles with a wooden spoon and cook until there’s no pink left. This is where all those lovely brown bits form, so don’t stir too vigorously or too often; let it brown nicely for flavor.

Step 3: Season Generously

Season the cooked sausage and veggies with salt, pepper, garlic powder, and poultry seasoning. I usually go with about 2 tablespoons of poultry seasoning and 1 tablespoon of garlic powder, plus salt and pepper to taste. This seasoning combo is classic and really makes the stuffing sing. Give the mixture a good stir so every bite is packed with flavor.

Step 4: Combine Everything with Bread Cubes

Place your cubed French rolls into a large casserole dish or a big mixing bowl—no need to toast or dry them out first. Now add the sausage and veggie mixture over the cubes and toss gently to combine well. Don’t be shy about mixing thoroughly here so every bread cube gets coated.

Step 5: Mix Eggs and Dairy, Then Add the Broth

Whisk together the eggs and milk, then pour this over the bread and sausage mixture. It’ll look pretty wet and soggy, but that’s exactly what you want. Next, gradually pour in the chicken or turkey broth, stirring gently as you go. The bread should absorb the liquid, soaking it up without any little puddles floating around. If it seems too runny, you can stir in a bit more bread to balance it out. This is a key step—I’ve learned it’s best to avoid stuffing that’s too watery because it won’t bake up right.

Step 6: Bake until Golden and Set

Bake your stuffing in a preheated 375°F oven for about 45 minutes. You want the top to be nicely browned and crispy while the center is firm. If the top edges brown too fast but the inside needs more time, loosely cover with foil to prevent burning. Sometimes I brush melted butter on top before baking to get that extra-golden crust—my family tells me it’s the “secret” to making it addictive!

How to Serve Best Sausage Stuffing Recipe

Garnishes

I usually sprinkle chopped fresh parsley over the top just before serving—it adds a fresh pop of color and brightness. Sometimes a little drizzle of melted butter on top right out of the oven makes it shine, giving a glossy, irresistible look.

Side Dishes

This sausage stuffing pairs beautifully with classic roasted turkey, mashed potatoes with gravy, and cranberry sauce. For a twist, I like serving it alongside sautéed green beans or roasted Brussels sprouts to add some green crunch.

Creative Ways to Present

For a fun presentation, I’ve baked the stuffing in small ramekins for individual servings at dinner parties—it looks fancy but is super easy. Another time, I stuffed it inside halved acorn squash for a beautiful fall-inspired side that guests loved and commented on!

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely and then pack them in airtight containers. Stored in the fridge, this stuffing stays great for about 3 to 4 days. I’ve found layering a paper towel on top helps absorb any extra moisture, keeping it from getting soggy.

Freezing

If I know I want to freeze some, I bake the stuffing fully, let it cool, then portion it into freezer-safe containers or bags. It freezes really well—just make sure to thaw overnight in the fridge before reheating. I learned that freezing unbaked stuffing can sometimes cause texture issues, so baking first is best.

Reheating

To reheat, I cover the stuffing with foil to keep moisture in and warm it in the oven at 350°F for about 20-25 minutes until heated through. If you want the top crisp again, remove the foil in the last 5 minutes to brown it up nicely. This method keeps it moist without drying out.

FAQs

Final Thoughts

This Best Sausage Stuffing Recipe is hands-down my go-to when I want a no-fail, crowd-pleasing side that feels like a warm hug on a plate. Every holiday, I look forward to making this because it brings everyone together around the table with big smiles. I really hope you give it a try, and it becomes one of your favorites too—you’ll wonder how you ever made stuffing without it!

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