Sausage Stuffing Recipe: Classic Holiday Side Dish

The term 'stuffing recipe sausage' typically refers to traditional bread-based stuffing that incorporates sausage as a key ingredient, most commonly prepared for holiday meals like Thanksgiving. This savory dish combines cooked sausage with bread cubes, aromatic vegetables, herbs, and broth to create a moist, flavorful side dish that complements roasted poultry.

When preparing sausage stuffing, understanding the distinction between stuffing and dressing is essential. While the terms are often used interchangeably, stuffing traditionally refers to the mixture cooked inside poultry, whereas dressing is baked separately. For food safety reasons, many home cooks now prefer baking stuffing separately as dressing, which also allows for better texture control.

The Classic Sausage Stuffing Recipe

Sausage stuffing has been a holiday staple for generations, with regional variations across the United States. The Midwest favors sage-heavy versions, while Southern interpretations often incorporate cornbread. This foundational recipe yields enough for a 12-14 pound turkey or a 9x13 baking dish.

Essential Ingredients

The quality of your sausage determines much of the final flavor profile. Choose high-quality, fresh sausage with minimal fillers for best results. Here's what you'll need:

Ingredient	Measurement	Preparation Notes
Italian sausage	1 pound	Sweet or hot, removed from casings
Bread cubes	8 cups	Day-old French or sourdough, ½" cubes
Yellow onion	1 large	Finely diced
Celery ribs	3 medium	Finely diced
Garlic cloves	3	Minced
Chicken broth	2-2½ cups	Low-sodium, heated
Fresh sage	3 tbsp	Chopped
Fresh thyme	1 tbsp	Chopped
Eggs	2 large	Beaten
Olive oil	2 tbsp	For sautéing

Step-by-Step Preparation

Prepare bread cubes: Spread cubed bread on baking sheets and dry in a 250°F oven for 30-40 minutes, stirring occasionally, until completely dry but not browned.
Cook sausage: In a large skillet over medium heat, cook sausage with olive oil until browned (8-10 minutes). Transfer to paper towels to drain, reserving 2 tablespoons of drippings.
Sauté vegetables: In reserved drippings, cook onions and celery until softened (7-8 minutes). Add garlic and herbs, cooking 1 minute more.
Combine ingredients: In a large bowl, mix bread cubes, cooked sausage, vegetable mixture, beaten eggs, and 2 cups hot broth. Stir gently to combine.
Adjust consistency: The mixture should be moist but not soggy. Add remaining ½ cup broth only if needed.
Bake: Transfer to greased 9x13 dish, cover with foil, and bake at 350°F for 30 minutes. Uncover and bake 15-20 minutes more until golden brown on top.

Variations for Perfect Sausage Stuffing

While the classic recipe satisfies traditionalists, these variations accommodate different preferences and dietary needs while maintaining the essential sausage stuffing character.

Sausage Selection Guide

The type of sausage dramatically affects your stuffing's flavor profile:

Breakfast sausage: Mildly spiced with sage, perfect for traditional Thanksgiving stuffing
Italian sausage: Adds fennel and red pepper flakes for a bolder flavor
Andouille: Provides smoky heat ideal for Southern-style cornbread stuffing
Apple sausage: Complements poultry with subtle sweetness

Bread Options

Different breads create distinct textures:

Sourdough: Adds tanginess that balances rich sausage
Cornbread: Creates Southern-style stuffing with crumbly texture
Brioche: Adds richness and golden color
Gluten-free bread: Works well when dried thoroughly

Food Safety and Storage Guidelines

Proper handling ensures your sausage stuffing remains safe to eat:

Cook sausage to an internal temperature of 160°F before incorporating into stuffing
Never stuff poultry more than 20 minutes before roasting
When baking separately, ensure stuffing reaches 165°F internally
Refrigerate leftovers within 2 hours of cooking
Store in airtight container for up to 4 days or freeze for 3 months

Troubleshooting Common Issues

Even experienced cooks encounter challenges with sausage stuffing. Here's how to fix common problems:

Too Dry

If your stuffing emerges from the oven dry:

Add additional hot broth (¼ cup at a time) before baking
Cover tightly with foil during initial baking phase
Place a small dish of water on the oven rack below stuffing

Too Wet

For soggy stuffing:

Extend uncovered baking time by 10-15 minutes
Serve immediately rather than letting sit covered
Next time, reduce broth by ¼ cup and add only as needed

Flavor Imbalance

If flavors seem off:

Too salty: Add unsalted broth and a squeeze of lemon juice
Too bland: Stir in additional herbs or a dash of Worcestershire sauce
Overpowering sausage: Balance with additional bread and aromatic vegetables

Make-Ahead and Reheating Tips

Prepare components in advance for stress-free holiday cooking:

Dry bread cubes up to 3 days ahead and store in paper bags
Cook sausage and vegetables 2 days ahead; store separately in refrigerator
Assemble complete stuffing 1 day ahead; refrigerate covered
When reheating, add 2-3 tablespoons broth per cup of stuffing and cover
Reheat in 325°F oven until internal temperature reaches 165°F (about 30 minutes)

Frequently Asked Questions

Can I make sausage stuffing ahead of time and freeze it?

Yes, fully assembled sausage stuffing freezes well for up to 3 months. Bake until just set (about 40 minutes), cool completely, then wrap tightly in plastic and foil. When ready to serve, thaw in refrigerator overnight and bake at 350°F for 30-40 minutes until heated through.

What's the best bread for sausage cornbread stuffing?

For optimal sausage cornbread stuffing, use a 50/50 blend of cornbread and French bread. The cornbread provides traditional Southern flavor and crumbly texture, while the French bread adds structure. Make cornbread 1-2 days ahead to dry it properly before cubing.

How do I fix stuffing that's too dense after baking?

If your sausage dressing turns out dense, gently fluff it with a fork and add 2-3 tablespoons of hot broth per cup of stuffing. Return to oven uncovered for 10-15 minutes. For future batches, ensure bread cubes are properly dried and avoid over-mixing the ingredients before baking.

Can I use pre-cooked sausage in stuffing recipes?

While fresh sausage yields best results, you can use pre-cooked sausage in a pinch. Reduce added salt in the recipe by half, and sauté the sausage with onions and celery to develop additional flavor. Note that pre-cooked sausage may have a different texture and less pronounced flavor than freshly cooked sausage.

What's the ideal ratio of sausage to bread in stuffing?

The perfect sausage to bread ratio for traditional stuffing is 1 pound of sausage to 8 cups of bread cubes. This creates a balanced dish where sausage flavor is prominent but doesn't overwhelm the bread base. For stronger sausage flavor, increase to 1.25 pounds per 8 cups of bread, but be mindful of added fat content.