This sausage stuffing recipe is the perfect side to your holiday feast this year. It is loaded with so much flavor thanks to the Italian sausage, the butter, and sage, that you will find yourself going back for seconds, thirds, and fourths.
Sausage Stuffing Recipe
Stuffing is a holiday tradition! It is one of those must have recipes that hit the table. But we have all been there where the stuffing is not great. It lacks flavor, is soggy, and is just plain bad! Well, if this is your experience with stuffing you are in for a treat because this sausage stuffing recipe is my go-to favorite. It is so easy to make, loaded with flavor, and is the perfect texture and consistency that you and your guests will love. The best news is that you can even prep it the night before and stick it in your oven right before dinner.
You will love this for so many reasons!
- Easy to make/make ahead
- Delicious flavor
- Crispy on the top and soft in the middle, goodbye mushy stuffing!
- 1 pound mild Italian sausage (ground)
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cups low-sodium chicken broth
- 1 ½ cups (3 sticks) butter, divided
- 1 teaspoon rubbed sage seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (10-ounce) box of cubed seasoned stuffing mix
- 1 (6-ounce) box cornbread stuffing mix
How to Make Sausage Stuffing
- Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
- In a large pan, add sausage and cook over medium heat until no longer pink; breaking it into small pieces as it cooks. Drain sausage on paper towels. Set aside.
- In a large saucepan over medium heat, melt 1 stick of butter. Add celery and onion, then sauté in the butter until vegetables soften (about 1-2 minutes).
- Add chicken broth and the other two sticks of butter. Heat until butter is completely melted, stirring frequently (if the mixture starts to foam up while butter is melting, lower heat).
- Remove from heat and add in rubbed sage seasoning, salt, and pepper; mix well. Pour in both packages of stuffing mix and stir until fully moistened. Add in the cooked sausage and mix until well combined.
- Pour the mixture into the greased casserole dish and spread evenly. Cover with tin foil. Bake covered for 30 minutes. Take out of the oven and stir the stuffing to make sure it’s not too moist on the bottom of the dish. Return to the oven and bake uncovered for an additional 15 minutes or until the top is a bit crispy, then serve hot!
Tips Tricks and FAQs
- If you want to add a little spice to your sausage stuffing you will want to pick up hot italian sausage instead of mild. You can also do a mix of half hot and half mild if you prefer.
- If you are not a fan of store-bought bread stuffing cubes you can make your own.
- You want to be sure to stir the stuffing really well before putting it back in the oven for the final 15 minutes of cooking. This helps ensure that you don’t end up with soggy stuffing.
- Use rubbed sage seasoning instead of ground or dried sage. It gives it the best flavor.
Store your sausage stuffing in an airtight container in the fridge. This will keep up to 4 days.
You can make this recipe the day before and bake it right before serving.
Yes! You will want to use all 3 sticks of butter. It may sound like a lot, but it gives it such a delicious flavor and consistency that you will love.