Sausage Stuffing
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It’s easy to make this Sausage Stuffing recipe for Thanksgiving dinner, or a tasty side dish anytime of the year! In my house, we eat this classic dressing recipe year-round. It’s easy to prep in 20 minutes and delicious paired with a variety of entrees.
Table of contents
Do you call it stuffing or dressing? While technically this is dressing because it’s not stuffed in a turkey, I still call it stuffing. And if you do too, that’s totally okay, we’re in this together! And no matter what you call it, you will definitely call it downright delicious!
I originally made this recipe in 2016 in a bundt pan to free up casserole dishes in our teeny tiny apartment. Now I’ve made this recipe dozens of times since then, both using a bundt pan and a casserole dish.
This sausage stuffing is so flavorful and easy to make, if you want to try it in a bundt pan this Thanksgiving, it’s a totally new and fun way to serve stuffing. The presentation is beautiful and it frees up casserole dishes for other Thanksgiving day favorites like Scalloped Potatoes and Broccoli Cheese Casserole.
But if you want to keep it traditional and make it in a casserole dish, that works perfect as well! And if you’re seeing this post and it’s not November, don’t hesitate to make this sausage stuffing in February or September. It’s seriously scrumptious year-round, and perfect for pairing with pork chops, steak or pot roast, anytime of the year!
Ingredients
- Pork sausage – you’ll want loose sausage. Mild, regular or hot will all work for this recipe, depending on your spice preference. I always use Jimmy Dean, but feel free to use your favorite brand of sausage.
- Butter
- Celery – you’ll need three stalks of celery for this recipe, which should equal just under a cup of diced celery.
- Red onion – you’ll need one cup of diced onion, which is equal to 1 small onion or half of a large onion. You can also use a yellow onion, if you prefer.
- Garlic cloves – I recommend fresh crushed cloves for the best flavor.
- Fresh sage leaves – if you can’t find it fresh, you can use dried, you’ll just want to cut the amount in half.
- Salt + black pepper – to season the stuffing.
- Stuffing – any bagged or boxed stuffing mix will work for this recipe. Pepperidge Farm makes a great Herb Seasoned Stuffing that’s available online or in most major grocery stores year-round. You could also use a loaf of white bread. Toast 10 slices of the bread, then slice them into small cubes. If using toasted bread cubes instead of an herb stuffing mix, I recommend adding ½ teaspoon dried rosemary and ½ teaspoon dried thyme with the salt and pepper.
- Eggs – to help bind everything together and make the texture of the stuffing light and fluffy.
- Chicken broth – feel free to make your own with chicken bouillon at home, or purchase prepared broth at the grocery store.
Instructions
- Cook and crumble the sausage in a large pot, or dutch oven, on the stove over medium-high heat. Once the sausage is cooked through, use a slotted spoon to remove the sausage from the pot and place it on a clean plate.
- Cook the vegetables. Melt the butter in the same pan you cooked the sausage. After the butter has melted, add diced celery and onion. Cook for 4-5 minutes.
- Season. Add crushed garlic, salt, pepper and sage to the pan with the veggies and cook for 1-2 minutes. Turn the heat on the stove off and add the cooked sausage back to the pot on the stove.
- Prepare the stuffing. Add the bag of stuffing, eggs and chicken broth to the pot. Toss lightly to combine all of the ingredients.
- Bake the stuffing. Coat the inside of a 9 inch x 13 inch casserole dish with cooking spray. Transfer the sausage stuffing from the pot to the prepared baking dish. Cover the stuffing loosely with a piece of foil and place it in a preheated 400°F oven. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes.
How to make it in a bundt pan
Preparing sausage stuffing in a bundt pan is so easy. The presentation is beautiful and it frees up casserole dishes for other sides at Thanksgiving, or any time of the year!
To make this stuffing in a bundt pan, follow all of the instructions to prepare the stuffing in a pot on the stove. Coat the inside of a bundt pan with cooking spray, then transfer the stuffing mixture to the bundt pan and press the stuffing in the pan. Place in a preheated 400°F oven, uncovered, for 30-40 minutes.
After removing the stuffing from the oven, let it rest for 10 minutes. Flip the bundt pan over onto a cutting board to remove the stuffing from the pan. Slice into pieces and dig in!
Storage and reheating
Store leftover sausage stuffing in an airtight container in the refrigerator for up to 6 days.
You can cover the stuffing in a casserole dish and reheat it in the oven at 350°F for 12-15 minutes. You can also reheat a single serving on a plate in the microwave for 2 minutes.
And if you have lots of leftover stuffing, be sure to try these recipes for Turkey Quiche with Stuffing Crust, or Cream Cheese Stuffing Jalapeno Poppers.
What to serve it with
Whether it be the holidays, or any other time of the year, stuffing goes well with any of these recipes.
- Smoked Turkey Breast
- Blackened Beef Tenderloin
- Roasted Prime Rib
- Beef Wellington
- Smoked Pork Chops
- French Onion Pork Chops
- Pot Roast
- Salisbury Steak
It’s also delicious topped with this mushroom gravy!
More side dish recipes
Whether you’re looking for more Thanksgiving side dishes, or just a delicious dish to pair with your next family dinner, be sure to check out all of these popular side dish recipes!
Sausage Stuffing
Ingredients
- 1 pound pork sausage
- 2 tablespoons unsalted butter
- 3 stalks celery, diced
- 1 cup red onion, diced
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh sage, chopped
- 12 ounce bag stuffing mix
- 4 eggs, whisked
- 2 cups chicken broth
Instructions
- Preheat the oven to 400°F.
- Cook and crumble the sausage in a large pot on the stove over medium-high heat.
- Once the sausage is cooked through, use a slotted spoon to remove the sausage from the pot and place it on a clean plate.
- Melt the butter in the same pot. Once the butter is melted, add the celery and onion, and cook for 4-5 minutes.
- Add the crushed garlic, salt, pepper and sage, and cook for 1-2 minutes.
- Turn the heat on the stove off and add the cooked sausage back to the pot on the stove.
- Add the bag of stuffing, eggs and chicken broth to the pot. Toss lightly to combine everything.
- Coat the inside of a 9 inch x 13 inch casserole dish with cooking spray. Transfer the sausage stuffing from the pot to the prepared baking dish.
- Cover the stuffing loosely with a piece of foil and place it in the oven. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes.
Notes
- To make stuffing with a crispier top layer, do not cover the stuffing at all while it bakes in the oven.
- You can make this recipe with any bagged or boxed stuffing. Pepperidge Farm makes a great Herb Seasoned Stuffing that’s available online or in most major grocery stores year-round. That’s what I use for this recipe. You could also use a loaf of white bread. Toast 10 slices of the bread, then slice them into small cubes. If using toasted bread cubes instead of an herb stuffing mix, I recommend adding ½ teaspoon dried rosemary and ½ teaspoon dried thyme with the salt and pepper.
- To make this stuffing in a bundt pan, follow all of the instructions to prepare the stuffing in a pot on the stove. Coat the inside of a bundt pan with cooking spray, then transfer the stuffing mixture to the bundt pan and press the stuffing in the pan. Place in a preheated 400°F oven, uncovered, for 30-40 minutes.
- Store leftover sausage stuffing in an airtight container in the refrigerator for up to 6 days. You can cover the stuffing in a casserole dish and reheat it in the oven at 350°F for 12-15 minutes. You can also reheat a single serving on a plate in the microwave for 2 minutes.
Nutrition Facts
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7 Comments on “Sausage Stuffing”
Can I make this ahead, refrigerate and cook the next day? I’m worried about the eggs. Thanks
Hi Suzanne, what I would recommend is to assemble it, bake it for 20 minutes, allow it to cool, then cover and refrigerate it. On Thanksgiving day, pop it back in the oven to finish cooking for 15-20 minutes. Pre-cooking it the day before will cook it most of the way and will cook the eggs, but then you’ll heat it up and crisp up the top on Thanksgiving day before serving it.
on the reheat – is the oven temp still 400 degrees for 15-20 mins?
Yes, that is correct!
This recipe is awesome. I added a handful of rehydrated cranberries and chopped walnuts. So delicious.
Woohoo! Those sound like great additions Rosie, thanks for sharing!
Wish this were “new”. My parents are Hungarian immigrants who came to the US 50 years ago and this has been a Thanksgiving tradition since they first arrived. I jmean t received my first Bundt pan as a wedding gift so I can keep the tradition going. It’s a hit each time my “American” friends and now extended family has it. It’s truly a ” why didn’t we think about this sooner?” Moment. Plus, it’s perfect for leftover sandwiches.