This classic sausage stuffing, packed with bold flavor and made with simple ingredients, will quickly become a holiday tradition.
Sausage Stuffing Ingredients
You don’t need many ingredients to make this sausage stuffing recipe:
- Sausage: This recipe starts with a pound of breakfast sausage.
- Butter: Cook the vegetables in a mix of butter and sausage drippings.
- Vegetables: You’ll need finely diced celery and a chopped onion.
- Bread: The white bread cubes should ideally be slightly stale. If your bread seems too soft, lightly toast it in the oven.
- Seasonings: Season the sausage stuffing with poultry seasoning and ground black pepper.
Cook’s Note
If you omit the sausage, use 9 cups of bread cubes and add 1 to 2 teaspoons of salt. You can also add apples, giblets, oysters, etc.
How to Make Sausage Stuffing
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade sausage stuffing:
- Cook the sausage and use a slotted spoon to transfer it to a bowl.
- Pour the drippings into a measuring cup with melted butter.
- Cook the vegetables in the dripping-butter mixture.
- Stir in ⅓ of the bread cubes, then transfer the vegetable mixture to the sausage bowl.
- Add the remaining ingredients and mix well.
How to Use Sausage Stuffing
This sausage stuffing can be used to stuff your turkey (learn how to safely stuff your turkey with our step-by-step guide) or bake it in the oven to serve as a side dish.
From the Editor
To bake the stuffing:
- Preheat the oven to 350 degrees F (175 degrees C) and butter an appropriately sized dish.
- Place stuffing mixture in the prepared dish and cover.
- Place the dish in a pan of hot water and bake in the preheated oven until golden brown and crisp on top, basting occasionally with turkey drippings.
How to Store Sausage Stuffing
Store your leftover sausage stuffing in an airtight container in the refrigerator for up to three days.
Allrecipes Community Tips and Praise
“Love, love, love this recipe,” raves Amy. “I like things on the spicy side, so I used hot breakfast sausage. Soooo good.”
“This was delicious,” according to CAcooking. “Finally! A stuffing that is flavorful and not soggy. I used 1.5 baguettes. Removed the crust all around and cut into ¾-1-inch cubes.”
“Just like my grandmother's, but with the sausage,” says Ashley Schwegman. “I added apples and it turned out perfect.”
Editorial contributions by Corey Williams
