Classic Sausage Stuffing Recipe

If you’ve ever craved that perfect, soul-satisfying side dish to complement a holiday feast or Sunday dinner, this Classic Sausage Stuffing Recipe is exactly what you need. I absolutely love how this stuffing comes together with tender, seasoned sausage, fresh herbs, and just the right crispy top that my family goes crazy for. Stick with me, and I’ll share every little tip so you get that traditional flavor and texture down perfectly!

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Ingredients You’ll Need

Choosing the right ingredients is key to nailing your Classic Sausage Stuffing Recipe. I always use fresh herbs for that bright flavor, and Italian sausage for its mild, spiced profile that blends so well with the bread and aromatics.

• French bread: Using crustless, torn pieces helps the bread soak up all those savory juices without getting soggy.
• Mild Italian sausage: I prefer mild so it doesn’t overpower the herbs, but feel free to go spicy if you want a kick.
• Salted butter: Adds richness and helps saute the veggies for that fragrant base.
• Yellow onions: Essential for sweetness and depth – sauté them gently until translucent.
• Celery: Brings a subtle crunch and earthiness that balances the richness.
• Flat-leaf parsley: Fresh parsley brightens up the stuffing with herbaceous notes.
• Fresh sage, rosemary, thyme: These are classic Thanksgiving herbs for a reason; they add complexity and warmth.
• Ground nutmeg: Just a pinch adds an unexpected warmth that makes the stuffing feel extra special.
• Kosher salt and black pepper: For seasoning – don’t skimp here! Fresh cracked pepper especially stands out.
• Chicken broth: Makes the stuffing moist and flavorful without watering it down.
• Large eggs: Bind everything together, ensuring your stuffing holds its shape beautifully.

Variations

I love how versatile this Classic Sausage Stuffing Recipe can be. Feel free to play around with it to suit your family’s tastes or any dietary needs – it’s surprisingly forgiving!

• Vegetarian Version: Swap the sausage for sautéed mushrooms and walnuts, and use vegetable broth for a meaty, rich feel without meat.
• Gluten-Free: Use your favorite gluten-free bread or cornbread as the bread base – it changes the texture slightly but still delicious.
• Herb Swaps: Out of fresh rosemary? Thyme and sage alone still pack a ton of flavor, or try adding chopped fresh tarragon for a unique twist.
• Spice it Up: Like a little heat? Add crushed red pepper flakes to the sausage mixture for a subtle warmth.

How to Make Classic Sausage Stuffing Recipe

Step 1: Dry Out Your Bread

This is a crucial step you don’t want to skip! Spread your torn French bread pieces evenly on a baking sheet and bake them at 300°F, stirring every 15 minutes for about 45 minutes total. This dries the bread out perfectly so it absorbs the broth and sausage juices without turning mushy. I learned this the hard way when my stuffing was too soggy — drying the bread first makes all the difference.

Step 2: Cook the Sausage and Veggies

Heat a large skillet over medium-high and add your ground Italian sausage. Break it up and cook until it just starts to brown, about 5 minutes. Then add butter, onions, and celery and cook until everything is golden and fragrant, around 5 minutes more. The butter helps caramelize the veggies and makes the sausage more tender. This sausage-onion mixture is where much of the flavor magic happens, so don’t rush it!

Step 3: Combine and Season Everything

Transfer the sausage-veggie mix to your bowl of dried bread. Toss in your parsley, minced sage, rosemary, thyme, nutmeg, salt, and pepper, stirring gently to distribute all those wonderful flavors. Then pour in 1½ cups of chicken broth — this is the moment your stuffing starts coming to life. Give it a gentle toss so everything soaks up the liquid evenly.

Step 4: Add Eggs and Prepare to Bake

In a separate bowl, whisk together the eggs and the remaining chicken broth. Adding this mixture binds everything and gives the stuffing a nice set when baked. Pour it over the stuffing and fold gently until combined. Then, transfer the stuffing to a buttered 9×13-inch dish. Cover it tightly with foil, and bake at 300°F for about 30 minutes, until it feels set when you gently shake the pan.

Step 5: Crisp the Top

Now for my favorite part: remove the foil and bake uncovered for an additional 45 minutes so the top crisps up beautifully. That golden crust is what everyone’s eyes go straight to on the dinner table. If you’re making this ahead, you can stop after the first bake and refrigerate—it actually helps the flavors develop even more!

How to Serve Classic Sausage Stuffing Recipe

Garnishes

I love sprinkling a little extra chopped fresh parsley or thyme on top just before serving – it adds a splash of color and that fresh herb aroma that brightens the whole dish. Sometimes I’ll also add a light drizzle of browned butter over the top for an indulgent finish that my guests rave about.

Side Dishes

This sausage stuffing pairs wonderfully with roasted turkey, baked ham, or even a simple roast chicken. On the side, I usually serve green bean almondine, honey-glazed carrots, and creamy mashed potatoes. It’s classic holiday comfort food at its finest!

Creative Ways to Present

For special occasions, I like to bake this Classic Sausage Stuffing Recipe inside hollowed-out small pumpkins or bell peppers — it makes a stunning presentation and keeps the stuffing warm longer. I also experimented with layering the stuffing in a clear glass baking dish so the beautiful herb and sausage pieces show through; it’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Leftover stuffing reheats beautifully. I like to store it in an airtight container in the fridge for up to 3 days. When reheating, spreading it out on a baking sheet helps refresh that crispy top instead of having it get soggy in a covered dish.

Freezing

If you’re prepping in advance, you can freeze the fully baked stuffing for up to 1 month. I find that wrapping it tightly in foil and then plastic wrap prevents freezer burn and keeps the flavors intact. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the stuffing in a 350°F oven uncovered for about 20-25 minutes, or until it’s warmed through and the top crisps back up. Avoid microwaving if you want to keep that lovely texture – the oven does the trick every time.

FAQs

Final Thoughts

Honestly, this Classic Sausage Stuffing Recipe holds such a special place in my heart and at my family table. It’s the kind of dish that brings people together with every bite, bursting with cozy, familiar flavors. I remember the first time I made this, how that golden crust made everyone’s eyes light up—it’s moments like that I treasure. Give it a try; I promise, you’ll enjoy every savory, herby mouthful as much as we do!

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