Easy Sausage Stuffing: The Heartwarming, Flavor-Packed Holiday Star

Hey there, my fellow flavor adventurer! Let’s be real for a second: when you think about the holiday table, what’s the dish that truly makes your heart do a little happy dance? Is it the turkey? Sure, it’s the centerpiece. The pie? Absolutely, it’s a sweet finale. But for me, the undisputed MVP, the one that has everyone sneaking a spoonful before the plates are even passed, is the stuffing.

And not just any stuffing. I’m talking about a stuffing that’s a whole mood. A symphony of savory pork sausage, those perfectly golden and slightly crisp bread cubes, the holy trinity of onion and celery sautéed in butter, and herbs that make your kitchen smell like a cozy holiday dream. This Easy Sausage Stuffing is the one. It’s the recipe that turns first-time guests into lifelong fans and the side dish that often ends up stealing the show.

I’m a firm believer that the best holiday food shouldn’t leave you chained to the stove, deciphering a recipe that looks like it was written in a different language. This recipe is the opposite of that. It’s approachable, forgiving, and designed to bring you joy in the making. It’s the kind of comforting, soul-nourishing food that fits right in here at Unknown—because feeling good about what you eat includes dishes that are pure, unapologetic celebration. So, tie on your favorite apron, and let’s cook up a batch of memories together.

The Stuffing That Started It All

My love affair with this stuffing began not in a fancy kitchen, but in my Grandma Eleanor’s wonderfully chaotic one. Every Thanksgiving, she’d hand me a giant yellow bowl—the one that was chipped on the rim and had seen more holidays than I had. My job was to tear the day-old bread into wacky, uneven pieces while she cooked the sausage. She never measured anything; it was all a splash of broth, a “whoops” of butter, and a generous sprinkle of “love” (which I later learned was poultry seasoning).

The magic happened when we’d mix it all together with our hands. It was messy, it was warm, and it felt like we were weaving all our good wishes for the coming year right into that bowl. That first bite, straight from the oven, was more than just flavor—it was a hug. It was the taste of family, of laughter, of belonging. This recipe is my love letter to that feeling. It’s my attempt to bottle that holiday magic and hand you the recipe, so you can create your own messy, wonderful, and utterly delicious traditions.

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Your Cast of Flavor Characters

Great food starts with great ingredients, but I’m all about keeping it real and flexible. Here’s what you’ll need to create this masterpiece, along with my favorite chef-y insights and swaps to make it your own.

• 1 pound pork sausage (mild or spicy, your choice!) – This is the flavor foundation. I love a sage-forward breakfast sausage for that classic taste, but if your crew likes a kick, a spicy Italian sausage is a game-changer. For a lighter twist, chicken or turkey sausage works beautifully too!
• 1 large onion, diced – The humble onion is our sweet, aromatic base. Yellow onions are perfect here for their balance of sweetness and punch.
• 3 celery stalks, diced – Celery brings that essential crunch and a faint, refreshing bitterness that cuts through the richness. Don’t skip it! It’s part of the flavor backbone.
• ½ cup (1 stick) unsalted butter – This is where the luxury comes in. Butter adds richness and helps every bread cube get golden and delicious. We’ll use it to sauté our veggies in the glorious sausage drippings for maximum flavor.
• 1 loaf (about 12 cups) day-old bread cubes – The star of the show! A sturdy, rustic French or Italian loaf is ideal because it holds its shape and soaks up the broth without turning to mush. Chef’s Hack: No day-old bread? Cube fresh bread and toast it in a 300°F oven for 10-15 minutes to dry it out. It works like a charm!
• 2–3 cups chicken broth – This is our moisture maestro. The amount depends on your bread and how moist you like your stuffing. Start with 2 cups and add more until it feels like a damp sponge. For a veggie-friendly version, vegetable broth is a great substitute.
• 2 teaspoons poultry seasoning – This little jar is a holiday miracle worker! It’s usually a blend of sage, thyme, marjoram, and rosemary. If you don’t have it, use 1 tsp dried sage and ½ tsp each of dried thyme and rosemary.
• Salt and black pepper, to taste – Season as you go! Taste the mixture before it goes in the oven. Remember, the sausage and broth have salt, so you may not need much more.
• 2 eggs, lightly beaten – Our secret binding agent! The eggs give the stuffing a richer, more cohesive texture, almost like a savory bread pudding. It’s what makes it sliceable and dreamy.

Let’s Build Some Magic: Your Step-by-Step Guide

Ready to transform these simple ingredients into the star of your table? Follow these steps, and I’ll walk you through every little chef hack I’ve learned along the way. You’ve got this!

Step 1: Preheat & Prep
First things first, get that oven preheating to a cozy 350°F (175°C). This ensures it’s perfectly hot and ready when your stuffing is assembled. While it’s warming up, grab your trusty 9×13-inch baking dish and give it a light coating of butter, oil, or a quick spritz of cooking spray. This little step guarantees a beautiful, golden release after baking—no sticking!

Step 2: Brown the Sausage
Place a large skillet over medium heat and add your sausage. If it’s in casings, squeeze it right out. Use your spoon or a spatula to break it up as it cooks until it’s beautifully browned and cooked through. This is where we build our first layer of flavor. Once it’s done, use a slotted spoon to transfer the sausage to a plate, but here’s the pro-move: leave those gorgeous, flavorful drippings in the pan! This is liquid gold.

Step 3: Sauté the Aromatics
See those drippings? Add your ½ cup of butter right to the same skillet and let it melt, mingling with the sausage goodness. Now, toss in your diced onion and celery. We’re going to sauté them for about 8-10 minutes, until they’ve softened and turned translucent. You’ll know they’re ready when your whole kitchen starts to smell incredible. You’re not looking for browning here, just a gentle softening to sweeten them up and remove any raw bite.

Step 4: The Big Mix
Grab the largest mixing bowl you own—I’m talking about the one that barely fits in your sink. Add your mountain of bread cubes, the cooked sausage, and the buttery onion-celery mixture (scrape every last bit of that butter in there!). Sprinkle over your poultry seasoning, salt, and pepper. Now, pour in your beaten eggs and 2 cups of the chicken broth. This is the fun part! Use your hands or a large spoon to mix everything together thoroughly. Don’t be shy! Get in there and make sure every bread cube is getting some love. If the mixture still seems dry, add the remaining broth, a ¼ cup at a time, until it’s moistened to your liking.

Step 5: Bake to Perfection
Transfer your glorious, well-mixed stuffing into your prepared baking dish and spread it out into an even layer. Now, cover the dish tightly with aluminum foil. This first 30-minute bake is a steaming session—it gently cooks the eggs and heats the stuffing all the way through, making it wonderfully moist. After 30 minutes, remove the foil (hello, beautiful steam cloud!). Pop it back in the oven, uncovered, for another 15-20 minutes. This is when the magic happens: the top gets golden, slightly crisp, and irresistibly textured.

Plating Up Your Masterpiece

When that stuffing comes out of the oven, let it rest for just 5 minutes—this helps it set and makes serving a breeze. I love to garnish it with a handful of fresh, chopped parsley for a pop of color and freshness. Spoon it right into a beautiful, rustic bowl or serve it straight from the baking dish for that family-style, “dig in!” vibe. It’s the ultimate partner for your roast turkey and a silky gravy river, but don’t forget it’s also a dream alongside cranberry sauce and a pile of garlicky green beans. Honestly, it’s so good, I’ve been known to eat a bowlful for breakfast the next day with a fried egg on top. Zero regrets.

Make It Your Own: Flavor Twists & Swaps

The beauty of this recipe is its versatility. Feel free to play and adapt!

• Apple & Sage: Add 1 cup of finely chopped apples (like Granny Smith for tartness or Honeycrisp for sweetness) and 1 tablespoon of fresh chopped sage when you sauté the onions.
• Mushroom & Thyme: Swap the sausage for 1 pound of sliced cremini mushrooms. Sauté them until golden before adding the butter and veggies. Use fresh thyme for an earthy, elegant twist.
• Cornbread Stuffing: Use 12 cups of day-old cornbread cubes instead of French bread for a slightly sweet, Southern-inspired version.
• Gluten-Free & Dairy-Free: Easily done! Use your favorite gluten-free bread and a robust gluten-free sausage. Swap the butter for olive oil or a plant-based butter, and ensure your broth is certified gluten-free.
• Fruit & Nut: Stir in ¾ cup of dried cranberries or cherries and ½ cup of toasted pecans or walnuts during the final mix for pockets of sweet and crunchy delight.

Clara’s Kitchen Notes & Stories

This recipe has been on quite a journey with me. I remember one year, in my first tiny apartment, I was so determined to make “the perfect holiday dinner” that I tripled this recipe for a party of four. My kitchen was an absolute war zone of bread cubes, and I ended up with enough stuffing to feed a small village. We ate it for days, and my friends still joke about “The Great Stuffing Surplus of 2015.” The lesson? This recipe is incredibly easy to scale up or down, but maybe do the math first!

Over the years, I’ve learned to relax with it. Sometimes I add an extra clove of garlic to the sauté. Sometimes I throw in a handful of fresh herbs from my window box. The recipe is a wonderful, forgiving template. It’s evolved from my grandma’s “little of this, little of that” method to these written-down steps, but its soul remains the same: it’s about sharing, comfort, and the joy of a meal made with love.

Your Stuffing Questions, Answered!

Q: Can I make this sausage stuffing ahead of time?
A: Absolutely! This is a huge time-saver. You can assemble the entire stuffing (through step 4) up to 24 hours in advance. Just cover the baking dish tightly with plastic wrap or a lid and keep it in the fridge. When you’re ready, let it sit on the counter for 20-30 minutes to take the chill off, then bake as directed. You might need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My stuffing turned out a bit dry. What happened?
A: No worries, this is a common one! The culprit is usually not enough broth or over-baking. Bread can vary in absorbency, so always err on the side of a slightly wetter mix—it should feel like a damp sponge. If you find it’s dry after baking, you can drizzle a bit of warm broth over the top right before serving to bring back that moisture.

Q: Is the egg necessary? What does it do?
A: The egg acts as a binder, giving the stuffing a more cohesive, almost custardy texture that holds together when scooped. If you’re allergic or out of eggs, you can leave it out. Your stuffing will be a bit more crumbly, but still utterly delicious. Just be sure to compensate with a little extra broth for moisture.

Q: Can I cook the stuffing inside the turkey?
A: You can, but I don’t typically recommend it for food safety and texture reasons. To get the stuffing inside the turkey to a safe temperature (165°F), the turkey breast often ends up overcooked and dry. Baking it separately in a dish gives you control, ensures everything is safely cooked, and allows for that perfect contrast of a moist interior and a crispy top—which is my personal favorite!

Nourishment Note

While I’m all about feel-good food, I also believe in balance and enjoying the foods that feed your soul, especially during the holidays. This stuffing is a celebratory dish, hearty and rich. It’s packed with flavor from whole ingredients like herbs, vegetables, and good-quality sausage. Enjoy it mindfully as part of a festive spread filled with other nourishing options! For specific dietary needs, please refer to the variations section for easy swaps.

Prep time: 20 minutes | Cook time: 45 minutes | Total time: ~1 hour 5 minutes | Yield: 10–12 servings

Moist on the inside, golden on top, and packed with flavor—this sausage stuffing is a tried-and-true holiday favorite that’s as nourishing for the soul as it is for the body.

This Easy Sausage Stuffing is everything a holiday side dish should be—savory, hearty, and packed with classic flavor. With its golden, crispy top and moist, herb-filled center, it’s a recipe that will win over guests year after year. Simple to make, customizable, and unforgettable, this stuffing is bound to become a holiday tradition.