Sausage Stuffing Recipe

Homemade sausage stuffing is a family favorite side dish that's easy to make with white sandwich bread, ground sausage, fresh sage, and poultry seasoning. Cook it in a casserole dish or stuff inside your holiday turkey!

Course Side Dish

Cuisine American

Keyword Sausage stuffing

Prep Time 15

Cook Time 40

Total Time 55

Servings cups

Calories 345kcal

Ingredients

10 cups cubed white sandwich bread
12 ounces ground sausage
1 tablespoon chopped fresh sage
10 tablespoons butter, divided (⅓ tablespoon for preparing the baking dish and 1 ½ tablespoon reserved for dotting on top)
2 cups celery, diced (about 4-5 ribs)
2 cups yellow onion, diced (1 large)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons dried poultry seasoning, or more to taste
1 ½ cups chicken broth, or turkey broth

Instructions

Toast the bread cubes. Preheat oven to 300°F. Place 10 cups cubed white bread on a baking sheet and bake for 30 minutes or until the bread cubes are dry and crumbly to the touch. Cool and transfer to a large bowl.
Cook the sausage. In a large skillet over medium-high, cook 12 ounces sausage and 1 tablespoon chopped fresh sage until the sausage is browned and no longer pink in the middle, 8-10 minutes. Drain off any fat and add to the bowl with the bread cubes.
Sauté the aromatics. In the same skillet, melt 8 tablespoons of the butter over medium heat. Add 2 cups diced onion and 2 cups diced celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper, then add to the bowl with the bread cubes and sausage. Sprinkle with 2 teaspoons poultry seasoning.
Add the chicken broth and mix. Drizzle with 1 ½ cups chicken broth. Gently toss until the ingredients are mixed well. Add more chicken broth as needed.
To bake outside the bird: Prepare a 9x13-inch baking dish with ½ tablespoon of the reserved butter and spoon the stuffing in the dish. Drizzle with an additional ¼ cup of chicken broth and dot with the remaining 1 ½ tablespoons of butter to keep moist. Cover with foil, and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
To bake inside the bird: Spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.

Notes

Make ahead: Assemble the stuffing as instructed, cover, and refrigerate. Bake the next day, noting that you'll likely need to add 5 to 10 minutes to the bake time.

To reheat: Reheat leftover stuffing in a 350ºF oven or in a skillet on the stove. Whichever method you choose, you'll want to drizzle a little chicken broth over the stuffing before reheating it to prevent it from drying out.

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