Sausage Stuffing Recipe for Holiday Meals

The Heart of the Meal

For me, stuffing is the heart of the holiday table. It sits right there next to the turkey, soaking up all the good juices. I think it brings everyone together. Do you have a dish that means “home” to you during the holidays?

This recipe is my favorite. It is quick, easy, and packed with flavor. The smell of sausage and herbs fills the whole house. It makes everyone’s stomach growl with excitement.

A Little Story About Bread

Let me tell you about the bread. I once used fresh, soft bread for stuffing. It turned into a mushy mess in the bowl! I still laugh at that kitchen mistake.

That is why we toast the bread cubes first. It makes them sturdy. They can hold all the butter and stock without getting soggy. This little step matters because it gives your stuffing the perfect texture.

The Sizzle and The Smell

Now for the best part. Melt your butter in a big pan. Add the onion and celery. Hear that sizzle? Doesn’t that smell amazing?

Then stir in the garlic and fresh herbs. The rosemary and sage smell like the holidays to me. *Fun fact: Rubbing fresh sage leaves between your fingers releases an even stronger scent!* This step matters because cooking these ingredients together builds a deep, wonderful flavor.

Bringing It All Together

Get out your biggest mixing bowl. In goes the crispy bread, the herby vegetable mix, and the cooked sausage. Toss it all together with your hands. It feels so good to mix it all up.

Then you slowly pour in the vegetable stock. You want the bread to be just slightly moist. Not too wet! Is your stuffing mixture looking perfect, or does it need a splash more stock?

The Final Touch

Spread your stuffing into a dish. Now it’s ready for the oven. The magic happens in there. It turns into a golden, crispy-top masterpiece.

Every oven is different. Mine sometimes takes 40 minutes to get those crispy edges I love. Do you prefer your stuffing soft, or with lots of crispy bits? I always go for the crispy parts myself.

Ingredients:

Ingredient	Amount	Notes
white bread	1 loaf	cut into 1-inch cubes*
unsalted butter	1/2 cup
yellow onion	1 cup	chopped
celery	1 cup	thinly sliced
garlic	4 cloves	finely chopped
flat leaf parsley	1/4 cup	chopped
fresh sage	1 tablespoon	chopped
fresh rosemary	1 tablespoon	chopped
sweet Italian sausage	1 pound	cooked and crumbled
coarse kosher salt	1 teaspoon
ground black pepper	1/2
low sodium vegetable stock	1 1/2 cups

My Favorite Holiday Sausage Stuffing

Oh, the smell of this stuffing in the oven! It reminds me of my own grandma’s kitchen. She taught me this recipe when I was just a little girl. I still laugh at that. I was so small, I had to stand on a stool to stir the big bowl.

This dish is pure comfort. It’s quick to put together and makes the whole house feel like a holiday. Let’s make some memories together, you and I. Here is how we make my favorite stuffing.

• Step 1: First, let’s get our bread nice and toasty. Turn your oven to 350°F. Spread your bread cubes on a baking sheet. Pop them in for about 7 minutes. Give them a turn and bake for a few more minutes until they are crispy. (A hard-learned tip: Don’t walk away! They can burn in a blink.)
• Step 2: Now, for the best part—the sizzle! Melt your butter in a big skillet. Toss in your onion and celery. Doesn’t that smell amazing? Cook them until they get a little soft. Then stir in all those wonderful herbs and garlic.
• Step 3: Time to bring it all together. In your largest bowl, mix the dried bread, the herby vegetables, and your cooked sausage. Add your salt and pepper. Now, slowly pour the vegetable stock over everything. You want the bread to feel a little damp. What’s your favorite holiday herb? Share below!
• Step 4: Get a 9×13 baking dish and give it a light coat with cooking spray. Spread your stuffing mixture evenly into the dish. Pat it down gently with your spoon. I always think it looks like a cozy blanket, ready for the oven.
• Step 5: Bake your stuffing for 30 to 35 minutes. Remember to toss it halfway through. This makes sure you get crispy bits everywhere! I like to bake mine a little longer for extra crunch. It’s ready when the top is golden and perfect.

Cook Time: 35 mins
Total Time: 1 hour
Yield: 8 servings
Category: Side Dish

Let’s Mix It Up!

This recipe is wonderful as it is. But sometimes, it’s fun to play with your food! Here are a few twists my family loves. They are all so simple and tasty.

• The Forest Walk: Swap the sausage for sliced mushrooms. Sauté them with the onions. It tastes like a walk in the woods.
• The Sweet & Savory: Add a cup of chopped apples and a handful of dried cranberries. It’s a little sweet and a little tart.
• The Spicy Kick: Use spicy Italian sausage instead of sweet. Add a pinch of red pepper flakes. It will warm you right up!

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your beautiful stuffing? It’s the star of the plate, of course. But it loves good company. I always put it right next to the turkey and gravy. A big spoonful of mashed potatoes is a must, too.

For a pretty plate, sprinkle a little extra chopped parsley on top. That little bit of green makes everything pop. It’s a simple trick that always looks lovely.

To drink, a cold apple cider is just perfect. The grown-ups in my family like a glass of chilled white wine with it. Both are so refreshing. Which would you choose tonight?

Keeping Your Stuffing Fresh and Tasty

Let’s talk about storing this lovely stuffing. You can keep it in the fridge for three days. Just cover it tightly with foil. I remember my first big holiday meal. I made the stuffing a day early. It saved me so much time and worry.

To freeze it, let the stuffing cool completely. Then place it in a freezer-safe container. It will be good for up to three months. This is perfect for a future busy week. Batch cooking like this makes life easier. It gives you a homemade meal anytime.

Reheating is simple. Thaw it in the fridge overnight if frozen. Then bake it at 350°F until warm and crispy. You may need to add a splash of broth. This keeps it from drying out. Have you ever tried storing it this way? Share below!

Fixing Common Stuffing Troubles

Sometimes stuffing can turn out too dry. The fix is simple. Just add more broth next time. The bread should feel like a damp sponge. I once made stuffing that was too wet. It became a bit mushy in the middle.

If your stuffing is bland, do not worry. Taste it before it goes in the oven. You can always add more salt and herbs. Getting the flavor right matters. It makes your whole meal sing. Another issue is soggy stuffing.

Make sure your bread cubes are very dry and crispy. This step is so important for texture. A good texture makes the dish feel special. It shows you care about your cooking. Which of these problems have you run into before?

Your Stuffing Questions Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free bread. Make sure the cubes are nice and dry.

Q: How far ahead can I make it? A: You can prepare it one day ahead. Keep it covered in the fridge before baking.

Q: What can I use instead of sausage? A: Try chopped mushrooms or a different meat. It will still be very tasty.

Q: Can I double the recipe? A: Absolutely. Use a bigger baking dish. You might need more baking time.

Q: Any special tips? A: Let the bread sit out overnight to stale. This is my favorite little trick! Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this stuffing. It holds so many happy memories for me. Cooking for others is a act of love. I truly believe that with all my heart.

I would be so delighted to see your creations. Please share your holiday table with me. Your photos inspire everyone in our cooking family. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.