This sausage stuffing casserole is savory, moist, and seasoned with fresh herbs for the ultimate side dish for Thanksgiving dinner or any holiday meal.
If you love rich and hearty stuffing, or dressing rather, you’ll love this family-favorite recipe! The texture is perfectly crispy on the top and edges and soft on the inside. Plus, it’s made without eggs and butter.
For more delicious Thanksgiving recipes, try my smoked turkey, olive oil mashed potatoes, green bean casserole without mushroom soup, and fluffy dinner rolls.
Ingredient notes
Bread: I’ve been on a sourdough kick since I started baking my own boule loaves earlier this year. You can use homemade if desired, but store-bought is perfectly fine and way more convenient. White sandwich bread, Italian bread, or French bread are all great. Feel free to remove the crust before cubing it, but I like the added crunchy texture.
Sausage: I suggest using bulk pork sausage but use the sausage that you like – Italian, sweet, hot, mild, or even breakfast sausage. If you can only find links, remove the casings.
Vegetables: The aromatics from yellow onion, carrot, and celery compliment the meat and bring that classic stuffing flavor.
Seasoning: Fresh herbs elevate this dish into something truly special. The combination of fresh rosemary, sage, parsley, and thyme gives this stuffing an ultra comforting flavor.
Broth: You can use chicken broth, beef broth, or vegetable broth to hydrate the stuffing and give it extra savory flavor.
How to make sausage stuffing from scratch
Before you get started, dry out the bread! Even if you're starting with stale bread, it's a good idea to ensure you're making stuffing with completely dry bread. Cut or tear the bread into 1-inch cubes and place on a baking sheet. Bake in a preheat oven set to 350F for 20 minutes, let cool, then place in a large mixing bowl.
Step 1: Cook the veggies
In a large skillet, warm olive oil over medium heat. Add chopped onion, carrots, and celery and sauté until softened. Transfer to the large bowl with bread.
Step 2: Cook the sausage
Add sausage to the skillet and cook until browned, breaking it up into small pieces. Once cooked, drain excess grease, and add cooked sausage to the bowl with the bread and vegetable mixture.
Step 3: Combine with bread cubes
Give everything a big stir then slowly stir in the broth. Depending on your bread, you may need to use a little less or a little extra broth. The stuffing should be slightly soggy before baking. If it looks and feels dry, add more broth.
Step 4: Bake in the oven
Coat a 9x9 baking dish or casserole dish of similar size with cooking spray. Pour the stuffing mixture into the prepared baking dish. Bake covered at 350F for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until golden brown. Remove from oven and serve warm.
Storage and reheating
This sausage stuffing recipe can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-5 days. Reheat leftover stuffing covered at 350F for 10-12 minutes or until warmed through.
I hope you love this homemade sausage stuffing casserole with sausage as much as we do! If you give it a try, let us know what you think by leaving a rating and comment.
Sausage Stuffing Casserole
Ingredients
- 1 pound bread cubes about 10 cups
- 2 tablespoon olive oil
- 1 small yellow onion chopped
- 2 large carrots peeled and chopped
- 3 large celery stalks chopped
- 1 pound bulk pork sausage
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ cups vegetable broth
Instructions
- Start by drying out the bread in the oven. Cut or tear bread into 1-inch cubes and place on a baking sheet. Bake at 350F for 15-20 minutes, let cool, then place in a large mixing bowl.
- Meanwhile, warm olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery and sauté until softened. Transfer to the bowl with bread.
- Add sausage to the skillet and cook until browned, breaking it up into small pieces. Once cooked, drain excess grease, and add cooked sausage to the bowl with the bread and vegetable mixture.
- Give everything a big stir then slowly stir in the broth. Depending on your bread, you may need to use a little less or a little extra broth. The stuffing should be slightly soggy before baking. If it looks and feels dry, add more broth.
- Coat a 9x9 baking dish or casserole dish of similar size with cooking spray. Pour the stuffing mixture into the prepared baking dish.
- Bake covered at 350F for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until golden brown. Remove from oven and serve warm.
Notes
Nutrition
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