Homemade Sausage Stuffing is one of my favorite sides for Thanksgiving. This recipe is loaded with sausage, celery, onions and seasoning and will feed 10-12 people.
This stuffing recipe is made in the oven. However, if you wanted to stuff it in the turkey you would take it from the stove and skip the oven. Stuff the turkey and bake your turkey as normal.
How to make Homemade Sausage Stuffing
The first step to making this stuffing is getting some fresh bread and then drying it out. I got our bread the day before, chopped it up and then even gave it a little time in the oven at 200 degrees. It doesn’t have to completely dried out but you definitely don’t want it to fresh and soft. For this recipe, I used 2 baguettes but any bread variety would work. You will need enough chopped up bread to fill the casserole dish you plan to bake it in.
To start, brown the sausage with the chopped celery and onion.
Once browned add in your salt, pepper and rubbed sage. Cook for 2 minutes. Next, add in your broth and heat to a simmer.
Then, slowly add in your bread stirring it to coat in the sausage and broth mixture. If you used a significant amount more bread you may need to add a little more broth to coat all of the bread. If so, add it very slowly so it’s not soupy.
Next, pour into a greased casserole dish and top with butter. Cut the butter into thin slices and spread it around the top.
Last, cover your stuffing with foil and bake at 350 degrees for 45 min. Uncover and cook for another 15-20 minutes or until browned and slightly crispy on top.
Serve and enjoy!
Frequently Asked Questions
- Can this be made ahead of time? Absolutely, before serving reheat in the oven until warm through and top is crispy.
- Do I need to use sausage? No! Sausage can definitely be left out of this recipe. Either drop it completely or swap with a turkey sausage or meatless sausage crumble. Also, consider upping the veggies or add in carrots if you remove the sausage.
Searching for more side dish options? Some suggestions: Forbidden Rice and Beans, Basil Parmesan Risotto, Fried Plantains, Buttermilk Biscuits, Almond and Mandarin Quinoa Salad, Bacon and Cheese Loaded Mashed Potatoes, Simple Mediterranean Orzo Salad, Italian Pasta Salad, Crock Pot Baked Potatoes, Smashed Potatoes, or Homemade Macaroni and Cheese.
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
- 2 baguettes, cut into small cubes and dried out
- 1 lb ground sausage
- 1 sweet onion, diced
- 2 ribs celery, diced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp rubbed sage
- 4 cups chicken broth
- 2 tbsp butter
- Cut bread into small cubes and dry out the night before making stuffing.
- Preheat oven to 350 degrees.
- In large sauté pan, brown sausage with celery and onions.
- Add salt, pepper and sage and cook for additional 2 minutes.
- Add broth and bring to a simmer.
- Remove from heat and slowly add in bread. Stir to coat. (Add more broth if necessary a little at a time. Use just enough to coat the bread.)
- Pour into greased casserole dish and top with butter. Cover with foil.
- Bake at 350 degrees for 45 min covered. Remove foil and bake for another 15-20 minutes or until browned and slightly crispy on top.
Recipe can be cut in half to serve a smaller crowd.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 1259mgCarbohydrates: 31gFiber: 2gSugar: 5gProtein: 11g
This post was originally published November 24, 2018 and updated on November 4, 2020.