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Sausage Stuffing Recipe

This stuffing recipe is the perfect Thanksgiving side or dish to make any time of the year. With homemade croutons, smokey sausage and the perfect blend of seasoning, you’re practically guaranteed to go home with no leftovers.

If you are looking for more Thanksgiving recipes to wow a crowd, try this brined turkey recipe, this recipe for green beansfluffy Instant Pot mashed potatoes, o crispy parmesan little potatoes.

Serving spoon of stuffing with the rest of the stuffing recipe in a white dish in the background.

Easy Stuffing Recipe

If you usually make stuffing from a box mix…stop! This easy stuffing recipe is a million times more delicious! It may not be quite as easy as dumping a box into a pot, but I assure you the effort is absolutely worth it.

This easy stuffing recipe is one I reach for year after year for a Thanksgiving side, but I also make this one whenever we are having a family celebration dinner, even when I am just craving it. It’s not hard to make at all.

White serving dish filled with an easy stuffing recipe topped with fresh basil.

Homemade Stuffing Recipe

In my opinion, there are a few essential elements to a good homemade stuffing recipe. Perhaps the most crucial one is what you use for the bread. Yes, they sell little stuffing cubes in boxes at the grocery store, but I only use them in a pinch. They are also harder to find if it isn’t the holiday season.

Instead, make your own croutons with your favorite white bread. This works best with bread that’s gone a bit stale. In fact, making this homemade stuffing recipe is one of my favorite ways to use leftover bread.

I prefer to make the croutons with a loaf of white artisan bread (challah or Brioch are wonderful) from the bakery section, rather than sliced sandwich bread. I prefer thicker croutons in my homemade stuffing and find sliced bread to be a bit thin, which can cause your stuffing to be mushy.

Close up of a homemade stuffing recipe with croutons, bell peppers, sausage and herbs.

Sausage Stuffing Recipe

This recipe is for a sausage stuffing recipe, so it’s extra flavorful. You get bits of sausage as you eat, but you will also have that smokey, meaty flavor that permeates throughout the entire dish.

Any type of sausage will work just fine for this recipe as long as it is one where the casing can be removed before you fry it up and crumble it. Turkey or chicken sausage is a good option for a slightly lightened up dish, but a classic sausage stuffing recipe can also use pork sausage.

White ceramic bowl filled with stuffing made from a sausage stuffing recipe.

How to Make This Stuffing Recipe

For detailed recipe instructions see the recipe card bottom of the post.

  •  Gather and prep your ingredients before you start preparing the stuffing.
  • Sautee the onions, sausage and bell pepper.

Ingredients to make a stuffing recipe - herbs, broth, egg, spices, croutons, and sausage crumbles.

  • Add your broth, egg, seasoning, and cream together and mix in something like a large measuring cup or a sausepot and set aside.
  • Combine the croutons and the sautéed ingredients. Now gradually add the liquid as you mix to get the croutons evenly moistened but not to the point of soggyness.
  • Bake in the oven, then serve and enjoy!

Visual step by step directions to make a stuffing recipe.

More Side Dishes to Try:

Sausage Stuffing Recipe

5 from 2 votes
Author: Marina | Let the Baking Begin
Course: Main Course
Cuisine: American
Calories: 494 kcal
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4


  • 4 cups dried bread cubes
  • 4 tbsp butter
  • 1 Medium yellow onion, diced
  • 1 lb turkey sausage, casings removed
  • 1 sweet bell pepper diced
  • 1 to 1 1/2 cups chicken broth
  • 1 large egg
  • 1/4 cup heavy cream
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp finely ground black pepper
  • 2 tsp dried parsley or 4 tbsp of fresh chopped parsley
  • 1/4 tsp kosher salt
  • 1/2 tsp Granulated garlic


How to make the Stuffing Recipe

  1. Sauté:

    In a skillet, over medium heat sauté the diced onions with 4 tablespoons of oil or butter until the onions are translucent. Transfer to a large bowl.

    To the skillet add the sausage and cook, breaking it into smaller pieces with a wooden spoon until slightly browned, stirring often. Transfer to the bowl with onions.

    In the same skillet sauté the diced bell pepper and cook for 4-5 minutes, stirring often until softened. Add 1 tbsp of oil or butter if necessary. Add to the sausage and onions and set aside.

  2. Make the herby custard:

    In a separate saucepan combine the egg, chicken broth, cream, dried rosemary, dried thyme, parsley, salt, pepper and garlic powder. Stir until well combined.

  3. Mix:

    To the bowl with sautéed sausage and vegetables add the croutons. Now gradually add the prepared liquid and continue gently stirring and adding more of the liquid until most of the croutons are evenly moistened but not soggy.

  4. Bake: Transfer to a 9”x9” baking dish and even it out. Cover with foil and bake for about about 50 minutes at 350F, then take the aluminum foil off and bake for another 10-15 minutes or until the top is slightly crispy.

    Alternatively the sausage stuffing can be prepared up to baking, covered and refrigerated. Then, when ready to bake just transfer to the oven and bake as directed above adding about 10 extra minutes to baking time.

Nutrition Facts
Sausage Stuffing Recipe
Amount Per Serving
Calories 494 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 177mg59%
Sodium 1475mg64%
Potassium 534mg15%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 28g56%
Vitamin A 1649IU33%
Vitamin C 49mg59%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Diane Marsiglia

    Really tasty, especially as a leftover. Made it with bulk Italian turkey sausage and olive oil/rosemary artisan bread. Plan to make again for Thanksgiving dinner.

    · Reply

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