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    🏠Home » Recipes » Side Dish Recipes

    Easy Sausage Stuffing

    Nov 5, 2021 · Modified: Jan 31, 2023 by Dan Mikesell AKA DrDan · 8 Comments

    Recipe Table of Contents    
    4.62 from 18 votes

    Our family's favorite sausage stuffing with herbs and savory sausage makes the perfect side dish for your Thanksgiving turkey or other large feasts. This smaller recipe fits our current lifestyle, but it is easy to increase for a larger holiday feast. Or make this delicious and easy side dish for everyday meals.

    sausage dressing on a plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🍞Ingredients
    • ♨️Recipe Size
    • ❄️Food Safety
    • 👨‍🍳Dressing vs. Stuffing
    • ❓FAQs
    • ❄️How to Store Leftovers
    • 📖Holiday Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe

    Blue ribbon divider used for visual effect

    Introduction

    This easy sausage stuffing recipe is our family favorite that we have used for over 40 years. I originally published this like we usually cooked it, making the "small army" amount. I have now cut it down to the "smaller household" amount. But it is easy to double if needed.

    This recipe is my wife's development. She did some tweaking early on, but it has not changed in decades—it is perfect and makes an appearance at all our family homes on Thanksgiving and Christmas dinners every year. And to make a full feast, we combine it with a Roasted Turkey Breast.

    👨‍🍳How to make this recipe

    1. Cook sausage in a Dutch oven; remove the sausage and leave 2 tablespoons of fat in the pan.
    2. Cook the vegetables in the fat.
    3. Beat the eggs with the milk and the spices.
    4. Combine about ⅔ of the bread with the sausage with the cooked vegetables.
    5. Pour in the liquid and mix until all the bread is slightly moist. Add more broth or milk if needed.
    6. Add more bread if the is enough moisture to get it moist too. You want the bread all coated but dry and not mushy.
    7. Place in baking dish. You can bake or refrigerate at this point to cook later.
    8. Bake in 350° oven until brown and 165°—about one hour.

    🍞Ingredients

    Bread

    We usually use standard white bread, but use the bread you want. You will need about 15 normal slices of bread, more if thinly sliced. This will be a little under one loaf.

    We have tried a variety of special "stuffing" bread over the years, but they did not add anything to the final results. So now we stick to a cheap loaf of white bread.

    If you use pre-made spiced up "stuffing" bread, you may need to adjust the spices since they are frequently seasoned.

    We either hand rip it into small pieces or dice it into small bread cubes.

    We do the bread first and let it set out exposed to the air while doing the rest of the preparation. More drying does not seem necessary.

    Sausage

    We are a Bob Evan's sausage household, but use the sausage you love for sausage stuffing. The sausage seasoning will be a significant contributor to the taste.

    I recommend breakfast pork sausage, although many recipes will use Italian sausage.

    Seasoning

    A lot of the taste will come from your choice of sausage and any special bread.

    In addition to salt and pepper, the savory flavors of thyme, sage, and parsley are used. Some people will add rosemary or poultry seasoning.

    If you have them available, fresh is preferred, but the dried version makes a good substitute.

    Vegetables

    The standard celery and onion are added after sauteing a bit in the sausage fat. Some people will prefer to use butter, and that is fine.

    Liquids

    Part of the fluid comes from the eggs needed to hold the stuffing together. You only need a small amount of liquid, so generally, we use milk.

    You can substitute broth for the milk if you wish. We use Penzey's turkey base to make our turkey broth for the gravy and commonly use that.

    When adding the liquid/egg/herb mixture, be sure to get all the bread coated but do not over-mix.

    ♨️Recipe Size

    This version is a cut-down version of the sausage stuffing recipe we have made for years. This smaller-size recipe makes about six medium servings. Great for a smaller household with a turkey breast or a smaller bird.

    This fits in a casserole dish of about 1 ½ quarts, and the double size fits in a 2 ½ quart dish. The exact volume can vary due to the type of bread you use. A 9 by 9 dish will usually hold this recipe.

    ❄️Food Safety

    Sausage stuffing has eggs, so it must reach 165° to be safe to consume. But even without the egg, the turkey's cavity is a contaminated area, and the cavity and everything in it must also reach 165° to be safe to eat.

    So you have four choices.

    1. If you stuff the cavity and cook to the 165° temperature for the center of the dressing. But the meat will be way overcooked and dry. (Not good from the taste standpoint.)
    2. Stuff the turkey and cook the turkey to the correct endpoint of 165° in the breast, and the dressing will never reach a safe temperature to consume. (Not good and very dangerous.)
    3. Use the Cook Illustrated (CI) method of putting the stuffing in the cavity in cheesecloth, then remove it halfway through the cooking. Put it in a baking dish and finish cooking to a safe temperature. (Very CI, very fussy.)
    4. Or cook the turkey and the sausage stuffing/dressing separately and safely. (Great all around.)

    For more about holiday safety, please see Thanksgiving Food Safety and Food Help.

    👨‍🍳Dressing vs. Stuffing

    I grew up using the term stuffing—that was over 50 years ago. It was always cooked in the cavity of the turkey. Many differentiated the two terms in those years by using "stuffing" if cooked in the bird and "dressing" if cooked outside the bird.

    But in recent years, we also developed a better understanding of food safety, and the two terms have merged. They are now used interchangeably, even by the National Turkey Federation.

    So, use the term you want. I seem to go back and forth frequently, but stuffing is the term I tend to use since I grew up using that term.

    For many years, stuffing went in the bird. Now it is baked in a pan for safety, but still a great treat at holiday gatherings with lots of herbs, celery, sausage, and now with crunchy bread thanks to the baking.

    ❓FAQs

    Why are eggs in sausage stuffing?

    The egg is there to stick things together. Without eggs holding the stuffing together, it will just fall apart.

    Can I Make Sausage Stuffing Ahead

    I prefer to get the sausage cooked, veggies cut, and bread ready. Then mix and cook on the day. The stuffing "can" be made up and refrigerated before cooking for up to a day. I don't do this with the eggs in the dish—I have seen too many food safety issues over my 40 years in medicine.

    Why should dressing or stuffing not be cooked inside the turkey?

    The short answer is that it is not safe. To be safe to eat, the dressing must reach 165° in all parts of the stuffing. This is due to the eggs and the location inside the turkey.

    To reach 165° in the center of the stuffing, the turkey will be way overcooked and dry out.

    ❄️How to Store Leftovers

    After cooking, sausage stuffing is good for 3-4 days, sealed airtight in the refrigerator. Reheat in the oven or microwave and serve with gravy.

    For more extended storage, use your freezer after cooking. Do not freeze uncooked stuffing. Store in an airtight container and freeze for up to 3 months.

    📖Holiday Recipes

    Traditional Sweet Potato Casserole

    Green Bean Casserole Without Soup

    How To Roast Turkey Breast with Gravy

    Thanksgiving Recipe Roundup

    This recipe is listed in these categories. See them for more similar recipes.

    Casserole Recipes, Holiday Recipes, Side Dish Recipes, Turkey Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Note: Images are for a double recipe. The discussion and the recipe card are not doubled.

    ripping up bread for dressing

    Start by ripping or cutting about 15 slices of bread (about one loaf) into small pieces or cubes—dice 2 ribs of celery to make about 1 cup and one small onion.

    berbs on white chopping board

    Prepare spices if fresh—¾ teaspoon dry thyme leaves or 3 times that if fresh. ¾ teaspoon dry ground sage or double if fresh. And dry parsley 3 tablespoons or ½ cup of fresh parsley.

    cooked sausage in bowl

    In a Dutch oven or large skillet over medium heat, cook 1 lb sausage until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.

    cooking celery and onion in a red Dutch oven

    Pour all but 2 tablespoons of the drippings from the pan. Cook the onion and celery in the pan until tender (about ten minutes), stirring occasionally.

    whisking herbs with eggs and milk

    In a separate bowl, mix two eggs-beat slightly, ¼ cups milk, the parsley, thyme, sage, ½ teaspoon salt, and ¼ teaspoon pepper. You can use turkey or chicken broth instead of milk if you wish.

    adding sausage to bowl with other ingredients

    Mix all together in a large bowl with a wooden spoon or clean hands, but reserve about ⅓ of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread. You may need to add a bit more milk or broth if you add too much bread and can't get it all moist.

    adding raw dressing to casserole dish

    Place in an oven-safe pan. You can refrigerate at this point. Bake at 350° for about 1 hour until well browned and at 165° internal temperature.

    cooked dressing in casserole dish
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    Recipe

    sausage dressing on a plate

    Easy Sausage Stuffing

    From Dan Mikesell AKA DrDan
    Our family's favorite sausage stuffing with herbs and savory sausage makes the perfect side dish for your Thanksgiving turkey or other large feasts. This smaller recipe fits our current lifestyle, but it is easy to increase for a larger holiday feast. Or make this delicious and easy side dish for everyday meals.
    Tap to leave a Rating
    4.62 from 18 votes
    Print Email CollectionCollected
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings #/Adjust if desired 6 serving

    Ingredients

    US Customary - Convert to Metric
    • 15 slices bread - a little under a loaf, do a little extra
    • 2 ribs celery - diced
    • 1 onion - small
    • ¾ teaspoon dry thyme
    • ¾ teaspoon dry sage
    • 3 tablespoons dry parsley
    • 1 lb breakfast sausage
    • 2 eggs - slightly beaten
    • ¼ cup milk - or broth
    • ½ teaspoon salt
    • ¼ teaspoon pepper
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    Instructions

    • Start by ripping or cutting about 15 slices of bread (about one loaf) into small pieces or cubes—dice 2 ribs of celery to make about 1 cup and one small onion.
      ripping up bread for dressing
    • Prepare spices: ¾ teaspoon dry thyme leaves or 3 times that if fresh. ¾ teaspoon dry ground sage or double if fresh. And dry parsley 3 tablespoons or ½ cup of fresh parsley.
      berbs on white chopping board
    • In a Dutch oven or large skillet over medium heat, cook 1 lb sausage until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.
      cooked sausage in bowl
    • Pour all but 2 tablespoons of the drippings from the pan. Cook the onion and celery in the pan until tender (about ten minutes), stirring occasionally.
      cooking celery and onion in a red Dutch oven
    • In a separate bowl, mix two eggs-beat slightly, ¼ cups milk, the parsley, thyme, sage, ½ teaspoon salt, and ¼ teaspoon pepper. You can use turkey or chicken broth instead of milk if you wish.
      whisking herbs with eggs and milk
    • Mix all together in a large bowl with a wooden spoon or clean hands, but reserve about ⅓ of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread. You may need to add a bit more milk or broth if you add too much bread and can't get it all moist.
      adding sausage to bowl with other ingredients
    • Place in an oven-safe pan. You can refrigerate at this point.
      adding raw dressing to casserole dish
    • Bake at 350° for about 1 hour until well browned and 165° internal temperature.
      cooked dressing in casserole dish
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Use the bread and sausage you like. Feel free to change the ingredient for your taste. We use just white bread and Bob Evans breakfast sausage.
    2. Do a little extra bread, you may want it.
    3. The recipe as written is cut down. It is easy to double if you are having a larger meal.
    4. A single recipe will usually fit in a 1 ½ quart casserole dish or a 9 by 9 dish. A double recipe needs about a 2 ½ quart dish. This will vary some by the type of bread used.
    5. Do not try to cook inside the turkey. It is not safe.
    6. You can cook the giblets on the stove-top ahead and add the broth for the milk and add the cooked meat.
    7. I prefer to dice up the bread first and let it dry some while getting the sausage cooked, veggies cut. and wet components mixed.
    8. Cook until golden brown and 165° internal temperature (for food safety.)
    9. Leftovers are good refrigerated for 3-4 days. Or frozen for about 3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Easy Sausage Stuffing
    Amount Per Serving
    Calories 453 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 8g40%
    Cholesterol 109mg36%
    Sodium 1074mg45%
    Potassium 412mg12%
    Carbohydrates 37g12%
    Fiber 3g12%
    Sugar 6g7%
    Protein 21g42%
    Vitamin A 217IU4%
    Vitamin C 2mg2%
    Calcium 134mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Casserole
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally Published November 29, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Enjoy this Thanksgiving Classic.

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    1. Sherri

      November 28, 2019 at 11:12 am

      I have to say that what I find to be true with many recipes (not just this stuffing recipe) is that the directions almost NEVER specify whether or not a dish should be covered while baking. It is so frustrating because it DOES matter in the baking process. So...should I...or shouldn't I? It's a crap shoot I guess

      Reply
      • Dan Mikesell AKA DrDan

        November 28, 2019 at 11:26 am

        Any recipe on this site and almost every recipe site will state cover if it should be. This is uncovered.

    2. Carolyn Stephens

      November 11, 2018 at 11:15 am

      I have plenty of "small army" recipes. I was looking forward to a stuffing recipe for two (with leftovers). That's why I subscribe to your blog.

      Reply
      • DrDan

        November 11, 2018 at 11:29 am

        Hi Carolyn,

        Welcome to the blog.

        This one is easy to adjust. I left it this one in the version we usually make.

        You can easily adjust the ingredients in the recipe card. Set it to 3 servings and you will have a nice for two with large servings. It will not adjust the instructions.

        Hope that helps.

        Dan

    3. Leslie

      November 14, 2014 at 7:46 pm

      How far in advance can I make the turkey sausage stuffings?

      Reply
      • DrDan

        November 14, 2014 at 10:33 pm

        With the raw egg, I wouldn't make ahead. You can get the sausage cooked etc but assemble and cook that day.
        DrDan

    4. Chris

      December 06, 2011 at 6:20 pm

      I don't need anything besides that for a meal. I crave savory sausage stuffing and have been known to eat it for breakfast....cold.

      Reply
      • Dolores

        November 03, 2020 at 3:05 pm

        5 stars
        Me too! LOVE it.

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