Stuffing is a dish that brings so much comfort to any meal, and I love how versatile it can be. Today, I’m sharing two wonderful sausage stuffing recipes that I know you’ll want to make. Both are full of great flavors and simple to put together.
Whether you prefer classic herbs or something with a fruity hint, these recipes for sausage stuffing are sure to be a hit. Let’s get cooking!
Jump to Recipe:
Classic Sausage And Herb Stuffing Recipe
This Sausage And Herb Stuffing recipe is a tried-and-true favorite, bringing together flavorful sausage with aromatic herbs. It’s a comforting side dish perfect for family meals or holidays.
Key Ingredients & Tips for Herb Stuffing
- Use Fresh Herbs: For the best flavor, I always recommend using fresh rosemary, thyme, and parsley. Dried herbs work in a pinch, but fresh makes a big difference.
- Stale Bread is Best: Day-old bread or lightly toasted bread cubes absorb the liquids better. This helps your stuffing get a good texture and prevents it from being soggy.
What You Need for Sausage Herb Stuffing
- 1 lb bulk pork sausage
- 6 cups stale bread cubes
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups chicken broth
- 1/2 cup butter
- 2 large eggs
- 1 tbsp fresh chopped sage
- 1 tsp fresh chopped thyme
- Salt and black pepper to taste
⏱️ Time: 60 minutes🍽️ Yields: 8 servings
How to Make This Sausage Herb Stuffing
Step 1: Cook Sausage and Veggies
Preheat your oven to 375°F (190°C). In a large skillet, cook the bulk pork sausage over medium heat until it’s browned and cooked through. Drain any excess fat. Add the chopped celery and onion to the skillet with the sausage and cook until they are soft, about 5-7 minutes.
Step 2: Combine Ingredients
In a very large bowl, combine the cooked sausage and vegetable mixture with the stale bread cubes, fresh sage, and thyme. In a separate bowl, whisk together the chicken broth, melted butter, and eggs. Pour this liquid mixture over the bread and sausage. Mix everything gently until the bread is evenly moistened. Season with salt and pepper to your liking.
Step 3: Bake Until Golden
Transfer the stuffing mixture into a 9×13-inch baking dish. You can cover it with foil for the first 30 minutes to keep it moist, then remove the foil for the last 15-20 minutes to let the top get nicely golden and crispy. Bake for a total of 45-50 minutes, or until the stuffing is heated through and the top is lightly browned. Serve warm.
📝 Final Note
This stuffing is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Flavorful Sausage Apple Sage Stuffing Recipe
This Sausage Apple Sage Stuffing brings a delightful balance of sweet and savory to your plate. The apples add a hint of fruitiness that pairs so well with the hearty sausage and earthy sage.
Key Ingredients & Tips for Apple Sage Stuffing
- Choose the Right Apples: I find that Granny Smith or Honeycrisp apples work best here. They hold their shape while baking and offer a nice balance of sweetness and tartness.
- Sage Freshness: Like with the other recipe, fresh sage is highly recommended. Its distinct aroma complements the apple and sausage perfectly.
What You Need for Sausage Apple Sage Stuffing
- 1 lb hot or mild bulk pork sausage
- 6 cups stale sourdough bread cubes
- 1 large apple, peeled, cored, and chopped (e.g., Granny Smith)
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 2 cups chicken or apple cider
- 1/2 cup butter, melted
- 1 large egg
- 2 tbsp fresh chopped sage
- 1/2 tsp dried thyme
- Salt and black pepper to taste
⏱️ Time: 65 minutes🍽️ Yields: 8-10 servings
How to Make This Sausage Apple Sage Stuffing
Step 1: Brown Sausage and Soften Aromatics
Get your oven preheated to 375°F (190°C). In a large pan, cook the bulk pork sausage until it’s fully browned. Drain off any extra fat. Then, add the chopped onion, celery, and apple to the same pan. Cook them for about 8-10 minutes until the vegetables are soft and the apple starts to soften a bit.
Step 2: Mix Everything Together
In a very large bowl, combine the cooked sausage, vegetables, and apple with the stale sourdough bread cubes, fresh sage, and dried thyme. In a separate bowl, whisk together the chicken or apple cider, melted butter, and the egg. Pour this wet mixture over the bread and sausage, mixing gently until everything is well combined and the bread is moist. Season with salt and pepper.
Step 3: Bake to Perfection
Transfer the stuffing into a 9×13-inch baking dish. You can cover the dish with foil for the first 30 minutes of baking to keep it from drying out. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and crispy. Make sure the stuffing is hot all the way through before serving.
📝 Final Note
This stuffing makes wonderful leftovers. Store any extra in an airtight container in the fridge for up to 3 days. It reheats well in the oven or microwave.
