This simple Sausage Stuffing is perfect for Thanksgiving or as a flavorful side any time of year. It comes together in about 20 minutes of prep and bakes into a moist, savory dressing that pairs beautifully with poultry, pork or beef.
Table of contents
- Ingredients
- Instructions
- How to make it in a bundt pan
- Storage and reheating
- What to serve it with
- More side dish recipes
Do you call it “stuffing” or “dressing”? Technically this is dressing since it isn’t cooked inside the turkey, but whatever name you prefer, it’s delicious. I first made this in a bundt pan years ago to save space, and now I make it in both bundt pans and traditional casserole dishes. The flavors are straightforward—sausage, aromatic vegetables and sage—so the result is comforting and crowd-pleasing year-round.
Ingredients
- 1 pound pork sausage – loose sausage (mild, regular or hot, depending on your heat preference).
- 2 tablespoons unsalted butter.
- 3 stalks celery, diced (about 1 cup).
- 1 cup red onion, diced (about 1 small onion).
- 2 garlic cloves, crushed.
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried).
- ¼ teaspoon salt and ½ teaspoon black pepper to taste.
- 12-ounce bag stuffing mix (or about 10 slices toasted and cubed white bread; if using plain bread, add ½ teaspoon dried rosemary and ½ teaspoon dried thyme).
- 4 eggs, whisked.
- 2 cups chicken broth.
Instructions
- Preheat the oven to 400°F (200°C).
- Cook and crumble the sausage in a large pot over medium-high heat until fully cooked. Use a slotted spoon to transfer the cooked sausage to a clean plate.
- Reduce the heat to medium, melt the butter in the same pot, then add the diced celery and onion. Sauté for 4–5 minutes until softened.
- Add the crushed garlic, chopped sage, salt and black pepper. Cook 1–2 minutes to release the aromatics, then turn off the heat and return the cooked sausage to the pot.
- Add the bagged stuffing mix (or toasted bread cubes), whisked eggs and chicken broth to the pot. Toss gently until the ingredients are evenly combined and the stuffing is moistened.
- Spray a 9″ x 13″ casserole dish with cooking spray. Transfer the stuffing mixture to the dish and spread it evenly. Cover loosely with foil and bake in the preheated oven for 20 minutes, then remove the foil and bake an additional 10 minutes until heated through and lightly golden on top.
How to make it in a bundt pan
Making this stuffing in a bundt pan is a fun presentation option and frees up casserole space for other dishes. After combining the sausage mixture on the stove, coat the inside of a bundt pan with cooking spray. Press the stuffing mixture firmly into the pan so it holds its shape, then bake uncovered at 400°F for 30–40 minutes. Let it rest 10 minutes, then invert onto a cutting board, slice and serve.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days.
To reheat: place the stuffing in a casserole dish, cover and heat in a 350°F oven for 12–15 minutes. For a single serving, microwave on a plate for about 2 minutes until warmed through.
What to serve it with
This sausage stuffing pairs well with roasted and smoked meats as well as classic holiday mains. Consider serving it alongside:
- Smoked or roasted turkey
- Roasted or smoked pork chops
- Prime rib or beef tenderloin
- Beef Wellington or pot roast
- Salisbury steak or grilled steak
It’s also excellent topped with a savory mushroom gravy or served with roasted vegetables and mashed potatoes.
More side dish recipes
If you want complementary sides for your meal, try classic favorites such as broccoli mac and cheese, roasted carrots, creamy garlic parmesan orzo, sautéed mushrooms, cheesy pull-apart rolls or honey roasted sweet potatoes. These options work well alongside the sausage stuffing for holiday tables or everyday dinners.
Broccoli Mac and Cheese
Roasted Carrots
Creamy Garlic Parmesan Orzo
Sauteed Mushrooms
Cheesy Pull Apart Rolls
Honey Roasted Sweet Potatoes
Sausage Stuffing
Simple, savory and easy to prepare, this sausage stuffing serves about 8 and is perfect for holiday tables or everyday dinners.
Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Author: Whitney Bond
Ingredients (concise)
- 1 lb pork sausage
- 2 tbsp unsalted butter
- 3 stalks celery, diced
- 1 cup red onion, diced
- 2 garlic cloves, crushed
- 2 tbsp fresh sage, chopped
- ¼ tsp salt, ½ tsp black pepper
- 12 oz bag stuffing mix (or 10 slices toasted cubed bread)
- 4 eggs, whisked
- 2 cups chicken broth
Instructions (concise)
- Preheat oven to 400°F.
- Cook and crumble sausage; remove to a plate.
- Melt butter in the same pot, sauté celery and onion 4–5 minutes.
- Add garlic, sage, salt and pepper; cook 1–2 minutes. Return sausage to pot.
- Stir in stuffing mix, whisked eggs and chicken broth until combined.
- Transfer to a greased 9×13 dish, cover loosely with foil and bake 20 minutes; uncover and bake 10 more minutes.
Notes
- For a crispier top, bake uncovered.
- Use any boxed or bagged stuffing mix, or toasted bread cubes with added rosemary and thyme.
- To bake in a bundt pan, press the mixture firmly into a well-greased bundt and bake uncovered at 400°F for 30–40 minutes; let rest 10 minutes before inverting.
- Leftovers keep 6 days refrigerated. Reheat in a 350°F oven for 12–15 minutes, or microwave a single serving for about 2 minutes.
Nutrition (per serving, approximate)
- Calories: 382 kcal
- Carbohydrates: 30 g
- Protein: 15 g
- Fat: 21 g (Saturated fat: 7 g)
- Sodium: 1215 mg