This is the Best Sausage Stuffing! Made with store-bought stuffing cubes, this easy dressing recipe is packed with texture, flavor, and is always a family favorite!
This is the BEST sausage stuffing. It will convert even stuffing haters to stuffing lovers. I know from experience, so trust me.
This stuffing is full of sautéed pork and onions, bread cubes, sweet raisins, tart apples, earthy mushrooms, and crunchy celery. I know you’re gong to love the flavors and textures in this stuffing.
This is not your average, bland, mushy stuffing! This stuffing is savory from the sausage, crunchy from the bread cubes, sweet from the apples, and creamy from that whole stick of butter — YUM.
- Pork Sausage – sage, sweet Italian, and hot pork sausage are all good. Use your favorite! We like Jimmy Dean.
- Onion, Mushroom, and Celery – the classic stuffing veggie blend. The onions are cooked in butter, but the mushrooms and celery are kept raw for texture!
- Bread Cubes – use Pepperidge Farm Cubed Herb Seasoned Stuffing. These bread cubes are what keep this stuffing from becoming mushy. I don’t recommend using another brand or make homemade bread cubes.
- Raisins – add a sweet flavor and deliciously chewy texture.
- Apples – use red-delicious apples. They’re mild and sweet, so they blend well with all the other ingredients.
- Unsalted Butter – adds warmth, moisture, and a rich, buttery flavor.
- Chicken Broth – provides the stuffing with moisture and even more delicious flavor.
- Dried Sage, Salt, and Pepper – a simple but effective seasoning blend. You don’t need much since you’re using pre-seasoned bread cubes.
How to make
One of the best parts of this sausage stuffing recipe is just how easy it is to make. Only 10 minutes of prep required!
- In a large sauté pan, cook sausage and onions over medium heat until the sausage is cooked through and the onions are tender.
- In a large bowl, mix meat/onion mixture with bread cubes, raisins apple, celery, mushrooms, butter, broth, sage, salt, and pepper.
- Transfer the mixture to a greased baking dish then bake for 30 minutes. You can also transfer it to a microwave safe dish and warm it that way.
- Once warmed all the way through, serve and enjoy!
How long to cook sausage stuffing
This depends on how you’re cooking it. Once the sausage and onion are cooked and the stuffing is fully assembled, you can either warm it either in the oven OR in the microwave.
I prefer to bake it in the oven at 350ºF for about 30 minutes so the bread cubes get a little bit crispy.
If your oven is packed with other Thanksgiving dishes and you’d rather take the faster route, feel free to microwave it instead. If you’re doing that, microwave for a couple minutes at a time, stirring regularly, and checking until the stuffing is heated all the way through.
What sausage to use
You’ll need 1 (16 oz) roll of pork sausage for this stuffing. Use your favorite flavor — sage, sweet Italian, or hot are all DELICIOUS!
What to serve with sausage stuffing
This sausage stuffing is a delicious addition to any holiday meal. Here are more of my all-time favorite Thanksgiving or Christmas dinner dishes!
Can you make stuffing ahead of time?
Yes. This sausage stuffing can be assembled up to 8 hours ahead of time. Fully combine all the ingredients, cover, then store in the fridge. When you’re ready to serve, remove the covering and bake as directed.
If you’d like to freeze this recipe, make as directed (but don’t bake), cool completely, then cover and store in the freezer for up to 1 month. Thaw in the fridge overnight, remove the covering, and bake as directed!
How to store
Leftover sausage stuffing will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge if frozen then bake or microwave to warm.
Best Ever Sausage Stuffing
Equipment for this recipe
- 1 (16 oz) package pork sausage sage, sweet italian, or hot are all good
- 1/2 large onion chopped
- 1 (12 oz) bag Pepperidge Farm Cubed Herb Seasoned Stuffing
- 1 (1 oz) box raisins
- 1-2 large red delicious apples chopped
- 2 cups celery finely chopped
- 1 (8 oz) package mushrooms diced
- 1 stick (1/2 cup) unsalted butter melted
- 1 (14 oz) can chicken broth
- 1/2 teaspoon dried sage more or less to taste
- 1/2 teaspoon salt more or less to taste
- 1/2 teaspoon pepper more or less to taste
- Heat a large saute pan over medium heat.
- Once hot, add in sausage and onions.
- Cook, breaking up the meat up as you go, until the sausage has cooked through and the onions are tender. Drain, if necessary.
- In a large bowl place meat and onion mixture, bread cubes, raisins, apple, celery, mushrooms, butter, broth, sage, salt, and pepper.
- Stir until combined.
- Re-taste and re-season, if necessary.
- Transfer mixture to an oven or microwave safe container and heat through.
- If cooking in the oven: preheat oven to 350 degrees F and grease a 9x13 baking dish with cooking spray.
- Pour mixture into prepared pan and cook in preheated oven until warmed through, about 30 minutes.*
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*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 16, 2014 and has been updated to provide more detailed content.