Italian Sausage Stuffing

If Thanksgiving stuffing is your favorite part of the holiday meal, you are not alone. At my family’s Thanksgivings, I—and my carb-loving heart—would fill half my plate with mom’s homemade stuffing, and then I would have to debate between seconds or saving room for Thanksgiving pie. Though we had a fairly classic recipe that everyone enjoyed, we also branched out to try new recipes. But I never thought to combine my favorite Italian sausage recipes with my favorite classic stuffing, so it was a revelation when I finally did.

This Italian sausage stuffing has the base of a classic stuffing, including onion and celery cooked in butter, fresh herbs, chicken broth and an egg mixture to bind the bread. But adding browned bits of Italian sausage with all the flavorful drippings transforms the classic into something even more savory and delicious. If you’re ready to try new Thanksgiving stuffing recipes for the holiday, this one should be at the top of your list. Of course, stuffing is good any time of year, so you don’t have to save it for the holidays.

Italian Sausage Stuffing Ingredients

• Butter: Butter helps the stuffing stay soft on the inside and crispy on top. If deciding between salted or unsalted butter, remember that the sausage, broth and bread all contain salt, so unsalted is best to keep the seasonings balanced.
• Italian sausage: Italian sausage is available in hot and sweet varieties. Either works in this recipe, as does a combination of the two. If you can’t find bulk sausage, use raw Italian sausage links and remove the casings.
• Onion: Yellow onion is the best type of onion for this recipe because it holds up well when cooked, and its signature bite will cut through the hearty sausage and bread.
• Celery: Celery is part of classic mirepoix, which becomes a background flavor that supports the other ingredients in the stuffing.
• Garlic: Garlic isn’t always part of a classic stuffing, but it enhances the sausage flavor in this recipe.
• Chicken broth: Every stuffing needs liquid to soak the bread and hold everything together. Low-sodium chicken broth is the go-to, although you can use vegetable broth in a pinch.
• Egg: One large beaten egg helps bind the bread cubes, aromatics and seasonings.
• Seasonings: This stuffing features classic herbs and spices, including chopped fresh parsley, sage, salt and pepper.
• Day-old bread: Start with a loaf of unsliced bread so that you can cut or rip it into bite-size cubes. Leave the crust on for a heartier stuffing, or trim off the crisper edges for a softer result. To dry it out, leave it on the counter overnight or toast it in a low-temperature oven for 10 to 15 minutes.

Directions

Step 1: Brown the sausage

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Preheat your oven to 400°F. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the sausage and cook it until it’s browned, breaking it into bite-sized pieces, for seven to eight minutes. Remove it with a slotted spoon and set it aside.

Step 2: Cook the vegetables

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Add the remaining 2 tablespoons of butter to the skillet. Add the onion and celery and cook until they’re tender, seven to eight minutes, stirring occasionally. Add the garlic and cook for one minute longer.

Editor’s Tip: The vegetables should be very soft, so if they start to brown too quickly, lower the heat so they can cook through without burning.

Step 3: Assemble and bake the stuffing

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Transfer the cooked sausage and onion mixture to a large bowl. Add the broth, egg, parsley, sage, salt and pepper, and stir to combine. Fold in the bread cubes until they’re completely coated in the egg mixture.

Transfer the mixture to a greased 11×7-inch baking dish and bake until the stuffing is golden brown, 30 to 35 minutes.

Editor’s Tip: Squeeze a bread cube after mixing the stuffing. It should be soft but not falling apart. If the bread still feels stiff, add a splash or two more broth, stirring, until it’s soaked through.

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Italian Sausage Stuffing Variations

• Boost the oniony bite: For a bolder allium flavor, add some sliced leeks, scallions or shallots along with the onion.
• Add cheese: For extra Italian flair, fold in some cubed mozzarella cheese or sprinkle Parmesan over the stuffing before baking it.
• Bulk it up: Add cooked kale or sauteed mushrooms for extra vegetables that complement the savory sausage.

How to Store Italian Sausage Stuffing

Italian sausage stuffing can be stored in the baking dish (well wrapped) or in an airtight food storage container. Leftovers can be refrigerated, and will last three to four days in the fridge.

Can you freeze Italian sausage stuffing?

Stuffing is one of the Thanksgiving leftovers that freeze well, so take advantage of that. Wrap large squares of leftover stuffing in storage wrap and foil, and freeze them for up to one month.

How do you reheat Italian sausage stuffing?

You can reheat Thanksgiving leftovers, including Italian stuffing with sausage. To reheat leftover stuffing in the oven, cover it with foil and bake it at 350° until it’s hot, then uncover it and continue to bake it until the top is crisp (the internal temperature should be 165º). You can also reheat smaller pieces in the microwave until they’re hot, though they’ll be more soft than crisp.

Can you make Italian sausage stuffing ahead of time?

Yes, but with an important disclaimer: You should not refrigerate uncooked stuffing. You can either store the wet and dry ingredients separately and then assemble them the day you plan to eat the stuffing, or you can assemble and bake the stuffing ahead of time and store it in the refrigerator for up to four days. Before reheating refrigerated cooked stuffing, let the baking dish stand at room temperature while the oven preheats to remove the chill.

Italian Sausage Stuffing Tips

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What can you serve with Italian sausage stuffing?

Italian stuffing with sausage is perfect for the Thanksgiving table alongside roast turkey, gravy and cranberry sauce, but it’s also a great year-round as a side dish for a pork roast or any number of chicken recipes.

Can you make Italian sausage stuffing with fresh bread?

Fresh bread is more likely to become gluey or fall apart when mixed with broth and eggs, so try to dry it out yourself if you have time. Spread cubed bread on a large baking sheet and let stand at room temperature, tossing occasionally until it feels crusty. To speed up the process, toast it in a low oven (around 225°), stirring until the cubes are crisp but not browned, just like when making homemade bread crumbs.

Can you bake Italian sausage stuffing inside a turkey?

You can stuff a turkey with this Italian sausage stuffing, but you need to monitor food-safe cooking temperatures to ensure it cooks correctly. The internal temperature of both the stuffing and the turkey should be above 165°. To avoid the potential danger, try stuffing the inside of a turkey with other options like herbs, onions, apples or lemons, and instead bake the stuffing on the side.