I’ve been making Holiday Sausage Stuffing for years and keep coming back to its warm, savory mix of herbs, sausage, and crisped bread. This version balances juicy pork sausage with sautéed aromatics and toasted bread for a stuffing that’s rich but not greasy. I tested it multiple times to get the bread-to-liquid ratio and baking time just right.
Why Make This Recipe
- Deep, layered flavor from browned sausage, caramelized onions, and fresh herbs that make every bite comforting and complex.
- Reliable texture: toasted bread for a crisp top and tender interior when baked correctly.
- Makes a great make-ahead side that reheats well for holiday stress relief.
- Versatile enough to pair with turkey, pork, or a vegetarian main.
- I love this recipe because the sausage browns to a caramelized crust that adds real depth—small technique changes made a big difference in testing.
- See a playful spin on sausage sides with these savory stuffing sausage balls if you want a handheld appetizer version.
Recipe Overview
Prep time: 25 minutes (plus 1 hour to dry bread if needed)
Cook time: 35–40 minutes (bake at 350°F / 175°C)
Total time: 1 hour (plus bread drying)
Servings: 8 as a side
Difficulty: Easy to Medium — basic stovetop and oven skills required
Method: Sauté aromatics and brown sausage, toss with toasted cubed bread, add broth and eggs, then bake until set and golden.
My Experience Making This Recipe
On the first try the stuffing was a bit soggy; after toasting the bread and reducing the liquid slightly I got a perfect tender center and crisp top. I also found that resting it 10 minutes after baking helped it hold shape when scooped.
How to Make Holiday Sausage Stuffing
Start by toasting 10 cups (about 1 pound) of cubed day-old bread at 300°F for 10–15 minutes until dry but not browned, or leave overnight to stale. Brown 1 pound ground pork sausage in a large skillet over medium-high heat, remove excess fat, then sauté 1 cup diced onion and 1 cup diced celery in 2 tablespoons butter until soft (about 6–8 minutes). Stir in 1 teaspoon each sage and thyme, 1/2 teaspoon black pepper, and 1/2 cup chopped parsley; deglaze the pan with 1/2 cup dry white wine or broth if desired. Combine sausage mixture with toasted bread in a large bowl; whisk 2 large eggs with 2 to 2 1/2 cups warm chicken broth and pour in, stirring until evenly moistened but not soupy. Pack into a buttered 9×13-inch baking dish and bake at 350°F for 30–40 minutes, uncovered for a crisp top or covered with foil for a moister result.
Expert Tips for Success
- Toast or dry your bread first: aim for bread that’s dry enough to absorb liquid without falling apart; 10 cups cubed stale bread is a good target.
- Render sausage slowly: brown ground sausage over medium heat to develop Maillard flavor, then drain most—but not all—fat to keep flavor without greasiness.
- Control moisture: start with about 2 cups broth for 10 cups bread and add up to 1/2 cup more if the mixture looks dry; you want it moist but not swimming.
- Sweat vegetables, don’t burn: cook onions and celery until translucent (6–8 minutes) to build sweetness; use a wooden spoon to scrape browned bits to add flavor.
- Equipment note: use a large skillet for browning and a 9×13 baking dish for even baking; a silicone spatula helps fold the mixture gently.
You can also compare richer herb profiles or technique ideas with this buttery herb stuffing reference to tune your seasoning.
How to Serve Holiday Sausage Stuffing
- Serve spooned alongside roasted turkey or sliced pork with pan juices or gravy ladled over.
- For a holiday buffet, bake in a shallow dish to create more crust and garnish with chopped fresh parsley and toasted pecans.
- Turn leftovers into a breakfast upgrade by crisping portions in a skillet and topping with a runny egg.
- Add a bright-charged condiment like cranberry-apple chutney for contrast—see a complementary chutney idea here.
Storage and Reheating Guide
Refrigerate cooled stuffing in an airtight container for 3–4 days. To freeze, pack into freezer-safe containers or heavy-duty freezer bags for up to 2–3 months; thaw in the fridge overnight before reheating. To reheat from refrigerated: place in a baking dish, cover with foil, and warm at 350°F until heated through (about 20–25 minutes); uncover for the last 5–10 minutes to crisp the top. For toaster-oven or skillet reheating, add a splash of broth to restore moisture and heat until 165°F internal temperature.
If you want ideas for repurposing leftovers into full meals, check out this quick sausage skillet inspiration: 30-minute chicken sausage broccoli orzo skillet dinner.
Recipe Variations
- Gluten-Free: use 10 cups gluten-free bread cubes and ensure sausage is GF; you may need slightly less liquid because some GF breads absorb differently.
- Dairy-Free: swap butter for 2 tablespoons olive oil or dairy-free spread and use a dairy-free stock.
- Fruit & Nut: fold in 3/4 cup dried cranberries and 1/2 cup chopped toasted pecans for sweet contrast and crunch.
- Vegetarian: replace sausage with 16 ounces chopped mushrooms and 1 cup cooked lentils, and brown with soy sauce and smoked paprika for savory depth.
For a fun sausage-forward twist, try converting leftovers into a savory bake inspired by this tater tot sausage casserole.
Nutritional Highlights
- Good source of protein from sausage and eggs; pair with a green vegetable to add fiber and micronutrients.
- Watch sodium: store-bought sausages and broths can be high in sodium—choose low-sodium broth or lower-salt sausage if needed.
- Allergen info: contains gluten (bread), eggs, and dairy if butter is used; can be adapted to be gluten-free and dairy-free with substitutes.
- Portion guidance: plan about 3/4 to 1 cup per person as a side dish for standard holiday servings.
Troubleshooting Common Issues
- Too dry after baking: sprinkle in 1/4–1/2 cup warm broth, cover with foil, and bake 10 minutes to rehydrate.
- Soggy texture: you likely added too much liquid or didn’t toast the bread; bake uncovered at 375°F for 10–15 minutes to dry the top, or toast cubes longer before mixing.
- Bland flavor: taste the sautéed sausage/onion mix before combining with bread; boost with a pinch more salt, 1/2 teaspoon extra sage, or a squeeze of lemon to brighten.
Frequently Asked Questions
Q1: Can I stuff the bird with this mixture?
A1: You can, but cooking stuffing inside a turkey increases cooking time and food-safety risk. If stuffing the bird, loosely fill the cavity and cook the turkey until the center of the stuffing reaches 165°F (use an instant-read thermometer). I prefer baking stuffing separately for more reliable texture and easier reheating.
Q2: How far in advance can I assemble the stuffing?
A2: You can assemble the stuffing the day before, cover, and refrigerate. If assembled cold, add 10–15 minutes to the bake time. For best texture, toast the bread the day before and combine ingredients the day of.
Q3: What’s the ideal bread-to-liquid ratio?
A3: A good starting point is roughly 10 cups cubed bread to 2 to 2 1/2 cups liquid (broth + eggs). Different breads absorb differently; add liquid gradually until the mixture is moist but not soupy.
Q4: Can I brown the sausage ahead of time?
A4: Yes, you can brown the sausage up to 48 hours ahead. Store it in the fridge in an airtight container and combine with the rest of the ingredients before baking. Browning ahead saves time on the day and still delivers good flavor.
Conclusion
For another trusted, detailed version you can compare technique and flavor ideas with the Easy Sausage & Herb Stuffing Recipe – Once Upon a Chef for extra inspiration: Easy Sausage & Herb Stuffing Recipe – Once Upon a Chef. Print
Holiday Sausage Stuffing
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A comforting and savory mix of herbs, sausage, and crisped bread, perfect for holiday feasts.
Ingredients
- 10 cups cubed day-old bread
- 1 pound ground pork sausage
- 1 cup diced onion
- 1 cup diced celery
- 2 tablespoons butter
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 cup chopped parsley
- 1/2 cup dry white wine or broth
- 2 large eggs
- 2 to 2 1/2 cups warm chicken broth
Instructions
- Preheat oven to 300°F (149°C). Toast cubed bread for 10–15 minutes until dry but not browned, or leave overnight to stale.
- In a large skillet, brown the ground pork sausage over medium-high heat and then remove excess fat.
- Sauté the diced onion and celery in butter until soft, about 6–8 minutes.
- Add sage, thyme, black pepper, and chopped parsley to the skillet; deglaze with wine or broth if desired.
- In a large bowl, combine the sausage mixture with the toasted bread.
- In another bowl, whisk eggs with warm chicken broth and pour into the bread mixture, stirring until evenly moistened.
- Pack the mixture into a buttered 9×13-inch baking dish.
- Bake uncovered at 350°F (175°C) for 30–40 minutes until set and golden.
Notes
Rest the stuffing for 10 minutes after baking to help it hold shape when scooped.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg