This Sausage Stuffing Recipe is seasoned and cornbread stove-top stuffing mix with chopped vegetables and Italian sausage. Perfect for the Holidays and so easy to make.
Italian Sausage Stuffing
With holidays like Thanksgiving and Christmas coming up, you will need some delicious sides to enjoy with your ham, chicken, or Turkey dinners. This stuffing is so simple to make and super filling. It is savory and flavorful. The secret ingredient to make it extra delicious is the cornbread stuffing mix.
Key Ingredients You’ll Need
Sausage: I like to use mild ground Italian sausage, but sometimes I prefer using hot sausage for more of a kick.
Vegetables: I use celery and onion in my stuffing, but you can add other veggies too.
Chicken Broth: I use low sodium, but you can use regular if you prefer.
Seasoning: I use rubbed sage seasoning, salt, and pepper for extra flavor.
Stuffing Mix: I use cubed seasoned stuffing and cornbread mix for this recipe.
How To Make Sausage Stuffing Recipe
Step 1. Set the oven to 350 degrees and use non-stick baking spray to grease a 9×13-inch casserole dish. Put the sausage into a large pan and cook until no longer pink over medium heat. Break up into small pieces and remove the excess grease by placing it on paper towels. Place it aside. Melt 1 stick of butter over medium heat in a large saucepan and put in the celery and onion. Saute until tender for approximately 1-2 minutes.
Step 2. Pour in the broth and remaining 2 sticks of butter and cook until fully melted, mixing regularly until it begins to foam. Lower the heat once it becomes frothy. Take off the heat and put in the sage seasoning, salt, and pepper, and combine before adding in both the stuffing mixes and combining again until fully moistened. Put in the cooked sausage and combine once again. Pour into the prepared baking dish and seal with tin foil.
Step 2. Place the dish into the oven for 30-minutes to bake. Remove and mix the stuffing to make sure it doesn’t get too soggy. Place it back into the oven uncovered for another 15 minutes or until crispy on top. Serve hot and enjoy!
What Substitutions Can I Make In This Sausage Stuffing Recipe?
If you want more of a kick of heat in this recipe, you can use hot sausage instead of mild. You can also make your own homemade cornbread cubes or stuffing instead of buying the premade mix.
How To Store Stuffing?
Place any leftovers in an airtight container for the best storage method. You can store this recipe in the fridge for up to 4 days. If you want the recipe to last longer, you can store it in the freezer.
Tips & Tricks
You can make any altercations to the stuffing mix if needed to your liking.
Make sure to combine the stuffing very well before placing it back into the oven for the remaining 15 minutes. This will keep it from getting too soggy.
I like to use rubbed sage seasoning, not ground or dried for the best flavoring.
More Sausage Recipes:
- Sausage Balls (Easy and Quick)
- Crockpot Breakfast Casserole with Sausage
- Sausage Breakfast Muffins (4 ingredients)
- Crock-Pot Kielbasa Sausage and Beans
Sausage Stuffing Recipe
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish.
- In a large pan, add sausage and cook over medium heat until no longer pink; breaking it into small pieces as it cooks. Drain sausage on paper towels. Set aside.
- In a large saucepan over medium heat, melt 1 stick of butter. Add celery and onion, then sauté in the butter until vegetables soften (about 1-2 minutes).
- Add chicken broth and the other two sticks of butter. Heat until butter is completely melted, stirring frequently (if the mixture starts to foam up while butter is melting, lower the heat).
- Remove from heat and add in rubbed sage seasoning, salt, and pepper; mix well. Pour in both packages of stuffing mix and stir until fully moistened. Add in the cooked sausage and mix until well combined.
- Pour the mixture into the greased casserole dish and spread evenly. Cover with tin foil. Bake covered for 30 minutes. Take out of the oven and stir stuffing to make sure it’s not too moist on the bottom of the dish. Return to the oven and bake uncovered for an additional 15 minutes or until the top is a bit crispy, then serve hot!