Best Sausage Stuffing

When sausage hits a warm skillet, it starts to brown at the edges and leaves little savory bits on the bottom of the pan. I keep those right where they…

By Riley • October 14, 2026 • Reading time: 9 min

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When sausage hits a warm skillet, it starts to brown at the edges and leaves little savory bits on the bottom of the pan. I keep those right where they are; the onion and celery soften in the same skillet, picking up all that flavor before the bread goes in. That’s the start of my best sausage stuffing, with plenty of sausage tucked through the cubes instead of gathered in a few bites.

Unseasoned dried bread cubes give me room to control the seasoning, while broth and eggs turn the mixture tender without making it heavy. I toss the liquid through gently and look for cubes that feel damp all the way around, not swimming in broth. The covered bake gives the center time to heat through, then the uncovered finish turns the top golden.

It’s a straightforward holiday side, but the texture depends on a few small cues: browned sausage, softened vegetables, evenly moistened bread, and a proper rest before serving. The finished stuffing has a crisp top, a tender middle, and savory sausage in every scoop.

Why Dry Bread Cubes Make the Difference Between Tender and Soggy Stuffing

Stuffing needs bread that can take in broth without immediately falling apart. These unseasoned dried cubes start firm, so they absorb the egg-and-broth mixture while holding their shape. That gives you distinct, tender pieces in the middle rather than a uniform, pasty layer.

Pouring the liquid over the bread is only half the job. Toss until the cubes are evenly damp, including the pieces near the bottom of the bowl; a dry patch can stay tough after baking, while a puddle of liquid signals that the mixture hasn’t been distributed evenly. The bread should look moistened, not soaked through to the point of breaking down.

The covered bake gives that moisture time to move through the dish without the top drying out too soon. Uncovering for the final stretch lets the surface turn golden. I use the center—not the color of the top—to judge when the stuffing is ready to come out.

The Sausage, Bread, and Broth Choices That Shape Every Bite

• Mild Italian sausage — Its seasoning brings the savory backbone, and browning it well adds more depth than simply cooking it until no pink remains. Buy bulk sausage or remove the casings before cooking, then break it into small pieces so it spreads through the casserole.
• Unseasoned dried bread cubes — These are the structure of the dish, and unseasoned cubes let the sausage, sage, and thyme stay in balance. Choose a bag of dry, firm cubes rather than soft fresh bread; seasoned cubes can make the overall seasoning harder to control.
• Unsalted butter, onion, and celery — Butter carries the flavor of the softened vegetables through the bread. Dice the onion and celery evenly so they soften at the same pace. Unsalted butter also leaves the salt level easier to manage alongside the sausage and broth.
• Low-sodium chicken broth and eggs — Broth moistens the cubes, while the eggs help the baked mixture hold together. Whisk them with the herbs and seasonings first so they’re distributed throughout instead of leaving concentrated pockets.
• Fresh parsley, rubbed sage, and dried thyme — Parsley gives the mixture a fresh herbal note, while rubbed sage and thyme bring the familiar savory stuffing flavor. Chop the parsley before tossing it in, and use rubbed sage rather than assuming ground sage will measure or taste the same.

How to Brown the Sausage and Bake the Stuffing Without Drying It Out

Brown the sausage in the skillet

Heat the oven to 350°F and grease a 9×13-inch baking dish. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces as it browns. It takes 8 to 10 minutes; check that it’s cooked through to 160°F, then transfer it to a large bowl. If the pieces stay in large clumps, break them up before they go into the bread so the sausage is spread through the dish.

Soften the onion and celery in the same pan

Melt the butter in the skillet you used for the sausage, then add the diced onion and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened. The onion should look translucent at the edges, and the celery should no longer seem raw and rigid. Keep the heat at medium so the vegetables soften without browning before they’re tender.

Toss the bread with the sausage and herbs

Add the dried bread cubes, cooked sausage, softened onion mixture, and chopped parsley to the large bowl. Toss until the sausage and vegetables are spread through the cubes rather than sitting in one spot. In a separate medium bowl, whisk together the broth, eggs, rubbed sage, dried thyme, kosher salt, and black pepper. Pour it over the bread mixture and toss gently until the cubes are evenly moistened.

Bake covered, then brown the top

Transfer the mixture to the greased baking dish and cover it tightly with foil. Bake at 350°F for 30 minutes, then remove the foil and continue baking for 15 to 25 minutes, until the top is golden and the center reaches 165°F. A browned surface doesn’t mean the middle is ready, so check the center before taking the dish out. Rest the stuffing for 10 minutes before serving.

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Best Sausage Stuffing

Best sausage stuffing combines mild Italian sausage, herbs, and dried bread cubes in a 9x13-inch baking dish. It bakes up moist in the center with a golden top, making it a hearty holiday side dish.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 6 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 31 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb mild Italian sausage
• 0.5 cup unsalted butter
• 1 yellow onion medium, diced
• 3 celery ribs diced
• 1 bag (12 oz) unseasoned dried bread cubes
• 0.25 cup fresh parsley chopped
• 2.5 cups low-sodium chicken broth
• 2 eggs large
• 1 tsp rubbed sage
• 0.5 tsp dried thyme
• 0.5 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 1 12-inch skillet
• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 350°F.
2. Grease a 9x13-inch baking dish.
3. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, until browned and cooked through to 160°F, 8 to 10 minutes.
4. Transfer the sausage to a large bowl.
5. Melt the butter in the same skillet.
6. Add the onion and celery, and cook until softened, 6 to 8 minutes.
7. Add the bread cubes, sausage, onion mixture, and parsley to the bowl and toss to combine.
8. Whisk the broth, eggs, sage, thyme, salt, and pepper in a medium bowl.
9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
10. Transfer the mixture to the prepared baking dish and cover tightly with foil.
11. Bake at 350°F for 30 minutes.
12. Uncover and bake until the top is golden and the center reaches 165°F, 15 to 25 minutes.
13. Rest for 10 minutes before serving.

Notes

For an even texture, toss until the bread is evenly moistened without crushing the cubes. Refrigerate leftovers for 3 to 4 days; this stuffing freezes well. For a vegetarian variation, use plant-based sausage and vegetable broth.