I’ve been making Holiday Sausage Stuffing for years, and it’s the cozy centerpiece I turn to when I want comfort and impressive flavor without fuss. This version balances savory pork sausage, crisped bread, and warm herbs for a classic, crowd-pleasing side I trust every holiday. If you like bite-sized party starters too, I sometimes serve it alongside sausage balls to kick the meal off.

Why Make This Recipe

Deep, savory flavor from well-browned sausage and pan-toasted bread brings a true holiday aroma to your table.
Flexible: can be made ahead, baked the day of, or portioned and frozen for weeknight meals.
Comforting texture contrast — crisp top, soft interior — that guests love.
Uses pantry-friendly ingredients and is straightforward to scale up for a crowd.
I love this recipe because browning the sausage and toasting the bread turns simple ingredients into something rich and layered; it’s a small step that makes a big difference, similar to how I’ll sometimes finish a pasta skillet like this cheesy sausage dish with extra pan flavor.

Recipe Overview

Prep time: 25 minutes (including chopping and toasting bread)
Cook time: 35–40 minutes (baked)
Total time: 60–70 minutes
Servings: 8 (about 1 cup per person)
Difficulty: Easy–Medium
Method: Sauté sausage and vegetables, mix with toasted bread and warm stock, bake at 350°F (175°C) until set and golden.

My Experience Making This Recipe

I tested this stuffing several times to balance moisture and texture; the biggest discovery was toasting the bread on a sheet pan at 350°F for 12–15 minutes so it soaks up stock without turning mushy. Early versions were too wet — I corrected that by adding stock gradually and using eggs to bind the mixture lightly.

How to Make Holiday Sausage Stuffing

Start by cutting 10 cups of day-old bread into 1-inch cubes and toasting them at 350°F for 12–15 minutes until dry and lightly golden. Brown 1 pound of sweet Italian sausage in a large skillet, remove and drain most of the fat, then sauté 1 large chopped onion and 3 chopped celery stalks in 4 tablespoons butter until soft (about 6–8 minutes). Combine the bread, sausage, sautéed veggies, 2 beaten eggs, 1/2 cup chopped fresh parsley, 2 teaspoons chopped fresh sage, 1 teaspoon thyme, 1 to 2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 2 to 2 1/2 cups warm chicken stock; stir gently so the bread is moistened but not soggy. Transfer to a buttered 9×13-inch baking dish, dot with 2 tablespoons butter, and bake uncovered at 350°F for 30–40 minutes until the top is golden and the center registers 165°F.

Expert Tips for Success

Toast the bread first: Drying the cubes on a sheet pan concentrates flavor and prevents a wet, gluey texture.
Brown the sausage well: Caramelized bits add depth; use medium-high heat and don’t crowd the pan.
Add stock slowly: Start with 2 cups and mix, then add up to 1/2 cup more if it looks dry — you want moistness, not soup.
Use fresh herbs: Fresh sage and thyme give a brighter, more authentic holiday flavor than dried.
Equipment note: Use a large skillet for browning and a roomy mixing bowl so you can gently fold everything without smashing the bread; a thermometer helps ensure a safe 165°F interior.

How to Serve Holiday Sausage Stuffing

Serve hot straight from the casserole dish, garnished with chopped parsley and a few extra sage leaves for color.
Pair with roasted turkey or pork, and add a bright side like a citrus-cranberry condiment — it complements the richness (I often serve it with a tangy chutney recipe). Bold cranberry-apple chutney is a favorite.
For a buffet, spoon into a warmed casserole dish and keep covered to maintain moisture; offer gravy on the side for guests who want extra sauciness.
For party pairings, mini savory bites like these Chardonnay Italian sausage bites make a nice starter before the main.

Storage and Reheating Guide

Refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
Freeze: Place in a freezer-safe container or heavy-duty zip-top bag for up to 3 months; thaw in the fridge overnight before reheating.
Reheat: For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes, then uncover for 8–10 minutes to crisp the top. Reheat to an internal temperature of 165°F. For single servings, microwave covered on medium power for 1–2 minutes, then finish in a toaster oven or under a broiler for a minute to restore crust.

Recipe Variations

Gluten-free: Use 10 cups of gluten-free bread cubes and confirm stock/sage blends are GF; bake the same way.
Dairy-free: Replace butter with 3 tablespoons olive oil and use dairy-free margarine for dotting the top.
Vegetarian: Swap sausage for a plant-based crumbled sausage or a well-seasoned mix of mushrooms and walnuts, and use vegetable stock.
Flavor twist: Add 1 diced tart apple and 1/2 cup dried cranberries for a sweet-tart contrast, or fold in 1 cup cooked, crumbled cornbread for a Southern-style stuffing and serve with spicy appetizers like these Cajun sausage puffs.

Nutritional Highlights

Protein-rich from the sausage and eggs, which helps make this a hearty side.
Provides vegetables via onion and celery, and can be lightened by using lean turkey sausage.
Allergen note: Contains wheat (bread), eggs, and dairy (butter); see variations for gluten- or dairy-free adaptations.
Portion guidance: Aim for about 1 cup (roughly 200–300 kcal depending on sausage and butter) per person alongside main dishes.

Troubleshooting Common Issues

Too soggy: Likely from adding too much stock. Remedy: Stir in extra toasted bread cubes, then bake uncovered to evaporate excess moisture.
Too dry or crumbly: Add warm stock 1/4 cup at a time and a beaten egg if needed to bind and rehydrate.
Bland flavor: Make sure you brown the sausage and season with salt/pepper; add a splash of apple cider or a teaspoon of Dijon mustard for brightness.

Frequently Asked Questions

Q1: Can I prepare this stuffing entirely the day before?
A1: Yes — assemble the mixture, cover, and refrigerate overnight. Bring to room temperature (about 30 minutes) and bake at 350°F for 35–45 minutes, adding a few extra minutes if cold. This helps flavors meld and reduces day-of work.

Q2: How do I know how much stock to use without making it watery?
A2: Start with the lower amount (2 cups) and gently press a handful of the mixture — it should hold together but release a little liquid. Add stock 1/4 cup at a time until that texture is reached; the eggs will help set it during baking.

Q3: Can I bake the stuffing inside the turkey?
A3: You can, but I recommend baking it separately for safety and texture control; stuffing cooked inside the turkey must reach 165°F in the center, which risks overcooking meat or undercooking stuffing. For best flavor and safety, bake in a separate dish.

Q4: What sausage works best — sweet, spicy, pork, or turkey?
A4: Sweet Italian pork sausage gives classic flavor and fat for richness. For a leaner dish, use turkey sausage but expect slightly less fat and a milder flavor; compensate with extra herbs and a tablespoon of olive oil or butter.

Conclusion

If you want another tested take on sausage-and-herb stuffing to compare techniques, see this trusted recipe from Once Upon a Chef: Easy Sausage & Herb Stuffing Recipe – Once Upon a Chef.

Holiday Sausage Stuffing