Italian Stuffing with Sausage from Scratch

This Sausage Stuffing Recipe from Scratch is made with Kaiser rolls, eggs, onions, parmesan cheese, Italian sausage, milk, and baked to perfection.

Sausage stuffing has a rich culinary history that can be traced back to ancient times. The concept of using bread and meat as a stuffing can be found in many cultures around the world. In ancient Rome, a dish called "farce" was made with seasoned bread and meat, and it was used as a filling for poultry and other meats. Stuffing made with bread, meat, and spices became a popular dish for feasts and celebrations in medieval Europe.

In the United States, sausage stuffing has become a staple of Thanksgiving and Christmas meals, where it is often used as a stuffing for roasted turkey or served as a side dish. It is typically made with ground sausage, which can be pork sausage, Italian sausage, or any other type of sausage. The sausage is cooked and combined with bread cubes, vegetables such as onions and celery, and a blend of herbs and seasonings to create a flavorful mixture. Chicken or vegetable broth is often added to moisten the stuffing, and the mixture is then baked until golden and crispy.

I am so excited for Thanksgiving and let’s be honest, one of the best side dishes that come with Thanksgiving is the stuffing. If you are feeling up to the task of making homemade stuffing, this is the recipe you need to make. The trick to making the best homemade stuffing is using old Kaiser rolls. It beats regular old sliced bread!

If you love this Thanksgiving recipe, feel free to try my Cranberry Whiskey Sour and my Cranberry Sauce.

Jump to:

• What is Sausage Stuffing?
• Why you will love this recipe
• Sausage Stuffing Recipe Ingredients
• How to make Sausage Stuffing
• What to serve with Sausage Stuffing
• Substitutions
• Sausage Stuffing Recipe Variations
• Equipment
• How to store Sausage Stuffing
• Sausage Stuffing Recipe Top tips
• Sausage Stuffing Recipe
• Food safety

What is Sausage Stuffing?

Sausage stuffing, also known as sausage dressing, is a dish made from a mixture of sausage, bread, vegetables, and seasonings that is typically baked until golden and crispy. It is a popular side dish in many cuisines, particularly during holiday meals like Thanksgiving and Christmas in the United States. Sausage stuffing is often used as a stuffing for poultry, such as turkey or chicken, but it can also be baked separately in a casserole dish. The sausage adds flavor and richness to the stuffing, while the bread provides a hearty and comforting texture. Additional ingredients like onions, celery, mushrooms, and herbs are often used to enhance the flavor profile of the dish. Sausage stuffing is a delicious and satisfying dish that adds warmth and depth to any holiday or festive meal.

One of the charms of sausage stuffing is its versatility. Home cooks often put their own twist on the dish by incorporating regional flavors, family traditions, or personal preferences. Some variations may include ingredients like apples, chestnuts, dried fruits, nuts, or different types of herbs and spices. Sausage stuffing can be made in advance and refrigerated or frozen before baking, making it a convenient dish for holiday entertaining or gatherings.

Why you will love this recipe

Full of flavor: The liquid that the sausage produces gives the stuffing such a delicious taste. The poultry seasoning also gives it a nice kick.

Hearty: This dish is so hearty and perfect for Thanksgiving.

Kid Friendly: I grew up eating this dish every Thanksgiving and it was my favorite part. Your kids will love it too!

Great for cold weather: This is a perfect dish for the fall, and it is perfect as leftovers.

Serves a crowd: It is so easy to double this recipe, although the intial amount serves 6-8 people.

Sausage Stuffing Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Kaiser rolls
• Eggs
• Olive oil
• Onions
• Parmesan cheese
• Poultry seasoning
• Italian sausage
• Milk

See recipe card for Sausage Stuffing Recipe quantities.

How to make Sausage Stuffing

What to serve with Sausage Stuffing

• Roasted Turkey or Chicken: Sausage stuffing is a classic pairing with roasted turkey or my Buttermilk Roasted Chicken, making it a perfect side dish for Thanksgiving or Christmas meals. The savory flavors of the sausage stuffing complement the tender and juicy meat of roasted poultry, creating a delicious and satisfying combination.
• Roast Pork: Sausage stuffing also pairs well with roast pork, whether it's a pork loin, pork tenderloin, or a pork roast. The richness of the sausage stuffing can complement the succulent pork flavors, making it a complementary side dish that adds depth and heartiness to the meal.
• Lamb Roast: If you're a fan of lamb, sausage stuffing can be a delicious accompaniment to a lamb roast. The bold flavors of the sausage can complement the unique flavors of lamb, creating a tasty and memorable combination.
• Muffins: Check out these Chocolate Pumpkin Muffins for Thanksgiving dessert.

Substitutions

• Bread: Like I said, the secret to making the best stuffing is using Kaiser rolls. You could opt for regular sliced bread, but it is SO much better with the Kaiser rolls!
• Eggs: I used cage free, organic eggs. Use the best quality eggs for the best quality dish.
• Onions: I used yellow onions although you can use white onions as well.
• Parmesan cheese: I used premade grated parmesan cheese but if you want to make a delicious dish you can grate a block of parmesan yourself using a blender. It’s extra work but totally worth it.
• Poultry seasoning: I love using poultry seasoning because it pairs well with the turkey. You could use Italian seasoning as well.
• Sausage: You can use Italian or Luganica sausage. I used a mix of Italian sweet and hot sausage. I love it!
• Milk: I used regular whole milk although you can use fat free or any kind of milk to moisten the bread.

Sausage Stuffing Recipe Variations

• Mediterranean Style Stuffing: Incorporate Mediterranean flavors by adding ingredients such as diced tomatoes, Kalamata olives, feta cheese, and fresh herbs like oregano and thyme to your stuffing. This will add a tangy, salty, and herby twist to your stuffing.
• Tex-Mex Style Stuffing: Give your stuffing a Tex-Mex twist by adding ingredients such as diced bell peppers, jalapenos, black beans, corn, and taco seasoning. Top with shredded cheese and cilantro for a flavorful and spicy stuffing with a Mexican flair.
• Bacon and Leek Stuffing: Add smoky and savory flavors to your stuffing by incorporating crispy bacon and sautéed leeks. The bacon adds a salty and smoky taste, while the leeks add a sweet and mild onion-like flavor.
• Wild Rice and Mushroom Stuffing: Swap out some or all of the bread cubes with cooked wild rice for a unique and hearty stuffing. Sauté mushrooms, onions, and garlic in butter, and then mix with the wild rice and other stuffing ingredients for a flavorful and textured stuffing.

Equipment

• Mixing Bowl: A large mixing bowl will be needed to combine all the ingredients for the stuffing, including the bread cubes, sausage, vegetables, herbs, and other seasonings.
• Knife and Cutting Board: You will need a sharp knife and a cutting board to chop and prepare the vegetables, herbs, and sausage for the stuffing.
• Sauté Pan or Skillet: A sauté pan or skillet will be used to cook the sausage and vegetables before adding them to the stuffing mixture.
• Baking Dish: A baking dish or casserole dish will be needed to bake the stuffing in the oven. The size of the dish will depend on the quantity of stuffing you are making.
• Spoon or Spatula: You will need a spoon or spatula for mixing and transferring the stuffing mixture to the baking dish.
• Oven: You will need an oven to bake the stuffing until it is cooked through and golden brown on top.

How to store Sausage Stuffing

• Refrigeration: If you have leftover sausage stuffing that you want to store, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. Make sure the stuffing is completely cooled before storing it in the refrigerator.
• Freezing: Sausage stuffing can also be frozen for longer-term storage. To freeze sausage stuffing, wrap it tightly with plastic wrap or aluminum foil, or place it in an airtight container or freezer-safe bag. Label the container or bag with the date and contents for easy reference. Sausage stuffing can be frozen for up to 2-3 months.
• Reheating: To reheat refrigerated or frozen sausage stuffing, preheat your oven to 350°F (175°C). If frozen, thaw the stuffing in the refrigerator overnight before reheating. Place the stuffing in a baking dish, cover it with foil, and bake for 20-25 minutes until heated through. Remove the foil and bake for an additional 5-10 minutes to crisp up the top if desired.
• Use safe food handling practices: When storing sausage stuffing, make sure to follow safe food handling practices to prevent foodborne illness. Always store cooked stuffing in a clean container or wrap it tightly with food-safe materials. Store it in the refrigerator or freezer at the appropriate temperatures to prevent spoilage. When reheating, make sure to thoroughly heat the stuffing to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Sausage Stuffing Recipe Top tips

• Choose the right bread: The type of bread you use for the stuffing can greatly affect its texture and flavor. It's best to use a sturdy bread, such as sourdough, French bread, or a rustic loaf, that can hold up to the moisture from the sausage and other ingredients. Avoid using soft or overly processed bread, as it may become mushy in the stuffing.
• Brown the sausage: Browning the sausage before mixing it with the other stuffing ingredients adds depth of flavor and helps to render out excess fat. It also helps to ensure that the sausage is fully cooked before baking the stuffing in the oven.
• Use quality sausage: Choose a high-quality sausage for the best flavor in your stuffing. You can use sweet or spicy sausage, depending on your preference. If you prefer, you can also make your own sausage from scratch using ground meat and your favorite seasonings.
• Sauté the vegetables: Sautéing the vegetables such as onions, celery, and carrots before adding them to the stuffing mixture can enhance their flavor and help to soften them. This step also helps to remove excess moisture from the vegetables, preventing the stuffing from becoming too soggy.
• Season well: Don't be shy with the herbs and spices! Season your stuffing generously with herbs like sage, thyme, and rosemary, as well as salt and pepper, to add depth and complexity to the flavor. You can also add other seasonings like garlic, paprika, or dried fruit for additional flavor.
• Add moisture as needed: The amount of moisture needed in the stuffing can vary depending on the type of bread used and personal preference. If your stuffing seems too dry, you can add some chicken or vegetable broth, melted butter, or even apple cider to moisten it. Be careful not to add too much liquid, as it can make the stuffing too soggy.
• Don't overmix: When combining the stuffing ingredients, be gentle and avoid overmixing. Overmixing can result in a dense and heavy stuffing. Mix just until all the ingredients are evenly distributed.
• Adjust baking time and temperature: The baking time and temperature may vary depending on the recipe and the size of the baking dish. Be sure to follow the recipe instructions for the recommended baking time and temperature, but also keep an eye on the stuffing as it bakes. If the top is browning too quickly, you can cover it with foil to prevent over-browning.
• Let it rest: Allow the sausage stuffing to rest for a few minutes after baking to set and cool slightly before serving. This will help the flavors to meld together and make it easier to slice or spoon out.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.