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    Home » Recipes » Thanksgiving Dinner Recipes

    Sausage Stuffing Dressing

    Published: November 23, 2022 | Last Updated: January 4, 2024 | Lisa 6 Comments
    This post may contain affiliate links.

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    Last Updated January 4th, 2024 at 11:10 pm by Lisa

    A large white casserole dish filled with golden baked dressing for Thanksgiving.Pin

    Sausage Stuffing is a classic holiday side dish loaded with so much flavor! Choose to make it with a spicier or a mild sweet Italian sausage. It also has boxed cornbread, crunchy celery, soft French bread, sweet dried cherries, and tart dried cranberries all mixed into one heavenly dressing recipe.

    The deep rich flavors come from the scrumptious crumbled sausage, it might just become your new stuffing recipe this holiday season. The texture is incredible, there is something different in each bite. Soft, crunchy, crispy, and chewy all in one happy stuffing...

    Pin

    Sausage Dressing Top Tips

    • MAKE AHEAD: If you make this dressing recipe a day ahead, it only gets better. The first day is fabulous, but oh that second day its is unreal!! Mix this stuffing ahead, and freeze for a Thanksgiving side dish. It freezes perfectly in ziptop bags. Then just defrost, fill a baking dish, and bake. A great time saver during the holidays.
    • SOFT & CRUNCHY BREAD: It hits all the right notes, cornbread is a classic stuffing start, and the golden toasted cubed french bread adds chunky pieces to soak up all the flavors.
    • TART & SWEET: An interesting balance of sweet dried cherries combined with notes of tart dried cranberries is just right.
    • GORGEOUS COLORS: Fresh green parsley brings more color and brightness, and the flavors of red dried cranberries and cherries make it so festive for the holidays.
    • FAVORITE STUFFING RECIPE: Serve this savory sausage bread stuffing as a side or use it to make a stuff turkey, with classic Roast Turkey, and for Christmas serve it with crown pork roast, Double Smoked Ham, or Beef Roast.
    • LEFTOVERS: Have some takeout containers for family and friends, they will want some to take home. I usually pop some in the freezer for fast holiday entertaining. You can also use it in my Thanksgiving Leftover Turkey Shepards Pie Casserole! It's so rich that it's a meal in and of itself! Each year, I make two GIANT mixing bowls of this delicious stuffing.

    Italian Sausage Stuffing Recipe

    Every year my holiday table is complete with this family favorite stuffing mix dressing, a golden brown roast turkey, and mashed potatoes.

    One of my personal favorite recipes, this is the best sausage stuffing! Both family and friends have enjoyed it for over 2 decades countless times. Nowadays, readers love it too! Also, known as "a meal by itself", this stuffing is truly one to make a tradition with your family...

    Ingredients

    • cornbread stuffing
    • French bread loaf
    • Italian sausage (bulk sausage) - mild and or hot
    • dried cherries
    • dried cranberries
    • butter
    • celery
    • brown onions
    • flat-leaf parsley
    • kosher sea salt
    • black pepper
    • Chicken Stock
    Pin

    If you want to make your own Chicken Stock, take a look at my recipe and video tutorial. It truly is so much better homemade...

    Chicken Stock (Bone Broth) Plus Freezer Tips and 15+ Recipe Uses!
    Make Chicken Stock aka Bone Broth at home to create other tasty recipes with chicken stock, plus cooking tips and 15+ delicious recipe ideas!
    GET THE RECIPE PIN IT
    3 small Mason jars filled with chicken stock and black heart shaped labels.Pin

    How To Make Stuffing

    1. Brown and crumble sausage in a large pan and remove using a slotted spoon. You can drain the grease off if you wish. Scrape all the browned bits with a wooden spoon from the pan, there is a lot of flavor on there! Place the cooked sausage into a very large mixing bowl. You can also use a deep metal roasting pan to mix and bake in. Spray the pan to help with easier cleanup.
    2. Slice the French bread into 1" bread cubes. Dice the onion and celery using a good sharp knife. Chop the parsley, and keep in a small bowl.
    3. In the same large sauté pan or large skillet pan, melt butter, ½ cup (1 stick). Add finely sliced onion, sea salt, and black pepper. Cook the onion for 5 minutes until translucent over medium heat, add the celery and, cook for 3 more minutes. Add the onion and celery mixture to the mixing bowl with any liquid to the sausage mixture.
    4. Now add the rest of the ingredients into the bowl. Pour in the bag of cornbread dressing, French bread cubes (sourdough bread is great too!), dried cherries, dried cranberries, and chopped parsley. Now pour in the 3.5 cups of chicken stock or chicken broth. Using a large spoon, mix and stir the sausage stuffing until well combined.
    5. Spray a large baking dish or in a roasting pan, the bottom of the pan, coat with a good cooking spray. This helps to release the stuffing, and washing up! Use a coconut oil, olive oil spray, or any non-stick brand you prefer.
    6. Oven bake at 375 degrees f for 1 hour uncovered until golden brown, and serve hot.
    7. Make Ahead Tips: Spray a prepared casserole dish, put the Italian dressing inside, and cover it with aluminum foil. Or put inside an airtight container, refridgerated up to one day ahead. Pull out about a half hour before baking it for your dinner, remove the foil and bake.
    8. Variations and Additions: Some people love chopped mushrooms, apples, pecans, raisins, or walnuts in their stuffing, that is all up to you!
    Pin

    Sausage Stuffing Top Tips

    Stuffing Flavor Variations & Additions

    PRO TIP: Buy an Italian pork sausage, a bulk sausage in a tube package not sold as individual sausages. Once out of the package, it cooks and crumbles nicely in the pan and is the best way to mix it into the stuffing evenly.

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    Regular or Italian Sausage

    I like to use both regular Italian sausage and a spicy or hot sausage. This is up to you, and you can even save calories and use a turkey sausage! Buy bulk sausage that has no casings if possible to save time removing the casing.

    Italian sausage is mild in seasoning and primarily flavored with fennel and garlic.

    Hot Italian sausage contains the same spices, but with chile pepper.

    Regular Mild Sausage is made from ground meat, often pork, beef, or veal, along with salt, spices, other flavorings, and breadcrumbs, and covered by a casing.

    Some sausages are cooked during processing, and the casing may be easily removed. Sausage making is a traditional food preservation technique.

    Pin

    Bread Varieties

    Perfect stuffing starts with good ingredients, and that includes a one day old bread! You can use an Italian bread loaf, or even good white bread works really well.

    Stale bread that is a bit dry works well in a dressing as the liquid from the cooked ingredients and chicken stock moistens the mixture. You can slice up stale bread, or dry bread into one inch cubes, and freeze it to use in stuffings.

    Sourdough bread cut into small pieces, is really good! You can cut the fresh bread and leave it out overnight to save a step for your recipe.

    Fresh Herbs

    You could add some more chopped fresh sage leaves, rosemary or thyme.

    Chicken Stock

    Swap in either chicken broth or turkey stock. Try my homemade Chicken Stock, it is great to have in the freezer during the holidays!

    Chicken Stock (Bone Broth) Plus Freezer Tips and 15+ Recipe Uses!
    Make Chicken Stock aka Bone Broth at home to create other tasty recipes with chicken stock, plus cooking tips and 15+ delicious recipe ideas!
    GET THE RECIPE PIN IT
    3 small Mason jars filled with chicken stock and black heart shaped labels.Pin
    A Thanksgiving table set with a carved turkey on a platter, stuffing, mashed potatoes and gravy in white dishes.Pin
    What is the difference between stuffing vs. dressing?

    Most people call it based on where they live or on family tradition rather than the "official" definition. What's the difference? Technically...

    Stuffing is made inside the turkey by stuffing the turkey!
    Dressing is made outside the turkey dressing up the turkey.

    Butterball conducted a stuffing vs. dressing survey by state and region, and the results are pretty interesting! In the New England area, 100% of the respondents they polled called it "stuffing." In the East South-Central area, only 38% of respondents called it "stuffing."
    What about you... do you call it stuffing or dressing?

    Pin

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    Make perfectly Roasted Vegetables with these cooking tips and techniques. Plus get roasting times and ideas to use seasonal veggies.

    Make these Make-Ahead Mashed Potatoes with 5 Ways to Reheat them for your holiday party, one of America's favorite holiday side dishes!

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    This tropical Pineapple Orange Cranberry Sauce is a great addition to take or serve at your holiday feast.

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    CRAVING MORE?

    Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletter and share this recipe with your friends on Facebook, Pinterest, and Instagram.

    A white casserole dish filled with Sausage Stuffing baked to a golden brown.Pin
    Print Pin Recipe

    Sausage Stuffing Dressing Recipe

    Bake a big dish of Sausage Stuffing, this classic holiday side dish is loaded so much flavor. Choose to make it with a spicier or a mild sweet Italian sausage. It also has boxed cornbread, crunchy celery, soft French bread, sweet dried cherries, and tart dried cranberries all mixed into one heavenly dressing recipe. Deep rich flavor comes from the scrumptious crumbled sausage, it might just become your new stuffing recipe this holiday season. The texture is incredible, there is something different in each bite. Soft, crunchy, crispy, and chewy all in one happy stuffing.
    Prep Time 30 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 30 minutes minutes
    Servings 20
    Calories 267kcal
    Author Lisa Hatfield

    Equipment

    Large Casserole Dish
    Epicurean Non-Slip Cutting Board
    Small Serrated Knife

    Ingredients

    • 1 box cornbread stuffing
    • ½ loaf French bread cut into 1" cubes
    • 32 oz Italian Sausage mild and or spicy hot (bulk sausage)
    • 1 cup dried cherries
    • 1 cup dried cranberries
    • ½ cup butter
    • 8 stalks celery finely sliced
    • 2 brown onions finely sliced
    • ¾ cup flat-leaf parsley finely chopped
    • 1 teaspoon kosher sea salt
    • 1 teaspoon fresh black pepper
    • 28 oz chicken stock
    US Customary - Metric
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    Instructions

    • Brown and crumble sausage in a large pan and remove using a slotted spoon. You can drain the grease off if you wish. Scrape all the browned bits with a wooden spoon from the pan, there is a lot of flavor on there! Place the cooked sausage into a very large mixing bowl. You can also use a deep metal roasting pan to mix and bake in. Spray the pan to help with easier cleanup.
    • Slice the French bread into 1" bread cubes. Dice the onion and celery using a good sharp knife. Chop the parsley, and keep in a small bowl.
    • In the same large sauté pan or large skillet pan, melt butter, ½ cup (1 stick). Add finely sliced onion, sea salt, and black pepper. Cook the onion for 5 minutes until translucent over medium heat, add the celery and, cook for 3 more minutes. Add the onion and celery mixture to the mixing bowl with any liquid to the sausage mixture.
    • Now add the rest of the ingredients into the bowl. Pour in the bag of cornbread dressing, French bread cubes (sourdough bread is great too!), dried cherries, dried cranberries, and chopped parsley. Now pour in the 3.5 cups of chicken stock or chicken broth. Using a large spoon, mix and stir the sausage stuffing until well combined.
    • Spray a large baking dish or in a roasting pan, the bottom of the pan, coat with a good cooking spray. This helps to release the stuffing, and washing up! Use a coconut oil, olive oil spray, or any non-stick brand you prefer.
    • Oven bake at 375 degrees f for 1 hour uncovered until golden brown, and serve hot.
    • Make Ahead Tips: Spray a prepared casserole dish, put the Italian dressing inside, and cover it with aluminum foil. Or put inside an airtight container, refridgerated up to one day ahead. Pull out about a half hour before baking it for your dinner, remove the foil and bake.
    • Variations and Additions: Some people love chopped mushrooms, apples, pecans, raisins, or walnuts in their stuffing, that is all up to you!

    Notes

    SAUSAGE: Buy an Italian pork sausage, a bulk sausage in a tube package not sold as individual sausages. Once out of the package, it cooks and crumbles nicely in the pan and is the best way to mix it into the stuffing evenly.
    MAKE AHEAD: If you make this dressing recipe a day ahead, it only gets better. The first day is fabulous, but oh that second day its is unreal!! Mix this stuffing ahead, and freeze. It freezes perfectly in ziptop bags. Then just defrost, fill a baking dish, and bake. A great time saver during the holidays.
    SOFT & CRUNCHY BREAD: It hits all the right notes, cornbread is a classic stuffing start, and the golden toasted cubed french bread adds chunky pieces to soak up all the flavors.
    TART & SWEET: An interesting balance of sweet dried cherries combined with notes of tart dried cranberries is just right.
    GORGEOUS COLORS: Fresh green parsley brings more color and brightness, and the flavors of red dried cranberries and cherries make it so festive for the holidays.
    FAVORITE STUFFING RECIPE: Serve this savory sausage bread stuffing as a side or use it to make a stuff turkey, with classic Roast Turkey, and for Christmas serve it with crown pork roast, Double Smoked Ham, or Beef Roast.
    LEFTOVERS: Have takeout containers for people, and I usually pop some in the freezer for leftovers at home. You can also use it in my Thanksgiving Leftover Turkey Shepards Pie Casserole! It's so rich that it's a meal in and of itself! Each year, I make two GIANT mixing bowls of this delicious stuffing.

    Nutrition

    Calories: 267kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 619mg | Potassium: 242mg | Fiber: 2g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 5.3mg | Calcium: 34mg | Iron: 1.3mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. Jenn says

      December 25, 2020 at 8:38 pm

      5 stars
      My 1st time making dressing ever. I absolutely loved it! Perfect kick with sausage flavor!

      Reply
      • Lisa says

        December 27, 2020 at 11:02 am

        Yippie! I have made this dressing for over 2 decades, everyone always loves it...so glad you loved it Jenn!!! Thanks for your comment and rating, helps us all...

        Reply
    2. Suzanne says

      March 21, 2018 at 10:34 am

      5 stars
      I realize this is a holiday recipe, but I made it in March. If that's wrong, I don't want to be right! Haha. We've had a cold snap here lately and I was craving some delicious dressing alongside the chicken I cooked up. This recipe was the perfect side, even in March!!

      Reply
    3. Cathy says

      December 05, 2015 at 9:24 pm

      Thank you Lisa! We absolutely need to cook together! That would be spectacular and tremendously fun! I appreciate you very much Lisa!! Did you have a chance to make the Mexican Micheladas?

      Reply
    4. Cathy says

      December 05, 2015 at 12:01 am

      Hey Lisa! This dressing looks delicious! I normally make a cornbread, turkey sausage, caramalized onions and sage dressing for Thanksgiving and Christmas but I think I will try yours for Christmas dinner this year! Thanks for sharing! BTW, your blog is looking beautiful!

      Reply
      • Lisa says

        December 05, 2015 at 9:32 am

        Thanks so much Cathy for your sweet comments! This dressing recipe evolved over the years...Carmelized onions, sage and turkey sausage sounds amazing! Might be trying that out now!! We need to cook together someday!

        Reply

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