Quick, easy, and delicious! This Italian-inspired sausage stuffing uses stovetop stuffing mix and comes together in minutes. A perfect holiday side dish without the fuss.
If you have more task than you have time during the busy holiday season and you love Italian sausage, this is the recipe for you. This side dish is so satisfying it could be a main dish. Leftovers taste even better the next day. And I love paring it with my Cranberry Pear Chutney or my Slow-Cooked Cran-Blueberry Sauce.
In This Post
Reasons You'll Love This Recipe
Bursting with Flavor: The combination of spicy Italian sausage, herbs, and sautéed veggies makes this stuffing incredibly delicious.
Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for any level of cook, from beginner to seasoned pro.
Versatile Side Dish: Whether it’s Thanksgiving, Christmas, or a casual family dinner, this stuffing pairs beautifully with roast meats, poultry, or even on its own.
Make-Ahead Friendly: This stuffing can be prepped ahead of time, saving you effort on the big day—just bake it when you’re ready!
Customizable: Add your favorite mix-ins, like mushrooms, dried cranberries, or nuts, to make it your own.
Ingredients You Need
- Italian Sausage: It’s the main protein source and flavor enhancer.
- Onion: Aromatic base.
- Celery: Crunchy texture and flavor.
- Garlic: Add a pungent, aromatic flavor.
- Sage: Sage is a traditional herb in stuffing recipes and it adds an earthy flavor.
- Italian Seasoning: Adds a classic Italian flavor and aroma.
- Box of Stovetop Stuffing Mix: Convenience ingredient. It simplifies preparation.
- Cubed Bread: Acts as the main structure base for the stuffing.
- Low-Sodium Vegetable Stock: Moisture source and also adds flavor without adding too much sodium. I always keep a jar of Better Than Bouillon on hand to make stock it allow me to customize my stock flavor.
- Salt and Pepper: Adjusting the amount helps achieve the desired taste.
- Olive Oil: Helps to cook the vegetables, promoting caramelization and flavor development.
See recipe card for quantities.
How To Make
Cook the sausage and sauté the vegetables
Cut a strip of parchment paper measuring 16 ½ inches long and wide enough to line the bottom of a 9x9 baking pan. Place the parchment in the pan leaving 2 inches of overhang. This makes it easier to lift the cake out of the pan later. Preheat your oven to 350 degrees.
Combine the ingredients and add the broth
Combine the flour, brown sugar, melted butter and lemon zest in a small bowl. Cover and set aside.
Transfer to baking dish and bake
Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk (affiliate link) to combine. Set aside.
Recipe Top Tips
Taste as You Go: Season your sausage, vegetables, and broth gradually. It’s easier to add more salt and pepper than to fix an over-seasoned dish.
Adjust Moisture Level: When adding chicken broth, start with a smaller amount and gradually increase until the bread is moistened but not soggy. The stuffing should be moist but still hold its shape.
Serving Suggestions
This stuffing pairs wonderfully with roasted turkey or chicken and makes for a fantastic side dish during the holidays or any family gathering.
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Substitutions and Variations
Sausage: Swap Italian sausage for turkey sausage for a lighter version. For a vegetarian option, use plant-based sausage or omit the sausage entirely and add extra vegetables like mushrooms for a meaty texture.
Stovetop Stuffing: Use a gluten-free stuffing mix to make this recipe gluten-free.
Bread: Use whole wheat or sourdough for extra flavor and texture.
Vegetable Broth: Substitute with chicken broth if you don’t have vegetable stock.
Dried Herbs: Use fresh sage and Italian seasoning if you don’t want to use dried herbs. To use fresh herbs instead of dried, you can use 3-4 parts fresh herbs for one part dried herbs. This can be adjusted to your taste.
Here are some other ingredients you can add to customize your stuffing.
- Mushrooms
- Dried fruits, like cranberries or apples
- Nuts, like pecans, walnuts or pine nuts
- Pumpkin seeds if you want to keep it nut-free
How To Store Your Leftover Stuffing
Allow the stuffing to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess. Transfer the cooled stuffing to an airtight container. Make sure it is sealed tightly to keep out air and moisture. Keep in the fridge for up to 3-4 days.
If you want to store it for a longer period, you can freeze the stuffing. Place it in a freezer-safe container or heavy-duty freezer bag, pressing out as much air as possible. It can be frozen for up to 2-3 months.
To reheat, thaw the frozen stuffing in the refrigerator overnight. Then, warm it in the oven at 350°F (175°C) covered with foil to prevent drying, until heated through, or microwave it in short intervals, stirring occasionally.
FAQ
Yes! You can substitute Italian sausage with other types such as chicken sausage, turkey sausage, or even vegetarian sausage for a lighter or meat-free option.
Absolutely! Replace the Italian sausage with sautéed mushrooms or a plant-based sausage for a hearty flavor. You can also omit the meat entirely and enhance the recipe with more vegetables and herbs.
If you don’t have sage, you can substitute with other herbs like thyme or rosemary. Adjust the amounts to your taste.
More Recipes To Try
Italian-Inspired Sausage Stuffing
Ingredients
- 2 tablespoons olive oil
- 3 links spicy Italian sausage use mild, if you don’t like it spicy
- 1 medium onion diced
- 2-3 stalks celery diced
- 3-4 cloves garlic minced
- 1 ½ teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1 teaspoon Italian seasoning
- 1 box 6-8 oz stovetop stuffing mix (your choice of flavor)
- 4 cups cubed herb bread
- 2 ½ -3 cups low-sodium vegetable broth adjust based on desired moisture
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Sausage: In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing, this can be done by squeezing it from the casing into the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
- Sauté Vegetables: In the same skillet, add the diced onion and celery. Sauté for about 4-5 minutes until they start to soften. Add the minced garlic, sage, and Italian seasoning, cooking for another 1-2 minutes until fragrant.
- Combine Ingredients: In a large mixing bowl, combine the cooked sausage, sautéed vegetables, cubed bread, and stovetop stuffing mix. Season with salt and pepper to taste.
- Add Broth: Gradually pour in the chicken broth, stirring gently until the bread is moistened but not soggy. Adjust the amount of broth based on your preference for moisture.
- Transfer to Baking Dish: Transfer the stuffing mixture to a greased 9x13 inch baking dish, spreading it out evenly.
- Bake: Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Notes
- The stuffing is done when it’s heated through and the top is golden brown and crispy. If you’re unsure, use a food thermometer to check that the center has reached at least 165°F (74°C).
- This Italian sausage stuffing pairs well with roasted turkey or chicken, gravy, cranberry sauce, green vegetables, and salads. You can also serve it alongside mashed potatoes for a comforting meal.
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