Best Sausage Stuffing

The bread cubes are the first clue that this stuffing is on the right track: they should feel dry and crisp before they meet the broth, not soft around the…

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

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The bread cubes are the first clue that this stuffing is on the right track: they should feel dry and crisp before they meet the broth, not soft around the edges. I learned to give them their full bake instead of trying to rush the prep, because damp bread turns a pan of sausage stuffing heavy before it even reaches the oven.

For this Best Sausage Stuffing, I brown bulk pork sausage, then cook the onion and celery in the same skillet. Those vegetables pick up the savory bits left behind, and the dried sage and thyme season the whole bowl rather than just the top. Eggs whisked with chicken broth help the bread hold together, while the covered-then-uncovered bake gives you a tender center and a golden top.

It’s a generous casserole for 10, with enough sausage in every scoop and crisp edges around the pan. Let it rest before serving so it settles into pieces instead of falling apart on the spoon.

Why the Sausage Belongs in the Vegetable Pan

When sausage and vegetables are cooked in separate pans, the vegetables miss the browned bits that carry much of the meat’s savory flavor. Here, the sausage browns first and comes out with a slotted spoon; the onion and celery then soften in that same skillet with the butter. The skillet does double duty, and the flavor is spread through the stuffing instead of sitting in isolated bites.

The order also gives the vegetables time to soften before the bread and broth go in. Onion and celery that are still firm won’t become tender just because they’re surrounded by bread in the casserole. Cooking them first lets their sweetness mellow and gives the dried herbs a warm, buttery base to cling to. It’s a small bit of sequencing that makes each spoonful taste connected, with the pork, vegetables, and herbs working together rather than competing for attention.

Use a large skillet so the sausage has room to brown instead of crowding and steaming. Breaking it into small pieces as it cooks helps distribute it evenly later, while the slotted spoon leaves the skillet ready for the vegetables.

Which Ingredients Give This Stuffing Its Structure

• Sturdy white bread — The bread needs enough structure to take up broth without breaking into paste. An inexpensive sturdy loaf works well; a delicate sandwich bread is more likely to collapse. Cut the cubes evenly so they dry at about the same rate. Gluten-free sturdy white bread is a workable swap, though its texture may be more delicate when tossed.
• Bulk pork sausage — It brings both the meat and much of the seasoning, so choose a sausage you like the taste of on its own. Bulk sausage is convenient because it can be broken into small pieces as it browns; links with casings are less suited to this mixture. A store-brand bulk sausage is fine here.
• Unsalted butter — Butter helps soften the vegetables and adds richness without bringing extra salt. Since the sausage is already seasoned, unsalted butter gives you better control than salted butter. Divide it as listed: some greases the baking dish, and the rest cooks the vegetables.
• Dried sage and thyme — Dried herbs suit the long bake and season the butter and vegetables evenly. Fresh herbs won’t have the same concentration, so keep the dried herbs for the most predictable result. Check that your dried herbs smell fragrant; old, faded jars contribute little.
• Low-sodium chicken broth and eggs — The broth moistens the bread, and the eggs help the mixture set into a sliceable stuffing rather than loose, wet cubes. Low-sodium broth lets the sausage and measured salt remain balanced. Use large eggs so the binding is consistent.

Dry the Bread, Brown the Sausage, Then Bake in Two Stages

Dry the cubes until crisp

Heat the oven to 300°F and spread the 3/4-inch bread cubes across a large rimmed baking sheet. Bake for 35–45 minutes, stirring once, until the cubes feel dry and crisp rather than soft in the middle. Keep an eye on the texture near the end; the goal is dried bread, not deeply browned toast. Once it’s ready, raise the oven temperature to 350°F.

Brown the sausage and soften the vegetables

Cook the bulk pork sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces as it browns. Check that it reaches 160°F, then transfer it with a slotted spoon to a large bowl. Melt the remaining 3 tablespoons of butter in the same skillet and cook the diced onion and celery for 8–10 minutes, until softened. Stir in the sage, thyme, kosher salt, and black pepper, then add the vegetables to the bowl.

Moisten the bread evenly

Add the dried cubes to the bowl and toss them with the sausage and vegetables. Whisk the chicken broth and eggs together before pouring them over the bread, then toss until the cubes are evenly moistened. Use a broad folding motion so the sausage and vegetables don’t sink to the bottom of the bowl. If you spot a dry pocket, turn the mixture over and toss again rather than leaving that section untouched.

Cover first, then uncover for color

Grease a 9×13-inch baking dish with 1 tablespoon of butter and transfer the mixture into it. Cover tightly with foil and bake at 350°F for 25 minutes; the covered stage heats the center without letting the top brown too quickly. Remove the foil and bake for another 20–25 minutes, until the center reaches 165°F and the top is golden brown. The finished surface should look toasted, not pale or wet.

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Best Sausage Stuffing

This sausage stuffing recipe combines browned pork sausage, aromatic vegetables, and crisped bread cubes for a tender center and golden top. It bakes in a 9x13-inch dish and rests briefly before serving.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

resting 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf (1 lb) white bread sturdy, cut into 3/4-inch cubes
• 1 lb bulk pork sausage
• 4 tbsp unsalted butter divided
• 1 yellow onion large, diced
• 3 celery stalks, diced
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2.5 cup low-sodium chicken broth
• 2 eggs large

Equipment

• 1 large rimmed baking sheet
• 1 9x13 inch baking dish
• 1 12-inch skillet

Method

 

1. Heat the oven to 300°F.
2. Spread the bread cubes on a large rimmed baking sheet and bake for 35–45 minutes, stirring once, until dry and crisp.
3. Raise the oven temperature to 350°F.
4. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
5. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
6. Transfer the sausage to a large bowl with a slotted spoon.
7. Melt the remaining 3 tablespoons butter in the skillet, add the onion and celery, and cook for 8–10 minutes until softened.
8. Stir in the sage, thyme, salt, and pepper.
9. Transfer the onion and celery mixture to the bowl with the sausage.
10. Add the dried bread cubes to the bowl and toss to combine.
11. Whisk the chicken broth and eggs together, pour over the bread mixture, and toss until evenly moistened.
12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
13. Bake for 25 minutes.
14. Remove the foil and bake for another 20–25 minutes, until the center reaches 165°F and the top is golden brown.
15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. Turkey sausage can replace pork sausage if desired.