My Favorite Sausage Stuffing

posted by Andrea | 12/9/2010

Although Thanksgiving has come and gone — our big Christmas dinner is still coming up in a few weeks and stuffing is a family favorite at this meal {or pretty much any other meal for that matter!}

And THIS is my all-time favorite stuffing!

I actually got the recipe from my dad who is an excellent cook. However I’ve adapted it a little for my own preference.

I would encourage you to do the same!

The 2 most important ingredients are bread and sausage — the rest of the ingredients can be altered to fit your taste buds.


I use about 3 c. cubed white bread and 4 c. cubed wheat bread, but use whatever you have on hand. Stale bread is great, so I actually keep a large resealable bag in my freezer that I constantly ad slices of stale bread, buns, roles, etc. to all year long. That way I’m not wasting as much food and I always have a nice selection of “stale bread”!


I just rip the bread into chucks — no perfect cubes here!




I use 1 full pound of sausage…but you can use more or less. Sometimes I use regular sausage, sometimes I use sage sausage. I figure you can’t really go wrong with sausage so use your favorite variety!!


{print this recipe}

  • 3 c. white bread cubes
  • 4 c. wheat bread cubes
  • 1 lb. ground sausage — cooked
  • 1 medium onion — chopped
  • 3/4 c. celery — chopped
  • 2 t. dried sage (or you can use sausage with sage in it)
  • 2 t. dried parsley
  • 1 t. poultry seasoning
  • 1 t. dried rosemary
  • 1 t. dried thyme
  • 1 apple — cored and chopped
  • 1 can broth (you might not need it all)
  • 4 T. unsalted butter -melted


  • Preheat oven to 350 F
  • Spread a single layer of bread cubes on a large baking sheet. Bake for 5-7 minutes or until toasted.
  • Transfer toasted bread to a large bowl.
  • In a large skillet, cook sausage and onions until sausage is no longer pink. Drain.
  • Add celery, and all seasonings to the sausage mixture and cook for 3-5 minutes
  • Pour sausage mixture into bread mixture. Add the apples and mix well.
  • Mix broth and melted butter and drizzle over the stuffing mixture until even moist. You may not need all the liquid…and if you need more, just use water
  • Put mixture into a greased 2 quart dish or 9 x 13″ pan and bake for 25-30 minutes or until heated through.

Honestly, this is such a SIMPLE recipe —  and how can you not love something with a full pound of sausage and all these delicious seasonings!

The only down-side to this stuffing is that you usually don’t end up with any leftovers!

Christmas is only 16 days away…what are you making for your Christmas dinner?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!


Filed under: FoodHoliday Foods

Leave a comment


  1. Angie


    Hey Andrea!
    I love everything you do! My day isn’t complete until I read your post. I’m wondering if you think this sausage stuffing would be good using biscuits and cornbread instead of the white and wheat bread? Here in the south (I’m in SC) our “stuffing” is called “dressing” and is made with stale biscuits and cornbread. I like the idea of sausage in it and want to try it at Christmas. My Mama made the BEST dressing, but I never tried to make it before she passed away 6 yrs ago (I guess I just thought she’d always be here to make dressing 🙁 The foolishness of youth. Anyway, I have since tried to make it a few times and it was pretty good! I would, however, like to try using sausage…love me some sausage! Thanks for being such a good role model. You’re awesome!
    Angie Roop


    Andrea Reply:

    Hi Angie,
    Thanks for your kind words — I’m almost positive it would work with biscuits and cornbread… it would taste different, but it should still “work”!


  2. Richelle Vanderwal


    Hi Andrea

    I am wondering how to dry the bread out before it starts to grow mold in the plastic wrap? What do you do? I have been throwing out my ends(I cringe everytime but I am not sure how to properly dry them.


    Andrea Reply:

    I’m not sure what you mean — I never said you had to “dry the bread out”. I simply put mine in the freezer until I’m ready to make stuffing. Then I pull it out and “toast it” as directed in the recipe.

    Make sense?


  3. WenDee Riffe


    this sounds so gooood~~~~i want to make this for sure!!!!!!


  4. Cara


    Hi Andrea!
    I just started following your blog, I love it! I hope your move goes well!! I’m in Michigan as well, hope you are staying warm!

    My cousin makes a stuffing very similar to this and I have adopted it and now this stuffing has become the centerpiece of my family’s Thanksgiving as well! I mix in some cornbread (baked Jiffy mix or I use the cornbread stuffing mix) all the same other ingredients that you posted but I also add in craisins and pecans…I swear, it is my absolute favorite food! So delicious!! We just had it a couple of weeks ago and my husband’s family is craving it again for Christmas! 🙂

    Thanks for all the great posts!


    Andrea Reply:

    Thanks so much Cara,
    Yes we’re staying warm and REALLY looking forward to moving in less than 2 weeks!

    Your cousin’s stuffing sounds amazing — unfortunately, my husband won’t eat anything with craisins or raisins, but I’m sure it’s delicious!! You should definitely make it again for Christmas…there is no such thing has too much stuffing!


  5. Jolon @ Savvy Chic Savings


    That looks SO SO good! I’ve always been intimidated by stuffing thinking it’s too complex, but your recipe just sounds “EASY PEASEY” 😉 lol


    Andrea Reply:

    Yes Jolon, this recipe really is “easy peasey”!!!