Easy Sausage Stuffing (15-minute Recipe) (2024)

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This quick Sausage Stuffing recipe takes just 15 minutes and is the perfect addition to any meal, but especially Thanksgiving. It’s semi-homemade but you’d never know it – it tastes like it’s made from scratch!

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Easy Sausage Stuffing (15-minute Recipe) (1)

Table of Contents

  • What you need to make Sausage Stuffing
  • How to make 15 minute Sausage Stuffing
  • Serving Suggestions
  • Easy Sausage Stuffing Recipe

While I absolutely adore my cornbread stuffing recipe, this easy italan sausage stuffing recipe is a close second. It’s quick and simple and the ingredients are easy to find – plus my entire family loved it.

Why you’ll love this recipe

  • Takes just 15 minutes!
  • Simple to make with semi-homemade ingredients
  • It was a crowd pleaser!
Easy Sausage Stuffing (15-minute Recipe) (2)

What you need to make Sausage Stuffing

It’s easy to doctor up boxed stuffing mix with just a few ingredients:

  • Sausage: I used Italian sausage but you could also use any bulk pork sausage you like.
  • Fresh Vegetables: adding some diced onion, celery and garlic brightens up the boxed stuffing mix and makes it look and taste more homemade.
  • Herbs: I added Italian seasoning to the stuffing to add to the flavor.
  • Ingredients on the box: chicken stock and butter are added to make the stuffing, like the box calls for.
Easy Sausage Stuffing (15-minute Recipe) (3)

How to make 15 minute Sausage Stuffing

  • Brown the sausage with the onion, celery, and garlic in a large skillet over medium heat. Cook sausage until it’s no longer pink, then drain any excess fat.
  • Once the sausage is done, add the herbs and butter.
  • Add the stock and stir to combine.
  • Stir in the stuffing mix (bread cubes with seasonings). Stir to combine then let sit as directed on the box and fluff to serve.
  • Serve in a large serving bowl with roast turkey and lots of gravy.
Easy Sausage Stuffing (15-minute Recipe) (4)

Serving Suggestions

We love stuffing all year long, but it wouldn’t be a Thanksgiving dinner without it! This year we are going to have a smaller dinner, but at least having familiar recipes will make it seem more normal.

This was perfect for our small family to enjoy with leftovers the next day. We made sausage stuffing and served it with gravy, turkey breast, mashed potatoes, and green beans sprinkled with crispy onions. It was such a great meal!

We loved eating the stuffing traditionally but I also suggest mixing it with mashed potatoes and drowning it in gravy – SO GOOD.

Easy Sausage Stuffing (15-minute Recipe) (5)


Can I use other sausage?

You can use any kind of sausage you want – Sweet or Hot Italian Sausage or even Jimmy Dean Sausage – anything you like. Turkey sausage would be great too!

Can I stuff the turkey with this dressing?

I do not recommend stuffing this in the turkey – it’s done quickly on the stovetop.

Do you put egg in stuffing?

This recipe doesn’t require any egg – it’s an egg free stuffing. recipe.

How do you store leftover stuffing? Can you freeze sausage stuffing?

Store leftovers in the refrigerator for up to 3 days. Freeze any leftovers in air tight containers for up to 2 months.

Easy Sausage Stuffing (15-minute Recipe) (6)

Easy Sausage Stuffing

This simple stuffing recipe is semi-homemade but it tastes like it's made from scratch with the addition of sausage and herbs – it's one of our favorite easy side dishes.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Yield 5 servings

Serving Size 1 serving

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  • 1 pound bulk Italian sausage
  • 2 stalks celery diced
  • ½ medium onion diced
  • 1 clove garlic minced
  • 1 teaspoon Italian seasoning
  • 1 ½ cups low sodium chicken stock
  • 2 tablespoons salted butter
  • 1 6 ounce box Great Value stuffing mix


  • Cook Italian sausage, celery, and onion in a large skillet until meat is no longer pink. Add the garlic and cook for one minute. If needed, drain fat from pan.

  • Stir in Italian seasoning, chicken stock and butter.

  • Bring mixture to a boil, then stir in stuffing mix. Remove from heat and cover, let stand 5 minutes. Fluff with a fork and serve hot.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 3g | Protein: 15g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 729mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Side Dish

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Thanksgiving Recipes

  • Turkey Breast in a Crockpot
  • Potato Rolls
  • Garlic Green Beans
  • Pumpkin Pie
  • Apple Pie Filling

In 2020, Ibotta, the shopping app, partnered with Walmart and Feeding America to give away free dinners to Americans this Thanksgiving. Consumers who used the Ibotta app and browser extension can receive cash back on all the products they need for a Thanksgiving dinner, which feeds a family of 5. Ibotta sponsored this post in 2020 but it has been updated.

Easy Sausage Stuffing is the perfect recipe for Thanksgiving or anytime you want stuffing in 15 minutes! This stuffing adds sausage and fresh flavors to boxed stuffing mix – no one will guess it’s semi-homemade.

Last Updated on November 1, 2022

Easy Sausage Stuffing (15-minute Recipe) (2024)


What is sausage stuffing made of? ›

Sausage Stuffing Ingredients

Vegetables: You'll need finely diced celery and a chopped onion. Bread: The white bread cubes should ideally be slightly stale. If your bread seems too soft, lightly toast it in the oven. Seasonings: Season the sausage stuffing with poultry seasoning and ground black pepper.

How do you stuff sausage by hand? ›

To stuff sausage by hand, slip the open end of a prepared casing over the tube of a funnel and work the casing onto the tube, leaving about 3 inches free for tying a secure knot. Press the meat mixture through the funnel and into the casing by forcing it with a wooden spoon or thumb.

Can you prepare uncooked dressing ahead of time and refrigerate? ›

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

Can you put an egg in stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

How much water do you put in sausage before stuffing? ›

Add at least 1 oz. of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.

Why put eggs in stuffing? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread. I'm a no egg person - and I still stuff the bird (but also do a batch out of the bird).

What is the easiest way to stuff sausage? ›

Using a sausage stuffer is typically the most time-efficient and simplest method for stuffing your own sausage. Some meat grinders have attachments like the KitchenAid® Sausage Stuffer Kit that can help streamline the process. It is possible to manually stuff sausage, but it can be time-consuming.

What is the best way to stuff sausage? ›

Using excessive pressure to force meat into the worm gear may cause damage as juices can back up into the mixer. Wait a couple of minutes for the meat to fill the worm gear and stuffer tube and then start to feed into the casing. Air may cause the casing to "balloon" prior to the meat starting to feed into it.

Should you make stuffing the day before or the day of? ›

"Make-ahead stuffing freezes well and can be made as much as two months early if stored in the freezer properly," Tiner says. "Stuffing that is made ahead and only refrigerated should be used within seven days."

Why can't I refrigerate uncooked stuffing? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

Can I mix my stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

What makes stuffing mushy? ›

You'll need day-old loaves to get stale so that the stuffing doesn't get too mushy. Don't cube that bread! Ragged, imperfect pieces of bread have more surface area; it's those nooks and crannies that give you good texture. Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces.

Why is my stuffing soggy? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture.

Is stuffing made from sausage meat? ›

This recipe for classic sausage stuffing is nicely flexible, so you can adapt it to what you like. Some sausage meat packets already have added spices and you can even use flavoured sausages, squeezed from their casings, to make stuffing.

Are sausages stuffed in intestines? ›

Information. Generally, "natural" sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine).

What is sausage filled in? ›

Most sausages are made by forcing chopped or ground meat, fat, and seasonings into a skin of sorts (called the casing), which then gets tied or twisted to create individual links.

What is the white stuff in sausage package? ›

The purpose of the thin white absorbent pad that comes in your packaging, as the name would suggest, is to soak up the liquids that naturally ooze out of meat, poultry, and seafood over time, preventing them from pooling in the package.


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