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Italian Sausage Stuffing Recipe

This easy Italian sausage stuffing recipe is the perfect side dish for your holiday table.

Whether it’s a family favorite for Thanksgiving or a new addition to your Christmas feast, this flavorful stuffing will be a hit.

Favorite Holiday Side Dish

Italian sausage stuffing recipe on a white plate.

Ingredients for Italian Sausage Stuffing Recipe

  • Cornbread: It’s like a sweet or savory hug for the spicy sausage, adding a nice crumbly touch.
  • Italian Sausage: The star of the show, bringing all that yummy, spicy goodness.
  • Celery Stalks: Add a bit of crunch and a fresh bite to cut through the sausage’s richness.
  • White Onion: It’s kind of a flavor booster, making the sausage taste even better with its sweet and sharp kick.
  • Rubbed Sage: Think of it as the herb that brings a cozy, earthy vibe to the sausage party. This is optional.
  • Dried Thyme Leaves: It’s like a hint of lemony freshness that makes the sausage taste more interesting.
  • Dried Rosemary: Gives a woodsy, piney twist that really vibes well with the meaty sausage.
  • Unsalted Butter: It’s all about making everything smoother and tying the flavors together, especially softening those spicy edges.
  • Chicken Broth: It’s like the secret sauce that adds moisture and makes everything in the dish taste richer.
  • Optional Fresh Herbs for Garnish: These are the final pop of fresh flavor and color that make the sausage dish look and taste awesome.

A full printable recipe card with the measurements and instructions is at the bottom of the post.

Italian sausage stuffing recipe in a white baking dish.

Step-By-Step Instructions

A spoonful of sausage on a wooden spoon over a casserole dish.

Preheat and Prep: Preheat the oven to 350°F and grease a 9×13-inch casserole dish.

Cubed and dried out cornbread in a large mixing bowl.

Cornbread Prep: Cube the cornbread and add it to a bowl.

If the cornbread is moist, let it sit for a few hours or overnight until it dries out. You can also place the cubes on a pan and bake them on low heat (about 200 degrees) until they dry out. 

Sausage, celery, and onions in a large sauté pan.

Sauté Sausage: In a large skillet over medium-high heat, brown the sausage. Drain the grease before adding the veggies.

Add Veggies: Mix in celery and chopped onion and cook until the onions are soft.

ingredients for sausage stuffing

Mix Wet Ingredients: Melt the butter and pour it into a large bowl with the chicken broth, sage, thyme, and rosemary. Stir to combine the ingredients.  

Stuffing in a casserole dish with broth

Assemble: Add the cornbread and sausage mixture to the prepared baking dish. Pour the liquid evenly over the bread and sausage.

A spoonful of stuffing.

Bake: bake at 350°F for about 30 to 40 minutes until the sausage stuffing is golden brown and delicious.


The cornbread needs to be dry to soak up the liquids. There are several ways to make sure the cornbread is dry.

  • When baking the cornbread, you can overbake it by about 10 minutes, preferably the day before, and let it dry out overnight. 
  • Cut the cornbread into cubes and let it sit out for a few hours or overnight until they are dried out. 
  • Cut the cornbread into cubes, put them in a pan and into an oven, and bake on low heat (about 225℉) until they are dried. Keep a close eye on them so they don’t burn if using this method. 
Sausage stuffing in a white casserole dish.

Tips for Perfect Stuffing

  • Bread Cube Choices: Apart from cornbread, try using white bread, French bread, or Italian bread.
  • Sausage Varieties: Experiment with mild, sweet, or spicy Italian sausage.
  • Herbs for Flavor: Use fresh herbs and savory spices for enhanced flavor.
  • Moisture Check: Add more broth if dry, and bake longer if too moist.
  • You can use a boxed mix or homemade recipe for the cornbread in this recipe. I recommend using classic cornbread.
  • Most boxed mixes for cornbread yield an 8×8” pan’s worth. You’ll need two boxes for this recipe unless it yields enough for a 9×13” pan. I used two boxes of Jiffy cornbread mix for mine. 
  • If using low-sodium broth, you may want to add about ½-1 teaspoon or more or less salt to taste. 
Sausage cornbread on a white plate.

Serving Suggestions

There are a lot of great recipes to serve with stuffing, especially for Thanksgiving dinner. Here are a few ideas:

Sausage cornbread on a white plate.


  • Bread Options: Stale bread, sourdough bread, or homemade bread can be great alternatives to cornbread.
  • Add-Ins: Consider adding parmesan cheese, black pepper, or even cranberries for a twist.
  • Sausage: For this recipe, you can use sweet Italian sausage, mild Italian sausage, or hot Italian sausage.

Italian Sausage Stuffing Recipe

This easy sausage stuffing recipe is not just a family favorite but also the best way to add a savory touch to your holiday meal.

With simple steps and adjustable ingredients, you’ll have the perfect stuffing for your Thanksgiving or Christmas dinner. And I know it will become your favorite stuffing recipe!

Sausage cornbread on a white plate.

Italian Sausage Stuffing Recipe

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Savor this Italian sausage stuffing recipe, which is perfect for holiday feasts. It blends savory sausage, herbs, and cornbread, creating a must-try, comforting dish for family gatherings.


  • 9x13-inch pan of cooked cornbread (I used Jiffy cornbread)
  • 1 pound Italian sausage
  • 5 celery stalks, sliced
  • 1 large white onion, diced
  • 1 teaspoon rubbed sage
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary
  • ½ cup (1 stick) unsalted butter
  • 3 cups chicken broth
  • Optional: garnish with fresh herbs


  1. Preheat the oven to 350℉ and grease a 9x13” baking dish. 
  2. Cut or tear the cooked cornbread into cubes and set aside. 
  3. If the cornbread is moist, let it sit for a few hours or overnight until it starts to dry out. You can also place the cubes on a pan and bake them on low heat (about 200 degrees) until they dry out. 
  4. In a large skillet, brown and crumble the sausage over medium-high heat. Drain the grease.
  5. Once the sausage has browned, add the celery and onions and cook for another 3-5 minutes or until the onions are translucent. 
  6. Add the sausage mixture to the 9x13” baking dish along with the cornbread. Toss the ingredients to combine.
  7. Melt the butter and pour it into a mixing bowl along with the chicken broth, sage, thyme, and rosemary. Stir to combine the ingredients.  
  8. Pour the liquid evenly over the cornbread and sausage in the baking dish. 
  9. Bake it in the oven for 45-55 minutes or until it’s heated through and the top is golden brown.


Store leftovers in an airtight container in the refrigerator for up to three days. 

If the stuffing is too dry after baking add a little more broth.

If it is too moist, cover with aluminum foil and continue to bake a little longer.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 565mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 8g

Nutrition is approximate.

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