Italian Sausage Stuffing Recipe
This Italian sausage stuffing recipe is perfect for your holiday table. The flavorful stuffing will be a hit, whether it’s a family favorite for Thanksgiving or a new addition to your Christmas feast.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Preparation Level: Beginner +
Ingredients
- Cornbread
- Italian Sausage
- Celery Stalks
- White Onion
- Rubbed Sage
- Dried Thyme Leaves
- Dried Rosemary
- Unsalted Butter
- Chicken Broth
- Optional Fresh Herbs for Garnish
A full printable recipe card with the measurements and instructions is at the bottom of the post.
Step-By-Step Instructions
Preheat and Prep: Preheat the oven to 350°F and grease a 9×13-inch casserole dish.
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.
Sauté Sausage: Brown the sausage in a large skillet over medium-high heat. Drain the grease before adding the veggies.
Add Veggies: Mix in celery and chopped onion and cook until the onions are soft.
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.
Assemble: Add the cornbread and sausage mixture to the prepared baking dish. Pour the liquid evenly over the bread and sausage.
Bake: bake at 350°F for about 30 to 40 minutes until the sausage stuffing is golden brown and delicious.
Notes
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.
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.
Serving Suggestions
There are a lot of great recipes to serve with stuffing, especially for Thanksgiving dinner. Here are a few ideas:
- Slow cooker turkey breast
- Sweet potato casserole
- Crispy Parmesan Thyme Sweet Potato Stacks from Half Baked Harvest
- Green bean casserole
- Homemade dinner rolls
- Cranberry sauce
Variations
- 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
Ingredients
- 9 x13-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
Instructions
- Preheat the oven to 350℉ and grease a 9×13” baking dish.
- Cut or tear the cooked cornbread into cubes and set aside.
- 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.
- In a large skillet, brown and crumble the sausage over medium-high heat. Drain the grease.
- Once the sausage has browned, add the celery and onions and cook for another 3-5 minutes or until the onions are translucent.
- Add the sausage mixture to the 9×13” baking dish along with the cornbread. Toss the ingredients to combine.
- Melt the butter and pour it into a mixing bowl along with the chicken broth, sage, thyme, and rosemary. Stir to combine the ingredients.
- Pour the liquid evenly over the cornbread and sausage in the baking dish.
- Bake it in the oven for 45-55 minutes or until it’s heated through and the top is golden brown.
