The Best Italian Sausage Stuffing Recipe

ByCasey Rooney Updated on
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This Italian Sausage Stuffing recipe is my favorite holiday side dish! It’s loaded with seasoned breadcrumbs, savory Italian sausage, tender vegetables, and we even threw in a little bacon to make it truly THE BEST sausage stuffing! This beloved classic side dish is perfect for your holiday table with roast turkey, or simply when you want to enjoy a comforting dish to complement to your meal.

Five Star Review…

“My kids love sausage in any form and so I had to make this for dinner. I have to say my kids were so happy and after a long time ate their dinner without fuss. Thanks for sharing this wonderful recipe.”

– GUNJAN

Italian sausage stuffing in a white dish with a spoon.

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RECIPE INGREDIENTS

You’ll need the following ingredients to make this Italian Sausage Stuffing:

Ingredients needed to. make the best Italian Sausage Stuffing.

INGREDIENT NOTES

Italian sausage: Use sweet Italian sausage with the casings removed for the best flavor.

Bacon bits: This truly takes this stuffing over the top! This recipe calls for pre-made fresh bacon bits for ease, but you can absolutely fry up your own bacon1! If you are buying store bought bacon bits, look for the words “fresh” or “real” on the package.

Stove Top stuffing: I use the “Savory Herb” blend for the best flavor. You can find Stove Top stuffing in the baking or dry goods aisle of grocery stores. You can also substitute your favorite seasoned stuffing mix.

HOW TO MAKE EASY ITALIAN SAUSAGE STUFFING: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Sausage and veggies in a cast iron pan.
In a large skillet, cook veggies, bacon, and Italian sausage.
Veggies and sausage mixed in a bowl with chicken stock for the Italian sausage stuffing. .
Dissolve chicken bouillon in hot water. Mix stuffing mixture with the bouillon mixture until the dry stuffing mix is completely coated with the liquid.
Eggs being added to the stuffing mixture.
Add eggs and stir until everything is incorporated.
Italian sausage dressing in a white pan ready to be baked.
Transfer to a baking dish and spread evenly. Cover with aluminum foil and bake at 325˚F for 25 minutes. Uncover and bake for another 20 minutes or until golden brown.

RECIPE TIPS & TRICKS

  • Adjust moisture. How much chicken bouillon and water (or chicken broth) you add to the stuffing mixture will affect its texture. If you prefer moist stuffing, increase the amount of liquid. If you prefer drier stuffing, reduce the liquid slightly.

  • One-pan stuffing. Consider making this in a cast iron skillet or another deep cookware that can go from stovetop to oven. This will save you time by not transferring the stuffing mixture to a buttered baking dish, which means fewer dishes to wash.

Casey’s Top Tip: This Italian sausage stuffing recipe is a great one to make ahead! Prepare the sausage stuffing a day in advance and refrigerate it unbaked. Pop it in the oven just before serving for a hassle-free dinner or side dish.

STORAGE & REHEATING

  • Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Let the stuffing completely cool. Transfer to a freezer-safe container, cover, and freeze for up to 2 months.

Additions & Substitutions

ADDITIONS:

  • Herbs: Experiment with your favorite fresh aromatic herbs like sage, thyme, or rosemary. Chop them finely and add to the sausage mixture.
  • Fruits: This is a savory stuffing, but you can add a burst of sweetness by adding a few dried cranberries or diced apples and pears.

SUBSTITUTIONS:

  • Use bread: Instead of Stove Top stuffing mix, use stale bread. Just cut it into bread cubes, lightly season it with your favorite savory seasonings, and let it sit overnight to dry.
  • Type of sausage: I like using sweet or regular mild Italian sausage for the stuffing, to make it crowd-friendly. Feel free to try a spicy sausage or even turkey or chicken sausage for some variety. Any type will work if you can crumble the sausage into small pieces.
  • Chicken bouillon: This gives a deep flavor, but you can also substitute with chicken stock or chicken bone broth.

Yes! You can prep this Italian sausage stuffing ahead of time. Cook the sausage, bacon, and veggies as directed, then mix everything together (except the eggs). Store it covered in the fridge for up to 24 hours. When you’re ready to bake, stir in the beaten eggs, add a splash of broth if it looks dry, and bake as directed. It’s perfect for saving time on busy holiday mornings!

It’s best not to stuff your turkey with this stuffing. Because it includes meat and eggs, the stuffing inside the bird may not reach a safe internal temperature before the turkey is fully cooked. Instead, bake it separately in a casserole dish until golden and crisp on top. You’ll get that perfect mix of soft and crunchy texture…and keep things food-safe and stress-free.

A white bowl full of Italian sausage stuffing.

More sides dishes for your holiday table

close up image of velveeta green bean casserole on a wooden spoon
Velveeta Green Bean Casserole
Cheesy Broccoli au Gratin
Semi-Homemade Cranberry Sauce

Did you try this recipe?

Let us know your thoughts on this Italian sausage stuffing by leaving a star rating below or sharing it on Instagram!

Thank you! ~ Casey

The Best Italian Sausage Stuffing

Casey Rooney
This Italian Sausage Stuffing recipe is my favorite holiday side dish! It's loaded with seasoned breadcrumbs, savory Italian sausage, tender vegetables, and we even threw in a little bacon to make it truly THE BEST sausage stuffing! This beloved classic side dish is perfect for your holiday table with roast turkey, or simply when you want to enjoy a comforting dish to complement to your meal.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Side Dish
Cuisine American
Servings 10
Calories 289 kcal

Ingredients
  

  • 1 lb. Sweet Italian sausage, casings removed about 5 links
  • 1 tbsp butter can also use olive oil
  • 1 cup onion, diced one small onion
  • 1/2 cup carrots, diced 1 large carrot
  • 1/2 cup celery, diced about 2 ribs
  • 1/2 cup bacon bits See Note 1
  • 1 tsp onion powder
  • 1/2 tsp sea salt or kosher salt
  • 2 6 oz. boxes Stove Top Stuffing I use "savory herb" but any blend is fine. Can also substitute plain stuffing mix.
  • 1 cube chicken boullion
  • 2 1/4 cups chicken stock or water
  • 2 large eggs

Instructions
 

  • Prep: Remove casings from sausage. Crumble into small pieces and set aside.
  • Cook Veggies: In a large skillet over medium heat, add butter or oil. When hot, add the onion, carrots, celery, and bacon bits. Season with onion powder and salt and cook 4-5 minutes until veggies are soft.
  • Add Sausage: Add the sausage to the veggies, and cook, breaking the sausage up into small pieces with a wooden spoon. Cook for 2-3 minutes until sausage is browned and cooked through.
  • Prepare Bouillon: In a large mixing bowl, add hot water/chicken stock and bouillon cube. Stir until bouillon cube is completely dissolved. If you want to skip this step, you can substitute chicken stock or chicken bone broth.
  • Prepare Stuffing: Add the stuffing/sausage mixture to the water/bouillon mixture. Mix well until the dry stuffing mix is completely coated with liquid. Allow the mixture to cool for a few minutes. Note: If the stuffing seems too dry for your liking, add a splash of chicken broth or stock.
  • Add: To the stuffing mixture, add eggs and stir well. Mix well until all ingredients are well-incorporated.
  • Bake: Spread mixture evenly into a 9×13 pan. Cover the pan with foil and bake at 325°F for 25 minutes. Uncover, and bake an additional 20 minutes or until you reach your desired crispness (sprinkle on more bacon bits during the last 20 minutes of cooking, if you like!)

Notes

Note 1: Fresh, crumbled bacon is great but store bought bacon bits work great, too. Just be sure to look for the words “fresh” or “real” on the bacon bits package. They typically come in a bag vs. the hard, crunchy ones for salad that come in a plastic container. I get these from Costco and they are fantastic!
 
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
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Nutrition

Calories: 289kcalCarbohydrates: 20.6gProtein: 15.5gFat: 15.8gSaturated Fat: 5gCholesterol: 66mgSodium: 1094mgPotassium: 208mgFiber: 1.2gSugar: 2.5gVitamin D: 4µgCalcium: 24mgIron: 2mg
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4.89 from 9 votes (5 ratings without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    Great recipe for Italian Sausage Stuffing! The combination of flavorful Italian sausage, aromatic herbs, and savory bread cubes made this dish a true delight. The sausage added a rich and hearty element, while the herbs provided a lovely balance of flavors. The texture was spot on, with just the right amount of moisture and a perfect amount of crispiness. It was a hit at our family gathering, and I can’t wait to make it again. Thanks for sharing this delicious recipe!

    Reply

  2. 5 stars
    My kids love sausages in any form and so I had to make this for dinner. I have to say my kids were so happy and after a long time ate their dinner without fuss. Thanks for sharing this wonderful recipe.

    Reply