This post may contain affiliate links. Please see our disclosure policy.
This recipe is a Italian-style twist on our classic bread stuffing. What sets it apart is the bread we use – a firm white bread with a soft crumb that makes for a light-textured finished product. The sausage adds richness and flavor, and the herbs add a fresh note that brings everything together.
A smart make-ahead option for easy entertaining, sausage stuffing freezes beautifully and tastes just as good reheated. It’s a classic pairing for a holiday turkey or crown roast of pork, but works as an occasional alternative to potatoes throughout the year.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SAUSAGE: Mild Italian sausage is our choice for this stuffing recipe. You can use pork, turkey, or chicken with equally good results.
BREAD: We recommend firm white bread with a dense crumb and tender crust for stuffing. This type of bread soaks up butter and eggs without turning soggy and makes a moist, tender stuffing that’s not too heavy. Sourdough or Italian sandwich breads are good options.
HERBS: Whenever possible, we opt for the flavor fresh herbs in our cooking, in this case oregano, thyme, and parsley. You can however substitute dried, but remember that they are more pungent so you the quantity needs to be reduced. Our recipe notes contain instructions.
Overview
How to Make Italian Sausage Stuffing
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
A tasty bread stuffing is a side dish that’s truly easy on the cook. For this recipe, you start by removing the sausage from its casings and browning it in a combination of olive oil and butter along with onion, celery, and garlic. The fresh herbs get added at the end.
To prep the bread, soak it in milk, squeeze out the excess, and combine it with eggs. Then add in the sautéed sausage and aromatics. Transfer everything to a buttered baking dish, pop it into a preheated oven, and your prep work is done.
Make Ahead Tips
This stuffing can be made and baked ahead of time and stored in the fridge for up to 2 days in a tightly covered casserole dish. Before reheating, let it stand for about 30 minutes at room temperature to take the chill off. Cover and heat in a 325°F for about 30 minutes.
Sausage stuffing can also be frozen. Wrap it tightly in foil, put it in a freezer bag, and it will keep well for about two months. Defrost overnight in the refrigerator before reheating as directed above.
Tip: Whip up a batch of this stuffing and cut in half or in quarters, freeze it, then serve with simple entrées like roasted chicken thighs or oven-fried pork chops.
More Stuffing Recipes to Try
Need more stuffing inspiration? Try one of these favorites from our kitchen:
- Cornbread Stuffing with Bacon – A flavorful sweet-smoky side dish to serve with roasted meats.
- Old Fashioned Bread Stuffing – A classic family recipe made with simple, comforting ingredients.
- Savory Bread Pudding with Bacon and Leeks – A rich, custardy take on stuffing that pairs beautifully with turkey or pork.
Italian Sausage Stuffing With Herbs
Ingredients
- 2 links mild Italian sausage (about 6 ounces), removed from the casing
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
- 2 teaspoons minced fresh oregano, (see notes)
- 1 tablespoon fresh thyme thyme leaves, (see notes)
- 12 slices firm textured bread , cubed (see notes)
- 1 cup milk
- 2 eggs, lightly beaten
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large pan over medium heat. Add the sausage and sauté until lightly browned, breaking up large chunks with a spatula, 4 to 5 minutes.
- Add 1 tablespoon of butter and cook until melted. Add the onion, celery, and garlic and continue cooking until both the onion and celery are soft and tender, 3 to 4 minutes longer.
- Season with salt and pepper, then stir in the oregano and thyme. Remove from the heat and allow to cool for 5 minutes.
- While the sausage cools, place the bread cubes in a bowl and add the milk. Using your hands, work the milk through the bread until thoroughly moistened.
- Gently squeeze out and excess milk (as you would a sponge) and pour off. Add the eggs, parsley and sausage mixture. Combine well.
- Transfer the mixture to a well-greased 1-1/2 to 2-quart casserole. Cover and bake for 40 minutes, then dot the top with the remaining butter and return to the oven uncovered for 10 minutes more.
- Remove from the oven and replace the cover to keep warm until served.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love that it uses Italian sausage. Sounds good.
This recipe looks yummy. It’s a slightly different twist on one of our family’s favorites.