12 Best Stuffing with Sausage Recipes for Your Holiday Table

Stuffing with sausage recipes turn out best when the sausage is browned hard and the bread gets both crisp edges and a soft, custardy center. The sausage drippings season the bread better than any butter, while the celery and onion bring a savory base that keeps the richness from falling flat. These versions take that same foundation into genuinely different territory, from cornbread to stovetop balls.

Start with the Classic Sage and Onion for the most traditional bowl. Go for the Spicy Cajun if you want real heat, the Apple Fennel if you prefer it brighter, and the Make-Ahead Freezer if your oven is already spoken for.

Which Stuffing with Sausage Should You Make?

Classic Sage and Onion Sausage Stuffing

This is the one you make when the whole house expects stuffing and nothing else will do. I keep the bread white and the sage heavy, so the sausage stays front and center.

Ingredients (makes 8 servings)

• Day-old white bread, cut into 2 cm cubes: 450 g (1 lb)
• Chicken or turkey sausage, casings removed: 450 g (1 lb)
• Yellow onion, finely chopped: 1 large
• Celery ribs, finely chopped: 2
• Fresh sage, chopped: 2 tbsp
• Fresh thyme leaves: 1 tsp
• Turkey or chicken stock: 480 ml (2 cups)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Unsalted butter, for the skillet: 4 tbsp

Instructions

Step 1: Heat your oven to 175°C (350°F). Spread the 450 g (1 lb) bread cubes on a rimmed baking sheet and toast them for 10 minutes, until dry at the edges but not browned. You only want them stale-crisp, not hard.

Step 2: Brown the 450 g (1 lb) sausage in a wide skillet over medium-high heat, breaking it up with a spoon. Cook it about 6 minutes, until no pink remains and your pan has a deep brown fond. Lift the sausage onto a plate with a slotted spoon.

Step 3: Melt the 4 tbsp butter in the same skillet over medium heat. Stir in the onion and celery and cook, about 8 minutes, until they go soft and sweet, and you will smell the celery before it turns pale. Scrape up the browned bits as the vegetables release their liquid.

Step 4: Take the skillet off the heat and fold in the toasted bread, browned sausage, 2 tbsp sage, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper. Pour in the 480 ml (2 cups) stock and the beaten egg, and you will see the bread soften as you fold everything together.

Step 5: Turn the mixture into a 2.5 litre baking dish and bake, uncovered, about 35 minutes, until the top is deeply golden and crisp. Let it stand 5 minutes, then scoop it hot so each serving gets some crisp top and some soft center.

Mushroom Herb Sausage Stuffing

This one is for mushroom fans who still want the sausage to carry the dish. I use dry heat to get the mushrooms golden before anything wet hits the pan.

Ingredients (makes 6 servings)

• Sourdough bread, torn into 2 cm pieces: 300 g (about 9 cups)
• Mixed mushrooms, quartered: 400 g (14 oz)
• Chicken or turkey sausage, casings removed: 350 g (12 oz)
• Leeks, white and light green parts thinly sliced: 2
• Fresh parsley, chopped: 2 tbsp
• Fresh rosemary, chopped: 1 tsp
• Vegetable stock: 240 ml (1 cup)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 3/4 tsp salt, 1/2 tsp pepper
• Unsalted butter, for the skillet: 3 tbsp

Instructions

Step 1: Sear the 400 g (14 oz) mushrooms in a dry wide skillet over high heat, about 5 minutes, until they release their liquid and turn golden. You will hear them squeak at first, then go quiet as the water cooks off. Slide them into a large bowl.

Step 2: Melt the 3 tbsp butter in the same skillet over medium heat. Cook the 350 g (12 oz) sausage with the leeks, breaking up the meat, about 7 minutes, until the leeks soften and the sausage has no pink left. You will need to stir often so the leeks take on color without catching.

Step 3: Fold in the 300 g sourdough, 2 tbsp parsley, 1 tsp rosemary, 3/4 tsp salt, and 1/2 tsp pepper. Pour in the 240 ml (1 cup) stock and the beaten egg, and you will see the mixture turn glossy and hold together when you squeeze a handful.

Step 4: Press the stuffing into a 1.5 litre baking dish, but don’t pack it down hard. You want some air between the bread pieces so the top can crisp while the middle stays soft.

Step 5: Heat your oven to 175°C (350°F). Bake the stuffing uncovered for 25 minutes, then you can check that the top is deeply golden and the edges are beginning to pull away from the dish.

Step 6: Spoon the stuffing hot onto plates, and make sure you scrape up the lacquered edge from the corner for yourself.

Cornbread Sausage Dressing

This is the Southern-style version you want with a big roasted bird. The cornbread gives you a crumbly, slightly sweet base, and the sausage roughs it up just enough.

Ingredients (makes 10 servings)

• Cornbread, crumbled into large chunks: 600 g (about 10 cups)
• Chicken or turkey sausage, casings removed: 500 g (1 lb 2 oz)
• Yellow onion, chopped: 1 large
• Green bell pepper, chopped: 1
• Celery ribs, chopped: 3
• Turkey or chicken stock: 720 ml (3 cups)
• Large eggs, beaten: 2
• Cajun seasoning: 2 tsp
• Fine sea salt and black pepper: 1/2 tsp each
• Unsalted butter, for the skillet: 6 tbsp

Instructions

Step 1: Heat your oven to 190°C (375°F). Crumble the 600 g cornbread into a large bowl, leaving some chunks the size of a walnut and some finer crumbs. You want both textures so the dressing doesn’t bake into a dry cake.

Step 2: Melt the 6 tbsp butter in a wide skillet over medium-high heat. Add the 500 g (1 lb 2 oz) sausage, onion, bell pepper, and celery, and cook about 9 minutes, breaking up the meat, until the vegetables soften and your pan smells sweet and peppery. You will see browned bits forming on the bottom.

Step 3: Pour the 720 ml (3 cups) stock and 2 tsp Cajun seasoning into the skillet and stir, scraping up the browned bits. Take the pan off the heat and fold the mixture into the cornbread with the 2 eggs, 1/2 tsp salt, and 1/2 tsp pepper.

Step 4: Spread the dressing into a 23 x 33 cm baking dish and bake uncovered for 30 minutes, until the top is crackly and golden. Scoop it hot with a big spoon, and you will get a mix of soft center and crisp top in every serving.

Spicy Cajun Sausage Stuffing

You make this when the rest of the table is a little too mild. The sausage and jalapeños bring the heat, and the baguette soaks up every bit of the pan fat.

Ingredients (makes 6 servings)

• Baguette or Italian bread, cut into 2 cm cubes: 350 g (12 oz)
• Spicy chicken or turkey sausage, casings removed: 450 g (1 lb)
• Celery ribs, finely chopped: 2
• Red bell pepper, finely chopped: 1
• Jalapeños, seeded and minced: 2
• Garlic cloves, minced: 3
• Cajun or Creole seasoning: 1 tbsp
• Chicken stock: 360 ml (1 1/2 cups)
• Large egg, beaten: 1
• Unsalted butter, for the skillet: 3 tbsp

Instructions

Step 1: Heat your oven to 175°C (350°F). Spread the 350 g (12 oz) bread cubes on a baking sheet and toast them for 8 minutes, until the outside feels dry but the centers still give when you press one.

Step 2: Brown the 450 g (1 lb) sausage in a wide skillet over high heat, about 6 minutes, breaking it up hard so you get plenty of dark, craggy bits. You want the sausage to render enough fat to coat the pan before anything else goes in.

Step 3: Drop the heat to medium and melt the 3 tbsp butter in the same pan. Stir in the celery, bell pepper, jalapeños, and garlic, and cook about 5 minutes, until the peppers soften and your kitchen smells sharp and toasty. You will see the garlic turn pale gold.

Step 4: Take the pan off the heat and fold in the toasted bread, 1 tbsp Cajun seasoning, and 360 ml (1 1/2 cups) stock. Add the beaten egg and mix, and you will feel the bread turn heavy and soft as it absorbs the liquid.

Step 5: Spread the stuffing into a 2 litre baking dish and bake uncovered about 30 minutes, until the top is dark brown and the edges are crisp. Scoop it hot, and you can pass extra Cajun seasoning at the table for anyone who wants one more crack of heat.

Apple Fennel Sausage Stuffing

This is the brighter, lighter version I reach for when the meal already has plenty of rich gravy. The fennel and apple turn sweet and soft, and they keep the bread from feeling heavy.

Ingredients (makes 8 servings)

• Sourdough bread, cut into 2 cm cubes: 400 g (14 oz)
• Sweet chicken or turkey sausage, casings removed: 500 g (1 lb 2 oz)
• Fennel bulb, cored and chopped: 1 medium
• Tart apple, cored and chopped: 1 large
• Shallots, chopped: 2
• Fresh thyme leaves: 1 tbsp
• Chicken stock: 420 ml (1 3/4 cups)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Unsalted butter, for the skillet: 4 tbsp

Instructions

Step 1: Heat your oven to 175°C (350°F). Tear the 400 g (14 oz) sourdough into rough pieces and spread them on a sheet pan. Toast for 9 minutes, until the outsides are dry and you can snap a small piece with your fingers.

Step 2: Brown the 500 g (1 lb 2 oz) sausage in a wide skillet over medium-high heat, about 7 minutes, breaking it into large crumbles. You want some bigger pieces here so the sausage stays distinct from the soft bread.

Step 3: Melt the 4 tbsp butter in the skillet and add the fennel, apple, and shallots. Cook about 8 minutes, until the fennel is tender and the apple has started to turn golden at the edges. You will notice the apple smells like warm cider as it softens.

Step 4: Take the pan off the heat and fold in the toasted bread, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper. Pour in the 420 ml (1 3/4 cups) stock and the egg, and you will see the mixture become moist but still light.

Step 5: Bake in a 2.5 litre baking dish, uncovered, for 35 minutes, until the top is browned and the apple pieces peek out caramelized. Let it sit 5 minutes, then scoop it hot so you get some of the sweet fennel in every spoonful.

Cranberry Pecan Sausage Stuffing

This version leans into the tart-sweet side of the holiday plate. The pecans stay crunchy, the cranberries soften into little jammy pockets, and the brioche makes the whole thing taste richer than it is.

Ingredients (makes 8 servings)

• Brioche or challah, cut into 2 cm cubes: 400 g (14 oz)
• Chicken or turkey sausage, casings removed: 450 g (1 lb)
• Yellow onion, finely chopped: 1 large
• Celery ribs, finely chopped: 2
• Dried cranberries: 100 g (1/2 cup)
• Pecans, toasted and roughly chopped: 75 g (3/4 cup)
• Chicken stock: 360 ml (1 1/2 cups)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 3/4 tsp salt, 1/4 tsp pepper
• Unsalted butter, for the skillet: 5 tbsp

Instructions

Step 1: Heat your oven to 175°C (350°F). Toast the 400 g (14 oz) brioche cubes on a sheet pan for 8 minutes, until they are dry at the edges but still pale gold. You want them dry enough to drink up the stock.

Step 2: Brown the 450 g (1 lb) sausage in a wide skillet over medium-high heat, about 6 minutes, breaking it up with a wooden spoon. Cook until no pink remains and you see a golden crust forming on the bottom of your pan.

Step 3: Lower the heat to medium and melt the 5 tbsp butter. Add the onion and celery and cook, about 7 minutes, until they are soft and the onion just starts to turn translucent. You will smell the celery turn clean and green.

Step 4: Take the skillet off the heat and fold in the toasted bread, 100 g cranberries, 75 g pecans, 3/4 tsp salt, and 1/4 tsp pepper. Pour in the 360 ml (1 1/2 cups) stock and the egg, and you will see the cranberries soften as you fold.

Step 5: Turn the mixture into a 2 litre baking dish and bake uncovered for 30 minutes, until the top is deeply golden and the pecans smell toasty. Scoop it hot, making sure you get some cranberry and some crisp edge in every serving.

Wild Rice Sausage Stuffing

This one skips the bread entirely and leans on wild rice for its chew. It’s a darker, nuttier stuffing that still gets a proper crust in the oven.

Ingredients (makes 6 servings)

• Cooked wild rice: 400 g (about 3 cups)
• Chicken or turkey sausage, casings removed: 450 g (1 lb)
• Cremini mushrooms, chopped: 225 g (8 oz)
• Carrots, finely diced: 2 medium
• Celery ribs, finely diced: 2
• Garlic cloves, minced: 2
• Turkey or vegetable stock: 240 ml (1 cup)
• Fresh parsley, chopped: 2 tbsp
• Fine sea salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Unsalted butter or olive oil, for the skillet: 3 tbsp

Instructions

Step 1: Brown the 450 g (1 lb) sausage in a wide oven-safe skillet over medium-high heat, about 6 minutes, breaking it into small pieces. You want the edges to catch and turn deep brown, because that color carries the whole dish.

Step 2: Melt the 3 tbsp butter in the same skillet and add the mushrooms, carrots, celery, and garlic. Cook about 8 minutes, until the mushrooms have released their water and the carrots have softened. You will see the pan go from dry to glossy as the vegetables cook down.

Step 3: Take the skillet off the heat and fold in the 400 g cooked wild rice, 2 tbsp parsley, 1 tsp salt, and 1/2 tsp pepper. Stir in the 240 ml (1 cup) stock, and you will see the rice absorb some of the liquid as you mix.

Step 4: Heat your oven to 190°C (375°F). Press the stuffing into the same skillet with the back of your spoon, and bake uncovered for 20 minutes, until the top is lightly crisped and the edges puff. You want the rice on top to feel dry, not sticky.

Step 5: Let the skillet stand for 5 minutes, then scoop the stuffing onto plates while it is hot. Make sure you scrape up the crisped bits from the bottom of the pan for the best bites.

Air Fryer Sausage Stuffing Balls

This is stuffing in finger-food form, with all the crisp edges on the outside. I turn these out whenever the main table is too full for a casserole dish.

Ingredients (makes 24 balls)

• Day-old white bread, pulsed into coarse crumbs: 300 g (about 6 cups)
• Chicken or turkey sausage, casings removed: 500 g (1 lb 2 oz)
• Yellow onion and celery rib, finely chopped: 1 small onion, 1 rib
• Fresh sage, chopped: 1 tbsp
• Poultry seasoning: 1 tsp
• Chicken stock: 180 ml (3/4 cup)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 1/2 tsp each
• Unsalted butter, for the skillet: 2 tbsp
• Olive oil spray, for the air fryer: as needed

Instructions

Step 1: Pulse the 300 g bread into coarse crumbs in a food processor, but leave a few pieces the size of raisins. You want the balls to hold together without turning into paste.

Step 2: Melt the 2 tbsp butter in a skillet over medium heat and cook the onion and celery about 5 minutes, until soft. Take the pan off the heat and let the vegetables cool for a few minutes, so you don’t scramble the egg later.

Step 3: Combine the 500 g (1 lb 2 oz) sausage, cooled vegetables, bread crumbs, 1 tbsp sage, 1 tsp poultry seasoning, 1/2 tsp salt, 1/2 tsp pepper, 180 ml (3/4 cup) stock, and the egg in a large bowl. Mix with your hands just until everything comes together, and you will feel the mixture turn dense and slightly sticky.

Step 4: Roll the mixture into 24 balls about the size of a golf ball, and arrange them in your air fryer basket in a single layer. Spray the tops lightly with olive oil spray, and air fry at 190°C (375°F) for 10 minutes.

Step 5: Flip the balls and spray them again with a little oil. Air fry 6 more minutes, until the outsides are deep brown and crisp. Serve them hot, and you can bring a bowl of extra stock for dipping if you want.

Skillet Kale Sausage Stuffing

This is the weeknight version, all in one skillet and ready fast. The kale brings a little green bite that cuts through the sausage fat.

Ingredients (makes 4 servings)

• Rustic white bread, cut into 2 cm cubes: 250 g (about 5 cups)
• Chicken or turkey sausage, casings removed: 350 g (12 oz)
• Lacinato kale, stems removed and chopped: 1 bunch (about 150 g)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Chicken stock: 360 ml (1 1/2 cups)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 1/2 tsp each
• Olive oil, for the skillet: 3 tbsp

Instructions

Step 1: Heat your oven to 190°C (375°F). Brown the 350 g (12 oz) sausage in a 25 cm oven-safe skillet over medium-high heat with 1 tbsp olive oil, breaking it up, about 6 minutes, until no pink remains. You want some browned bits stuck to the pan.

Step 2: Stir in the onion and kale with the remaining 2 tbsp olive oil, 3 garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper. Cook about 5 minutes, until the kale has wilted and your pan smells garlicky and green.

Step 3: Fold in the 250 g bread cubes and pour over the 360 ml (1 1/2 cups) stock and the beaten egg. Stir just until the bread is damp all the way through, and you will see the kale twine through the mixture.

Step 4: Press the top lightly with your spoon and move the skillet to the oven. Bake uncovered for 20 minutes, until the top is crisp and the sides bubble. Scoop it hot from the skillet, and you will get crackly top and soft bottom in every spoonful.

Sourdough Pear Thyme Sausage Stuffing

This one is a little fancier, with pears that turn jammy and thyme that keeps the sweetness honest. I like it with a simple roast where the stuffing can share the plate without fading.

Ingredients (makes 8 servings)

• Sourdough bread, torn into chunks: 450 g (1 lb)
• Chicken or turkey sausage, casings removed: 500 g (1 lb 2 oz)
• Ripe but firm pears, cored and chopped: 2
• Leeks, white and light green parts thinly sliced: 2
• Fresh thyme leaves: 2 tbsp
• Chicken stock: 480 ml (2 cups)
• Large egg, beaten: 1
• Fine sea salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Unsalted butter, for the skillet: 4 tbsp

Instructions

Step 1: Heat your oven to 175°C (350°F). Tear the 450 g (1 lb) sourdough into rough chunks and spread them on a sheet pan. Toast for 9 minutes, until the edges are dry and your kitchen smells lightly toasted.

Step 2: Brown the 500 g (1 lb 2 oz) sausage in a wide skillet over medium-high heat, about 7 minutes, breaking it into large crumbles. You want the bigger crumbles to stay separate from the fruit and bread.

Step 3: Melt the 4 tbsp butter in the skillet and add the leeks and pears. Cook about 6 minutes, until the leeks are soft and the pears have just begun to take on color. You will smell the pears turn honeyed as they cook.

Step 4: Take the skillet off the heat and fold in the toasted bread, 2 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper. Pour in the 480 ml (2 cups) stock and the beaten egg, and you will see the sourdough drink up the liquid as you fold.

Step 5: Turn the stuffing into a 2.5 litre baking dish and bake uncovered for 35 minutes. You want the top deeply golden and the pears peeking through with a jammy edge.

Step 6: Let it stand for 5 minutes, then scoop the stuffing hot, making sure you catch a piece of pear and a crisp hunk of bread in every serving.

Make-Ahead Freezer Sausage Stuffing

This is the batch to build when you know you’ll need stuffing twice. It freezes beautifully, and the night before you bake it, the bread and sausage sit in the stock and get even more flavorful.

Ingredients (makes 2 freezer bags, 8 servings each)

• Day-old white or sourdough bread, cubed: 900 g (2 lb)
• Chicken or turkey sausage, casings removed: 900 g (2 lb)
• Yellow onions, finely chopped: 2 large
• Celery ribs, finely chopped: 4
• Fresh sage, chopped: 3 tbsp
• Fresh parsley, chopped: 3 tbsp
• Turkey or chicken stock: 960 ml (4 cups)
• Large eggs, beaten: 4
• Fine sea salt and black pepper: 2 tsp salt, 1 tsp pepper
• Unsalted butter, for the skillet: 8 tbsp

Instructions

Step 1: Spread the 900 g (2 lb) bread cubes on two sheet pans and leave them on the counter overnight, or toast them in your oven at 150°C (300°F) for 15 minutes, until dry. You want them hard enough to hold shape when the stock hits.

Step 2: Brown the 900 g (2 lb) sausage in two batches in a wide skillet over high heat, about 6 minutes per batch, breaking it up well. Cook until no pink remains and your pan has a deep brown crust. Scrape all of it into a giant bowl.

Step 3: Melt the 8 tbsp butter in the skillet and cook the onions and celery, about 10 minutes, until they are very soft and the onions turn pale gold. You want to cook them a little longer here so they don’t stay crunchy after freezing.

Step 4: Fold the vegetable mixture into the bread with the sausage, 3 tbsp sage, 3 tbsp parsley, 2 tsp salt, 1 tsp pepper, 960 ml (4 cups) stock, and 4 eggs. Work gently with your hands until the bread is evenly damp but not mashed.

Step 5: Divide the stuffing between two labelled freezer bags, press out the air, and lay them flat in your freezer. The night before baking, move one bag to the fridge, then bake it in a 2.5 litre baking dish at 175°C (350°F) for 45 minutes. Scoop it hot, and you will get the same crisp top as the fresh version.

Cheesy Sausage Stuffing Bake

This one is for the cheese lovers at the table. The gruyère or cheddar melts into the top and edges, turning the usual crisp stuffing crust into something lacy and rich.

Ingredients (makes 8 servings)

• Brioche, cut into 2 cm cubes: 450 g (1 lb)
• Chicken or turkey sausage, casings removed: 500 g (1 lb 2 oz)
• Yellow onion, finely chopped: 1 large
• Celery ribs, finely chopped: 2
• Fresh sage, chopped: 1 tbsp
• Chicken stock: 480 ml (2 cups)
• Large egg, beaten: 1
• Shredded Gruyère or sharp cheddar: 150 g (1 1/2 cups)
• Fine sea salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Unsalted butter, for the skillet: 5 tbsp

Instructions

Step 1: Heat your oven to 175°C (350°F). Toast the 450 g (1 lb) brioche cubes on a sheet pan for 8 minutes, until they are dry on the outside and just golden. You want the bread dry enough to absorb the stock without going soggy.

Step 2: Brown the 500 g (1 lb 2 oz) sausage in a wide skillet over medium-high heat, about 7 minutes, breaking it into small pieces. Cook until no pink remains and your pan has a good brown crust, then scoop the sausage onto a plate.

Step 3: Melt the 5 tbsp butter in the same skillet and cook the onion and celery about 7 minutes, until soft. Take the pan off the heat and fold in the toasted bread, browned sausage, 480 ml (2 cups) stock, egg, 1 tbsp sage, 1 tsp salt, and 1/2 tsp pepper. You will see the mixture turn glossy.

Step 4: Turn half the stuffing into a 2.5 litre baking dish and scatter 75 g cheese. Add the rest of the stuffing and top with the remaining 75 g cheese. Bake uncovered for 30 minutes, until the cheese is deeply brown and your kitchen smells toasty. Spoon it hot with a big serving spoon.

Across every version here, the one move that matters most is browning the sausage until the fat renders and a deep crust forms on the pan bottom. That crust is where the stuffing gets its backbone, so don’t rush it.

Pick the one that sounds like your table tonight, gather your bread and stock, and let the oven do the rest.