This **Italian Sausage Stuffing Recipe** is an absolute family favorite that promises to transform your holiday table! With savory ground Italian sausage, crisp Granny Smith apples, sweet dried cranberries, and a fragrant hint of fresh sage, every bite bursts with an incredible medley of flavors and textures.

If you’re exploring other classic options, don’t miss our original Thanksgiving Dressing or the comforting Traditional Southern Cornbread Dressing.

The Ultimate Italian Sausage Stuffing Recipe for Your Holiday Table

While the star of any holiday meal often gleams as a perfectly roasted, juicy turkey, generously drizzled with rich gravy, for many of us, the true heroes are the side dishes. These culinary companions elevate the entire feast, adding layers of flavor, texture, and tradition.

My personal lineup of holiday favorites always includes creamy Mashed Potatoes, a fun retro fluff salad (like the vibrant Orange Fluff), hearty Baked Sweet Potatoes, a refreshing Thanksgiving Salad, and, without a doubt, some form of irresistible stuffing or dressing.

For years, I’ve alternated between my trusty simple dressing and a robust cornbread dressing. However, this year, I embarked on a mission to create something truly extraordinary, blending the savory depth of Italian sausage with the tart sweetness of cranberries and apples, all harmonized by earthy sage. The result? A stuffing that boasts a perfect balance of savory and sweet notes, a delightful interplay of textures, and a melt-in-your-mouth softness that demands at least a third of my Thanksgiving plate. After rigorous (and delicious!) multiple test runs, I can confidently declare this to be the *best Italian Sausage Stuffing ever* – a recipe destined to become a cherished holiday tradition.

Why This Italian Sausage Stuffing is a Must-Try

What makes this particular Italian Sausage Stuffing stand out from the crowd? It’s the thoughtful combination of ingredients and techniques that results in a symphony of flavors and textures:

• Unforgettable Flavor Profile: The robust, slightly spicy (or mild, if you prefer) Italian sausage creates a deeply savory base, beautifully complemented by the bright, tangy notes of Granny Smith apples and the sweet, chewy burst of dried cranberries. Fresh sage and parsley infuse an earthy, aromatic quality that ties everything together.
• Perfect Texture: We meticulously dry our bread cubes to ensure they absorb all the flavorful broth without becoming mushy. This yields a stuffing that’s wonderfully crisp on top and around the edges, yet soft and moist in the center.
• Effortlessly Elegant: While the flavor is complex and sophisticated, the recipe itself is designed to be straightforward. Each step builds upon the last, making it manageable even for busy holiday cooks. Plus, many components can be prepped in advance!
• Crowd-Pleasing Appeal: This stuffing strikes a balance that appeals to almost everyone. The combination of classic holiday flavors with unexpected fruit notes makes it a guaranteed hit, even with picky eaters.

Key Ingredients for the Perfect Sausage Stuffing

Crafting the perfect stuffing starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why:

• Italian Sausage: This is the backbone of our stuffing. You can choose mild Italian sausage for a universally appealing flavor, or opt for spicy Italian sausage if your family enjoys a bit of a kick. Remember to always remove the casings before browning the meat thoroughly to unlock its full flavor.
• Quality Bread: The type of bread you use makes a significant difference. A crusty sourdough loaf is highly recommended for its structure and subtle tang, which complements the other flavors beautifully. Day-old bread is crucial; its dryness prevents the stuffing from becoming soggy. Alternatively, a good quality white bread or challah can also work well.
• Granny Smith Apples: These crisp, tart apples provide a refreshing counterpoint to the richness of the sausage and butter. Their acidity helps to balance the overall flavor profile, preventing the dish from being overly heavy.
• Sweetened Dried Cranberries: Adding a wonderful burst of chewiness and concentrated sweetness, dried cranberries enhance the holiday feel and provide another layer of fruity complexity.
• Fresh Herbs (Sage and Flat-Leaf Parsley):
  • Sage: Fresh sage is paramount for that classic, aromatic holiday flavor. If fresh isn’t available, you can use dried rubbed sage, but be mindful of the conversion: use ½ teaspoon of dried sage for every 1 tablespoon of fresh.
  • Flat-Leaf Italian Parsley: Unlike curly parsley, flat-leaf Italian parsley offers a more robust and distinct herbaceous flavor that stands up well in the stuffing. Finely dicing it ensures even distribution.
• Aromatics: Yellow Onions & Celery: These staple vegetables are finely diced and sautéed until tender, forming a fragrant base that infuses the entire dish with savory depth.
• Unsalted Butter: Using unsalted butter allows you complete control over the seasoning of your stuffing, ensuring it’s perfectly balanced.
• Chicken Broth & Eggs: The broth provides essential moisture, ensuring a tender and cohesive stuffing. Eggs act as a binder, holding everything together while contributing to the rich, custardy texture.

How To Make This Delicious Italian Sausage Stuffing

While this recipe might not be the quickest to prepare, each step is straightforward and contributes significantly to the final, delicious outcome. Follow these easy instructions for the best stuffing:

1. Dry the Bread Cubes: Preheat your oven to 250°F (120°C). Arrange your 1-inch bread cubes in a single layer on an ungreased sheet pan. Bake for approximately 45 minutes, stirring the cubes gently every 15 minutes, until they are completely dried out and lightly toasted. This crucial step prevents soggy stuffing. Once dried, remove from oven and let cool completely. Increase oven temperature to 350°F (175°C) for later baking.
2. Brown the Italian Sausage: In a very large cast-iron pot or heavy-bottomed Dutch oven, heat 1 tablespoon of olive oil over high heat. Add the Italian sausage (casings removed) in a single layer and let it sear for about 1 minute per side before breaking it up with a wooden spoon. Season lightly with salt and pepper to taste as it cooks. Continue cooking until the sausage is fully browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined bowl to drain excess fat, and set aside. Leave any remaining rendered fat in the pot, but drain off any excess beyond about a tablespoon.
3. Sauté the Vegetables and Apples: Reduce the heat to medium-high. Add 10 tablespoons of unsalted butter to the same pot. Once melted, add the finely diced yellow onions, celery, and Granny Smith apples. Season with ½ teaspoon each of salt and pepper. Sauté, stirring often, for about 10 minutes, or until the vegetables are very tender and just beginning to lightly brown. Reduce heat if they start to scorch. Remove the pot from the heat and stir in the finely diced fresh parsley and sage. Allow the mixture to cool slightly before proceeding. Once cooled, mix in the dried sweetened cranberries and return the cooked sausage to the pot.
4. Combine Wet and Dry Ingredients: In a separate medium bowl, whisk the 2 large eggs with a fork until well combined. Gradually whisk in 2½ cups of chicken broth until the mixture is uniform. Ensure the pot with the sausage and vegetable mixture has cooled to room temperature; pouring hot ingredients over the egg mixture could cause the eggs to scramble. Pour the egg and broth mixture into the pot with the cooled sausage and veggies. Stir everything gently to combine. Finally, add the toasted bread cubes to the pot and mix very gently until all the bread pieces are evenly coated and the ingredients are well dispersed. Taste and adjust seasoning as needed, remembering that salt levels can vary based on your broth and sausage.
5. Bake to Golden Perfection: Gently transfer the entire stuffing mixture to your generously greased 9×13-inch baking dish, pressing it into an even layer. Bake in the preheated 350°F (175°C) oven for 50-60 minutes, or until the top is beautifully golden brown and crisp, and the stuffing is heated through. Remove from the oven and serve immediately while still warm.

This Italian Sausage Stuffing recipe is a labor of love, but the depth of flavor and perfect texture are well worth the effort. The beauty is that you can tackle many steps in advance, making holiday cooking much less stressful.

Prepare Italian Sausage Stuffing Ahead Of Time

Strategic meal prep is key to a smooth holiday cooking experience. Here’s how to prepare most components of your Italian Sausage Stuffing in advance, allowing for easy assembly on the big day:

1. Dry Bread Cubes: Cut your bread into cubes and spread them on a sheet pan, uncovered, up to a day (24 hours) before you plan to bake the stuffing. Allow them to air-dry completely at room temperature, or follow the oven drying method. Ensure they are fully dry to prevent a soggy final product. Store in an airtight container at room temperature.
2. Cook Sausage and Veggies: Brown the Italian sausage and cook the diced onions, celery, and apples as directed in the recipe. Once cooled, combine the cooked sausage and vegetable mixture (including the herbs and cranberries). Store this mixture in an airtight container in the refrigerator for up to 2-3 days.
3. Assemble and Bake: When you’re ready to bake, whisk together the eggs and chicken broth. Combine this liquid mixture with your refrigerated sausage and veggie mixture. Gently toss with the dried bread cubes until everything is evenly moistened. Transfer the prepared stuffing to a greased baking dish and bake as instructed. Keep in mind that starting with cold ingredients might require an additional 10-15 minutes of baking time to ensure it heats through and browns properly.

Expert Tips for the Best Italian Sausage Stuffing

Achieving stuffing perfection is easy with these helpful tips:

• Even Bread Cubes are Key: Cut your bread into uniform 1-inch pieces. This ensures even drying and consistent texture throughout the stuffing. Baking them for the full 45 minutes (or until completely dry) is critical; dry bread is the secret to a stuffing that’s never soggy.
• Soft Sautéed Vegetables: Don’t rush the sautéing process. Cook the onion, celery, and apple until they are very soft and translucent, even slightly caramelized. These ingredients won’t soften much more in the oven, so getting them right at this stage is important for a tender stuffing.
• Control Your Salt: Always use unsalted butter and low-sodium chicken broth. This gives you complete control over the final saltiness of your dish, allowing you to season to perfection without overdoing it. Remember, sausage and some breads can already contribute a significant amount of sodium.
• Finely Chop Herbs: Take the time to chop your fresh herbs (parsley and sage) very finely. This ensures their aromatic flavors are evenly distributed throughout the stuffing, preventing any single bite from being overwhelmed by a strong herb flavor.
• Don’t Overmix: Once you add the bread cubes and liquid, mix gently. Overmixing can break down the bread, leading to a gluey or dense stuffing.
• Avoid Overpacking: When transferring the mixture to the baking dish, gently spread it into an even layer without pressing it down too firmly. A lighter pack allows steam to circulate, resulting in a fluffier texture.

Serving Your Italian Sausage Stuffing

While this Italian Sausage Stuffing is undeniably a star alongside your Thanksgiving turkey, its rich and complex flavors make it versatile enough for many other occasions. Consider pairing it with a succulent roasted chicken or a tender pork loin for an elevated weeknight meal. It also complements other holiday roasts beautifully, adding a burst of seasonal flavor that will impress your guests. Don’t forget a generous dollop of homemade gravy to complete the experience!

Customize Your Stuffing

Feel free to get creative with this recipe and make it your own! Here are a few ideas:

• Add Nuts: Toasted pecans or walnuts would add a lovely crunch and nutty flavor.
• Different Fruits: Experiment with dried apricots or chopped dried figs for a different sweet and chewy element.
• Mushrooms: Sautéed cremini or shiitake mushrooms can add an extra layer of umami depth.
• Spices: A pinch of nutmeg or a dash of poultry seasoning could enhance the aromatic profile.
• Cheese: Stir in some grated Parmesan or Gruyere for a richer, cheesier stuffing.

Frequently Asked Questions About Sausage Stuffing

Can I use fresh bread instead of day-old?

It’s highly recommended to use day-old or dried bread. Fresh bread contains too much moisture and will result in a soggy, dense stuffing. If you only have fresh bread, you can cut it into cubes and toast it in the oven (as per step 1) to dry it out.

What if my stuffing is too dry?

If your stuffing seems too dry before baking, you can add a little more chicken broth, about ¼ cup at a time, until it reaches the desired moistness. The bread should be thoroughly moistened but not soaking wet.

What if my stuffing is too wet?

If it feels too wet, you can add a handful or two of extra dried bread cubes. Alternatively, you can bake it for a longer period, uncovered, to allow more moisture to evaporate and the top to crisp up.

Can I bake this stuffing inside the turkey?

While traditionally stuffing is baked inside the bird (hence the name), for food safety reasons and better texture, this recipe is designed to be a “dressing” baked separately in a dish. Baking outside the bird ensures even cooking and a safer temperature for the sausage and eggs. If you *do* choose to stuff a turkey, ensure the stuffing reaches 165°F (74°C) internal temperature.

How do I get a crispy top?

Ensure your bread is thoroughly dried before mixing. Also, bake the stuffing uncovered for the last portion of the cooking time to allow the top to crisp and brown beautifully.

More Irresistible Holiday Favorite Sides:

• Creamed Potatoes with a hint of paprika for a rich, comforting side.
• Roasted Brussels Sprouts featuring an irresistible topping that will convert even the pickiest eaters.
• Raspberry Jello Dessert with a delectable graham cracker crust, a sweet and tangy treat.
• Sweet Potato Risotto, a creamy and flavorful dish made effortlessly in the pressure cooker.
• Funeral Potatoes, a classic cheesy potato casserole topped with crunchy potato chips.

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Sausage Stuffing Recipe

By Chelsea Lords

This Sausage Stuffing is a family favorite! Packed with Italian sausage, tart apples, sweet cranberries, and a touch of sage, it’s bursting with flavor.

Prep Time: 35 minutes

Cook Time: 55 minutes

Total Time: 1 hour 30 minutes

Servings: 12 servings

Equipment

• 9 x 13-inch baking pan
• Sheet pan (15″ x 10″)
• Large cast-iron pot

Ingredients

• Cooking spray
• 10 cups day-old white bread good-quality bread, cut into 1-inch by 1/2-inch thick cubes (sourdough is best)
• 1 tablespoon olive oil
• 3/4 pound Italian sausage 12 ounces, mild or spicy (see note 1)
• 10 tablespoons unsalted butter
• 1-3/4 cups yellow onions finely diced, 2 medium
• 1 cup celery finely diced, 3 to 4 stalks
• 2 Granny Smith apples diced
• 1/2 cup fresh flat-leaf parsley finely diced (see note 2)
• 2 tablespoons fresh sage finely diced, or 1 teaspoon dried rubbed sage
• Salt and pepper to taste (see note 3)
• 2-1/2 cups chicken broth
• 2 large eggs
• 3/4 cup dried sweetened cranberries

Instructions

1. Preheat oven to 250°F (120°C). Generously grease a rimmed 9×13-inch baking dish with cooking spray and set aside.
2. Add cut bread cubes in one layer to an ungreased sheet pan. Place in oven and bake for 45 minutes, stirring bread cubes every 15 minutes or until completely dried out. Set aside to let bread cool. Increase oven temperature to 350°F (175°C).
3. In a very large cast-iron pot, add 1 tablespoon oil and heat to high. Once hot, add sausage in a single layer and let sear about 1 minute per side before crumbling and breaking up with a wooden spoon. Season to taste (I add 1/2 teaspoon each salt and pepper) and cook until fully browned through. Use a slotted spoon to transfer to a paper-towel-lined bowl and set aside. Leave grease in the pot, but if there is more than 1 tablespoon, drain off excess.
4. Reduce heat to medium-high and add butter to the same pot the sausage was cooked in. Once melted, add diced onions, celery, and apples. Season to taste (I add 1/2 teaspoon salt and pepper). Stir often until just beginning to lightly brown and the ingredients have become tender—about 10 minutes (reduce heat if needed). Once tender, remove from heat and stir in parsley and sage. Allow pot to cool. Mix in cranberries. Return sausage to the pot (still no heat).
5. In a separate bowl, add eggs and whisk with a fork. Stir in chicken broth, whisking until combined with eggs. Pour this mixture into the pot with the veggies and sausage. Make sure the pot is room temperature, not hot, or it will scramble the egg mixture. Stir everything to combine. Add toasted bread cubes in the pot and very gently mix until bread is coated and ingredients are evenly dispersed. Adjust seasoning as needed (see note 3).
6. Gently transfer this mixture to the prepared 9×13-inch baking dish and press into an even layer. Bake for 50–60 minutes or until browned and crisp on top and sides. Remove and serve immediately.

Recipe Notes

Note 1: If some of your guests prefer more spice and others don’t, use mild Italian sausage and serve red pepper flakes on the side! Always remove sausage casings before browning.
Note 2: Flat-leaf Italian parsley (as opposed to curly parsley) has a more robust and desirable flavor for this recipe. Curly parsley is more commonly used as a garnish.
Note 3: The power of salt and pepper should not be underestimated! A little goes a long way. The precise amount you’ll need will vary based on the inherent saltiness of your chosen sausage, bread, and chicken stock/broth. Always taste and adjust to your personal preference before baking.
Storage: This Italian Sausage Stuffing is best enjoyed fresh from the oven. It is not an ideal candidate for freezing and typically doesn’t keep well for more than a couple of days in the refrigerator. While leftovers can be reheated in the oven, expect a noticeable loss of texture, as the bread tends to become softer and potentially mushy after the initial serving.

Nutrition

Serving: 1serving
| Calories: 776kcal
| Carbohydrates: 36g
| Protein: 27g
| Fat: 58g
| Saturated Fat: 23g
| Polyunsaturated Fat: 7g
| Monounsaturated Fat: 24g
| Trans Fat: 0.4g
| Cholesterol: 165mg
| Sodium: 1461mg
| Potassium: 548mg
| Fiber: 4g
| Sugar: 12g
| Vitamin A: 604IU
| Vitamin C: 9mg
| Calcium: 113mg
| Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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