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This quick Sausage Stuffing recipe takes just 15 minutes and is the perfect addition to any meal, but especially Thanksgiving. It’s semi-homemade but you’d never know it – it tastes like it’s made from scratch!
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Table of Contents
What you need to make Sausage Stuffing
How to make 15 minute Sausage Stuffing
Serving Suggestions
Easy Sausage Stuffing Recipe
While I absolutely adore my cornbread stuffing recipe, this easy italan sausage stuffing recipe is a close second. It’s quick and simple and the ingredients are easy to find – plus my entire family loved it.
Why you’ll love this recipe
Takes just 15 minutes!
Simple to make with semi-homemade ingredients
It was a crowd pleaser!
What you need to make Sausage Stuffing
It’s easy to doctor up boxed stuffing mix with just a few ingredients:
Sausage: I used Italian sausage but you could also use any bulk pork sausage you like.
Fresh Vegetables: adding some diced onion, celery and garlic brightens up the boxed stuffing mix and makes it look and taste more homemade.
Herbs: I added Italian seasoning to the stuffing to add to the flavor.
Ingredients on the box: chicken stock and butter are added to make the stuffing, like the box calls for.
How to make 15 minute Sausage Stuffing
Brown the sausage with the onion, celery, and garlic in a large skillet over medium heat. Cook sausage until it’s no longer pink, then drain any excess fat.
Once the sausage is done, add the herbs and butter.
Add the stock and stir to combine.
Stir in the stuffing mix (bread cubes with seasonings). Stir to combine then let sit as directed on the box and fluff to serve.
Serve in a large serving bowl with roast turkey and lots of gravy.
Serving Suggestions
We love stuffing all year long, but it wouldn’t be a Thanksgiving dinner without it! This year we are going to have a smaller dinner, but at least having familiar recipes will make it seem more normal.
This was perfect for our small family to enjoy with leftovers the next day. We made sausage stuffing and served it with gravy, turkey breast, mashed potatoes, and green beans sprinkled with crispy onions. It was such a great meal!
We loved eating the stuffing traditionally but I also suggest mixing it with mashed potatoes and drowning it in gravy – SO GOOD.
You can use any kind of sausage you want – Sweet or Hot Italian Sausage or even Jimmy Dean Sausage – anything you like. Turkey sausage would be great too!
Can I stuff the turkey with this dressing?
I do not recommend stuffing this in the turkey – it’s done quickly on the stovetop.
Do you put egg in stuffing?
This recipe doesn’t require any egg – it’s an egg free stuffing. recipe.
How do you store leftover stuffing? Can you freeze sausage stuffing?
Store leftovers in the refrigerator for up to 3 days. Freeze any leftovers in air tight containers for up to 2 months.
This simple stuffing recipe is semi-homemade but it tastes like it's made from scratch with the addition of sausage and herbs – it's one of our favorite easy side dishes.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Yield 5servings
Serving Size 1serving
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Ingredients
1poundbulk Italian sausage
2stalks celerydiced
½medium oniondiced
1clovegarlicminced
1teaspoonItalian seasoning
1 ½cupslow sodium chicken stock
2tablespoonssalted butter
16 ounce box Great Value stuffing mix
Instructions
Cook Italian sausage, celery, and onion in a large skillet until meat is no longer pink. Add the garlic and cook for one minute. If needed, drain fat from pan.
Stir in Italian seasoning, chicken stock and butter.
Bring mixture to a boil, then stir in stuffing mix. Remove from heat and cover, let stand 5 minutes. Fluff with a fork and serve hot.
Nutritional information not guaranteed to be accurate
Course Side Dish
Cuisine American
Author Dorothy Kern
Did you try this recipe? Click the stars to rate the recipe below
Other Thanksgiving Recipes
Turkey Breast in a Crockpot
Potato Rolls
Garlic Green Beans
Pumpkin Pie
Apple Pie Filling
In 2020, Ibotta, the shopping app, partnered with Walmart and Feeding America to give away free dinners to Americans this Thanksgiving. Consumers who used the Ibotta app and browser extension can receive cash back on all the products they need for a Thanksgiving dinner, which feeds a family of 5. Ibotta sponsored this post in 2020 but it has been updated.
Easy Sausage Stuffing is the perfect recipe for Thanksgiving or anytime you want stuffing in 15 minutes! This stuffing adds sausage and fresh flavors to boxed stuffing mix – no one will guess it’s semi-homemade.
Add at least 1 oz.of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.
To stuff sausage by hand, slip the open end of a prepared casing over the tube of a funnel and work the casing onto the tube, leaving about 3 inches free for tying a secure knot. Press the meat mixture through the funnel and into the casing by forcing it with a wooden spoon or thumb.
Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.
The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.
You can use regular tap water to boil your sausages, but this can render the meat a bit flavourless. To add a bit more flavour, try boiling the sausages in chicken or vegetable stock or even water mixed with wine.
Using a sausage stuffer is typically the most time-efficient and simplest method for stuffing your own sausage. Some meat grinders have attachments like the KitchenAid® Sausage Stuffer Kit that can help streamline the process. It is possible to manually stuff sausage, but it can be time-consuming.
You can use the large stuffing tube with or without casings. If using the large tube without casings, keep in mind that the sausage link will be around the size of a breakfast sausage.
The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).
Make-ahead stuffing can be prepared and stored in the freezer or refrigerator. "Make-ahead stuffing freezes well and can be made as much as two months early if stored in the freezer properly," Tiner says. "Stuffing that is made ahead and only refrigerated should be used within seven days."
Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).
USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.
Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.
Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)
Water is used in sausage making to add moisture to the meat, to add lubrication to the stuffing process and to help distribute the seasonings through out the meat. This water, called added water, will cook out of the meat before the natural moisture, called bound water, cooks out of the meat.
Empty the sachet into a bowl, adding 425ml of boiling water, mixing well. Add a large knob of butter if desired. 3. Leave to stand for 5 minutes then place the stuffing into either an ovenproof dish or alternatively form into stuffing balls on a greased baking sheet and bake for 25-30 minutes until piping hot.
Add entire seasoning and cure packets to 2/3 cup water. Use 1 tablespoon seasoning + 1-3/4 teaspoons of cure per pound of meat. Mix it with approximately 2 tblspns of water.
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