Can I make this stuffing vegetarian?

Absolutely! Substitute the sausage with 8 ounces of chopped mushrooms sautéed until deeply browned, and use vegetable broth instead of chicken stock. This creates a rich, savory base that's completely meat-free but still packed with flavor.

Can I prepare this stuffing inside the turkey?

While this stuffing can be cooked inside a turkey, I recommend baking it separately for food safety and optimal texture. If you do stuff your bird, ensure the stuffing reaches 165°F before serving, and be aware that cooking times for the turkey will increase.

My stuffing seems too dry/too wet. How can I fix it?

For dry stuffing, drizzle with additional warm broth before serving. If it's too wet, bake uncovered for an additional 10-15 minutes to evaporate excess moisture. The perfect stuffing holds together when scooped but isn't soggy.

Can I use a different type of bread or stuffing mix?

Yes! Cornbread stuffing mix creates a delicious Southern twist, or use a combination of sourdough and white bread cubes (toasted first) for a homemade version. Just maintain the same total volume of bread to keep the liquid ratio balanced.

Easy Sausage Stuffing Recipe

Name: Easy Sausage Stuffing Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Meat; 1 pound ground mild Italian sausage; Vegetables & Herbs; 1 medium yellow onion, diced; 3 celery stalks, diced; 2 teaspoons minced fresh rosemary; 2 teaspoons minced fresh sage; 2 teaspoons minced fresh thyme; Other; ¾ cup dried cranberries; 2-½ cups chicken stock; 1 (12 oz) bag herbed stuffing mix; Non-stick spray, for greasing pan

Description

This Easy Sausage Stuffing is a delicious, savory holiday side dish filled with mild Italian sausage, aromatic herbs, and bursts of sweetness from dried cranberries. Made in one pan and baked to perfection, it’s an ideal addition to Thanksgiving tables or any special gathering.

Ingredients

Units Scale

Meat
1 pound ground mild Italian sausage
Vegetables & Herbs
1 medium yellow onion, diced
3 celery stalks, diced
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
Other
3/4 cup dried cranberries
2–1/2 cups chicken stock
1 (12 oz) bag herbed stuffing mix
Non-stick spray, for greasing pan

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Instructions

Prepare the Oven and Pan: Preheat oven to 350°F. Grease a 9×9 or 9×13 inch casserole dish with non-stick spray and set it aside.
Cook the Sausage: In a large, high-sided skillet, add the Italian sausage and cook over medium heat for about 5 minutes. This helps to release some of the fat from the sausage.
Add Vegetables and Herbs: Add the diced onion, celery, fresh rosemary, sage, and thyme to the skillet. Stir well to combine with the sausage.
Continue Cooking: Cook until the sausage is fully browned and the vegetables are soft, about 10 minutes. Make sure to stir occasionally for even cooking.
Add Cranberries and Stock: Add the dried cranberries and pour in the chicken stock. Continue to cook over medium heat until the stock is heated through and cranberries have softened slightly.
Mix in Stuffing: Turn off the heat. Pour in the herbed stuffing mix and stir until thoroughly combined with the sausage and vegetable mixture.
Transfer and Bake: Transfer the mixture to the prepared casserole dish. Cover with foil and bake for 30 minutes. Then, uncover and bake for an additional 10 minutes to let the top crisp up.

Notes

You can substitute hot Italian sausage for a spicier stuffing.
If you prefer, use turkey or chicken sausage for a lighter alternative.
For extra texture, stir in a handful of chopped pecans or walnuts with the cranberries.
Use fresh bread cubes if you don’t have herbed stuffing mix; increase herbs and seasoning to taste.

Nutrition

Serving Size: 1/8th of recipe
Calories: 340
Sugar: 8g
Sodium: 820mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg