Mom's Sausage Stuffing

8 servings
55 min

Mom’s Sausage Stuffing

Mom’s Sausage Stuffing recipe is a homemade stuffing made with sausage, onion, garlic, celery, hand-torn bread, and plenty of spices. It’s always a big hit and Thanksgiving wouldn’t be complete without it!

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Recently, my friend asked for my Mom’s Sausage Stuffing recipe and I decided that not only do I need to actually write it down, I need to put the recipe on this blog so everyone can have access to THE BEST STUFFING EVER!

My mom has been making her awesome sausage stuffing every Thanksgiving for as long as I can remember.

When I lived near her, we would usually make it together; someone is chopping veggies, while the other is cooking the sausage or tearing the bread.

We never had her recipe written down and we don’t measure anything, so when someone would ask for the recipe I was never really able to give it to them.

Even though the military has sent me across the country from my mom, I still Sausage Stuffing for my own family every Thanksgiving and usually, on Christmas too.

I love the moist bread combined with the veggies, pieces of sausage, and all the seasonings that give it that quintessential stuffing flavor.

To me, the best part is the top where the bread pieces get a little crispy from cooking in the oven. Yum!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

  • Pork sausage
  • Loaf of bread
  • Celery
  • Onion
  • Garlic
  • Butter
  • Poultry seasoning, white pepper, black pepper, salt
  • Chicken stock

How to make Mom’s Sausage Stuffing:

  1. Tear the bread into bite-size pieces and place in a large bowl and set aside.
  2. Cook the sausage in a pan, then add it to the bowl with bread, leaving some of the sausage drippings in the pan.
A bowl of torn bread for the stuffing

3. Add a stick of butter, veggies, and seasonings to the now empty sausage pan. Cook the veggies until they’re tender.

4. Pour the buttered, seasoned veggies over the bread pieces (including all the melted butter), add the sausage, and combine.

5. Gradually pour in the chicken stock while stirring the stuffing to make sure the stock is evenly distributed.

Onion, celery, and garlic sauteing in a pan for the stuffing.

6. The bread should be moist. Pour into a greased casserole dish, bake for 30 minutes and that’s it! The top should be nice and crispy, while the stuffing underneath is nice and moist!

Some people say “stuffing” is when you put it in the turkey, otherwise it is called “dressing”. I don’t stuff my bird and I don’t call it “dressing”, so I guess I’m breaking all the rules!

Do you want to serve turkey, but don’t need a whole gigantic turkey?

Try my Slow Cooker Cajun Butter Turkey Breast! Perfect for 4-5 guests, this slow cooker turkey breast is ideal for smaller gatherings!

Delight your holiday guests with a slow cooker full of Spiced Apple Cranberry Warm Rum Punch (pictured below).

Made with tart cranberry, sweet apple cider, warm spices, and the kick of spiced rum, it’s a warm mug full of joy and holidays! Plus, it will make your home smell amazing!

What kind of bread is best for making stuffing?

Fun fact: I never buy a good loaf of bread for this recipe.

I always get the cheapest loaf of white bread on the shelves! You can, however, use sourdough, rye, or most other types of bread that you enjoy eating.

What kind of sausage is best for making stuffing?

I buy the 1 lb. tube of plain pork sausage.

They do offer it in “Sage”, “Maple”, and other varieties, but I like the plain best so I can season everything myself.

A lower-fat sausage like turkey won’t produce quite the same results since we cook the veggies in the sausage drippings. I know, not healthy, but it’s Thanksgiving!

How long is homemade sausage stuffing good for?

Leftover sausage stuffing can be stored in the refrigerator in an air-tight container for 3-4 days.

Looking for more holiday side dishes? Here are some fan favorites:

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  • You’re going to need to season the butter/veggies liberally with salt and pepper. Remember, we’re seasoning a whole loaf of bread!
  • The poultry seasoning I use is Frontier Organic Poultry Seasoning. Not only is it organic, it’s the best-tasting one I’ve found! In addition to the typical poultry seasoning ingredients (sage, thyme, marjoram, and black pepper), it also contains onion, celery seed, and cayenne. You can get some HERE from Amazon.

Did you make this recipe? Rate it and let me know in the comments below!

I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!

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Recipe details
  • 8  servings
  • Prep time: 10 minutes Minutes Cook time: 45 minutes Minutes Total time: 55 min
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  • 1 16 oz loaf of white bread hand-torn into bite-size pieces
  • 1 lb. pork sausage
  • 1/2 cup butter (1 stick)
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 cup diced celery (about 3 stalks)
  • 1 1/4 tsp. poultry seasoning (see "notes")
  • dash white pepper
  • Plenty of salt & pepper
  • 1 1/2 cup chicken stock if there are dry spots after mixing well, you may need to add a little more

Place torn bread in a large bowl and set aside. This can be done hours ahead if you want to save time.
Preheat oven to 375°. Cook sausage until done and add it to the bowl with bread. Leave the sausage drippings in the pan and add the butter, onion, celery, garlic, and seasonings. Cook until the veggies are tender.
Add the veggies and any leftover butter from the pan to the bowl with the bread and sausage. Gradually pour chicken stock over the bread mixture while stirring, to fully incorporate everything. When the stuffing mixture is moist and well-seasoned, add it to a greased 2 1/2 quart casserole dish and bake at 375° for 25-30 minutes or until the top is a little crunchy. Enjoy!
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