29 Flavorful Stove Top Stuffing Recipes with Sausage

Ready to transform your weeknight dinners? These 29 flavorful stove top stuffing recipes with sausage bring cozy comfort food to your table in minutes. From hearty family favorites to seasonal twists, each dish promises maximum flavor with minimal effort. Get ready to discover your new go-to meals that will have everyone asking for seconds!

Classic Sausage and Herb Stove Top Stuffing

There’s something so comforting about the aroma of sausage and herbs filling your kitchen. You know this classic stuffing will be the star of any holiday table, and the best part is it all comes together right on your stove top. Let’s get those ingredients ready and make some magic happen.

Ingredients

• 1 lb breakfast sausage
• 1 cup unsalted butter
• 2 cups chopped yellow onion
• 1 ½ cups chopped celery
• 12 cups cubed day-old bread
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 2 cups chicken broth
• 2 large eggs
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat for 2 minutes.
2. Add 1 lb breakfast sausage to the hot skillet.
3. Cook sausage for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
4. Transfer cooked sausage to a paper towel-lined plate using a slotted spoon.
5. Pour off all but 2 tablespoons of sausage drippings from the skillet.
6. Add 1 cup unsalted butter to the skillet with the reserved drippings.
7. Melt butter completely over medium heat, about 2 minutes.
8. Add 2 cups chopped yellow onion and 1 ½ cups chopped celery to the butter.
9. Sauté vegetables for 8-10 minutes until onions are translucent and celery is tender.
10. Add 12 cups cubed day-old bread to the skillet. Tip: Using stale bread helps prevent soggy stuffing.
11. Sprinkle 2 tbsp chopped fresh sage, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary over the bread.
12. Add 1 tsp salt and ½ tsp black pepper to the mixture.
13. Gently toss everything together until bread is evenly coated with butter and herbs.
14. Return the cooked sausage to the skillet and mix thoroughly.
15. In a separate bowl, whisk together 2 cups chicken broth and 2 large eggs until fully combined.
16. Pour the broth-egg mixture evenly over the bread and sausage in the skillet.
17. Stir gently to distribute the liquid throughout the stuffing. Tip: Don’t overmix—you want to maintain some texture.
18. Reduce heat to low and cover the skillet with a tight-fitting lid.
19. Cook for 20-25 minutes until the liquid is absorbed and the bottom develops a golden crust. Tip: Resist lifting the lid during cooking to maintain steady heat.
20. Remove from heat and let rest covered for 5 minutes before serving.

Nothing beats that perfect contrast between the crispy bottom layer and the soft, herb-infused interior. The savory sausage pairs beautifully with the aromatic fresh herbs, creating that classic holiday flavor we all love. Try serving it alongside roasted chicken or as a bed for pork chops—it transforms any simple meal into something special.

Savory Apple and Sausage Stove Top Stuffing

Haven’t you been searching for that perfect fall side dish that feels both comforting and special? This savory apple and sausage stove top stuffing comes together quickly without any oven time. You’ll love how the sweet apples and hearty sausage create the ultimate cozy flavor combination.

Ingredients

– 1 lb pork breakfast sausage
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 medium apples, peeled and diced
– 8 cups cubed bread
– 1 ½ cups chicken broth
– 1 tsp dried sage
– ½ tsp black pepper
– ¼ cup fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat and cook the pork breakfast sausage for 8-10 minutes, breaking it into small pieces with a spatula until browned and cooked through.
2. Transfer the cooked sausage to a plate using a slotted spoon, leaving about 2 tablespoons of drippings in the skillet.
3. Add 2 tablespoons of unsalted butter to the skillet and melt it over medium heat.
4. Add the diced yellow onion and celery stalks to the skillet, cooking for 5-7 minutes until softened and translucent.
5. Stir in the diced apples and cook for 3-4 minutes until slightly softened but still firm.
6. Add the 8 cups of cubed bread to the skillet, tossing gently to combine with the vegetable mixture.
7. Pour in 1 ½ cups of chicken broth gradually while stirring to evenly moisten the bread cubes.
8. Sprinkle in 1 teaspoon of dried sage and ½ teaspoon of black pepper, mixing thoroughly to distribute the seasonings.
9. Return the cooked sausage to the skillet and stir to combine all ingredients evenly.
10. Cook the mixture for 5-7 minutes over medium-low heat, stirring occasionally, until the liquid is absorbed and the bread is tender but not mushy.
11. Remove from heat and stir in ¼ cup of fresh chopped parsley.

Nothing beats the contrast of tender bread cubes with the slight crunch from apples and celery in this stuffing. The savory sausage and sweet apple create a beautiful balance that pairs wonderfully with roasted chicken or pork chops. Try serving it alongside a simple green salad for a complete meal that feels both rustic and refined.

Cranberry Sausage Stove Top Stuffing Delight

Unbelievably easy and packed with holiday flavor, this cranberry sausage stuffing comes together right on your stovetop. You get all the cozy vibes of traditional stuffing without heating up your entire kitchen. Perfect for when you need a quick side dish that still feels special.

Ingredients

– 1 lb breakfast sausage
– 1 cup diced yellow onion
– 1 cup diced celery
– 2 tbsp unsalted butter
– 4 cups cubed day-old bread
– 1 cup dried cranberries
– 1 cup chicken broth
– 1 tsp dried sage
– 1/2 tsp black pepper

Instructions

1. Heat a large skillet over medium-high heat and cook 1 lb breakfast sausage, breaking it into small pieces with a wooden spoon until browned, about 8-10 minutes.
2. Transfer the cooked sausage to a plate using a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
3. Add 1 cup diced yellow onion and 1 cup diced celery to the skillet and cook until softened, about 5-7 minutes, stirring occasionally.
4. Stir in 2 tbsp unsalted butter until melted and coating the vegetables.
5. Add 4 cups cubed day-old bread to the skillet and toast for 3-4 minutes, stirring frequently until lightly golden. Tip: Using stale bread helps it hold its texture better when mixed with liquids.
6. Return the cooked sausage to the skillet along with 1 cup dried cranberries, 1 tsp dried sage, and 1/2 tsp black pepper.
7. Pour 1 cup chicken broth over the mixture and stir gently to combine all ingredients.
8. Reduce heat to low, cover the skillet, and simmer for 10 minutes until the liquid is absorbed. Tip: Don’t stir too much during simmering to maintain some crispy bread texture.
9. Remove from heat and let stand covered for 5 minutes before serving. Tip: This resting time allows the flavors to meld together perfectly.

Vibrant with sweet-tart cranberries and savory sausage, this stuffing has a wonderful contrast of soft and slightly crispy textures. Serve it alongside roasted turkey or chicken, or get creative by using it as a filling for bell peppers or mushrooms. The tangy cranberries really cut through the richness of the sausage in the most delightful way.

Sausage and Mushroom Stove Top Stuffing

Picture this: it’s a chilly fall evening, and your kitchen fills with the comforting aroma of savory sausage and earthy mushrooms. You’re about to make the coziest stove top stuffing that tastes like it came straight from grandma’s kitchen, but with half the effort.

Ingredients

• 1 pound bulk breakfast sausage
• 8 ounces cremini mushrooms, sliced
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups cubed day-old bread
• 2 cups chicken broth
• 2 large eggs, beaten
• 4 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat for 2 minutes until hot.
2. Add the breakfast sausage to the hot skillet, breaking it into small pieces with a wooden spoon as it cooks.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and no longer pink.
4. Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
5. Add the butter to the skillet with the sausage drippings and let it melt completely, about 1 minute.
6. Add the diced onion and celery to the skillet, cooking for 5 minutes until they begin to soften.
7. Stir in the sliced mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Sprinkle in the dried sage, thyme, black pepper, and salt, stirring to coat the vegetables evenly.
10. Pour in the chicken broth and bring the mixture to a simmer, about 3-4 minutes.
11. Remove the skillet from heat and let it cool for 5 minutes until it’s no longer steaming hot.
12. Gradually stir the beaten eggs into the warm vegetable mixture to prevent them from scrambling.
13. Add the cubed day-old bread and cooked sausage to the skillet, gently folding everything together until well combined.
14. Cover the skillet and let the stuffing sit for 10 minutes to allow the bread to fully absorb the liquid.
15. Fluff the stuffing with a fork, then stir in the fresh parsley just before serving.

My favorite thing about this stuffing is how the bread stays slightly crisp while soaking up all those savory juices. The combination of earthy mushrooms and hearty sausage creates layers of flavor that make this dish feel special enough for holidays but easy enough for weeknights. Try serving it alongside roasted chicken or spooning it into hollowed-out acorn squash halves for a beautiful presentation.

Spicy Italian Sausage and Bell Pepper Stuffing

Just imagine your holiday table with this incredible stuffing that’s bursting with flavor. You get that perfect savory Italian sausage paired with sweet bell peppers and aromatic herbs. It’s the side dish that might just steal the show from the turkey!

Ingredients

– 1 lb spicy Italian sausage, casings removed
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 red bell peppers, diced
– 3 cloves garlic, minced
– 8 cups cubed day-old bread (1-inch cubes)
– 2 cups chicken broth
– 2 large eggs, beaten
– 1/4 cup fresh parsley, chopped
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
4. Transfer cooked sausage to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
5. Add diced onion and bell peppers to the skillet and cook for 5-7 minutes until softened and slightly browned.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. In a large mixing bowl, combine bread cubes, cooked sausage, and vegetable mixture.
8. Pour chicken broth over the bread mixture and toss gently to moisten all pieces evenly.
9. Mix in beaten eggs, parsley, oregano, black pepper, and salt until well combined.
10. Transfer the stuffing mixture to the prepared baking dish and spread into an even layer.
11. Cover tightly with aluminum foil and bake at 375°F for 25 minutes.
12. Remove foil and bake uncovered for 15-20 minutes until the top is golden brown and crispy.
13. Let the stuffing rest for 10 minutes before serving to allow flavors to meld.

Now you’ve got this amazing stuffing with crispy golden tops and moist, flavorful centers. The spicy sausage gives it a wonderful kick while the bell peppers add sweetness and color. Try serving it alongside roasted chicken or even stuffing it into portobello mushrooms for a creative twist!

Maple Sausage and Pecan Stove Top Stuffing

Wondering how to make your holiday stuffing extra special this year? You’ve got to try this maple sausage and pecan version that comes together right on your stovetop. It’s packed with sweet and savory flavors that will have everyone asking for seconds.

Ingredients

– 1 lb breakfast sausage
– 1 cup chopped pecans
– 1/2 cup maple syrup
– 8 cups cubed bread
– 1 cup diced onion
– 1 cup diced celery
– 4 tbsp butter
– 2 cups chicken broth
– 1 tsp dried sage
– 1/2 tsp black pepper

Instructions

1. Heat a large skillet over medium-high heat and cook the breakfast sausage until browned, breaking it into small pieces with a wooden spoon.
2. Transfer the cooked sausage to a bowl, leaving 1 tablespoon of drippings in the skillet.
3. Add the butter to the skillet and melt it over medium heat.
4. Cook the diced onion and celery in the butter for 5-7 minutes until softened and translucent.
5. Toast the chopped pecans in the skillet for 2-3 minutes until fragrant, stirring constantly to prevent burning.
6. Return the cooked sausage to the skillet with the vegetable and pecan mixture.
7. Pour in the maple syrup and stir to coat all ingredients evenly.
8. Add the cubed bread to the skillet and gently toss to combine with the sausage mixture.
9. Pour the chicken broth over the bread mixture 1/2 cup at a time, stirring after each addition until absorbed.
10. Sprinkle in the dried sage and black pepper, stirring to distribute the seasonings throughout.
11. Reduce heat to low, cover the skillet, and cook for 10 minutes to allow flavors to meld.
12. Remove the lid and cook for an additional 5 minutes to achieve a slightly crispy top layer. Buttery and nutty with just the right amount of sweetness from the maple, this stuffing has a wonderful contrast of soft interior and crispy edges. Try serving it alongside roasted chicken or as a base for your Thanksgiving turkey—it’s sturdy enough to hold up to gravy but delicious enough to eat on its own.

Sausage and Sage Stove Top Stuffing Extravaganza

Picture this: It’s a crisp fall evening, and your kitchen fills with the incredible aroma of savory sausage and earthy sage. You’re about to make the most comforting stove top stuffing that will have everyone asking for seconds. This recipe comes together quickly but tastes like you spent all day on it.

Ingredients

• 1 lb breakfast sausage
• 1 cup unsalted butter
• 2 cups diced yellow onion
• 1 ½ cups diced celery
• 3 tbsp fresh sage, chopped
• 12 cups cubed day-old bread
• 2 ½ cups chicken broth
• 2 large eggs
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the breakfast sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Transfer the cooked sausage to a plate using a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
4. Add the unsalted butter to the pot and melt completely over medium heat.
5. Stir in the diced yellow onion and diced celery, cooking for 8-10 minutes until the vegetables are soft and translucent.
6. Add the chopped fresh sage and cook for 1 minute until fragrant.
7. Tip: Toasting the bread cubes in a 300°F oven for 15 minutes before starting creates a better texture that absorbs the broth without becoming mushy.
8. Add the cubed day-old bread to the pot and stir gently to coat everything in the butter mixture.
9. Pour in the chicken broth gradually while stirring to distribute the liquid evenly.
10. In a small bowl, whisk the large eggs until smooth.
11. Tip: Temper the eggs by slowly adding a spoonful of the warm stuffing mixture to the eggs while whisking constantly to prevent scrambling.
12. Stir the tempered egg mixture back into the main pot until fully incorporated.
13. Add the cooked sausage back to the pot along with salt and black pepper.
14. Reduce heat to low, cover the pot, and cook for 15 minutes, stirring halfway through.
15. Tip: For a crispy top, transfer the finished stuffing to a baking dish and broil for 2-3 minutes until golden brown.
16. Remove from heat and let rest for 5 minutes before serving.

Keep this stuffing warm in the pot until ready to serve—the flavors continue to meld beautifully. You’ll love the contrast between the crispy top layer and the moist, tender interior packed with savory sausage and aromatic sage. Try serving it alongside roasted chicken or as a base for Thanksgiving turkey, or get creative by using leftovers to make stuffing waffles the next morning.

Cornbread and Sausage Stove Top Stuffing

Oh my goodness, if you’re looking for a stuffing that’s packed with flavor and comes together without ever turning on your oven, you’ve found it. This cornbread and sausage stove top stuffing is the cozy, savory side dish your holiday table—or any Tuesday night—has been waiting for. It’s hearty, comforting, and so simple to make right on your stovetop.

Ingredients

– 1 lb breakfast sausage
– 1 medium yellow onion
– 2 stalks celery
– 3 cloves garlic
– 4 cups cubed cornbread
– 1/2 cup unsalted butter
– 1 1/2 cups chicken broth
– 2 tbsp fresh sage
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat.
2. Add 1 lb breakfast sausage to the hot skillet, breaking it up with a spatula into small crumbles.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until it is fully browned and no longer pink.
4. While the sausage cooks, dice 1 medium yellow onion and 2 stalks celery into 1/4-inch pieces.
5. Mince 3 cloves garlic and chop 2 tbsp fresh sage leaves.
6. Use a slotted spoon to transfer the cooked sausage to a clean plate, leaving the rendered fat in the skillet.
7. Add 1/2 cup unsalted butter to the skillet and let it melt completely.
8. Add the diced onion and celery to the skillet and cook for 5-7 minutes, stirring often, until the vegetables are softened and translucent.
9. Stir in the minced garlic and chopped sage and cook for 1 minute until fragrant.
10. Pour 1 1/2 cups chicken broth into the skillet and use your spatula to scrape up any browned bits from the bottom of the pan.
11. Add 1 tsp salt and 1/2 tsp black pepper to the broth mixture and stir to combine.
12. Gently fold in 4 cups cubed cornbread and the cooked sausage until everything is evenly moistened.
13. Reduce the heat to low, cover the skillet, and let the stuffing steam for 10 minutes to allow the flavors to meld and the cornbread to absorb the liquid.
14. Remove the lid and fluff the stuffing with a fork before serving.

What you get is a stuffing with fantastic texture—the cornbread stays tender but doesn’t turn mushy, while the sausage adds little bursts of savory goodness. The flavor is deeply comforting with that classic sage and onion backbone. Try serving it alongside roasted chicken or even spooned over a bowl of creamy mashed potatoes for the ultimate comfort food meal.

Cheesy Sausage and Broccoli Stove Top Stuffing

Nothing beats that cozy feeling when your kitchen fills with the aroma of holiday cooking. You know that moment when everyone gathers around, hungry and happy? This cheesy sausage and broccoli stuffing brings all those warm vibes to your stovetop in under 30 minutes. It’s the perfect side dish that feels special enough for celebrations but easy enough for weeknight dinners.

Ingredients

– 1 lb breakfast sausage
– 1 medium yellow onion
– 2 cups broccoli florets
– 6 cups cubed stuffing mix
– 2 cups chicken broth
– 1 cup shredded cheddar cheese
– 2 tbsp butter
– 1/2 tsp black pepper

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes.
2. Add 1 lb breakfast sausage to the hot skillet, breaking it into small pieces with a wooden spoon.
3. Cook sausage for 6-8 minutes until browned and no pink remains, stirring occasionally.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the skillet.
5. Add 2 tbsp butter to the skillet and let it melt completely.
6. Dice 1 medium yellow onion and add to the skillet, cooking for 4 minutes until translucent.
7. Add 2 cups broccoli florets to the skillet and cook for 3 minutes until bright green but still crisp.
8. Pour 2 cups chicken broth into the skillet and bring to a simmer.
9. Stir in 6 cups cubed stuffing mix until all pieces are moistened.
10. Return cooked sausage to the skillet and mix thoroughly.
11. Cover the skillet and reduce heat to low, cooking for 5 minutes to allow flavors to meld.
12. Remove lid and sprinkle 1 cup shredded cheddar cheese evenly over the top.
13. Cover again and cook for 2 more minutes until cheese is fully melted.
14. Season with 1/2 tsp black pepper and fluff gently with a fork before serving.

This stuffing comes out wonderfully moist with crispy edges where the cheese meets the pan. The savory sausage pairs perfectly with the fresh crunch of broccoli, while the melted cheddar brings everything together in cheesy harmony. Try serving it alongside roasted chicken or spoon it into individual ramekins for a cute presentation at your next gathering.

Garlic and Onion Sausage Stove Top Stuffing

This garlic and onion sausage stove top stuffing is the ultimate comfort food that comes together in under 30 minutes. You’ll love how the savory sausage pairs with the aromatic vegetables and herbs to create that classic holiday flavor without ever turning on your oven. It’s perfect for weeknight dinners or when you need a quick side dish that feels special.

Ingredients

• 1 lb pork breakfast sausage
• 1 cup diced yellow onion
• 3 cloves minced garlic
• 4 tbsp unsalted butter
• 6 cups cubed white bread
• 2 cups chicken broth
• 2 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat and cook the pork breakfast sausage for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
2. Transfer the cooked sausage to a plate using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
3. Add the diced yellow onion to the hot drippings and cook for 4-5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the unsalted butter to the skillet and let it melt completely, about 1 minute.
6. Add the cubed white bread to the skillet and toss to coat evenly with the butter and onion mixture.
7. Toast the bread mixture for 3-4 minutes, stirring frequently, until the edges become lightly golden.
8. Pour in the chicken broth gradually while stirring to distribute the liquid evenly.
9. Sprinkle in the dried sage, dried thyme, and black pepper, then stir to combine all ingredients thoroughly.
10. Return the cooked sausage to the skillet and mix well with the bread mixture.
11. Reduce heat to low, cover the skillet, and let the stuffing steam for 5 minutes to allow the bread to absorb the liquid.
12. Remove from heat, stir in the chopped fresh parsley, and let stand covered for 2 minutes before serving.

What makes this stuffing so irresistible is the contrast between the crispy toasted bread edges and the soft, moist interior that’s packed with savory sausage flavor. The garlic and herbs really shine through, making this taste like it simmered for hours rather than minutes. Try serving it alongside roasted chicken or as a base for your favorite gravy—it’s even delicious topped with a fried egg for breakfast the next day.

Sausage and Spinach Stove Top Stuffing Medley

Oh, you know those cozy fall evenings when you want something hearty but don’t want to spend hours in the kitchen? This sausage and spinach stuffing comes together right on your stove top with minimal fuss. It’s the perfect side dish that feels special enough for holidays but easy enough for weeknights.

Ingredients

• 1 lb Italian sausage
• 1 medium yellow onion
• 2 stalks celery
• 3 cloves garlic
• 6 cups cubed bread
• 4 cups fresh spinach
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add 1 pound Italian sausage, breaking it into small pieces with a wooden spoon.
3. Cook sausage for 5-7 minutes until browned and no pink remains.
4. Dice 1 medium yellow onion and 2 stalks celery while sausage cooks.
5. Remove cooked sausage from skillet with a slotted spoon, leaving drippings.
6. Add diced onion and celery to the same skillet, cooking for 4 minutes until softened.
7. Mince 3 cloves garlic and add to skillet, cooking for 1 minute until fragrant.
8. Stir in 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
9. Add 6 cups cubed bread to the skillet, tossing to coat with vegetables and seasonings.
10. Pour 2 cups chicken broth over the bread mixture, stirring gently to moisten all pieces.
11. Return cooked sausage to the skillet, mixing thoroughly with bread mixture.
12. Fold in 4 cups fresh spinach, cooking for 2-3 minutes until wilted.
13. Reduce heat to low, cover skillet, and simmer for 8-10 minutes until liquid is absorbed.
14. Remove from heat and let rest uncovered for 5 minutes before serving.

You’ll love how the bread soaks up all those savory flavors while staying slightly crisp around the edges. The spinach adds a fresh contrast to the rich sausage, making each bite perfectly balanced. Try serving it alongside roasted chicken or as a bed for pork chops to make a complete meal.

Sausage, Leek, and Celery Stuffing

Nothing says holiday comfort like a warm, savory stuffing that fills your kitchen with the most incredible aromas. You’ll love how the sausage, leeks, and celery come together in this classic dish that’s perfect for any festive gathering. It’s surprisingly simple to make and always disappears fast!

Ingredients

– 1 lb pork sausage
– 2 cups chopped leeks
– 1 cup chopped celery
– 8 cups cubed bread
– 2 cups chicken broth
– 2 large eggs
– 4 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried sage

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook 1 lb pork sausage in a large skillet over medium heat for 8-10 minutes, breaking it into small pieces with a wooden spoon until fully browned.
3. Remove the cooked sausage with a slotted spoon, leaving about 2 tablespoons of drippings in the skillet.
4. Add 4 tbsp butter to the skillet and melt over medium heat.
5. Sauté 2 cups chopped leeks and 1 cup chopped celery in the butter for 5-7 minutes until softened but not browned.
6. Tip: Make sure to thoroughly wash leeks before chopping since dirt often hides between the layers.
7. In a large mixing bowl, combine 8 cups cubed bread with the cooked sausage and sautéed vegetables.
8. In a separate bowl, whisk together 2 cups chicken broth, 2 large eggs, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried sage until well combined.
9. Pour the liquid mixture over the bread mixture and gently fold everything together until evenly moistened.
10. Tip: Let the mixture sit for 10 minutes before baking to allow the bread to fully absorb the liquid for better texture.
11. Transfer the stuffing to your prepared baking dish and spread it evenly.
12. Cover the dish with aluminum foil and bake at 350°F for 30 minutes.
13. Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and crispy.
14. Tip: For extra crispy edges, bake the stuffing in a cast iron skillet instead of a baking dish.
15. Remove from oven and let rest for 10 minutes before serving.

Outstandingly golden and fragrant, this stuffing has the perfect balance of crispy top and moist interior that everyone craves. The savory sausage pairs beautifully with the mild onion flavor of leeks and fresh crunch of celery. Try serving it alongside roasted turkey or even as a main dish with a simple green salad for a complete meal.

Wild Rice and Sausage Stove Top Stuffing

Just imagine the cozy aroma of sausage and herbs filling your kitchen. You’re about to make a stuffing that’s so much better than the boxed stuff. This wild rice version brings wonderful texture and flavor to your holiday table.

Ingredients

– 1 lb pork sausage
– 1 cup wild rice
– 4 cups chicken broth
– 1 large onion
– 3 celery stalks
– 3 tbsp butter
– 2 tsp dried sage
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 cup chopped parsley

Instructions

1. Rinse 1 cup wild rice under cold water until the water runs clear.
2. Combine the rinsed wild rice with 4 cups chicken broth in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 45 minutes until the rice has split open and most liquid is absorbed.
5. While rice cooks, dice 1 large onion and chop 3 celery stalks into 1/4-inch pieces.
6. Heat a large skillet over medium heat and add 1 lb pork sausage.
7. Cook sausage for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
8. Remove cooked sausage with a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
9. Add 3 tbsp butter to the skillet with the sausage drippings and melt over medium heat.
10. Sauté the diced onion and chopped celery in the butter mixture for 6-8 minutes until softened.
11. Stir in 2 tsp dried sage, 1 tsp dried thyme, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
12. Combine the cooked wild rice, sausage crumbles, and vegetable mixture in a large bowl.
13. Fold in 1/2 cup chopped parsley until evenly distributed.
14. Taste and adjust seasoning if needed before serving warm.

Crisp celery and tender wild rice create the perfect texture contrast in this stuffing. The savory sausage and aromatic herbs make it incredibly flavorful. Try serving it alongside roasted chicken or as a hearty main dish with a simple green salad.

Southwestern Sausage and Corn Stuffing

A comforting twist on classic stuffing that brings the bold flavors of the Southwest right to your holiday table. You get savory sausage, sweet corn, and just enough spice to make every bite exciting. It’s the kind of side dish that might just steal the show from the main course.

Ingredients

– 1 lb bulk breakfast sausage
– 1 large yellow onion, diced
– 2 stalks celery, diced
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chiles
– 1 cup frozen corn, thawed
– 8 cups cubed day-old bread
– 1 1/2 cups chicken broth
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook 1 lb bulk breakfast sausage in a large skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease, leaving about 1 tablespoon of drippings in the skillet.
4. Add 1 large diced yellow onion and 2 diced celery stalks to the skillet and cook for 5-7 minutes until softened and translucent.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
6. Add 1 can diced green chiles, 1 cup thawed frozen corn, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet, stirring to combine everything evenly.
7. Remove the skillet from heat and let the mixture cool slightly for about 5 minutes to prevent the eggs from scrambling in the next step.
8. In a large mixing bowl, combine 8 cups cubed day-old bread with the sausage and vegetable mixture, tossing gently to distribute everything evenly.
9. In a separate medium bowl, whisk together 1 1/2 cups chicken broth, 2 beaten eggs, and 1/4 cup melted butter until fully combined.
10. Pour the liquid mixture over the bread mixture and fold gently with a spatula until all bread pieces are moistened, being careful not to overmix and break down the bread cubes.
11. Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer, pressing down lightly with the back of your spatula.
12. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes to allow the stuffing to steam and cook through.
13. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and crispy around the edges.
14. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and make it easier to scoop clean portions. Here’s your finished stuffing with a perfect contrast of crispy top and moist interior, packed with smoky sausage and sweet corn notes. Heap it alongside roasted turkey or serve it as a main dish with a dollop of cool sour cream to balance the Southwest spices.

Sausage and Apple Cider Stove Top Stuffing

Venturing beyond the usual holiday side dish? This sausage and apple cider stove top stuffing brings cozy autumn flavors right to your weeknight table. You’ll love how the savory sausage and sweet apple cider come together in this simple one-pan wonder.

Ingredients

– 1 lb breakfast sausage
– 2 tbsp unsalted butter
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 2 cups apple cider
– 8 cups cubed day-old bread
– 1 tsp dried sage
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add 1 lb breakfast sausage to the skillet, breaking it into small pieces with a wooden spoon.
3. Cook sausage for 6-8 minutes, stirring occasionally, until browned and cooked through.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
5. Add 2 tbsp unsalted butter to the skillet and let it melt completely.
6. Add diced onion and celery to the skillet, stirring to coat in the butter and drippings.
7. Cook vegetables for 5-7 minutes, stirring frequently, until softened and translucent.
8. Pour 2 cups apple cider into the skillet, scraping any browned bits from the bottom.
9. Bring the cider to a simmer and cook for 3-4 minutes until slightly reduced.
10. Add 8 cups cubed day-old bread to the skillet, stirring gently to combine.
11. Sprinkle 1 tsp dried sage, 1/2 tsp salt, and 1/4 tsp black pepper over the bread mixture.
12. Return cooked sausage to the skillet, mixing everything together gently.
13. Cook for 4-5 minutes, stirring occasionally, until bread has absorbed most of the liquid.
14. Remove skillet from heat and stir in 1/4 cup chopped fresh parsley.
15. Let the stuffing rest for 2 minutes before serving to allow flavors to meld.

Outstanding texture comes from that perfect balance of crispy bread edges and moist centers. The savory sausage pairs beautifully with the subtle sweetness from the apple cider reduction. Try serving it alongside roasted chicken or spoon it over pork chops for an extra special dinner.

Sweet Potato and Sausage Stove Top Stuffing

Now, if you’re craving that cozy holiday stuffing flavor but don’t want to wait for turkey day, this sweet potato and sausage version is your answer. It comes together entirely on the stovetop, making it a perfect side for any autumn weeknight. You get all the savory, herby goodness without heating up the whole oven.

Ingredients

– 1 lb sweet Italian sausage, casings removed
– 3 tbsp unsalted butter
– 1 large yellow onion, diced
– 2 stalks celery, diced
– 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
– 1 tsp dried sage
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 1 1/2 cups chicken broth
– 8 cups cubed day-old bread (1-inch cubes)
– 1/4 cup chopped fresh parsley

Instructions

1. Heat a large, deep skillet or Dutch oven over medium-high heat.
2. Add the sweet Italian sausage and cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through.
3. Transfer the cooked sausage to a plate using a slotted spoon, leaving the drippings in the skillet.
4. Add the unsalted butter to the skillet and let it melt.
5. Add the diced yellow onion and diced celery, and cook for 5 minutes, stirring occasionally, until softened.
6. Add the cubed sweet potatoes, dried sage, dried thyme, and black pepper to the skillet.
7. Cook for 8-10 minutes, stirring frequently, until the sweet potatoes are just tender but not mushy. (Tip: Cutting the sweet potatoes into uniform 1/2-inch cubes ensures they cook evenly.)
8. Pour in the chicken broth and bring the mixture to a simmer.
9. Add the cubed day-old bread and the cooked sausage back to the skillet.
10. Gently stir everything together until the bread is moistened and the ingredients are well combined.
11. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes to allow the flavors to meld. (Tip: Using day-old, slightly stale bread helps it hold its texture and absorb the broth without becoming soggy.)
12. Remove the skillet from the heat and stir in the chopped fresh parsley.
13. Let the stuffing sit, covered, for 5 minutes before serving to allow the bread to fully absorb the liquid. (Tip: Letting it rest off the heat ensures a perfect, not-too-wet texture.)

Unbelievably savory and satisfying, this stuffing has a wonderful contrast of soft sweet potatoes, hearty sausage, and chewy bread cubes. The fresh parsley adds a bright pop that cuts through the richness beautifully. Try serving it alongside roasted chicken or even topping it with a fried egg for a complete meal.

Sausage and Roasted Red Pepper Stove Top Stuffing

Finally, a stuffing that doesn’t need the oven! You’ll love this quick stove-top version that’s packed with flavor and ready in under 30 minutes. Forget waiting for holiday meals—this is perfect for busy weeknights when you want something comforting and delicious.

Ingredients

– 1 lb Italian sausage
– 1 tbsp olive oil
– 1 cup diced onion
– 1 cup diced celery
– 2 cloves garlic, minced
– 1 cup roasted red peppers, chopped
– 6 cups cubed bread
– 2 cups chicken broth
– 2 tbsp butter
– 1 tsp dried sage
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped

Instructions

1. Remove sausage from casings and crumble into a large skillet over medium-high heat.
2. Cook sausage for 5-7 minutes, breaking it up with a spoon, until browned and cooked through.
3. Transfer cooked sausage to a plate, leaving 1 tablespoon of drippings in the skillet.
4. Add olive oil to the skillet and heat over medium heat.
5. Add diced onion and celery, cooking for 4-5 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add chopped roasted red peppers and cook for 1 minute to warm through.
8. Return cooked sausage to the skillet and stir to combine.
9. Add cubed bread to the skillet and toss gently to mix with other ingredients.
10. Pour chicken broth evenly over the bread mixture.
11. Add butter, dried sage, and black pepper to the skillet.
12. Stir everything together until well combined and butter has melted.
13. Reduce heat to low, cover the skillet, and cook for 8-10 minutes until liquid is absorbed.
14. Remove from heat and stir in fresh parsley.
15. Let stand covered for 2 minutes before serving.

Moist and savory with juicy sausage bites and sweet roasted peppers throughout, this stuffing has the perfect balance of textures from soft bread to crisp vegetables. Try serving it alongside roasted chicken or as a hearty main dish with a simple green salad—it’s so good you might skip the turkey entirely!

Garden Vegetable and Sausage Stove Top Stuffing

Tired of the same old side dishes? This garden vegetable and sausage stove top stuffing brings fresh flavors to your table without the holiday fuss. You’ll love how the savory sausage and crisp vegetables come together in this comforting dish.

Ingredients

1 lb Italian sausage

2 tbsp olive oil

1 cup diced onion

1 cup diced celery

1 cup diced carrots

2 cloves minced garlic

8 cups cubed bread

2 cups chicken broth

1/4 cup chopped parsley

1 tsp dried thyme

1/2 tsp black pepper

Instructions

1. Remove sausage from casing and crumble into a large skillet over medium-high heat.
2. Cook sausage for 6-8 minutes, breaking it up with a spoon until browned and cooked through.
3. Transfer cooked sausage to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
4. Add olive oil to the sausage drippings in the skillet.
5. Add diced onion, celery, and carrots to the skillet, cooking for 5-7 minutes until vegetables soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Return cooked sausage to the skillet with the vegetables.
8. Add cubed bread to the skillet, stirring to combine with the sausage and vegetable mixture.
9. Pour chicken broth evenly over the bread mixture.
10. Add chopped parsley, dried thyme, and black pepper, stirring gently to distribute seasonings.
11. Reduce heat to low, cover the skillet, and cook for 8-10 minutes until liquid is absorbed.
12. Remove from heat and let stand covered for 5 minutes before serving.

Fluffy bread soaks up all the savory flavors while the vegetables keep things fresh and colorful. Try serving it alongside roasted chicken or as a hearty main dish with a simple green salad. The crispy edges and soft interior make every bite satisfying.

Conclusion

Amazingly versatile, these 29 sausage stuffing recipes offer endless comfort food possibilities for your holiday table or weeknight dinners. We hope you find new family favorites among these flavorful creations! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference.