Can I use a different type of sausage for this stuffing recipe?

Yes, you can. If you enjoy bold flavors, go for spicy Italian sausage. Prefer something sweeter? Try sage-flavored or breakfast sausage. Even plant-based sausages work well if you’re cooking for vegetarians. Just make sure the sausage is cooked through before mixing it with the stuffing.

How do I make sausage stuffing vegetarian?

To go vegetarian, replace the meat with crumbled tofu, sautéed mushrooms, or a plant-based sausage. Swap the chicken broth for vegetable broth. You’ll still get all the savory, herb-forward flavor without any meat.

Can I prepare sausage stuffing ahead of time?

Absolutely. You can assemble the stuffing up to 24 hours before baking. Store it in the fridge, tightly covered. When you’re ready to bake, let it come to room temperature first—this helps it cook evenly and prevents drying out.

Easy & Delicious Sausage Stuffing Recipe – A Holiday Favorite Reinvented

Stuffed Mushrooms Christmas Appetizer

Print Recipe

This easy sausage stuffing is a flavorful and comforting holiday side dish made with Italian sausage, fresh herbs, and dried cranberries. It delivers a perfect balance of savory and sweet in every bite, ideal for Thanksgiving or any festive gathering.

Author: Elena
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 lb ground mild Italian sausage
1 medium yellow onion, diced
3 celery stalks, diced
2 tsp minced fresh rosemary
2 tsp minced fresh sage
2 tsp minced fresh thyme
3/4 cup dried cranberries
2 1/2 cups chicken broth
1 (12 oz) bag herbed stuffing mix
Non-stick spray or butter for greasing baking dish

Instructions

Preheat oven to 350°F (175°C) and grease a 9×9 or 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground sausage for about 5 minutes until fat begins to render.
Add diced onion, celery, rosemary, sage, and thyme. Cook for about 10 minutes until sausage is no longer pink and vegetables are softened.
Stir in dried cranberries and pour in chicken broth. Cook for a few more minutes until heated through.
Turn off the heat and stir in the stuffing mix until fully combined and moistened.
Transfer mixture to the prepared baking dish, cover with aluminum foil, and bake for 30 minutes.
Uncover and bake for an additional 15 minutes until the top is golden and crispy.
Serve warm as a side dish.

Notes

Use spicy or breakfast sausage for flavor variations.
Substitute dried cherries for cranberries for extra sweetness.
Replace fresh herbs with 1/2 tsp each of dried rosemary, sage, and thyme if needed.
Use vegetable broth and plant-based sausage for a vegetarian version.
Prepare ahead and refrigerate before baking if making in advance.

Find it online: https://www.recipebyelena.com/sausage-stuffing/