Easy homemade sausage stuffing is the perfect side dish for your Thanksgiving dinner!
Made from scratch and with little prep, this stuffing recipe is simple and easy!
This easy homemade stuffing starts with some sourdough bread and turns into an incredibly flavorful dish. This is a perfect simple stuffing recipe for thanksgiving, made with only 7 ingredients and a couple of steps this recipe is super user-friendly. Unlike other stuffing recipes, this one is unique in ingredients and taste. It starts with freshly toasted bread crumbs and then adds mushrooms, artichokes, and of course, ground Italian sausage!
Easy Homemade Stuffing Recipe
While boxed stuffings are convenient, making your own homemade stuffing from scratch is always a little better. you can mix in as much or as little of any ingredient to adjust it to your own tastebuds. Not only that but making stuffing from scratch is far easier than you may think! especially if you use leftover bread or stale bread you may already have on hand.
Ingredients for Homemade Stuffing
- Sourdough bread
- Unsalted chicken broth
- Ground Italian sausage
- Canned artichoke hearts
For the exact amounts needed, please see the recipe card below.
How to Make Homemade Sausage Stuffing
- Preheat your oven to 350 degrees F and spray the inside of an 11×7 baking dish with nonstick cooking spray and set aside.
- In a large skillet, brown your sausage and break it up as it cooks. Remove the cooked meat from the skillet and set it aside.
- In the same pan add in the mushrooms, artichokes, and sage. saute until softened. This will be about 6-8 minutes.
- In a large bowl, combine the bread cubes, eggs, chicken stock, sausage, and cooked vegetables. Stir together to coat well.
- Pour the mixture into your prepared baking dish and bake in the oven for 45 minutes or until the mixture has set and the breading has turned a nice shade of brown.
- Serve warm with your meal and enjoy.
How to Toast Bread for Stuffing
Take your loaf of sourdough bread and slice it into 1 inch sized cube pieces. Lay those pieces out evenly onto a large baking sheet. there are a few ways that you can get your bread dried for stuffing:
- Let the baking sheet of bread rest at room temperature for up to 3 days (being kept clean and covered with a light kitchen towel or linen).
- Toast in the oven at 225 degrees F for about 30-40 minutes or until the bread has dried out.
You can prepare your bread cubes up to 4 days in advance and keep them stored in a cool dry place in an airtight container.
What is the difference between dressing and stuffing?
Is stuffing better with or without eggs?
We use eggs to help bind the mixture together better. It helps to hold everything together well and gives the stuffing a nicer and fluffier texture as a result. Because of this, the stuffing should be cooked until the internal temperature reaches 165 degrees F. Use an instant-read thermometer as a guide to help make sure that you have cooked tour stuffing properly before serving.
How stale should bread be for stuffing?
Here are some more holiday recipes you’re sure to enjoy!
- Easy Cornbread Stuffing Recipe
- 50 of the Best Holiday Recipes
- Crockpot Mashed Potatoes Recipe
- Sweet Potato Pie Bars Recipe
- 6-8 slices sourdough bread, cubed and toasted
- 2 cup unsalted chicken broth
- 2 eggs
- 1 lb ground Italian sausage
- 8 oz mushrooms
- 14 oz can artichoke hearts, drained
- 1 teaspoon Sage
- Preheat oven to 350. Spray an 11 x 7 baking dish with non stick spray and set aside.
- In a large skillet brown sausage breaking it up as it cooks. Remove. Saute mushrooms, artichokes and sage in the same skillet for about 6-8 minutes or until vegetables have softened.
- Combine bread cubes, eggs, chicken stock, sausage and vegetables in a large bowl. Stir to coat. Pour into the prepared baking dish. Bake stuffing for 45 minutes or until set and breading has browned.
Amount Per Serving Calories 283Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 53mgSodium 656mgCarbohydrates 29gFiber 3gSugar 4gProtein 15g