Easy Sausage Stuffing Make Ahead
Elevate your holiday feast or weeknight dinner with this Easy Sausage Stuffing Make Ahead recipe, a savory blend of rich flavors and convenient preparation. Featuring hearty cubes of day-old bread, perfectly seasoned ground sausage, and aromatic herbs like sage, thyme, and parsley, this stuffing is the ideal combination of texture and taste. Sautéed onions, celery, and garlic infuse every bite with warmth, while a simple broth-and-egg mixture keeps the dish moist yet deliciously crisp on top. The best part? This recipe is designed for flexibility—assemble it a day ahead for stress-free entertaining or bake it fresh for a crowd-pleasing side. Perfect for Thanksgiving, Christmas, or any cozy gathering, this make-ahead sausage stuffing pairs beautifully with roasted meats and vibrant vegetable sides.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 pound ground sausage (mild or spicy)
- 3 cloves garlic, minced
- 2 teaspoons sage, chopped
- 1 teaspoon thyme leaves, chopped
- 2 tablespoons parsley, chopped (plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 10 cups day-old bread, cut into 1-inch cubes (e.g., French or sourdough)
- 2 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
Instructions
Preheat your oven to 350°F (175°C). If making ahead, also prepare a 9x13-inch baking dish by greasing it lightly with butter or non-stick spray.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook, stirring occasionally, until softened (about 5 minutes).
Add the ground sausage to the skillet and cook until browned and fully cooked, breaking it into small pieces with a wooden spoon (about 8-10 minutes).
Stir in the minced garlic, chopped sage, thyme, parsley, salt, and black pepper. Cook for 1 minute until fragrant, then remove from heat.
In a large mixing bowl, combine the bread cubes with the sausage mixture. Toss well until the bread is evenly coated with the mixture.
In a separate bowl, whisk together the chicken or vegetable broth and beaten eggs. Pour the liquid mixture over the bread and sausage mixture, and toss gently until everything is moistened.
If making ahead, transfer the stuffing mixture to the prepared baking dish, cover with aluminum foil, and refrigerate for up to 24 hours.
If baking immediately, transfer the mixture to the baking dish and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10 minutes to allow the top to become golden and slightly crispy.
Garnish with additional chopped parsley before serving. Serve warm as a holiday side dish or comforting meal accompaniment.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
