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Overhead view of sausage stuffing in a casserole dish.
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5 from 3 votes

Sausage Stuffing Recipe

This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it's egg-free!
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Side Dish
Cuisine: American
Total Cost: $11.16 recipe / $1.40 serving
Servings: 8 servings (about ¾ cup)
Calories: 441kcal
Author: Jess Rice

Equipment

  • 3 Quart Casserole Dish
  • Deep Stainless Steel Skillet

Ingredients

Bread Cubes

  • 12 slices bread cut into 1-inch cubes, 9½ cups total $1.42*
  • cooking spray $0.01

Stuffing Ingredients

  • 1 lb. mild ground Italian sausage $4.37
  • 1 stick salted butter $0.99
  • 1 medium yellow onion diced, about 1½ cups, $0.70
  • 4-5 celery stalks diced, about 1½ cups, $0.49
  • 4 cloves garlic minced, $0.32
  • 2 Tbsp poultry seasoning dried, $1.32
  • ½ tsp salt $0.01
  • 1 tsp black pepper freshly cracked, $0.04
  • 1 apple cored and diced, skin on, $1.00
  • 3 cups chicken broth $0.39**
  • 2 Tbsp fresh parsley minced, $0.10

Instructions

Bread Cubes Directions

  • Preheat oven to 350°F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.

Stuffing Directions

  • In a large sauté pan, cook ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
  • Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
  • Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
  • Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
  • Add more bread cubes until all have been used up. Then, add diced green apple.
  • Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
  • Bake for 1 hour and 15 minutes in a 350°F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
  • You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with parsley just before serving.

See how we calculate recipe costs here.

Notes

*12 slices of any kind of bread will do. This is a great opportunity to use the heels of any sandwich bread you have leftover, or use some slightly stale bread you haven’t had the heart to throw away. I had the following on-hand: 4 slices brioche, 4 slices multi-seed, and 4 slices of sourdough combined from other recipes I was testing and sandwich fixings from the week before.
**We pretty much exclusively use Better Than Bouillon here at Budget Bytes

Nutrition

Serving: 1serving (about ¾ cup) | Calories: 441kcal | Carbohydrates: 27g | Protein: 13g | Fat: 31g | Sodium: 1050mg | Fiber: 3g