Italian Sausage Stuffing
Italian Sausage Stuffing is made with sweet Italian sausage, sweet potatoes, Brussels sprouts, onion, French bread and delicious spices! This French bread stuffing recipe is a fun twist on traditional Thanksgiving Stuffing!
You don’t have to save this recipe for your Thanksgiving table! I love a good fall side dish in any meal. Some of my favorite holiday side dish recipes include Candied Apple Yams, Easy Sweet Potato Casserole, and Cinnamon Roasted Butternut Squash.
Why This Recipe Works
- The best Italian sausage stuffing recipe. This sausage and herb stuffing is super easy to put together! It’s packed with flavor and texture and is by far the best sausage stuffing!
- Easily customizable. Not a fan of Brussels sprouts? No worries! Switch them out for parsnips, carrots, butternut squash and more! You can easily add different vegetables to this Autumn vegetable stuffing!
- Flavorful stuffing. I love this root vegetable stuffing because it has such unique elements to it! Instead of the bread, onion, and celery of traditional stuffing, the sausage adds a delicious meat element and flavor depth to the dish.
- French Bread: You’ll need about 10 cups of cubed bread. Cut the French bread into 1 inch cubes. You don’t need hard or stale bread already because we are going to toast it in the oven. Making stuffing with French bread is SO good because you have that chewy crust on it!
- Sweet Italian Sausage: If you’d like a bit of a kick, you’re welcome to use hot Italian sausage. I find that the whole family enjoys mild Italian sausage more than spicy! I use Italian pork sausage, but you can use turkey sausage if you’d prefer.
- Sweet Potato: Feel free to use more sweet potato! Or you can also add some other root vegetables like parsnips and carrots if desired.
- Red Onion: You don’t have to use a red onion. If you have a sweet onion or yellow onion on hand, that is fine too!
- Herbs: You’ll need dried basil, rubbed sage, thyme, and parsley (for garnishing). You can definitely level up and use fresh herbs!
- Butter: The cubes of butter will give those delicious pockets of buttery yumminess as you bite into this amazing sage sausage stuffing!
- Chicken Broth: You may not need all the chicken broth. But if you use all of it, that’s fine too! You just want enough liquid to help provide that stuffing texture, but you don’t want the bread to be soggy.
- Oven toast the bread. Place the cubed French bread on a baking sheet and bake at 400°F for 10-14 minutes or until lightly golden brown. Remove and place the bread in a large bowl while you prepare the other elements.
- Cook the sausage. Add the mild sausage to a large skillet over medium heat. Crumble sausage in small pieces as it cooks. Cook for 8-10 minutes or until fully cooked. Drain excess grease. Transfer to the bowl with the bread cubes.
- Roast the veggies. Add the Brussels sprouts, sweet potato, and chopped onion to a medium sized bowl. Add the olive oil, 1 tsp basil, 1 tsp sage, and 1 tsp thyme. Toss to coat. Transfer the veggies to a large baking sheet and roast for 18-20 minutes at 400°F. Remove when slightly fork tender but not overly soft.
- Combine. Add the veggies to the bowl with the bread and sausage. Add the remaining herbs and the cubed butter. Toss to combine. Slowly pour the chicken broth on top while stirring. (You may not need all the broth).
- Bake. Pour the vegetable and sausage stuffing mixture into a greased 9×13-inch casserole dish. Cover with aluminum foil and bake at 375°F for 25 minutes. Remove the foil and bake for 20-25 minutes or until no liquid remains. Remove, garnish with fresh parsley if desired, and serve warm!
For a healthier option, you can definitely use a multi-grain French bread and turkey sausage.
When toasting the bread in the oven, you don’t want it to be dark brown, hard, and crunchy. You want it to be lightly golden brown.
If using sausage links, be sure to remove the casings! I like using bulk sausage so I don’t have to spend time removing sausage from casings.
Feel free to add some more vegetables to this French bread stuffing! You can use parsnips, carrots, butternut squash, red potatoes, and more! Not a fan of Brussels sprouts? Omit them! You can definitely make this sausage vegetable stuffing your own!
You can use store-bought stuffing cubes if you’d like. Just skip the bread toasting step.
Make Ahead, Storing, and Freezing
To make ahead of time, you can cook the sausage, roast the vegetables, and toast the bread. Just be sure to leave the bread out and not to store it in a ziplock bag or container. Otherwise the bread will go soft again.
If you’d like, you can assemble the elements and then store in the fridge overnight and bake the next day. However, I wouldn’t add the chicken broth or your bread will go soggy. The bread will even soften a bit just being next to the sausage and veggies while being stored overnight.
For best results, you can store the elements and then just freshly toast the bread prior to baking, then follow the rest of the recipe.
Store leftover Italian sausage stuffing in an airtight container in the fridge for 3-4 days. Reheat in the oven.
I don’t recommend freezing this sausage and vegetable stuffing bake.
I wouldn’t freeze this Italian sausage stuffing. With the broth, the veggies and the bread, it just won’t hold up well or reheat/rebake well after being frozen and thawed.
Yes you can! And let me tell you, it adds the most amazing flavor! If you’d like, you can even add some Italian sausage to my Classic Thanksgiving Stuffing Recipe!
You probably added too much chicken broth. I made note in the recipe that you may not need all the chicken broth. Depending on how much bread and how many vegetables you made with the stuffing you’ll need more or less of the broth.
You probably needed more chicken broth! It’s definitely a balance. You want the broth to fully coat the stuffing mixture but you don’t want the bread to be super dry or super soggy. Another reason for dry stuffing could be due to over baking the bread prior to making the recipe. You don’t want the bread hard and crunchy, you just want it lightly golden brown and toasted.
More Thanksgiving Recipes
- Thanksgiving Pies
- Delicious Thanksgiving Recipes Roundup
- Praline Pumpkin Pie
- Candied Yams
- Mashed Potatoes with Half and Half
Italian Sausage Stuffing
- 1 loaf french bread - cut into 1 inch pieces (about 10 cups)
- 8 oz sweet Italian sausage
- 16 oz brussels sprouts - cut into fourths
- 2 cups sweet potato - peeled and cubed
- 1/2 red onion - cubed
- 2 tablespoons olive oil
- 1 tablespoon dried basil - divided
- 3 teaspoons rubbed sage - divided
- 3 teaspoons thyme leaves - divided
- 6 tablespoons butter - cut into 6 pieces
- 1 3/4 cups chicken broth - See note #1
- fresh herbs for garnish (basil, parsley, thyme)
- Preheat oven to 400°F and place the cubed bread on a baking sheet. Bake in the oven for 10-14 minutes or until lightly golden brown. Remove from the oven and transfer to a large bowl.
- In a pan over medium heat, cook the sausage, making sure to break up the meat into small crumbly pieces. Cook until the meat is fully cooked, about 8-10 minutes. Drain any grease that accumulated during cooking and transfer the sausage to the large bowl with the bread.
Roast the Veggies
- In a medium sized bowl add the brussels sprouts, sweet potato, onion, olive oil, 1 tsp basil, 1 tsp sage, 1 tsp thyme. Toss to coat. Place the veggies on a large baking sheet, making sure to spread the veggies into an even layer. Bake for 18-20 minutes in a 400°F oven, or until roasted and sweet potatoes are *slightly* fork tender but not overly soft.
- Transfer the veggies to the large bowl of sausage and bread. Add the remaining herbs, and the butter. Toss to coat. Slowly pour the chicken broth over the mixture, stirring until everything is incorporated. You may not need to use all of the broth!! You don't want the bread cubes soaked… that would make for a soggy stuffing.
Bake the Fall Stuffing
- Change the oven temperature to 375°F.
- Transfer the mixture to a butter greased 13"x9” casserole dish. Cover with tin foil and bake for 25 minutes, remove the foil and bake for an additional 20-25 minutes or until no liquid remains and the stuffing is golden brown.
- Remove from the oven, garnish with fresh herbs and serve!