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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 Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 8 servings (about ¾ cup)
Calories: 441 kcal
Course: Side Dish
Cuisine: American

Ingredients

Bread Cubes
  • 12 slices of bread*, cut into 1 inch cubes (9 ½ cups total) $2.56
  • cooking spray $0.01
Stuffing Ingredients
  • 1 lb mild ground Italian sausage $3.57
  • 1 stick salted butter $1.06
  • 1 medium yellow onion, diced (about 1 ½ cups) $0.94
  • 4-5 celery stalks, diced (about 1 ½ cups) $0.95
  • 4 cloves garlic, minced $0.12
  • 2 Tbsp poultry seasoning, dried $1.32
  • ½ tsp salt $0.01
  • 1 tsp freshly cracked black pepper $0.04
  • 1 apple, cored and diced (skin on) $1.00
  • 3 tsp chicken bouillon** $0.27
  • 2 ¾ cups hot water (to be mixed with bouillon) $0.00
  • 2 Tbsp fresh parsley, minced $0.10

Instructions

Bread Cubes Directions
    Cup of Yum
  1. Preheat oven to 350F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
Stuffing Directions
  1. 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.
  2. Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
  3. Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
  4. Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
  5. Add more bread cubes until all have been used up. Then, add diced green apple.
  6. Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
  7. Bake for 1 hour and 15 minutes in 350 degree oven. If top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
  8. 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.

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!
  • I used a 3-quart casserole dish for this recipe.

Nutrition Information

Serving 1serving (about ¾ cup) Calories 441kcal (22%) Carbohydrates 27g (9%) Protein 13g (26%) Fat 31g (48%) Sodium 1050mg (44%) Fiber 3g (12%)

Nutrition Facts

Serving: 8servings (about ¾ cup)

Amount Per Serving

Calories 441

% Daily Value*

Serving 1serving (about ¾ cup)
Calories 441kcal 22%
Carbohydrates 27g 9%
Protein 13g 26%
Fat 31g 48%
Sodium 1050mg 44%
Fiber 3g 12%

* Percent Daily Values are based on a 2,000 calorie diet.