Sausage Stuffing Bake Recipe

Name: Sausage Stuffing Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups toasted bread cubes (from white bread, crusts removed); 3 tablespoons butter; 1 lb turkey sausage, casings removed (mild or spicy) or 1 lb Italian sausage (mild or spicy); ½ teaspoon cayenne pepper (to taste) (optional); 2 medium onions, finely chopped; 3 celery ribs, finely diced; 2 tablespoons fresh minced garlic (or to taste); 1 (10 ounce) can sliced mushrooms (very well drained, or use fresh sauteed mushrooms); 2 medium granny smith apples (peeled, cored and chopped into about 1/2-inch pieces); 1 ½ cups coarsley chopped pecans, toasted (or use toasted walnuts); 1 ½ cups dried cranberries (can use more to taste); 1 teaspoon dried sage (or to taste, or use 1 tablespoon fresh chopped); black pepper; 1 12-2 ½ cups low sodium chicken broth or 1 12-2 ½ cups turkey broth; grated parmesan cheese (optional)

Servings: persons

9 cups toasted bread cubes (from white bread, crusts removed)
3 tablespoons butter
1 lb turkey sausage, casings removed (mild or spicy) or 1 lb Italian sausage (mild or spicy)
½ teaspoon cayenne pepper (to taste) (optional)
2 medium onions, finely chopped
3 celery ribs, finely diced
2 tablespoons fresh minced garlic (or to taste)
1 (10 ounce) can sliced mushrooms (very well drained, or use fresh sauteed mushrooms)
2 medium granny smith apples (peeled, cored and chopped into about 1/2-inch pieces)
1 ½ cups coarsley chopped pecans, toasted (or use toasted walnuts)
1 ½ cups dried cranberries (can use more to taste)
1 teaspoon dried sage (or to taste, or use 1 tablespoon fresh chopped)
black pepper
1 12-2 ½ cups low sodium chicken broth or 1 12-2 ½ cups turkey broth
grated parmesan cheese (optional)

1
Butter a 4-quart casserole dish.
2
In a large skillet melt butter; add in the sausage meat with onions, celery, garlic and cayenne pepper (if using); cook breaking up the meat with a spoon until the meat is no longer pink and the vegetables are tender (about 7-10 minutes).
3
Add in apples and mushrooms and cook 2 minutes.
4
Transfer the mixture to a large bowl.
5
Stir in the the nuts, toasted bread cubes and dried cranberries; toss to mix well with wooden spoon.
6
Season with sage, lots black pepper and salt (I use seasoned salt but white salt will do).
7
Transfer the mixture to a buttered casserole dish and drizzle with chicken or turkey broth (using about 1-1/2 cups for a drier stuffing, or use up to 2 cups for a moister stuffing).
8
Sprinkle grated Parmesan cheese on top.
9
Bake covered in foil in a 350 degree F oven (second-lowest rack) for 30 minutes; uncover and bake until bread is golden brown and the stuffing is heated through, about 20-25 minutes more.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 cups toasted bread cubes (from white bread, crusts removed), 3 tablespoons butter, 1 lb turkey sausage, casings removed (mild or spicy) or 1 lb Italian sausage (mild or spicy), ½ teaspoon cayenne pepper (to taste) (optional), and more.

Yes, Sausage Stuffing Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage Stuffing Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions