I love rotating different stuffing (dressing) variations onto my Thanksgiving menu (and often make more than one!), but my family recipe for Italian Sausage Stuffing is always requested. Savory sausage, Parmigiano Reggiano, and fresh herbs make it rich, comforting, and a perfect match for turkey.

Looking for more stuffing inspiration? Try my Traditional Bread Stuffing with Herbs, Cranberry-Pecan Stuffing (made with white and wheat breads), or Sausage and Chestnut Stuffing (with a cornbread–white bread blend).

Italian sausage stuffing baked in a white enameled cast iron gratin dish

Before You Start Cooking

Bread: You’ll need a 1½-pound (24-ounce) loaf of hearty white bread. Over the years, I’ve found that brands like Arnold Country White and Pepperidge Farm Farmhouse White sandwich bread create consistently fluffy stuffing. Use the full loaf—crusts and ends included. If you’re using bread with a hard crust, trim it off.
Plan Ahead: Drying the bread cubes in the oven takes some time, so I like to prep this step up to 5 days before the holiday. Once the croutons are completely cool, store them in an airtight container at room temperature.
Broth/Stock: I use my Make-Ahead Turkey Stock here—it has a rich flavor and a neutral salt level, allowing you to better control the overall seasoning. Store-bought low-sodium chicken or turkey broth also works well.
Sausage: Sweet Italian sausage with fennel is my go-to. If you prefer heat, use hot Italian sausage or a mix of sweet and hot. House-made sausage from an Italian market is always delicious if you have access to it.

How to Make Italian Sausage Stuffing

overhead of ingredients needed to make sausage stuffing in bowls on a white marble board with text labels

Step 1: Make the Croutons

Slice the bread into ½- to ¾-inch cubes. A serrated knife works best, and stacking a few slices at a time makes the process go faster.

Cutting country white bread into strips…

Spread the bread cubes into a single layer on two rimmed half-sheet pans and bake at 250°F for 50–60 minutes, stirring and rotating the pans halfway through.

You’re looking for cubes that are completely dried out with just the slightest hint of color. Let the croutons cool completely at room temperature.

country white bread cubes on two overlapping half sheet pans — Bread cubes spread out onto baking sheets.

baked country white bread croutons on a rimmed half sheet pan — Baked and cooled croutons.

Step 2: Prep Stuffing Add-Ins

Aromatics. Dice the celery and onions into a ¼-inch dice so they soften evenly as they cook. I usually run a vegetable peeler down the outside of the celery first to remove the tougher strings that can stay firm in the finished stuffing. Finely chop your fresh herbs: sage, thyme, and flat-leaf parsley.
Parmesan. Finely grate Parmigiano Reggiano from a wedge for the best flavor and texture. Its nutty, salty flavor is one of the elements that makes this stuffing so special.
Sausage. If you’re using link Italian sausage (instead of loose/bulk sausage), remove the casings by making a shallow slit lengthwise and peeling them off.
Broth or Stock. If using homemade turkey stock that you’ve frozen, make sure it’s fully thawed. Chilled homemade stock naturally gels, so warm it gently until fluid and pourable. Store-bought broth can be used at room temperature.

Step 3: Cook the Sausage and Vegetables

Set a large nonstick skillet or sauté pan over medium-high heat and melt 2 tablespoons butter. Add the sausage and break it into bite-sized crumbles with a wooden spoon as it cooks. You want it nicely browned and fully cooked through—this deepens the flavor of the finished stuffing.

raw loose sausage meat in a white enameled cast iron dutch oven with a wooden spoon — Browning the sausage.

browned Italian sausage crumbles in a white enameled cast iron dutch oven with a wooden spoon — Browned and cooked through.

When the sausage is ready, scoop it into a large mixing bowl with a slotted spoon, leaving the flavorful drippings behind in the skillet.

Add another 6 tablespoons of butter to the pan (the best stuffing is a buttery stuffing!). Once it melts, stir in the diced celery and onions. Let them cook over medium heat for 8 to 10 minutes, just until they soften.

You’re not looking for color here; tender vegetables meld more naturally into the stuffing and help carry the flavors of the herbs.

raw diced celery and onions in a white enameled cast iron dutch oven with melted butter and sausage drippings — Adding the onions and celery.

fresh chopped herbs and seasonings being stirred into cooked celery and onions in a white enameled cast iron dutch oven with a wooden spoon — Adding the herbs and seasonings.

Sprinkle in the chopped sage and thyme, along with a bit of poultry seasoning, salt, and pepper. I always use Bell’s Seasoning—it’s salt-free and does a beautiful job of boosting the flavor of the fresh herbs without overpowering the dish.

Let everything cook for another minute or two, just long enough for the herbs to become fragrant. (The kitchen should smell like Thanksgiving at this point!)

Step 4: Assemble the Stuffing

Add the cooled croutons to the bowl with the cooked sausage, and pour the sautéed vegetables over the top—don’t forget to scrape in every last bit of that herb-infused butter from the pan!

Add the chopped fresh parsley and grated Parmigiano Reggiano, and give the mixture a gentle toss to distribute everything evenly.

Overhead view of a glass mixing bowl filled with stuffing ingredients, including cooked Italian sausage, cubed bread, sautéed onions and celery, chopped parsley, and grated cheese, surrounded by eggs, broth, and seasonings on a marble surface. — Stuffing ingredients added to the mixing bowl.

Overhead view of partially mixed Italian sausage stuffing in a glass bowl, showing cubed bread, sausage, herbs, and vegetables being combined with a wooden spoon, with eggs and broth nearby on the countertop. — Mixed and ready for liquid.

Now it’s time to add the broth. Start by pouring in 1¾ cups, then mix well and let the bread sit for a few minutes so it can begin soaking up the liquid. Give the mixture a taste and adjust the seasoning if you need to; once the eggs go in, you won’t be able to taste it again until after it’s baked.

Whisk the eggs with ½ cup additional broth, then drizzle the mixture over the stuffing and toss again. Let it rest briefly so the bread can absorb this second addition of liquid.

A hand pouring chicken broth from a glass measuring cup into a large glass bowl filled with cubed bread, cooked sausage, onions, and fresh herbs for stuffing. — Pouring in turkey stock.

Beaten eggs and stock being poured from a measuring cup into a bowl of sausage stuffing mixture with bread cubes, herbs, and broth on a white marble surface. — Pouring in eggs and more stock.

To check whether you’re in the right place moisture-wise, pick up a crouton and gently press it between your fingers. It should feel evenly moistened but still hold its shape—not soggy or collapsing.

If the mixture feels dry, add more broth gradually, pausing after each splash so the bread has a chance to take it in. Every loaf behaves a little differently here, so trust what you see and feel.

Overhead view of sausage stuffing mixture in a large glass mixing bowl with a wooden spoon. Chopped bread, sausage, celery, and herbs are visible. A pitcher of broth sits beside the bowl. — Adding additional stock to moisten.

Step 5: Bake the Stuffing

Transfer the stuffing mixture to a buttered 3-quart gratin dish or 13×9 baking dish, spreading it into an even layer. You don’t have to pack it tightly—leaving it a little loose helps those delicious edges crisp up in the oven.

Cut the remaining 2 tablespoons of butter into small pieces and scatter them across the top. This adds richness and helps the stuffing bake with a golden, lightly crisped surface.

Overhead view of unbaked sausage stuffing in a white braiser, dotted with cubes of butter on top. Fresh herbs, salt, and pepper are arranged nearby on a marble surface. — Stuffing dotted with butter and ready to bake.

Cover the dish snugly with foil and place it in a preheated 375°F oven. Bake for 30 minutes, then remove the foil and let it continue baking for another 15–20 minutes. You’re looking for a top that’s deeply golden in spots with crisp edges, and a center that registers 165°F.

When the stuffing comes out of the oven, let it rest for about 10 minutes. This quick pause helps the interior set just enough so it’s easily scoopable.

Overhead view of baked sausage stuffing in a white braiser, golden and crisp on top, garnished with fresh parsley. Glasses of white wine and fresh herbs are arranged nearby for serving. — Baked to golden, crispy, fluffy perfection.

Serving Italian Sausage Stuffing

Just before serving, I like to sprinkle a little extra chopped parsley over the top for color. Pair this stuffing with roasted turkey (it’s wonderful with my Herb Roasted Turkey Breast) or even roasted chicken.

Be sure to scoop all the way to the edges—everyone in my family always goes for the crispy bits first!

Italian Sausage Stuffing fits in at both simple holiday spreads and larger feasts with multiple sides. It’s particularly delicious with a generous drizzle of rich turkey gravy.

Close-up of a serving spoon scooping Italian sausage stuffing from a white dish, featuring browned bread cubes, crumbled sausage, onions, celery, and chopped parsley.

Keeping the Stuffing Warm

If you’re not serving your Italian Sausage Stuffing immediately, keep it warm in a 200–250°F oven, covered with foil, or use a covered chafing dish. For the best texture, don’t hold it for more than 30–45 minutes, and make sure the center stays above 140°F for food safety.
If it begins to dry out, a drizzle of warm broth will bring the moisture right back.

A close-up of a spoonful of baked Italian sausage stuffing being lifted from a white casserole dish, showing golden toasted bread cubes, browned sausage, and chopped herbs.

Make-Ahead Options

Stuffing is something many of us try to tackle ahead of time, but it’s important to follow food-safety guidelines. The USDA advises against refrigerating fully assembled, unbaked stuffing, even when kept cold, because the mixture can harbor bacteria. (Their article, Stuffing and Food Safety, explains more.)

You can still get a jump on this Italian Sausage Stuffing by prepping a few elements ahead of time:

Chop the celery and onions 1-2 days before and store them in airtight containers in the fridge. I save chopping the fresh herbs for the day I make the stuffing—they taste the brightest that way.
Parmesan can be grated a day or two ahead and kept covered in the refrigerator.
And, as I mentioned earlier, I always prepare the bread croutons a few days before the holiday so they’re completely cooled and ready to go.

If you want the stuffing completely prepped before the holiday, freezing is the safest approach. Assemble the stuffing, spoon it into a buttered freezer-to-oven-safe dish, cover tightly with foil, and freeze for up to 3 months.

To bake from frozen, place the covered dish into a 350°F oven and bake for 1 hour. Increase the temperature to 375°F, uncover, and continue baking for 15–20 minutes, until the top is golden and crisp and the center reaches 165°F.