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Better than anything you’ll find in a box, my Stovetop Stuffing is filled with bread, vegetables, ground sausage, and an assortment of herbs.
Side dishes can bring your main dish to the next level! In fact, sometimes the sides can become the star of the show, and I’m totally here for it. Recipes like this sweet potato soufflé or these fried potatoes and onions are just a few of my favorites.
Why This Recipe Works
Stovetop Stuffing is one of those classic side dishes that always make an appearance at holiday meals. I’ve also been known to serve it for weeknight dinners as soon as the temperatures start to drop. It’s so versatile in that way!
There are plenty of ways to make it stand out, and my preferred method is the addition of sausage and sage. Sage sausage stuffing is always a crowd pleaser — and I love how easy it is to make.
Serve it alongside your favorite main dish for a filling and hearty meal. If it’s anything like at my house, everyone at the table will ask for seconds!
Ingredients Needed
Ingredient Notes
- Bread: This is the base of your Stovetop Stuffing. You’ll need about 4 loaves worth, and you can feel free to use your favorite brand. That said, it’s best to opt for a neutral-tasting bread for stuffing. I usually use white.
- Ground Sausage: The addition of ground meat will add so much flavor to the final results. Another thing to note is that this recipe is sometimes referred to as sausage dressing. Why? Because technically, this dish should only be called stuffing if it is “stuffed” inside a turkey or chicken. I consider that a technicality, as most people I know would call this side stuffing.
- Sage: It wouldn’t be sage sausage stuffing without the addition of sage. This herb boasts hints of mint, pine, and citrus.
- Celery: I love the addition of vegetables to my sage sausage stuffing recipe. Celery in particular contains a lot of water which will add moisture and give you a fluffier texture.
Stove Top Stuffing Directions
- Sauté the vegetables. Place a large pot over medium heat and add the butter. Once it’s melted, add the onion and celery and sauté until tender.
- Add the bread. Place a third of your torn bread into the pot and toss to coat with the butter, celery, and onion. Transfer the mixture to a large mixing bowl and set it aside.
- Brown the sausage. Now it’s time to cook the meat for your sausage dressing. Using the same pot, brown the meat until it is no longer pink, being sure to break it apart as it cooks. Once it has been browned, pour the sausage (with the juices) into the bowl with the bread and vegetables.
- Incorporate the herbs. Add the sage, thyme, and pepper to the bowl and mix to combine.
- Add the rest of the bread. Pour the remaining torn bread into the mix and work it together until the texture is no longer crumbly. Serve immediately and enjoy!
Storage and or Freezing Instructions
- Make-ahead instructions: You can make this dish up to 1 day in advance. Simply allow it to cool before placing it in an airtight container in the fridge. You can reheat it over medium heat on your stovetop, or in the oven at 350 degrees F.
- Freezing instructions: This sausage dressing (or Stovetop Stuffing, whatever you’d like to call it!) freezes wonderfully. It will keep in an airtight container in your freezer for 1-3 months.
- Storage instructions: Place any leftover sage sausage stuffing in an airtight container and store it in the fridge, where it will last for about 3-5 days.
Recipe Notes and Tips
- Add some moisture. If you find that your Stovetop Stuffing is too dry, you can add in a bit more melted butter — ¼ a cup at a time.
- Include more vegetables. I like to keep things simple so I use two vegetables in my stuffing recipe: celery and onion. You can also add carrots, mushrooms, broccoli, or green beans (or a combination of all of them) if desired.
- Toast the bread. If you want to take the texture of your sausage dressing up a notch, you can toast the bread before you tear it. Some chefs say that it helps to bring out the natural flavor in the bread!
FAQS
How do you make stovetop stuffing not mushy?
If you end up with mushy results, I recommend that you spread the stuffing out on a baking sheet and place it in the oven. Bake until you reach your desired consistency!
Can you use crust in stuffing?
Absolutely! Don’t worry about removing the crust before you tear the bread into smaller pieces. Add everything, crust and all.
If you enjoyed this Stovetop Stuffing, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Stovetop Stuffing
Better than anything you’ll find in a box, my Stovetop Stuffing is filled with bread, vegetables, ground sausage, and an assortment of herbs.
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Servings: 12 Servings
Calories: 927kcal
Equipment
- Large Pot or Dutch Oven
Ingredients
- 3/4 cup Onion diced
- 1½ cup Celery chopped
- 1 cup Butter
- 8 cups Bread torn
- 3 lbs Ground Pork Sausage
- 2 tablespoons Sage chopped
- 2 teaspoons Thyme
- 1 teaspoon Ground Black Pepper
Instructions
- Sauté the vegetables. Place a large pot over medium heat and add the butter. Once it's melted, add the onion and celery and sauté until tender.
- Add the bread. Place a third of your torn bread into the pot and toss to coat with the butter, celery, and onion. Transfer the mixture to a large mixing bowl and set it aside.
- Brown the sausage. Now it’s time to cook the meat for your sausage dressing. Using the same pot, brown the meat until it is no longer pink, being sure to break it apart as it cooks. Once it has been browned, pour the sausage (with the juices) into the bowl with the bread and vegetables.
- Incorporate the herbs. Add the sage, thyme, and pepper to the bowl and mix to combine.
- Add the rest of the bread. Pour the remaining torn bread into the mix and work it together until the texture is no longer crumbly. Serve immediately and enjoy!
Notes
- Add some moisture. If you find that your Stovetop Stuffing is too dry, you can add in a bit more melted butter — ¼ a cup at a time.
- Include more vegetables. I like to keep things simple so I use two vegetables in my stuffing recipe: celery and onion. You can also add carrots, mushrooms, broccoli, or green beans (or a combination of all of them) if desired.
- Toast the bread. If you want to take the texture of your sausage dressing up a notch, you can toast the bread before you tear it. Some chefs say that it helps to bring out the natural flavor in the bread!
Storage and or Freezing Instructions
- Make-ahead instructions: You can make this dish up to 1 day in advance. Simply allow it to cool before placing it in an airtight container in the fridge. You can reheat it over medium heat on your stovetop, or in the oven at 350 degrees F.
- Freezing instructions: This sausage dressing (or Stovetop Stuffing, whatever you’d like to call it!) freezes wonderfully. It will keep in an airtight container in your freezer for 1-3 months.
- Storage instructions: Place any leftover sage sausage stuffing in an airtight container and store it in the fridge, where it will last for about 3-5 days.
Nutrition
Serving: 1serving | Calories: 927kcal | Carbohydrates: 76g | Protein: 35g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1615mg | Potassium: 566mg | Fiber: 7g | Sugar: 10g | Vitamin A: 636IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 7mg
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