Flavorful Sausage Stuffing

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This flavorful sausage stuffing proves once and for all that your Thanksgiving meal does not need bread to taste amazing! Made with pork sausage and vegetables and flavored with garlic, sage, and thyme, it's just as good as bread stuffing.

Sausage stuffing is served in a white oval baking dish.

This sausage stuffing is delicious! The idea is to use vegetables to replace the bulk traditionally achieved with bread, yet keep the traditional flavor profile by using sage and thyme. Cauliflower stuffing is another excellent option, although this one is heartier. I often make both because they can be made in advance and reheated in the oven.

Ingredients

You'll only need a few simple ingredients to make this stuffing. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Olive oil: This is my favorite oil to cook with. Butter is another delicious option.
Vegetables: Chopped onions, celery, bell pepper, mushrooms, and minced fresh garlic.
Seasonings: Kosher salt, black pepper, ground thyme, and ground sage.
Pork sausage: I typically use the one sold by Whole Foods under their 365 brand.

Variations

As mentioned above, you can use butter instead of olive oil.
I like Cremini mushrooms, but white mushrooms work, too, as do portobello mushrooms.
You can use any color of bell pepper. Red adds a nice splash of color to the dish.
You can make this dish a bit spicy by adding a pinch of cayenne when you add the other spices. A pinch of cumin is not a traditional stuffing seasoning, but it adds warmth and is delicious.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion, celery, bell pepper, mushrooms, kosher salt, and black pepper. Cook, stirring often, until the vegetables are tender-crisp, for about 5 minutes.

The vegetables are cooked in the skillet.

Add the minced garlic, thyme, sage, and pork sausage. Cook, stirring and breaking up the meat as you cook, until the meat is no longer pink, for about 5 more minutes.

Transfer the skillet contents, undrained, to the prepared baking dish. Bake the stuffing, uncovered, until browned, for about 30 minutes. Allow the stuffing to rest for 5-10 minutes before serving.

Expert Tip

Instead of using store-bought sausage, you can mix your own sausage using ground pork and spices. Here's a recipe for sausage patties that will give you an idea of what spices to use and their measurements. You don't have to use pork - beef, chicken, or even turkey sausage meat all work.

Recipe FAQs

Is this stuffing tasty?

Yes! It's delicious. It's just as good as bread stuffing, but in a different way - it's more flavorful and satiating.

Can I make this ahead of time?

Yes. In fact, it tastes better the next day. You can make it in advance and reheat it on Thanksgiving Day in a 350°F oven.

Should I add eggs?

There's no need to add eggs. Eggs are used as a binder in bread stuffing, but they're not needed in this recipe.

Serving Suggestions

I typically serve sausage stuffing as part of my Thanksgiving spread, so I serve it alongside turkey legs or turkey breast, keto cranberry sauce, green bean casserole, and keto cornbread.

Storing and Using the Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave or in a 350°F oven.

This is one of those recipes where the leftovers taste just as good as the freshly made dish. I like to serve them as a main dish on a bed of mashed cauliflower, cauliflower rice, or sauteed spinach. It makes for a well-rounded meal.

You can also use the leftovers as breakfast hash. Heat olive oil in a skillet, add the leftovers, and briefly reheat them. Cook eggs in a separate skillet. Divide the leftover stuffing among plates and top each plate with a fried egg.