This easy stuffing recipe is just like the one grandma used to make. Make it with homemade bread cubes or a seasoned mix from the store!
Easy Stuffing Recipe
Sometimes the simplest recipes are the best, and this one is no exception! Toasty bread cubes are combined with sausage, bacon, eggs, and a handful of spices for a classic, comforting dish.
Don’t forget to look through more of my easy Thanksgiving sides to round out your meal. There are even some make-ahead tips so you can spend less time in the kitchen and more time with your guests.
Step by Step Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Tips for Perfect Sausage Stuffing
- Don’t overcook the links!
They will continue cooking in the oven, and you don’t want them to be tough and dry. You can also use ground sausage if you prefer – either breakfast or Italian would be delicious.
- Adjust the sodium. If you use broth instead of water to moisten the bread, reduce the amount of salt by at least half.
- Use room temperature eggs. Let them sit out on the counter while you cook the meat.
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Or, freeze for up to 1 month.
How To Make Your Own Bread Cubes
Cut the bread into 1-inch cubes and spread it onto a baking sheet. Bake for 10 to 15 minutes at 350°F until lightly toasted.
Let it cool, then use the cubes immediately or transfer them to a large ziploc bag for later. They will keep at room temperature for a few days.
Baked Sausage Stuffing FAQ
Can I make sausage stuffing ahead of time?
Yes – either have all of the components prepped and ready to assemble, or bake it off and reheat before serving.
If you plan to prepare the dish the day before, cover it tightly with foil and store in the refrigerator. Then, let it warm on the counter while you preheat the oven – this helps it reheat more evenly.
Bake covered for 20 to 30 minutes at 350°F, adding a splash or two of liquid if it looks a bit dry.
How many cups is 12 ounces of bread cubes?
This can vary a bit depending on the density of the loaf, but it comes out to about 4 cups total. One sourdough or French loaf should yield the right amount for this easy stuffing recipe.
Can I use bacon instead?
Absolutely! Either chop the strips into pieces and crisp them on the stovetop or cook them whole in the oven or air fryer.
If you plan to use this dish to stuff a turkey, I recommend mixing in the bacon after it comes out of the oven. The extra time inside the bird tends to make the bacon rubbery.
With love, from our simple kitchen to yours.
Other Thanksgiving Sides
Gigi’s Easy Stuffing Recipe + Video
- 8 ounces breakfast sausage links, cooked and sliced into coins
- 1 pound bacon, cooked and crumbled
- 12 ounces dried/stale bread cubes, or seasoned stuffing mix
- 3 cups warm water, or chicken broth
- 1/2 cup salted butter, melted
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- fresh parsley, for garnish, if desired
- Preheat the oven to 350°F.
- Cook the bacon and sausage, and then chop the bacon and slice the sausage into coins.
- Place the bread cubes into a large bowl and sprinkle the salt, pepper, garlic and onion powder over the top.
- Combine the warm water and melted butter and pour over the bread cubes. Toss gently.
- Sprinkle seasonings over the bread cubes. Add bacon, sausage, and beaten eggs.
- Use clean hands to combine the mixture until evenly combined.
- Butter or spray a 9×13 casserole dish with non-stick cooking spray.
- Spread the stuffing mixture into the casserole dish and cover with aluminum foil.
- Bake for approximately 40 minutes, covered, until the stuffing mixture is cooked through.
- Uncover and bake for 5 minutes more until the top is golden brown.
- Sprinkle with chopped fresh parsley and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021.
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