How Do You Make Stuffing With Bread Crumbs And Sausage Meat?

Fact Checked By:Audrey Betsy

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In the annals of comfort food, stuffing stands as a testament to culinary creativity. It’s a dish that evokes warmth, family gatherings, and the joy of hearty, flavorful bites. While there are myriad ways to craft this classic side, the fusion of bread crumbs and sausage meat offers a delightful twist, marrying simplicity with savory depth. Move over traditional loaf-based stuffings and make way for a texture-rich and flavor-packed alternative. In this journey, we’ll explore the steps and secrets of creating the perfect stuffing using bread crumbs and sausage meat, proving once again that sometimes, the most magical dishes arise from the simplest ingredients.

How Do You Make Stuffing with Bread Crumbs and Sausage Meat

Certainly! Making stuffing using bread crumbs and sausage meat is a relatively straightforward process. Here’s a basic recipe to get you started:


  • Bread crumbs: 4 cups (preferably a day old or slightly dried out for better absorption)
  • Sausage meat: 1 lb (450 grams), casings removed if using sausages
  • Butter or olive oil: 4 tablespoons
  • Onions: 1 large, finely chopped
  • Celery: 2-3 stalks, finely chopped
  • Garlic: 2 cloves, minced
  • Chicken or turkey broth: 2 to 3 cups
  • Eggs: 2, beaten
  • Fresh parsley: ¼ cup, chopped
  • Fresh sage: 1 tablespoon, chopped (or 1 teaspoon dried sage)
  • Fresh thyme: 1 tablespoon, chopped (or 1 teaspoon dried thyme)
  • Salt and pepper: to taste

Optional additions:

  • Dried fruits: ½ cup (like cranberries or raisins)
  • Nuts: ½ cup (like chopped walnuts or pecans)


  • Preheat the Oven: Set your oven to 350°F (175°C).
  • Brown the Sausage: In a large skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the sausage meat, breaking it into smaller chunks with a spatula as it cooks. Cook until browned and cooked through. Transfer to a large mixing bowl.
  • Sauté Vegetables: In the same skillet, add the remaining butter or olive oil. Add onions and celery, sautéing until soft and translucent, about 5-7 minutes. Add garlic and cook for another 1-2 minutes.
  • Combine Ingredients: Transfer the sautéed vegetables to the mixing bowl with the sausage. Add the bread crumbs, parsley, sage, and thyme. Mix until well combined. Season with salt and pepper.
  • Add Liquids: Pour in 2 cups of the broth and the beaten eggs. Mix until the bread crumbs are moistened. If the mixture seems too dry, add more broth a little at a time until you reach your desired consistency.
  • Optional Add-Ins: If using dried fruits or nuts, fold them into the mixture now.
  • Bake: Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake in the preheated oven for about 30 minutes. For a crispy top, remove the foil and bake for an additional 10-15 minutes.
  • Serve: Remove from the oven, let it sit for a couple of minutes, and serve warm.

This stuffing pairs beautifully with roasted poultry, especially during holiday feasts. It’s also versatile, so feel free to adjust ingredients to your personal preferences or based on what you have on hand. Enjoy!


Creating a delicious stuffing with bread crumbs and sausage meat is an art that requires a balance of moisture, flavor, and texture. Here are some tips to ensure that your stuffing turns out perfect every time:

  • Bread Quality: Opt for high-quality bread crumbs. If you’re using store-bought bread crumbs, go for unseasoned ones as they allow you to control the flavor better. If you’re making your own from leftover bread, ensure the bread is stale or lightly toasted for better absorption of flavors.
  • Sausage Selection: Choose a sausage with good flavor, preferably one with herbs or spices. If using flavored sausages, adjust the other seasoning in the recipe accordingly.
  • Moisture Level: The key to good stuffing is its moisture content. Too dry, and it’s unappetizing; too wet, and it becomes mushy. Add broth gradually and check consistency. The mixture should be moist but not soggy.
  • Fresh Herbs: If possible, use fresh herbs as they impart a more vibrant flavor. Sage, thyme, and parsley are traditional favorites, but rosemary and marjoram can also be lovely additions.
  • Taste As You Go: Before adding the eggs, taste your mixture and adjust seasoning. This ensures the right balance of saltiness and herb flavors.
  • Vegetable Crunch: Don’t overcook the celery and onions. You want them to retain a bit of crunch for texture contrast.
  • Customize with Add-ins: Depending on your personal preference, consider adding elements like chopped apples for sweetness, chestnuts or pecans for crunch, or dried cranberries for a mix of sweet and tart.
  • Eggs for Binding: Beating the eggs before adding them to the mixture ensures even distribution, which helps bind the stuffing together during baking.
  • Baking Dish Choice: A wider, shallower dish (like a casserole dish) is better than a deep one. It allows for a more even bake and ensures that you get some crispy bits on top.
  • Cover While Baking: Covering the stuffing with aluminum foil for the first part of baking ensures it cooks through without drying out. Uncover it for the last 15 minutes to get a nice, crispy top.
  • Let It Rest: After taking the stuffing out of the oven, give it a few minutes to rest. This allows the flavors to meld and the stuffing to firm up a bit, making it easier to serve.
  • Safety Tip: If you’re considering stuffing the bird, be cautious. Stuffing inside poultry can become a breeding ground for bacteria if not cooked to the proper temperature. Many chefs recommend baking stuffing separately to ensure both the poultry and stuffing are cooked perfectly.

Remember, while the recipe provides a guideline, making stuffing is also about intuition and personal preference. Adjust ingredients and techniques based on your experiences and tastes, and soon, you’ll have a signature stuffing recipe that’s a hit at every gathering!

Why This Recipe Is Just So Good…

Crafting a perfect stuffing using bread crumbs and sausage meat is akin to weaving a symphony of flavors and textures together. Here’s why this particular combination works so well and what makes the recipe stand out:

  • Richness of Sausage: Sausage meat, with its inherent fat and seasoning, provides a depth of flavor that forms the backbone of this dish. The savory taste of the meat complements the other ingredients, adding layers of complexity.
  • Texture Play: The combination of crispy bread crumbs on top, a soft moist center, and the meaty texture of the sausage offers a delightful mouthfeel. Every bite is a play between crunchiness and softness.
  • Herbal Notes: Fresh herbs like sage, thyme, and parsley bring a refreshing, aromatic quality. They cut through the richness of the sausage, providing a balance and elevating the overall taste.
  • Vegetable Crunch: Onions and celery, when sautéed just right, offer a hint of sweetness and a subtle crunch, adding to the dish’s multifaceted texture.
  • Versatility: The base recipe is a canvas. It allows for numerous customizations, from adding nuts for crunch to fruits for sweetness, making it adaptable to personal preferences or regional variations.
  • Comfort Factor: There’s something deeply comforting about a well-made stuffing. It evokes memories of festive dinners, family gatherings, and the warmth of sharing a meal with loved ones.
  • Perfect Pairing: The stuffing is not only great on its own but pairs beautifully with roasted poultry, elevating the entire meal. Its flavors complement the juices of the roasted bird, creating a harmonious plate.
  • Consistency: Using bread crumbs ensures a consistent texture throughout, avoiding the potential sogginess that can come from larger bread pieces. It’s a surefire way to get the desired stuffing consistency every time.

In essence, this stuffing recipe shines because of its harmonious blend of flavors, textures, and the emotions it evokes. It’s more than just a side dish; it’s an experience, a walk down memory lane, and a celebration of culinary tradition, all wrapped in one delightful package.

Storage Instructions

Storing stuffing made from bread crumbs and sausage meat properly is essential for preserving its flavor and ensuring safety. Here’s how to store your delicious stuffing:

1. Cooling the Stuffing:

  • Prompt Cooling: Don’t let the stuffing sit at room temperature for too long. Once it’s cool enough to handle (usually within 1-2 hours of cooking), it should be refrigerated or frozen to prevent bacterial growth.

2. Refrigerating:

  • Containers: Store the stuffing in airtight containers or resealable plastic bags to keep it fresh and prevent it from absorbing other odors in the fridge.
  • Duration: For best quality and safety, consume refrigerated stuffing within 3-4 days.
  • Reheating: When you’re ready to eat the refrigerated stuffing, ensure that it’s reheated to an internal temperature of 165°F (74°C). Use a covered oven dish or microwave-safe container for reheating. If using an oven, a sprinkle of broth can help moisten the stuffing and prevent it from drying out.

3. Freezing:

  • Preparation: If you know in advance you’ll be freezing the stuffing, consider undercooking it slightly, so it doesn’t become too soft when reheated.
  • Packaging: Portion the stuffing into meal-sized amounts and store in airtight containers or heavy-duty freezer bags. Proper sealing prevents freezer burn.
  • Labeling: It’s a good practice to label your containers or bags with the date of storage and contents.
  • Duration: Frozen stuffing should retain good quality for about one month. Though it’s safe to consume after this, the texture or flavor might diminish over time.
  • Thawing & Reheating: For best results, thaw the stuffing overnight in the fridge before reheating. Ensure the stuffing reaches an internal temperature of 165°F (74°C) when reheating. If reheating from frozen, adjust cooking times accordingly.

4. Safety Tips:

  • One-time Reheat: Avoid reheating the stuffing multiple times. If you only want a small portion, only reheat what you’ll eat.
  • Avoid “Taste Testing” Old Stuffing: If you’re unsure of the stuffing’s freshness, it’s better to discard it rather than tasting it. Even small amounts of spoiled food can be harmful.

Remember, the key to delicious leftover stuffing is storing it promptly and reheating it correctly. Proper storage not only ensures safety but also preserves the wonderful flavors and textures of your dish.

Frequently Asked Questions (FAQ’s)

Here are some common questions and answers on how to make stuffing with bread crumbs and sausage meat:

Q: What are the basic ingredients needed to make stuffing with bread crumbs and sausage meat?

A: The essential ingredients include bread crumbs (or cubed bread), sausage meat, onions, celery, butter or oil, poultry seasoning, salt, pepper, and broth.

Q: Should I use fresh or dried bread crumbs for stuffing, and how do I make fresh bread crumbs if needed?

A: Either fresh or dried bread crumbs can be used. To make fresh bread crumbs, simply pulse or grate stale bread in a food processor until you achieve the desired texture.

Q: What type of sausage meat is best for stuffing, and can I use pre-seasoned sausage for added flavor?

A: You can use various types of sausage, such as pork sausage, Italian sausage, sage sausage, or chorizo, depending on your flavor preferences. Pre-seasoned sausage can add extra flavor, but it’s essential to balance it with other seasonings.

Q: What is the role of poultry seasoning in sausage stuffing, and can I make my own seasoning blend?

A: Poultry seasoning is a blend of herbs like sage, thyme, rosemary, and sometimes others like marjoram and nutmeg. You can make your own by combining these herbs in the desired proportions to suit your taste.

Q: How do I prepare the bread crumbs for stuffing, and should I remove the crusts?

A: You can prepare bread crumbs by cubing or processing the bread into the desired texture. Whether or not to remove the crusts depends on personal preference; some people prefer a softer stuffing without crusts, while others like the added texture and flavor they provide.

Q: Should I cook the sausage meat before adding it to the stuffing mixture?

A: Yes, it’s essential to cook the sausage thoroughly before adding it to the stuffing mixture. Cook the sausage in a skillet over medium heat until it’s browned and no longer pink. Be sure to break it into crumbles while cooking.

Q: Can I use different types of bread for making bread crumbs, and how does the bread choice affect the stuffing’s texture and flavor?

A: You can use various types of bread, including white, wheat, or even cornbread, to create different textures and flavors in your stuffing. The bread choice can significantly impact the final dish, so experiment to find your favorite combination.

Q: What is the ideal ratio of bread crumbs to sausage meat in stuffing, and how can I adjust it for different textures?

A: The ideal ratio can vary depending on personal preference. As a starting point, aim for roughly 2:1 (bread crumbs to sausage) for a balanced stuffing. Adjust the ratio to achieve your desired texture, with more bread crumbs for a drier stuffing and more sausage for a moister one.

Q: What kind of broth should I use for sausage stuffing, and how do I determine the right amount to achieve the desired consistency?

A: Chicken or turkey broth is commonly used for sausage stuffing. The amount of broth depends on the dryness of your bread crumbs and personal preference. Start with about 1 to 1.5 cups of broth for 4 cups of bread crumbs and adjust as needed for your preferred consistency.

Q: Can I make sausage stuffing ahead of time, and how should I store it if I do?

A: Yes, you can prepare sausage stuffing ahead of time. After making it, let it cool, then store it in an airtight container in the refrigerator for up to one day before reheating or baking it.

These common questions and answers should help you get started on making delicious sausage stuffing with bread crumbs and sausage meat for your next holiday or special meal.


As we plate up the final serving of our stuffing, it becomes abundantly clear that culinary magic is often born from a blend of tradition and innovation. Bread crumbs, with their consistent texture, embrace the rich and aromatic flavors of the sausage, giving us a stuffing that’s both familiar and refreshingly new. This dish is more than just a side; it’s a celebration of flavors, a testament to the adaptability of age-old recipes, and a reminder that sometimes, the most cherished meals are woven from the simplest threads. With each bite, we don’t just taste food – we taste memories, traditions, and the love poured into every stir and mix. So, the next time you’re looking to elevate a festive meal or simply indulge in comfort, remember the magic of bread crumbs and sausage meat, and how they come together to form a stuffing symphony.

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Audrey Betsy

Audrey Betsy is a celebrated food writer, cookbook author, and waffle aficionado. Her passion for cooking and baking, coupled with her skill for weaving words, has earned her a loyal following of food lovers and home cooks around the world. A self-taught culinary whiz, Audrey first discovered her love for waffles during her childhood visits to her grandmother's kitchen. She soon found herself enchanted by the sheer versatility of waffles and began experimenting with a variety of ingredients and flavors, from the classic buttermilk waffles to unique, fusion-inspired creations. Audrey's accessible writing style, detailed recipe instructions, and mouthwatering photography quickly gained attention. Her blog now reaches millions of readers monthly, inspiring home cooks to venture beyond the traditional waffle recipe and discover a world of culinary creativity. Don’t hesitate to get in touch with me via the contact page.

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