Stove Top Stuffing with Sausage
This Stove Top stuffing with sausage turns one box of stuffing mix into a savory, holiday-worthy side with browned Italian sausage, sautéed vegetables, herbs, butter, and chicken broth. It's ready in about 25 minutes entirely on the stovetop, which means one less dish fighting for precious oven space on Thanksgiving. It's a Thanksgiving side dish with an easy shortcut that will steal the show.
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My Favorite Thanksgiving Side
This is the stovetop sausage stuffing I make every single Thanksgiving, and it started years ago when I was hosting. I reached for a box of Stove Top hoping I could turn it into something that tasted a little more homemade and more like my grandma's. A few upgrades later, it became one of those holiday sides that never leaves our menu.
I love that it gives me all those cozy, nostalgic stuffing flavors without making bread cubes from scratch or giving up precious oven space.
The biggest upgrade is Italian sausage instead of plain ground pork. Italian sausage is already seasoned, so it brings savory flavor, herbs, and a little extra richness to every bite. I also use chicken broth instead of water because the stuffing absorbs all that liquid as it rests. Broth gives the bread cubes much more savory depth, while water can leave boxed stuffing tasting a little flat.
And don't skip the onion, celery, and carrots. Sautéing them in the sausage drippings and butter gives the stuffing the aroma and texture I associate with homemade holiday stuffing. The onion turns sweet and tender, the celery adds that classic savory flavor, and the carrots bring just a touch of sweetness and color. Combined with garlic, rosemary, and thyme, those simple additions are what take a box of stuffing from "easy shortcut" to something that tastes like you spent a lot more time on it than you actually did.
Ingredient Notes
A few simple upgrades are what make this Stove Top stuffing with sausage taste much more homemade.
The combination of seasoned sausage, sautéed vegetables, herbs, butter, and broth adds savory flavor and texture while keeping the convenience of boxed stuffing. The recipe uses Italian sausage, butter, onion, carrot, celery, garlic, rosemary, thyme, chicken broth, and a 6-ounce box of stuffing mix. You can see the full list of ingredients and exact measurements in the recipe.
- I use Italian sausage because the seasoning add much more flavor than plain ground pork. Mild or sweet Italian sausage work well for a traditional, family-friendly stuffing, or hot works if you want a little kick. Ground sausage is the easiest option, but if you're using links, simply remove the casings before cooking. Brown it well rather than just cooking until no longer pink because those caramelized bits add another layer of savory flavor to the stuffing.
- Boxed stuffing mix: Stove Top is my go-to because it's what I grew up eating, but another prepared dry stuffing mix, such as Pepperidge Farm, can work too. This recipe is developed with 6 ounces of dry stuffing mix, so if you're using a different brand or package size, measure out 6 ounces rather than automatically adding the entire bag. Different stuffing mixes can also absorb liquid a little differently, so use the finished texture as your guide.
- I use low sodium chicken broth in place of water for a much more flavorful stuffing. The dried bread absorbs the liquid as it rests, so using broth seasons the stuffing from the inside out and gives it a deeper, savory flavor.
- Onion, celery, and carrots: This trio is one of the easiest ways to make boxed stuffing taste homemade. Onion adds sweetness and depth, celery gives you that classic holiday-stuffing flavor, and carrots add subtle sweetness, color, and texture.
- Rosemary and thyme: These earthy dried herbs give the stuffing its cozy, classic holiday flavor and complement the Italian sausage especially well.
How to Make Stove Top Stuffing with Sausage
This recipe comes together in one skillet in about 25 minutes, but a few small cooking details make a big difference. The goal is to build plenty of savory flavor in the skillet first, then let the stuffing gently absorb the broth so it stays fluffy instead of turning mushy.
Step 1: Heat a large skillet over medium heat and add the Italian sausage. Break it into small crumbles as it cooks and continue sautéing until the sausage is cooked through with plenty of browned, caramelized edges.
Step 2: Add the butter, onion, carrot, and celery to the skillet with the sausage. Cook for about 4-5 minutes, stirring occasionally, until the onion turns translucent and the vegetables begin to soften.
You don't want the vegetables completely soft at this point. They should still have a little texture since they'll continue cooking once the broth is added.
Step 3: Stir in the garlic, rosemary, and thyme and cook just until fragrant, about 30-60 seconds. You should immediately smell the garlic and herbs blooming in the butter and sausage drippings.
Cooking the herbs briefly in the fat helps release their aroma and gives the stuffing a deeper, more homemade flavor.
Step 4: Pour in the chicken broth and bring the mixture to a boil. As the broth heats, use your spoon to scrape up any browned bits stuck to the bottom of the skillet. Those little bits are packed with flavor, so you want them in the stuffing, not left behind in the pan.
Step 5: Once the broth reaches a boil, turn off the heat and gently stir in the dry stuffing mix until the bread pieces are evenly moistened. Cover the skillet with a lid and let it sit off the heat for 5 minutes.
This resting time is important. The stuffing absorbs the hot broth through steam, which softens the bread without continuously boiling it and turning it gummy.
Step 6: Remove the lid and gently fluff the stuffing with a fork to separate the pieces.
Before serving: Taste first before reaching for the salt. The sausage, boxed stuffing, and chicken broth already bring plenty of seasoning, so you may not need any additional salt at all.
My Tips for the Best Sausage Stuffing
- Cut the vegetables small and evenly. Onion, celery, and carrots should be finely chopped so they soften during the short cooking time and blend into the stuffing instead of leaving you with crunchy chunks. The vegetables are an important part of what gives this shortcut stuffing its homemade texture and flavor.
- Gently fold in the stuffing mix. Once the dry stuffing goes into the hot broth, stir only until everything is evenly moistened. Overmixing can break down the bread cubes and create a dense or mushy texture.
- Fluff instead of stirring. Once the stuffing has rested, use a fork to gently separate the bread pieces rather than stirring vigorously. This keeps the texture light and gives you distinct pieces of sausage, vegetables, and stuffing in every bite.
- Give yourself enough skillet space. This recipe makes about 6 servings, but if you're doubling or tripling it for Thanksgiving, use a Dutch oven or divide the recipe between two large skillets so everything cooks evenly and you have room to fold in the stuffing without crushing it.
Flavor Variations
- Use a different protein like lean ground pork or ground turkey for a different flavor profile. Or, try it with leftover turkey!
- Add some Tex-Mex flair by seasoning the meat with taco seasoning, stirring in a can of diced green chiles, and a handful of shredded cheddar.
- Add fruit dried cranberries, chopped apples, or golden raisins for a burst of sweetness that pairs perfectly with sausage.
- Use a cornbread stuffing mix to add a touch of Southern comfort and a slightly sweeter, heartier flavor.
- Go nuts! Stir in toasted pecans, walnuts, or sliced almonds to add crunch and depth.
Serving Suggestions
This hearty side was made for Thanksgiving and Christmas, but honestly? We make it all year long because it's that good.
During the holidays, I serve this stovetop sausage stuffing with my juicy air fryer turkey tenderloin. Then I round out the table with cozy sides like bourbon sweet potato casserole, jalapeno corn casserole, or roasted carrots and mushrooms.
And of course, no holiday dinner is complete without a festive drink! Try my apple cider Thanksgiving margarita or a fruity Thanksgiving sangria with red wine to toast the season.
Recipe FAQs
Yes! You can make stovetop sausage stuffing the night before. Keep the dish in the skillet and cover. Reheat it in the oven or on the stovetop until warmed through, stirring occasionally to ensure even heating. You may need to add a splash of chicken broth restore moisture.
Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 60-90 seconds until it's warmed through.
Yes! If you have excess stuffing or want to save leftovers for later, freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
More Thanksgiving Sides
- Southern squash casserole is cheesy, comforting, and incredibly easy to make for holiday gatherings.
- Jalapeno mac and cheese is perfect if you like a little spice with your comfort food.
- Warm Brussels sprouts salad is made with roasted butternut squash and tossed in a maple balsamic dressing.
- Fall pasta salad is bursting with seasonal flavors like roasted sweet potatoes, tart cranberries, and crunchy pumpkin seeds all tossed in a sweet-tangy maple balsamic vinaigrette.
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
25-Minute Stove Top Stuffing with Sausage
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Equipment
- Large Skillet
Ingredients
- ½ lb. ground Italian sausage mild or spicy
- 2 Tablespoons butter
- ½ cup onion chopped
- ½ cup carrot chopped
- ½ cup celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 ½ cups chicken broth
- 6 ounce box of store-bought stuffing mix I use Stove Top or Pepperidge Farm
Instructions
- Brown the sausage. Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small crumbles, until cooked through and lightly browned.
- Sauté the vegetables. Add the butter, onion, carrot, and celery. Cook for about 4-5 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened. Stir in the garlic, rosemary, and thyme and cook for another 30-60 seconds, just until fragrant.
- Add the broth. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Increase the heat as needed and bring the broth to a boil.
- Add the stuffing. Turn off the heat and gently fold in the dry stuffing mix until evenly moistened. Cover the skillet with a lid and let it sit off the heat for 5 minutes so the stuffing can absorb the broth.
- Fluff and serve. Remove the lid and gently fluff the stuffing with a fork. Taste before adding any salt, since the sausage, stuffing mix, and broth are already well seasoned. Serve warm.
Notes
- Because the sausage and boxed stuffing are already seasoned, I prefer to taste the finished dish before adding any additional salt. The original recipe likewise doesn't call for added salt because the sausage, stuffing mix, and broth already contribute plenty of sodium.
- Fluff instead of stirring. Once the stuffing has rested, use a fork to gently separate the bread pieces rather than stirring vigorously.
- If you're cooking for a larger crowd, use the '2x' or '3x' on the recipe card to multiply. I recommend making it in a Dutch oven or 2 large skillets if you plan to double or triple the recipe.
Definitely enjoyed this dish thanks
Super easy! Delicious! Not a single bite was left. Thank you for sharing.
Thank you for letting me know! I'm happy you enjoyed my Stove Top stuffing with sausage recipe.