Thanksgiving Stove Top Stuffing with Sausage

This Thanksgiving, try something new with your stuffing by adding sausage! This recipe is easy to make and can be cooked right on the stovetop using Stove Top Stuffing. The sausage will add a delicious savory flavor to the stuffing that your whole family will love!

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

Thanksgiving Stuffing Cheat Using Stove Top

Cooking Thanksgiving dinner can be stressful with all of the different items that need to be made at the same time. There never seems to be much oven space.

That's why using a couple of boxes of Stove Top Stuffing is a great way to make your to make this favorite side dish to your holiday dinner table this holiday season.

How do you spruce up Stove Top?

If you are wanting to take regular Stove Top stuffing to the next level, this is the simple recipe for you! With the great addition of a few ingredients like onions, celery, chicken broth, and sausage, your Stove Top stuffing will definitely be spruced up.

What is Stove Top Stuffing?

Stove Top Stuffing is a pre-packaged boxed stuffing mix of dried bread crumbs, seasonings, and spices. It was introduced in 1972 by the General Foods Corporation and has become a popular way to make stuffing quickly and easily.

Ingredients for Thanksgiving Stove Top Stuffing with Sausage

*Ingredient amounts are located in the recipe card at the end of this post.

• Ground Sausage: You can use any type of ground sausage you want. I used mild country pork sausage by Jimmy Dean. Italian Sausage or Sage Sausage are also good choices.
• Onion: White onion or Yellow onion are the best choices for this stuffing and will give you the right amount of flavor.
• Celery: I used three stalks of celery that I chopped in my food processor.
• Chicken Broth: This is used in place of water to add more flavor to this Thanksgiving stuffing recipe. Vegetable broth can also be used, according to your personal taste. Turkey stock can also be used.
• Butter: Salted or Unsalted butter can be used.
• Stove Top Stuffing: I used two 6 oz packages of Turkey-flavored Stovetop Stuffing mix.

How to Make Thanksgiving Stovetop Stuffing

[Step 1] Melt one tablespoon of butter in a large skillet over medium-high heat, then add the chopped onion and chopped celery. Saute for 2 minutes.

[Step 2] Crumble the ground sausage over the vegetables mixture and cook over medium heat until the sausage is cooked through and no longer pink.

[Step 3] Add the chicken stock and butter to the sausage mixture then sprinkle the packages of Stove Top dry stuffing mix over the top. Stir to combine.

[Step 4] Continue to gently stir until the butter has completely melted, then cover the pan and allow the liquid to be absorbed for 10 minutes.

[Step 5] Serve immediately, or transfer to an oven-safe dish and cover with foil. Keep warm in the oven set to 200 degrees until ready to serve.

Helpful Kitchen Tools

• Sauce Pan
• Wooden Spoon
• Baking Dish
• Aluminum Foil

How to Make Sausage Stuffing the Day Before

Want to get a head start on Thanksgiving dinner? This Stove Top Stuffing with Sausage is easy to make the day before, refrigerate overnight, and bake when you’re ready to serve!

1. Prepare the stuffing. Follow recipe steps 1–4: sauté the onion and celery, cook the sausage completely, then add the chicken broth, remaining butter, and stuffing mix. Cover and let the liquid absorb for 10 minutes. Make sure the finished stuffing reaches 165°F before cooling.
2. Refrigerate overnight. Spread the cooked stuffing in a shallow baking dish suitable for refrigerator-to-oven use, or divide it into shallow storage containers. Refrigerate promptly, within two hours of cooking—don’t leave it on the counter to cool completely. Once chilled, cover tightly and keep refrigerated at 40°F or below until the next day.
3. Bake on serving day. Preheat the oven to 350°F. If needed, transfer the stuffing to a greased baking dish. Drizzle with a little chicken broth if it looks dry, then cover with foil.
4. Heat thoroughly. Start checking after 20 minutes and continue baking until the center reaches 165°F. Cold stuffing may need additional time, depending on the depth of your dish. For a crispier top, remove the foil for the final few minutes.

Make-ahead tip: Finish cooking the stuffing before refrigerating it. If you only want to prep ingredients the day before, refrigerate the cooked sausage and vegetables separately from the dry stuffing mix, then combine and cook on serving day.

How to Make Sausage Stuffing in a Slow Cooker

A slow cooker frees up a burner and keeps your sausage stuffing warm while you finish the rest of Thanksgiving dinner! For this variation, use the same ingredients as the original recipe.

1. Cook the sausage and vegetables first. Sauté the chopped onion and celery in 1 tablespoon of butter, then add the sausage and cook completely. You can do this earlier to reduce last-minute prep.
2. Prepare the slow cooker. Grease the insert with butter or nonstick cooking spray.
3. Combine the ingredients. Add the freshly cooked sausage and vegetables, two 6-ounce packages of Stove Top Stuffing, the remaining 3 tablespoons of butter melted, and 3 cups of hot chicken broth. Fold gently until evenly moistened, without packing the stuffing down.
4. Cover and cook on LOW. Start checking after 1 hour, allowing approximately 1–2 hours total. Slow cookers vary, so use a food thermometer to confirm the stuffing reaches 165°F in the center.
5. Keep warm for serving. Once thoroughly heated, switch to WARM and keep the lid on. Check that the stuffing stays at 140°F or above. If it starts drying out, gently fold in a splash of hot broth.

Texture tip: Slow cooker stuffing has a soft, moist texture. Avoid frequent stirring, which can break down the bread.

Making it ahead? If you refrigerate the cooked sausage mixture or finished stuffing, reheat it to 165°F in the microwave, oven, or on the stove before transferring it to a preheated slow cooker for holding. Use the WARM setting only after the food is fully cooked and hot.

How to Store Leftover Sausage Stuffing

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven set to 350 degrees until warmed through or in the microwave for 60 seconds.

Gluten-Free Sausage Stuffing Variation

Make a gluten-free version of this Thanksgiving favorite with gluten-free stuffing mix, savory sausage, onion, and celery!

Ingredients

• 1 pound ground sausage labeled gluten-free
• 1 onion, chopped
• 3 celery stalks, chopped
• 12 ounces seasoned gluten-free stuffing mix
• Gluten-free chicken broth, using the amount directed on the stuffing package
• Butter, using the amount directed on the package, plus 1 tablespoon for sautéing

Instructions

1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and celery and sauté until softened.
2. Add the gluten-free sausage, breaking it into crumbles. Cook thoroughly.
3. Prepare the gluten-free stuffing according to its package instructions, substituting gluten-free chicken broth for water. Fold in the cooked sausage and vegetables.
4. Serve once the stuffing reaches 165°F throughout.

Texture tip: Gluten-free stuffing mixes absorb liquid differently. Follow your package’s liquid amounts and cooking method rather than automatically using the original recipe’s 3 cups of broth. Gently fluff to avoid breaking up the bread.para

For guests with celiac disease: Check that the stuffing mix, sausage, broth, and any added seasonings are labeled gluten-free. Use freshly cleaned cookware, utensils, and work surfaces, and butter free from bread crumbs. Prepare the stuffing separately from regular stuffing, and serve it with its own clearly designated spoon to prevent cross-contact.

What to Serve with Stove Top Stuffing

• Chicken Breasts
• Pork Chops
• Rotisserie Chicken
• Chicken Cordon Bleu Casserole

Frequently Asked Questions

• How much stove top stuffing mix and sausage do I need to feed a crowd of 12 people? For 12 people, double your recipe.
• Can I use homemade bread crumbs for this recipe? Yes, you can use homemade bread crumbs in place of the Stove Top stuffing mix. Just add 1 teaspoon of poultry seasoning to the breadcrumbs.
• Can I freeze leftover sausage stuffing and how should I reheat it without drying it out? Yes! Freeze leftover sausage stuffing for up to 3–4 months for best quality. Divide it into shallow, airtight freezer containers or freezer bags, press out excess air, and label with the date. Refrigerate or freeze within 2 hours of cooking or hot holding.
• Does the stuffing need to be cooked in the oven? No, the stuffing does not need to be cooked in the oven. You can cook it on the stovetop then transfer to an oven-safe dish and keep warm in the oven set to 200 degrees until you are ready to serve.

I hope you will try this recipe for Thanksgiving Stove Top Stuffing recipes with sausage. It is one of my favorite recipe and I think you will love the delicious savory flavor it adds to the stuffing.

If you do make it for your holiday meal, please leave a review and let me know what you think. Thanks for reading!

More Thanksgiving Recipes to Try:

• KFC Mashed Potatoes and Gravy
• Three Cheese Funeral Potatoes
• Candied Sweet Potatoes
• Lion House Rolls with Honey Butter
• Cranberry Fluff Salad
• Dutch Apple Pie
• Costco Pumpkin Pie
• Caramel Pecan Silk Pie

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