Easy Sausage Stuffing

Easy Sausage Stuffing

177 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Bob Evans®

“This is a great recipe for stuffing. Delicious enough for Thanksgiving, but easy enough for any day of the week.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish; cover. Bake at 350 degrees F for 45 minutes.

Share It

Reviews (177)

Rate This Recipe
Milissa Hewitt

Milissa Hewitt

I made this stuffing for Chrismas dinner and had alot of mixed reviews from family members, some said " Now you have to make this every year!!" and others just thought it was okay. I personally thought it was a bit bland. I added 2 tbsp. of sage and I thought it still needed more spices. Also the recipe calls for 2 1/2 cups of chicken broth. I used 4 cups and thought it still could have used a bit more. Overall it was a good recipe, if I make it again in the future I will add more spices and I will use about 4 1/2 cups of broth.

i <3 cooking

i <3 cooking

Just made this for this past Thanksgiving and I've gotta say, it was good but not great. First things first - 2.5 cups of broth is not nearly enough to make edible stuffing. I would say 3 is a safe bet, 3.5 if you like moister stuffing. Secondly, it doesn't say so in this recipe and running around as crazily as I had been, I forgot to grease the baking dish - BIG MISTAKE. Ick. In short, the parts of the stuffing that WERE moistened and the top portion of the stuffing (not the caked on bottom portion of the stuffing) came out great! Will I make again? Yes, but only if I add more broth and greash the baking dish.



I made this stuffing for Thanksgiving this year (my firt official dinner) and it was gone! No leftovers here. Everyone loved it. My husband said it was the best stuffing he had ever had (and he's picky) I was asked to make it for Christmas as well. Great to make the day before (leaving the broth and butter until right before baking) Very easy to prepare and keep overnight. Not soggy, not too crispy, it turned out just as a stuffing should. I have added it to my favorite recipe collection, and will continue to make it. It became an instant family favorite. Thank you so much for this recipe!

More Reviews

Similar Recipes

Sausage French Bread Pizza

Sausage French Bread Pizza

Super Sausage Stuffed Mushrooms

Super Sausage Stuffed Mushrooms

Sausage and Cranberry Stuffing

Sausage and Cranberry Stuffing

Ohio Sausage and Kale Soup

Ohio Sausage and Kale Soup

Sausage Potato Soup

Sausage Potato Soup

Sausage Cheese Soup

Sausage Cheese Soup


Amount Per Serving (8 total)

  • Calories
  • 490 cal
  • 25%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 17.4 g
  • 35%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 1760 mg
  • 70%

Based on a 2,000 calorie diet



previous recipe:

Sausage and Cranberry Stuffing


next recipe:

Super Sausage Stuffed Mushrooms