Martha Stewart Sausage Stuffing Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart sausage stuffing is the savory, herb-heavy side dish I make when the holiday table needs something everyone will actually finish. It’s built on cubes of toasted rustic bread, sweet Italian turkey sausage, and a generous amount of butter and fresh sage. The flavor is rich and meaty, with a woodsy herbal note from the sage and thyme, and the texture is the best part: a crisp, golden top over a moist, tender center. This version is inspired by Martha Stewart’s classic American holiday style, and it’s an original adaptation rather than a verified copy of her recipe.

From start to finish, it takes about 75 minutes, with 20 minutes of prep and 55 minutes in the oven. The method is straightforward enough for a first-timer, and it feeds eight as a side. It fits best on a holiday table, but I also make it for a weekend roast chicken or a potluck where I want a dish that holds up well.

Why This Martha Stewart Sausage Stuffing Works

The first thing that matters is drying the bread. Toasting the cubes before anything else gives them a firm structure, so they soak up broth without collapsing into mush. That’s the difference between stuffing with distinct pieces and stuffing that turns into a dense pudding.

The second is building flavor in stages. The turkey sausage cooks first and leaves its fat in the skillet, which then softens the onion and celery. Adding the garlic and herbs for just 30 seconds at the end keeps them bright instead of bitter. A mix of broth and eggs ties everything together and helps the center set.

What You’ll Love About It

• Golden crisp top — The uncovered finish gives every scoop a crunchy edge.
• Make-ahead friendly — Assemble it a day early and bake when you’re ready.
• Real herb flavor — Fresh sage and thyme do the heavy lifting here.
• Feeds a crowd — One 9×13-inch dish serves eight comfortably.

Ingredients

Here’s everything you need for the dish, in the order I add it.

• 12 cups (300g) day-old rustic white bread — cut into 1/2-inch (1.5cm) cubes; stale bread works best.
• 4 tablespoons (57g) unsalted butter — plus more for the dish.
• 1 pound (454g) sweet Italian turkey sausage — casings removed.
• 1 large yellow onion — finely chopped.
• 3 medium celery stalks — finely chopped.
• 2 large garlic cloves — minced.
• 2 tablespoons fresh sage leaves — finely chopped.
• 1 tablespoon fresh thyme leaves — chopped.
• 2 1/2 cups (600ml) low-sodium chicken broth
• 2 large eggs — lightly beaten.
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Equipment

• Large rimmed baking sheet — for toasting the bread.
• Large skillet — wide enough to hold the sausage in one layer.
• Large mixing bowl — big enough for all 12 cups of bread.
• 9×13-inch (23x33cm) baking dish — buttered.
• Wooden spoon — for breaking up the sausage.
• Instant-read thermometer — to check the center.
• Aluminum foil — for the covered bake.

How to Make Martha Stewart Sausage Stuffing

Step 1: Toast the Bread

Heat the oven to 350°F (175°C). Spread the bread cubes on a large rimmed baking sheet and bake, tossing once, until dry and lightly toasted, 12 to 15 minutes. Set them aside, but leave the oven on and butter a 9×13-inch (23x33cm) baking dish. Don’t skip the toss halfway through, or the cubes on the edges will brown faster than the ones in the center.

Step 2: Brown the Sausage

While the bread toasts, melt the butter in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces with a wooden spoon, until no longer pink and cooked through, 6 to 8 minutes. Transfer the sausage to a large bowl with a slotted spoon, leaving the fat in the skillet. Those drippings are the base of the flavor, so keep them right where they are.

Step 3: Soften the Vegetables

Add the onion and celery to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, 6 to 8 minutes. Do not let them brown; reduce the heat if needed. Stir in the garlic, sage, and thyme and cook until fragrant, about 30 seconds. Garlic goes from sweet to scorched quickly, so stay close to the pan.

Step 4: Toss Everything Together

Scrape the vegetable mixture into the bowl with the sausage. Add the toasted bread cubes, chicken broth, eggs, salt, and pepper and toss gently until evenly moistened. The stuffing should be moist but not soggy; if it looks dry, add up to 1/4 cup (60ml) more broth. Go easy with the tossing here, or the bread will break down before it ever hits the oven.

Step 5: Bake Covered

Transfer the stuffing to the prepared baking dish and spread it in an even layer. Cover tightly with foil and bake for 25 minutes. The foil traps steam so the center cooks through without drying out the edges.

Step 6: Brown and Rest

Remove the foil and continue baking until the top is golden brown and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 20 to 25 minutes more. Let it stand for 10 minutes before serving. That short rest makes it easier to scoop and helps the pieces hold together.

What to Serve With It

This belongs next to roast turkey, sliced roast beef, or a simple roast chicken. Round out the plate with mashed potatoes, green beans, and a spoonful of cranberry sauce for a little brightness. A dry sparkling white grape juice works well alongside.

Tips for the Best Results

Use bread that’s a day or two old, and let the toasted cubes cool fully before tossing so they don’t steam. When you add broth, stop while the mixture still looks slightly loose rather than wet. If you’re unsure, bake a small test ramekin alongside the main dish to check the texture.

Easy Variations

• Add mushrooms — Sauté 8 ounces (225g) sliced cremini with the onion.
• Swap the bread — Use 12 cups (300g) cubed cornbread for a sweeter base.
• Try a different sausage — Use hot Italian turkey sausage for more heat.
• Fold in fruit — Stir in 1 cup (150g) diced apple with the celery.

Storing and Reheating

• Store leftovers — Keep in an airtight container in the refrigerator for up to 4 days.
• Freeze it — Cool completely, wrap tightly, and freeze for up to 2 months.
• Make ahead — Assemble up to 1 day ahead, cover, and refrigerate; add 5 to 10 minutes to the covered bake.
• Reheat gently — Thaw overnight in the fridge, then reheat covered at 350°F (175°C) for 20 to 25 minutes, uncovering for the last 5 minutes, until it reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your bread and broth.

FAQs

Can I make this Martha Stewart sausage stuffing recipe ahead of time?

Yes. Assemble the stuffing in the baking dish up to a day ahead, cover, and refrigerate it. Add 5 to 10 minutes to the covered baking time since it starts out cold.

Where did sausage stuffing come from?

Stuffing has been part of American cooking since the colonial era, and cooks have long added whatever meat was on hand to enrich it. Sausage became a popular addition in the 20th century as a way to stretch the dish and add flavor.

How do I know when it’s done?

The top should be golden and crisp, and an instant-read thermometer inserted in the center should read 160°F (71°C). That temperature confirms the eggs and sausage are fully cooked throughout.

Can I use dried herbs instead of fresh?

Yes, though dried herbs are more concentrated. Use about 2 teaspoons dried sage and 1 teaspoon dried thyme in place of the fresh amounts, and taste as you go.

Martha Stewart-Inspired Sausage Stuffing

Print Recipe

A savory, herb-packed stuffing inspired by Martha Stewart’s classic American holiday style, made with golden toasted bread, sweet Italian turkey sausage, and plenty of butter and fresh sage. The top bakes to a crisp, golden crust while the center stays moist and tender. It is an original adaptation, not her verified recipe, and is perfect for Thanksgiving or any roast dinner.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 cups (300g) day-old rustic white bread, cut into 1/2-inch (1.5cm) cubes
• 4 tablespoons (57g) unsalted butter, plus more for the dish
• 1 pound (454g) sweet Italian turkey sausage, casings removed
• 1 large yellow onion, finely chopped
• 3 medium celery stalks, finely chopped
• 2 large garlic cloves, minced
• 2 tablespoons fresh sage leaves, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 2 1/2 cups (600ml) low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 350°F (175°C). Spread the bread cubes on a large rimmed baking sheet and bake, tossing once, until dry and lightly toasted, 12 to 15 minutes. Set aside; leave the oven on and butter a 9×13-inch (23x33cm) baking dish.
2. While the bread toasts, melt the butter in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces with a wooden spoon, until no longer pink and cooked through, 6 to 8 minutes. Transfer the sausage to a large bowl with a slotted spoon, leaving the fat in the skillet.
3. Add the onion and celery to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, 6 to 8 minutes. Do not let them brown; reduce the heat if needed. Stir in the garlic, sage, and thyme and cook until fragrant, about 30 seconds.
4. Scrape the vegetable mixture into the bowl with the sausage. Add the toasted bread cubes, chicken broth, eggs, salt, and pepper and toss gently until evenly moistened. The stuffing should be moist but not soggy; if it looks dry, add up to 1/4 cup (60ml) more broth.
5. Transfer the stuffing to the prepared baking dish and spread it in an even layer. Cover tightly with foil and bake for 25 minutes.
6. Remove the foil and continue baking until the top is golden brown and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 20 to 25 minutes more. Let stand for 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat covered with foil in a 350°F (175°C) oven until heated through, 20 to 25 minutes, then uncover for the last 5 minutes to re-crisp the top. Make ahead: assemble the stuffing up to 1 day in advance, cover, and refrigerate; add 5 to 10 minutes to the covered baking time.

Nutrition

• Calories: 420
• Sugar: 4g
• Sodium: 920mg
• Saturated Fat: 8g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 125mg

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