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This mini sausage stuffing is perfect when you want the rich, comforting flavors of a classic stuffing without making a large batch. Ideal for smaller Thanksgiving celebrations or an everyday dinner, it combines bread, sausage, and aromatic herbs into a flavorful dish that’s ready in just 30 minutes. Simple to make and full of flavor, it’s a satisfying option for any occasion.
Looking for more Thanksgiving recipes perfect for one or two? Try our Corn Casserole, Creamed Spinach, and Cranberry Sauce recipes. And if you love cornbread, don’t miss our small batch Cornbread Dressing—it’s a must-try!
Got leftovers? Turn them into something amazing with our Thanksgiving Sliders, the perfect way to enjoy your holiday meal all over again.
Why You’ll Love This Recipe
- Quick and Easy: Cooks in just 30 minutes, this small batch stuffing recipe is perfect for a last-minute side dish or main.
- Rich, Bold Flavor: The combination of sage, Italian sausage, and sautéed vegetables creates a stuffing packed with incredible flavor.
- Versatile: Perfect for Thanksgiving, yet simple enough to elevate an everyday dinner.
Sausage stuffing is a flavorful mix of bread, vegetables, and sausage that’s traditionally used to fill poultry but is just as delicious baked on its own. While “stuffing” technically refers to the mixture when it’s cooked inside the bird, and “dressing” is the term for when it’s baked separately, the two terms are often used interchangeably. Regional differences also play a role—”stuffing” is more common in the North, while “dressing” is preferred in the South. For this recipe, although it’s technically a dressing since it’s baked on its own, I call it stuffing because that’s what most people recognize.
Ingredients And Substitutions
If you have any ingredients leftover from this sausage stuffing recipe, check out our Leftover Ingredients Recipe Finder.
- Onions, Carrot, and Celery: These vegetables provide a flavorful base for the stuffing. Finely chop them with a knife or use a food processor for quicker prep. You can swap in shallots or leeks for a slightly different flavor.
- Sage Leaves: The key herb in this recipe, fresh sage adds an aromatic, earthy note. If you’re using ground sage, substitute with 1/8 teaspoon. Thyme or rosemary are excellent alternatives if you don’t have sage.
- Italian Sausage: Choose mild, spicy, or sweet Italian sausage based on your preference. Loose sausage (without the casing) is easiest to work with. If you can’t find it, buy Italian sausage links and remove the casing by slicing it with scissors or a sharp knife, then peeling or squeezing out the sausage. Leftover sausage is perfect for recipes like Tortellini Soup, a Pizza Bowl, or Zuppa Toscana.
- Salt: Season to taste to enhance the overall flavor.
- Nuts (Optional): Add a bit of crunch with pine nuts, pecans, walnuts, pumpkin seeds, or sunflower seeds. My favorite is pine nuts for their delicate flavor.
- Egg: One large egg binds the ingredients together and keeps the stuffing moist.
- Chicken Broth: Adds moisture to the stuffing. Vegetable broth is a great substitute if needed.
- Heavy Cream: Provides richness to the stuffing. For a lighter option, you can use half-and-half or whole milk, though it won’t be as rich. Coconut cream works wonderfully as a dairy-free alternative.
- Bread: Use crusty bread that won’t become soggy when mixed with the other ingredients.
- Olive Oil: Ideal for sautéing the vegetables. Avocado oil is a great substitute if you prefer.
Recipe Variations
Looking to put a unique spin on your small batch sausage stuffing? Try these ideas:
- Add More Vegetables: Mix in diced bell peppers or sun-dried tomatoes for extra flavor and a touch of color. They pair perfectly with the classic combination of carrots, onions, and celery.
- Spicy Stuffing: For a bold kick, add chopped jalapeños or a splash of hot sauce. It’s a simple way to turn up the heat and give your stuffing a lively twist.
- Gluten-Free Stuffing: Swap out the bread for gluten-free bread cubes and double-check that your sausage is gluten-free. This adjustment makes the dish perfect for those with gluten sensitivities.
How To Make Sausage Stuffing (Dressing)
- Prepare the Vegetables: Add the carrot, celery, onion, and fresh sage to a food processor. Pulse until the mixture forms a fine-textured pulp. Set aside.
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until fully browned. Remove the sausage from the pan and set it aside.
- Sauté the Vegetables: Using the same skillet, add the prepared vegetable mixture. Cook until the moisture evaporates and the vegetables develop a caramelized, slightly sweet texture. Season with a pinch of salt.
- Prepare the Bread Base: Place the bread cubes in a medium-sized mixing bowl.
- Mix the Wet Ingredients: In a small bowl, whisk together the egg, heavy cream, and chicken broth.
- Combine Everything: Add toasted nuts (if using) to the wet mixture. Gently fold in the browned sausage and sautéed vegetables.
- Assemble and Bake: Transfer the mixture to a lightly buttered 5×5-inch baking dish. Spread it evenly and bake in a preheated oven at 350°F for 30 minutes, or until the top is golden and the stuffing is set.
Pro Tip: To toast pine nuts, heat a pan over medium heat and add just enough olive oil to lightly coat the bottom. Add the pine nuts and stir frequently until they are evenly golden brown. Watch carefully to avoid burning, as they can toast quickly.
Expert Tips
- Choose the Right Bread: Use a dense, crusty bread like sourdough, Italian, or French for the best texture. Bread is the foundation of a good stuffing, so it’s important to use bread that’s slightly stale or at least a day old. Fresh, soft bread can result in a soggy dressing. Be sure the bread is dried out for the perfect balance of softness and structure.
- Adjust Moisture Before Baking: If the mixture feels too dry before going into the oven, don’t hesitate to add a little more broth. This ensures the stuffing bakes up moist and flavorful without being overly dry.
Serving Suggestions
Pair your small batch sausage stuffing with these single serving sides, mains, and desserts to create a memorable Thanksgiving meal for one. Whether it’s for a holiday or a special dinner, these dishes complement the rich flavors of the stuffing perfectly:
Traditional Single Serving Sides
Main Course Options
Single Serving Desserts:
Frequently Asked Questions
The ideal baking dish is a 5-inch square dish about 1 ¾-inches deep, holding approximately 1.5 cups with a base area of 25 square inches. If you don’t have this size, a 4×6-inch dish (24 square inches) is a great alternative. For the best results, use a dish with similar dimensions and volume.
Yes! You can prepare the stuffing mixture up to a day in advance. Cover and refrigerate it, then bake just before serving.
Store leftover stuffing in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
Yes! To make a vegetarian version, simply omit the sausage and replace the chicken broth with vegetable broth.
Absolutely. To make enough for three or more servings, double all the ingredients. Use a larger baking dish, such as an 8-inch round dish (1.5 inches deep), a 9×5-inch rectangular dish, or a 6×8-inch baking dish. Bake for 30 minutes as directed, then check for doneness. If needed, continue baking for an additional 5-10 minutes until fully cooked.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Small Batch Sausage Stuffing
Ingredients
- ¼ cup chopped onions
- ¼ cup chopped carrots (about 1 carrot)
- ¼ cup chopped celery (about 1 celery stalk)
- 3 fresh sage leaves
- ½ tablespoon olive oil
- 6 ounces loose Italian sausage
- ½ teaspoon kosher salt
- ½ cup toasted pine nuts -or use chopped walnuts or pecans
- 1 large egg
- ½ cup low sodium chicken broth
- ¼ cup heavy cream
- 2 cups cubed sourdough bread
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C) and lightly butter a 5×5-inch baking dish.
- Prepare the Vegetables: In a food processor, blend the onion, carrot, celery, and sage until they form a fine puree.
- Cook the Sausage: Heat olive oil in a medium skillet over medium heat, swirling to coat the bottom of the pan. Add the sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate.
- Sauté the Vegetables: Return the skillet to the stove and add the vegetable puree. Sauté until most of the moisture has evaporated, and the vegetables begin to caramelize. Season with a pinch of salt.
- Combine Ingredients: In a mixing bowl, combine the sautéed vegetables, browned sausage, and toasted nuts. Stir in the bread cubes.
- Mix the Wet Ingredients: In a smaller bowl, whisk together the egg, chicken broth, and cream. Pour this mixture over the bread mixture and stir until the bread is fully moistened.
- Bake: Transfer the stuffing mixture to the prepared baking dish, spreading it evenly. Bake for 30 minutes or until the top is golden brown.
Notes
Heat a pan on medium heat. Add a tiny bit of olive oil to the pan and swirl to coat bottom of pan. Add the pine nuts and stir frequently until they are golden brown.
- Choose the Right Bread: Use a dense, crusty bread like sourdough, Italian, or French for the best texture. Bread is the foundation of a good stuffing, so it’s important to use bread that’s slightly stale or at least a day old. Fresh, soft bread can result in a soggy dressing. Be sure the bread is dried out for the perfect balance of softness and structure.
- Adjust Moisture Before Baking: If the mixture feels too dry before going into the oven, don’t hesitate to add a little more broth. This ensures the stuffing bakes up moist and flavorful without being overly dry.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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