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This small batch sausage stuffing is made from scratch with Italian sausage, fresh sage, and crusty bread, and it bakes up with a golden top and a moist, savory center. It’s perfectly sized for one or two people.
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“I made this for Thanksgiving and it was a hit!”
– Stephen
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Equipment: 5×5-inch baking dish, food processor, skillet
- Cook Method: Sauté and bake
- Servings: 1 or 2
- Difficulty: Easy
- Flavor Profile: Rich and savory, with the deep flavors of Italian sausage and fresh sage.
This single serving stuffing tastes just like the big pan I made for Thanksgiving every year, scaled down to one small baking dish.
Why You’ll Love This Sausage Stuffing For One
This small batch stuffing has everything you’d want from the Thanksgiving classic, with browned Italian sausage in every bite and bread that soaks up the rich, meaty flavor as it bakes. The whole dish comes together in 45 minutes with ingredients from any grocery store. It’s made for one or two people.
I made the full size version of this recipe every Thanksgiving for years, adapted from a Tyler Florence dressing made with roasted chestnuts and sausage. When my household got smaller, I developed this small version so I could keep a dish I love on the table without a week of leftovers. Most of the time I swap the chestnuts for toasted pine nuts, but it’s wonderful either way.
Technically it’s a dressing, since it bakes on its own instead of inside the bird. I call it stuffing because that’s the name I grew up with and the one most people know. Either way, the sausage makes it substantial enough to be dinner on its own, and I don’t wait for November to make it.
This stuffing belongs next to a weeknight baked chicken just as much as it does beside the Thanksgiving turkey. Looking for more small batch Thanksgiving side dishes? Try our Small Batch Cornbread Dressing, Small Batch Corn Casserole, Small Batch Cranberry Sauce, and Mini Sweet Potato Casserole.
Ingredients
Each ingredient in this single serve stuffing has a specific job, and I’ve included substitutions where they work. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Onions, carrot, and celery: These three vegetables are the classic flavor base for stuffing. Chop them finely with a knife or pulse them in a food processor to save time. Use the extras in Pot Roast For One or Vegetable Soup For One.
Fresh sage: Sage is the herb that gives stuffing its familiar holiday flavor. If you don’t have fresh, use 1/8 teaspoon of ground sage instead. Thyme or rosemary also work well.
Italian sausage: The sausage brings richness and seasoning to the whole dish, so there’s no long spice list to measure. Mild, spicy, or sweet all work. Loose sausage is easiest, but links are fine if you remove the casings first. Leftover sausage is great in Tortellini Soup For One or Zuppa Toscana For One.
Pine nuts: Pine nuts add a buttery crunch once they’re toasted, and they’re what you see in the photos. I toast raw pine nuts in the same skillet I use for the sausage, but pre-toasted ones from the store work too. Chopped pecans, walnuts, pumpkin seeds, or sunflower seeds all work in their place, or leave the nuts out completely for a nut free stuffing. For the chestnut version, see the Chestnut Stuffing variation below.
Egg: One egg binds the stuffing so it holds together when you scoop it.
Chicken broth: Broth soaks into the bread and keeps the stuffing moist as it bakes. Vegetable broth works as a substitute.
Heavy cream: The cream is what makes this stuffing richer than most. Use half-and-half or whole milk for a lighter version, or coconut cream for dairy free.
Bread: A dense, crusty bread like sourdough, Italian, or French holds its shape instead of turning to mush. Day-old bread works best.
Olive oil: You’ll use it to sauté the vegetables. Avocado oil is a good alternative.
Recipe Variations
There are easy ways to change this small stuffing recipe, whether you want new flavors or need to feed more people.
Apple Cranberry Stuffing
Fold in 1/2 cup of diced apple (about half a medium apple) and 1/4 cup of dried cranberries when you combine the sausage and vegetables with the bread. A firm apple like Honeycrisp holds its shape as the stuffing bakes, and the fruit adds little pockets of sweetness next to the sausage. You can also use the apple or the cranberries on their own.
Chestnut Stuffing
Swap the pine nuts for 1/2 cup of chopped roasted chestnuts, the nut in the original recipe this one came from. I’ve made it with chestnuts I roasted myself and with the jarred kind, and both work. Chestnuts are softer and a little sweet, so the stuffing comes out closer to a classic holiday dressing.
Mushroom Stuffing
Sauté 1/3 cup of chopped mushrooms with the onion, carrot, and celery. Mushrooms pick up the sausage drippings in the skillet and deepen the whole dish. Bell peppers or sun-dried tomatoes work the same way if you’d rather use those.
Herb Stuffing
Add 1 teaspoon of chopped fresh parsley and 1/2 teaspoon of fresh thyme or rosemary along with the sage for a more aromatic stuffing.
Sausage Stuffing For Two
As written, this recipe serves two as a side dish. For two hearty dinner portions or a holiday meal for two, double every ingredient and bake it in a 6×8-inch dish at the same temperature and time.
Gluten Free Stuffing
Use gluten free bread cubes and check that your sausage is labeled gluten free. Everything else in the recipe stays the same.
How To Make Small Batch Sausage Stuffing
This easy sausage stuffing needs about 15 minutes of hands-on work before the oven takes over. See the recipe card below for ingredient amounts and full recipe instructions.
- Chop the Vegetables: Finely chop the carrot, celery, onion, and sage with a knife, or pulse everything in a food processor to speed it up.
- Toast the Nuts and Cook the Sausage and Vegetables: Toast the nuts in a lightly oiled skillet over medium heat until golden, then set them aside. Brown the sausage in the same skillet, about 5 minutes, and move it to a paper towel-lined plate. Sauté the chopped vegetables until softened, and season them with salt.
- Prepare the Bread: Place the bread cubes in a large mixing bowl.
- Mix Wet Ingredients: Whisk the egg, cream, and broth together in a small bowl.
- Combine: Add the sausage, vegetables, and nuts to the bread cubes. Pour the wet mixture over everything and gently toss until the bread is evenly moistened, with no dry spots.
- Bake: Spread the mixture into a buttered 5×5-inch baking dish and bake at 375°F for 30 minutes, until the top is golden brown and the center is set. If the top browns too quickly, lay a sheet of foil loosely over the dish.
Expert Tips
Start with dry bread. Fresh, soft bread turns to mush once the broth and cream hit it. Use day-old bread, or cut fresh bread into cubes and toast them at 350°F for about 10 minutes until they feel dry to the touch.
Use a 5×5-inch baking dish. The bake time is built around this size. A bigger dish spreads the stuffing thin and dries it out, and a deeper one leaves the center underbaked when the top looks done.
Assemble it ahead. You can mix the whole dish a day in advance, cover it, and refrigerate it unbaked. Bake it straight from the fridge the next day. This is the tip that makes the recipe work for a holiday meal, when oven space and time both run short.
Toss gently when you combine. Fold everything together just until the bread is evenly moistened. Stirring hard breaks the cubes down and the stuffing bakes up dense instead of light.
Troubleshooting
If your small batch stuffing didn’t come out the way you expected, here’s how to fix the most common problems.
Why is my stuffing soggy?
Soggy stuffing usually means the bread was too fresh or too soft. Use day-old crusty bread, or toast the cubes until dry before mixing. If the finished dish looks wet in the center, bake it 5 to 10 minutes longer, uncovered, until the center is set.
Why is my stuffing dry?
Dry stuffing comes from too large a dish or too long a bake. Keep the dish at 5×5 inches so the liquid stays concentrated, and pull the stuffing when the top is golden and the center is set. Drizzling a tablespoon of warm broth over the top also brings baked stuffing back.
Why won’t my stuffing hold together?
Stuffing falls apart when the egg and liquid aren’t distributed through all of the bread. Whisk the wet mixture well, pour it evenly, and toss until no dry cubes remain. Let the baked stuffing rest a few minutes before scooping, since it firms as it cools slightly.
Why is the top browning before the stuffing is done?
The top browns too fast when the oven runs hot or the dish sits on an upper rack, close to the heating element. Move the dish to the middle rack and lay a sheet of foil loosely over the top, then keep baking until the center is set.
What To Serve With Sausage Stuffing
This stuffing fits beside any main dish you’d want on a holiday plate, no matter the season.
- Roast Split Turkey Breast for a scaled-down Thanksgiving dinner
- Turkey Cutlet with Gravy when you want the holiday plate on a weeknight
- Easy Roast Chicken for a classic Sunday dinner
- Baked Pork Chop For One since sausage and pork drippings belong together
- Pumpkin Pie For One to finish the meal the traditional way
Frequently Asked Questions
Stuffing is cooked inside the turkey, and dressing is baked separately in a dish. The two terms describe the same bread mixture, and in much of the South any version is called dressing no matter how it’s cooked. This recipe bakes in a dish, so it’s technically a dressing.
Yes. Assemble the stuffing up to a day in advance, cover it, and refrigerate it unbaked, then bake it the next day. You can also bake it fully, refrigerate it, and reheat it before serving.
A dense, crusty bread like sourdough, Italian, or French makes the best stuffing because it absorbs the broth and cream without falling apart. Soft sandwich bread breaks down into a paste. Day-old bread works better than fresh.
Baked stuffing keeps in an airtight container in the refrigerator for up to 3 days. Reheat it in a 350°F oven until warmed through, or microwave a single portion.
Yes, this stuffing freezes well for 2 to 3 months. Cool it completely, wrap it tightly or pack it in a freezer-safe container, and thaw it overnight in the refrigerator before reheating.
Yes, a small loaf pan works. One of our readers bakes this recipe in an 8×4-inch loaf pan with good results. The stuffing sits a little shallower, so start checking for a golden top a few minutes early.
This recipe is developed to bake in a dish, which is what makes it work as a small batch. If you’re cooking for one or two people, a baked dish of stuffing alongside a turkey breast gives you the same flavors without roasting a whole bird.
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:
If you’ve tried this small batch sausage dressing please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Small Batch Sausage Stuffing
Ingredients
- 1 tablespoon butter for greasing the baking dish
- ¼ cup chopped onions (¼ medium onion)
- ¼ cup chopped carrots (1 carrot)
- ¼ cup chopped celery (1 celery stalk)
- 3 fresh sage leaves
- ½ tablespoon plus ½ teaspoon olive oil , divided
- 6 ounces loose Italian sausage (mild, spicy, or sweet)
- ½ teaspoon kosher salt
- 2 cups cubed sourdough bread , day-old
- ½ cup pine nuts (or chopped pecans, walnuts, or roasted chestnuts)
- 1 large egg
- ½ cup low sodium chicken broth
- ¼ cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C) and butter a 5×5-inch baking dish.
- Pulse the onion, carrot, celery, and sage in a food processor until very finely chopped.
- Heat ½ teaspoon of the olive oil in a medium skillet over medium heat. Add the pine nuts and stir often until golden brown, about 2 to 3 minutes. Transfer them to a large mixing bowl.
- Add the remaining ½ tablespoon of olive oil to the skillet. Add the sausage, break it into small pieces, and cook until browned, about 5 minutes. Transfer it to a paper towel-lined plate.
- Add the chopped vegetables to the same skillet and sauté until softened and most of the moisture has cooked off. Season with the salt.
- Place the bread cubes in a large mixing bowl. Add the sausage, vegetables, and pine nuts.
- In a small bowl, whisk together the egg, broth, and cream. Pour it over the bread mixture and gently toss until the bread is evenly moistened, with no dry spots.
- Spread the stuffing into the prepared dish and bake for 30 minutes, until the top is golden brown and the center is set. If the top browns too quickly, lay a sheet of foil loosely over the dish.
Notes
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.
Very good stuffing. Made as directed except I used chopped pecans. Next time I’ll use ~1\3 c. Used sourdough bread cut them into cubes and toasted . Used my 8×4 pan.
Another winning recipe! I made dinner for Friendsgiving over the weekend and had some leftover turkey and mashed potatoes but I needed more stuffing since I love that as part of my leftovers plate. I knew ODK would have a smaller scaled recipe and was delighted with the finished dish. Very delicious!
I’m so glad you turned to ODK for your leftovers plate. It sounds like you put together a wonderful Friendsgiving meal, and I’m happy the stuffing fit right in. Enjoy those leftovers!
I am delighted I´ve found your site. I like cooking, however, I hate leftovers. We eat small amounts. Thank you for providing us with One Dish recipes. Blessings. Dr. Wayne S. ( an Ob/gyn), and Victoria Blocker (Gerontology), both retired.
I’m so happy you found our site and hope you find many new recipes you love. Thank you.
Hi Joanie,
Can this dressing be made a day in advance, and reheated in the oven day of?
Thanks, Stephen
Yes, it can. Reheat in the microwave or in the oven until heated through. Enjoy!
Hi Joanie,
I made this for Thanksgiving and it was a hit! I want to make it again for Christmas but I need a larger amount. Can this be easily doubled, and are there any special amounts to consider when doing so?
Thanks again!
Yes, this recipe doubles (and triples) well. I’ve done it many times. No special instructions needed, just be sure to use a bigger baking dish.
Thank you,Joanie for this recipe.It was so good,can you tell me where to get the small dishes?Would like to make again for Christmas. Thanks again for all your hard work,makes it easy for us to cook the smaller recipes.Just because its just one,doesn’t mean we can’t eat home made food.And good food.
Hi Patti,
Thank you so much for letting me know you enjoyed the recipe, I’m so glad you did! I use a 5-inch baking dish in many of the recipes here on One Dish Kitchen and you can find them on Amazon. Here is the link to the dishes I use often – https://amzn.to/2rcdNaJ (affiliate link). I’ve seen dishes of similar sizes at thrift stores, discount stores (T.J. Maxx & HomeGoods, etc.).
I’m so happy you are enjoying the recipes, your comment makes my day!
Thank you.
Joanie
Hi! This sounds very interesting. I use hot bulk sausage, cornbread and toasted pecans in my large batch so this would be a nice change of pace. Maybe I'm just missing it, or it is printed elsewhere, but where is the bread? Amount? Thanks!
Hi Dee,
Thank you for catching that I left out the bread amount in the recipe. Use 2 cups of cubed sourdough bread. I just updated the recipe to reflect that.
Thanks again!
Joanie
Love how you've scaled down a family favorite!
This is awesome! We were just talking about meal since it is just going to be us for the holidays!
Wow, this dressing recipe looks really delicious! I have been needing some new recipes for Thanksgiving, I will have to give this one a try! Thank you for sharing!
These looks extremely yummy, bookmarked.
What an adorable little mini serving!
I love trying different stuffing recipes! This is a perfect one to try this Thanksgiving!
Danger! Delicious danger! I will likely make this for myself all. year. long! It sounds amazing (stuffing is my favorite)!
I've never added pine nuts to my stuffing before but love the idea. I bet it adds a wonderful texture!
This dressing sounds amazing! What a great option for one!
Thanksgiving dish right here! I needed an idea on what to bring to my grandmothers and this is perfect!
I love that you are doing a Thanksgiving for One series! This dish looks delicious!
Mmmmm I can see why this is a favorite!
What a great flavour combination! And since it's for one, I can eat it all myself!
Yum! I love the idea of adding sausage and pine nuts to this. Perfect portion size too!
Lovely! I am all about the pin nuts!
It looks delicious!! I will definitely try that receipt!
I LOVE that you baked pine nuts into this hearty side!! YUM! This is so creative Joanie!