BBQ Sausage Stuffing Recipe: Smoky, Savory Bread Cubes for the Holiday Table

I’ve perfected this BBQ sausage stuffing recipe over years of backyard cookouts. The smoky flavor comes from cooking the sausage until crispy, then mixing it with cubed bread and aromatic vegetables. 🔥 It’s a game-changer for your next gathering.

This recipe combines spicy sausage, savory herbs, and tender bread for a side dish that steals the show. Simply cook the sausage in a skillet until browned, then mix with bread, vegetables, and seasonings, and bake until golden. Serve alongside grilled meats or roasted vegetables for a complete meal.

Ingredients for Bbq Sausage Stuffing

Gather these ingredients for a smoky, savory stuffing that’ll steal the show at your next gathering.

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The sausage is key here. Andouille or smoked kielbasa brings that perfect smokiness. Look for it in the meat department, not the deli counter. I usually grab mine from Whole Foods or Trader Joe’s. For the bread, cubed sourdough adds great texture, but regular white bread works too.

No chicken broth? Vegetable broth is a fine substitute. For herbs, fresh sage is amazing if you’ve got it (use 1 tablespoon fresh = 1 teaspoon dried). The BBQ sauce adds a nice tang—sweet baby ray’s is my go-to, but any brand works. If you like a stronger BBQ flavor, bump it up to 1/2 cup.

This stuffing reheats beautifully—keeps for 3-4 days in the fridge. Freeze individual portions for up to 3 months. When reheating, cover with foil to prevent drying out. You can also make it ahead and refrigerate overnight before baking.

Step-by-Step Instructions for BBQ Sausage Stuffing

Let’s create this savory stuffing packed with smoky flavor. Follow these steps for best results.

🔪 Step 1: Prepare the Aromatics and Sausage

Start by finely chopping the 1 whole Onion and dicing the 2 whole Celery Stalks. I like to use a food processor for this task to ensure uniform pieces. Next, mince the 3 cloves Garlic Cloves and set them aside. Slice the 1 lb Smoked Sausage into ½-inch thick rounds. For this recipe, I prefer using a spicy variety of smoked sausage to add an extra kick.

Heat 2 tablespoons of the 4 tbsp Butter in a large skillet over medium-high heat. Add the sliced sausage and cook for 5-7 minutes until browned on both sides. Remove the sausage from the skillet and set it aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the chopped onion and celery, cooking for 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.

👨‍🍳 Step 2: Combine Bread and Liquid Ingredients

In a large mixing bowl, combine the 4 cups Bread Cubes. I use a mix of white and whole wheat bread for a balanced texture. In a separate bowl, whisk together the 1 cup Chicken Broth, 1 tsp Dried Sage, 0.5 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper. Pour this mixture evenly over the bread cubes, tossing gently to ensure all the bread is coated. The bread should be moist but not soggy.

Now it’s time to add the cooked sausage and vegetable mixture to the bread. Toss everything together until well combined. The mixture should be evenly distributed and starting to come together.

🥘 Step 3: Assemble and Bake the Stuffing

Transfer the stuffing mixture to a greased 9×13 inch baking dish. I like to use a ceramic dish for even heating. Drizzle the 0.25 cup BBQ Sauce evenly over the top of the stuffing. Use a spatula to gently mix it in, creating streaks of BBQ sauce throughout. Dot the top with any remaining butter if you have some left.

Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and crispy. You’ll know it’s done when the edges are crisp and golden and the center is heated through.

🔥 Step 4: Crisp the Top (Optional)

If you prefer a crisper top on your stuffing, increase the oven temperature to broil (high) and watch closely as it cooks for an additional 2-3 minutes. Keep a close eye on it, as it can go from perfectly toasted to burnt quickly. You’re looking for that perfect golden-brown crust on top. Remove it from the oven once it reaches your desired level of crispiness.

Dietary Considerations for This Recipe

Gluten-Free Adaptation

To make this stuffing gluten-free, replace the regular bread with gluten-free bread or cornbread. I recommend using a gluten-free bread that’s designed for stuffing, as it holds up better to the liquid ingredients. Some brands like Udi’s or Catalina Crunch work well.

Low-Carb Version

For a low-carb version, substitute the bread with cauliflower bread or pork rinds. You’ll need to adjust the liquid content as these alternatives absorb differently. Start with 1/2 cup chicken broth and add more as needed to achieve the right consistency.

Dairy-Free Modifications

To make this recipe dairy-free, replace the butter with dairy-free margarine or coconut oil. Both work well and add different flavor dimensions. For an extra rich taste, try using coconut oil for sautéing the vegetables.

Vegetarian Adaptation

For a vegetarian version, replace the sausage with mushrooms or vegetarian sausage. Sauté the mushrooms with the onions and celery to add depth of flavor. You can also use tofu marinated in BBQ sauce for a protein-rich alternative.

Spicy Variation

If you like spicy food, add diced jalapeños or red pepper flakes to the sausage while it’s cooking. This will give your stuffing an extra kick. You can also use hot sauce in place of some of the chicken broth for added heat.

Vegan Version

For a vegan version, replace the sausage with vegan sausage and use plant-based butter. Ensure that your bread is vegan-friendly and consider using vegetable broth instead of chicken broth. Adding nutritional yeast can provide a cheesy flavor without the dairy.