Easy Sausage & Herb Stuffing
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A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
I used to host elaborate Thanksgiving celebrations, where I’d cook for days on end, only to be completely exhausted by the time my guests arrived on Thanksgiving day. After one glass of wine, I’d be nodding off at the table and dreaming of my pillow. I finally wised up by simplifying my side dishes and desserts. This rich sausage and herb stuffing relies on store-bought stuffing cubes, which eliminates the step of slicing and drying out the bread. Believe me, when you’re using a pound of sausage and an entire stick of butter, and pairing the dish with turkey gravy and cranberry sauce, the type of bread does not matter!
What you’ll need to make Sausage Stuffing
I’ve made this recipe using stuffing cubes from the supermarket (usually made by Arnold or Pepperidge Farm) and “fresh” dried stuffing cubes from Whole Foods — both work well, but if you can get the ones from Whole Foods, they add a bit more texture (they are sold in a plastic bag labeled “stuffing cubes”).
As for the sausage, try to find bulk Italian sausage, which is simply sausage without the casings. If you can’t find it, just buy regular Italian sausage and remove the casings; the best way is to cut straight through the sausages with kitchen shears and then peel the casings off (this is much more efficient than trying to squeeze the meat out).
Step-By-Step Instructions
Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.
Cook until soft, about 8 minutes.
Add the garlic and cook a few minutes more.
Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.
As it cooks, use a metal spatula to break it apart into small pieces.
Add the sausage to the stuffing cubes and veggies. Then add the broth, egg, herbs, salt and pepper.
Mix well.
Transfer the contents to a buttered 9 x 13-inch baking dish.
Bake for 65-75 minutes, until the top is golden brown and crisp.
Enjoy!
Video Tutorial
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Easy Sausage & Herb Stuffing
A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
Ingredients
- 8 cups (400g) store-bought unseasoned stuffing cubes
- 1 stick (½ cup) unsalted butter
- 1½ cups diced yellow onion (from 1 large or 2 small onions)
- 1 cup diced celery (from 3 large celery stalks)
- 4 garlic cloves, finely chopped
- 1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below
- 2¾ cups low sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
- Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
- Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
- Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Information
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- Per serving (10 servings)
- Calories: 467
- Fat: 28 grams
- Saturated fat: 10 grams
- Carbohydrates: 40 grams
- Sugar: 5 grams
- Fiber: 6 grams
- Protein: 15 grams
- Sodium: 1,063 mg
- Cholesterol: 57 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I have two questions. Can I stuff this in the turkey? Also, my son cant eat onions, can I cook them separately and add them after I put a little bit aside for him in a small casserole? If so, how much butter should I saute them in or should I just use the sausage drippings. Thank you!
Hi Tani, Lots of people cook stuffing in the turkey, but it will be mushy if you cook it inside the bird. I prefer it baked separately which makes it crisp on top. That said, if you do want to cook it inside the turkey, I’d suggest reducing the broth by about 1/2 cup because the turkey will add moisture to it.
And, sure you can go that route with the onions, You could use the sausage drippings or a tablespoon or two of butter. Hope you enjoy!
what does the egg add to the stuffing? Can you make it without egg? What is the difference?Thank you
It adds moisture, so I wouldn’t omit it. If someone in your house has an egg allergy, you can use an egg substitute instead. Enjoy! 🙂
How can I halve this for a smaller family, like mine? This looks like a good recipe, but it seems like it would make a lot of leftovers if we tried it.
Hi Emily, You can halve the recipe and bake in an 8-inch baking dish. Hope you enjoy!
What brand of stuffing cubes do you use and recommend, please. Thanks. or do you have a homemade recipe for them?
Hi Emeline, The ones pictured here are from Whole Foods but any big brand, like Pepperidge Farm, will work.
I can only find 12oz bags which is ~340 grams so do you recommend using a handful from a 2nd bag?
Ty
Hi Marci, it should be fine with 12 ounces of bread cubes — just cut the broth back to 2 cups. Enjoy!
I’d like to make this gluten free…do you see any problems with using dried and cubed gluten free bread? Thank you!
That’s perfectly fine. Hope you enjoy!
Hi! Just want to clarify about the broth. It says 2-3/4 cups. Is that two 3/4 cups? Thanks so much can’t wait to make this.
Sorry for any confusion — it’s 2 cups plus 3/4 cup. Hope that clarifies!
I add one peeled cubed apple to the mixture. I also bake it in oversized muffin tins. Makes individual servings and everyone gets the delicious crust.
Would roasted pecans, mushrooms, and apples be good in this? And would I need to adjust the amount of broth? If so, what amounts of the above ingredients would you add?
Hi Elizabeth, yes, I think you can add all those to the stuffing. I’d suggest one diced apple, 1 cup of pecans, and about 1-1/2 cups of cooked mushrooms. I don’t think you’ll need to add any extra broth. Please LMK how it turns out if you try it this way!
Hi Jen- I make this every year the morning of Thanksgiving (always delicious) but this year we are traveling and bringing most of the meal frozen the day before. Read another stuffing recipe where they made the onions/sausage/bread then froze then made stuffing the morning adding broth and eggs mixture. Does that sound right? It would be an easy solution for me
Thanks!
I haven’t tried it, but I think that would work. Safe travels!
I’ve been making this for my family and friends for 4 years now during holidays. I haven’t had ONE person take a bite and NOT want another bite after that. I personally have never liked stuffing, and I eat this one. This is my favorite saved recipe by FAR of any other recipe besides my Granny’s recipes (who has left this earth for somewhere far more lovely) .. Thanks SO much to the creator for sharing and everyone else, TRY IT. You will not be disappointed.