Easy Sausage & Herb Stuffing
This post may contain affiliate links. Read my full disclosure policy.
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
You may also like
- Cornbread and Sausage Stuffing
- Make-Ahead Mashed Potatoes
- Challah, Wild Mushroom & Herb Stuffing
- Best Thanksgiving Side Dishes
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi there! If using dried herbs in this recipe, would it be ground sage and Rosemary or the leaf type for each? Thank you and Happy Thanksgiving!
The leaf form. Hope you enjoy!
Can I put this dressing on top of a combo of cream of mushroom soup, chicken soup/chopped chicken,
freeze it and then bake it On Thanksgiving?
Sure, Janet – that sounds delish. Happy Thanksgiving!
Hi! Excited to make this for Thanksgiving. Wondering if I could stuff a turkey with this and if so what would be the directions? Thanks!
Hi Lynn, Yes, but it will be mushy if you cook it inside the turkey. I prefer it baked separately which makes it crisp on top. 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. Hope that helps!
Thanks, Jenn! I have a 19 pound turkey that I’m going to stuff. At what temperature should I cook it and for how long?
Hi Lynn, It depends on the recipe you’re using. I’d refer to the Butterball website as I’m sure they have more specific guidance to share.
How many people does this serve (appprox)? Thanks!
Hi Sophia, It serves 8 to 10. 🙂
I forgot to pick up the brandy. Will it be okay without or should I use a substitute?
Thank you
Hi Amber, this recipe doesn’t call for brandy so you’re good to go!
I’ll let you know how it worked out.
Made two dishes of combo & included cooked green beans and 2 separate
containers of left over dressing for my family
and my sister and her husband.
Also used ground turkey sausage found
in rolls in grocery store.
Thanks for early response! Happy T.G. and stay safe.
Jan
If you are using preseasoned bread cubes (Pepperidge farm herb seasoned) how would the herb amounts change?
Hi Dee, you’ll just need to cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
I baked this stuffing last year- it was a huge success!! It’s so delicious! I’m back again to bake it this year. Thanks you such an excellent recipe!
Hi,
I’ve only been able to find seasoned stuffing cubes, would that be okay to use? Thanks!
Yup – you’ll just need to cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
Thank you for the response. Have a happy Thanksgiving!
Hi! I’m wanting to make this for out thanksgiving side dish this year! I have multiple questions. Can I make this and bake it the day before serving and hold well? And I’m needing to to make about 15 servings should I double the recipe and what size pan would I need? Lastly I have bakery style Texas toast to use? Thanks!
Hi Veronica, Yes you can make it a day ahead and reheat before serving. I do suggest doubling the recipe; I think you’ll need two 9×13 pans. And I do think Texas toast would work. Hope that helps and Happy Thanksgiving! 🙂
We have an egg allergy … think I could just leave it out or should I use a replacer of some kind?
You need the egg for moisture, so I’d use an egg replacement. Hope you enjoy!
Hi Jenn – thanks for the great recipe, it is just what I’m looking for 🙂
What is the serving size – I may have missed it somewhere – I see there are 10 servings; is each a half cup or so? I want to make sure we have some leftovers 🙂
I’d guesstimate a serving would be between 1 and 1-1/2 cup. Hope you enjoy!
My host has limited oven space- could I bake it for 45 to 50 minutes at home, then finish it in her oven?
Sure, Joanne – that will work well.
Hi Jen, can you make Themis using challah like your other recipe? Also, could you add mushrooms, or would that mess with the flavor/texture?
Sure, Lauri — but definitely dry out the challah first — and I think mushrooms would be delicious.
I plan to make this but bc of limited oven space can I put it in a deeper but narrower baking dish?
Sure 🙂
Thank you for your quick response! I can’t wait to taste this recipe! We wish you and your family a healthy happy Thanksgiving and holiday season!!!
This is my first time making a Thanksgiving dinner. I have one oven and am trying to figure out how to get everything done. I will be baking a turkey breast at 325 degrees. Based on the awesome reviews and your helpful tips, I’m going to try making your stuffing as well. Will it still turn out okay if I bake it at 325 instead of 350 degrees and should I plan to bake it longer? Thank you!
Sure, Gail, and it will definitely take a bit longer to cook.
Hi jenn..
I have made your Easy sausage& Herb stuffing and the Brussels sprouts gratin with much success and rave reviews in a regular oven. This year I only have access to a convection oven., Can I make these dishes successfully.? Happy Thanksgiving
Sure, just reduce the oven temperature by 25°F. Happy Thanksgiving!
I’m going to try and make this stuffing today and so looking forward to it. I had the same question, I couldn’t find unseasoned stuffing either.
How many bags of the stuffing do you get to be able to make the amount you have in the recipe? Is 2 bags enough?
Hi Carole, It depends upon the size of the bags of stuffing. You’ll need a total of 8 cups (400 grams) so just make sure you look at the packaging to ensure you’re getting enough.
Hi, I’m making this recipe and I’d like to know if I need to dry out the bread cubes prior to preparing this dish. The cubes I bought are from the American Bread Crumb company and they are soft.
Hi Lynn, Yes, if they are soft I would dry them out in the oven first — 300°F for about 25 minutes, or until dry and toasted. Hope that helps!