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’m making this stuffing for the first time don’t have a baking pan, but do have
Handi-foil cake pans. Can I use the foil pans
Though I’ve never tried it, I think that would work. Just make sure you support the bottom of it when transporting it to/from the oven. Please LMK how it turns out if you try ti!
I saw your replies about making this (or some of it) in the turkey and you said to reduce the broth. Shouldn’t you also cook it less time like maybe half as I have a 14.5 lb. turkey that will be in the oven for 3 hrs. I would think that would make the stuffing too mushy .
Hi Diane, The bird should be stuffed before it goes in the oven, and the stuffing should cook the whole time inside the bird. There’s really no way to avoid the stuffing being a bit mushy when it’s cooked inside the turkey. Hope that clarifies!
Hi Jenn, Love your recipes! Made this before and it turned out great this year turkey sausage is all out at the grocery I bought ground turkey as a substitute for the sausage (I don’t eat pork) what spices can I add to imitate the flavour of sausage? Your suggestions would be very helpful! Thank you and merry Christmas!
Hi Sabrina, I would add salt, pepper, crushed red pepper flakes, fennel, garlic powder and sage. Hope it turns out well!
Thank you Jenn! 🎄
This is my first rodeo with cooking the Thanksgiving meal. Thank you for providing this recipe. I really look forward to trying it. Is it OK to cook it at the same time as cooking a turkey breast (in the same oven, separately, at 350 degrees)? If so, does that affect the cooking time of the stuffing or where it should be placed in the oven? Thanks very much, and I hope you have a nice Thanksgiving!
It’s fine to cook it alongside the bird; just keep in mind that it may take a bit longer to cook. You’ll know it’s done when the top is golden.
Can you use Bob Evans breakfast sausage instead of the sweet Italian sausage?
Thank you for your time
Sure, Shelly, that should work. Enjoy!
Hi if you don’t have fresh Rosemary or fresh sage can you use the dried kind and if so what measurements? Also can I make it and refrigerate and then re heat on thanksgiving ?
Yes, you can use both dried rosemary and sage. You’ll need 1 teaspoon of each. And yes, you can make it ahead and then reheat on Thanksgiving. Hope you enjoy!
Ok thank you would you add more broth when re hearing?
No, not necessary to add more broth – just cover it while you’re reheating it.
Hi Jenn. LOVE your website and recipes! Looking forward to making this stuffing this year. I’m glad someone raised the idea of cooking and reheating the next day, as I know my cousin only has one oven, and it will be full with turkey and other goodies. How long would you recommend reheating it? And I assume at 350*
Hi Darcy, so glad you like the recipes! I’d recommend reheating it at 325°F, covered with foil. I’m not 100 percent sure how long it will take but I’d guesstimate about 30 minutes give or take. Hope you enjoy!
If using 1bag PF herb seasoned classic stuffing how much dried herbs or poultry seasoning should I use ?
Hi Vicki, I’d just cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
Hi I would like to make this recipe tomorrow. However, I’m only doing half the of the recipe since its only 2 of us. Do I leave it the same amount of time or is it less time in the over? Thank you
It should take about the same amount of time. Hope you enjoy
Hi – My store-bought bakery stuffing isn’t measuring the same as your exchange….should I go with the weight or the number of cups? For me 8 cups is 300grams. Thank you so much!!
Hmmm, maybe I’d split the difference and go with 350 grams. 🙂 It should be fine. Hope you enjoy!
How far in advance can I assemble this before baking? I’d like to prepare today or tomorrow but don’t want it to dry out. Thank you.
That should be fine — just keep it tightly covered. Hope you enjoy!
Hello. Some of my family members can’t eat pork. Would using a ground turkey sausage work? Thank you
Sure!
Hey Jen,
Sorry to bother you again, My son can have green onions, Can I subsiutute thesse for the brown onions? If so, how much should I use? A quick response would be appreciated it!
Hi Tani, I think that should work fine, and I’d use the same amount. 🙂
Hi I’m making your stuffing today . I just want to make sure it’s 2 cups and 3/4 for the broth ? 2 3/4 cups? That seems so much so just double checking
Yes, it may sound like a lot, but it’s correct. Hope you enjoy!
Would I be able to make this recipe a day ahead and store in frig overnight? Wasn’t sure about the raw eggs. Thank you.
Sure, Lillian – it should be fine for a day.
This is the 4th time I have used this recipe. We love it. I use dried herbs, Jimmy Dean regular sausage, and Pepperidge Farms herbed seasoned stuffing cubes. It taste wonderful. Thank you for a delicious post. Happy Thanksgiving
I cannot wait to make this stuffing! One question. So after browning the sausage, when I add it, I also add the fat from the sausage instead of draining it?
Hi Lisa, You add the fat along with the sausage. Hope you enjoy!
Thank you so much! I cannot wait to make this😊