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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We just made this for our small, at home thanksgiving in 2020, and it was fantastic. We added mushrooms, and I can’t believe how great the flavors were with fresh herbs. We did make our own bread cubes out of French baguettes b/c we had the time, but I can see using grocery store cubes, easily. We put it together and cooked it the day before, and then reheated in the oven the day of Thanksgiving and it was really was delicious and will be the recipe we use yearly now! Thank you!
Amazing! Made this is for our Thanksgiving 2020. I was told I’m bringing it every year from now on!
I’ve been using this recipe for a few years now; it’s a hit every year. I think the fresh herbs make all the difference.
Super simple and tasty. Will definitely make again!
Hi Jenn,
Real time question here, but certainly understand if you can’t get to it right now. I have a chicken roasting in the oven at 425. How can I bake the stuffing so that they’re both ready to serve in an hour and a half or so? Thanks so much.
Jan
I would cover it with foil for the first 30 to 35 min, then remove the foil and cook until browned. 🙂
You’re just the best. Thank you so much! And I hope you’re having a wonderful day (between answering our real time questions!)
This was my first year being in charge of stuffing, and oh my goodness – this recipe blew my family away! It is so savory and tasty – the fresh herbs really kick it up a notch and give it loads of flavor. Loved the addition of Italian sausage. 100% will make again! Thank you.
Can I reheat this in the microwave… oven space is a real issue right now!?
Sure, Maggie – that’s fine.
What temperature?
350°F/175°C. Hope you enjoy!
Hi Jenn! Would I completely destroy it if I were to add cornbread as well? Also, has anyone tired to make it with sage flavored ground sausage?
Hi Christina, I think adding cornbread is a great idea; the sage flavored sausage should work well too.
Made for Thanksgiving 2020! Literally everyone took some home! I tripled the recipie and it came out great.
I made this today for the first time. In past years my stuffing has always been blah. Thought I’d give this one a try. Wow it was delicious. Ive been married 35 years and my husband said this was the best stuffing he’s ever had. I did add mushrooms to the recipe because we like them but it was spot on. Never making anything else. Thank you Jenn.
So… I have this in the oven as we speak. I followed the recipe to a T, but I also added an apple and some craisins. I feel like 65-75 minutes would dry it out? Am I just paranoid?…
It should’ve been fine — how did you think it came out?
I did your recipe Tiger it was fantastico. I had to substitute the Italian sausage for some Georgia red-neck shitkicker Farmer John sausage because the crotchety old bastards I’m cooking for, get this; doesn’t like Italian sausage impossible you say? I’m living the dream.
My lazy butt didn’t use a mixing bowl steps 7 and 8 yup mixed it all up in the casserole dish one less thing to wash, told you I’m lazy. I’m 70 now back when I was 25 30 and I had all the time in the world I would have used a mixing bowl cuz that’s what they’re for mixing I get it.
Thank you dear, jimmy of Florida.
LOL
So excited to try this. I know you address the freezing then reheating but I don’t know how to cook so this might be a silly question…can I cook this completely the day before thanksgiving, then just stick it in the fridge completely cooked? Then reheat the next day? First time hosting and needing the oven mostly free for the turkey…..
Sure, Libby – that’s perfectly fine. Enjoy!
If I double this recipe, do I bake it the same amount of time?
Yes, it should take the same amount a time if not a smidge longer. Enjoy!