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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Can turkey parts, legs, thighs be put on top of stuffing and baked at same time?
Hi Lucille, I wouldn’t recommend it. I don’t think the meat will be fully cooked by the time the stuffing is done. Sorry!
I was not a fan of sausage stuffing to go with Thanksgiving dinner but this recipe changed my mind. It was delicious. I bought the bulk mild sausage meat from Whole Foods and used heir stuffing cubes as well. By breaking the sausage meat into small pieces while sautéing gave the stuffing a subtle flavor without overpowering the other flavors. Used no butter(allergies in family) and sautéed the veggies in sausage drippings. It was a hit with the family and will make it again!
Thank you Jenn! Your recipes don’t disappoint!
I made this for Thanksgiving and this was really nice. I had a slightly smaller bag of stuffing mix and it still worked perfectly. Thank you!
So good. I was a little intimidated but prevailed. Thinking about adding chopped apples next time. What’s your opinion on that, Jenn?
Hi Mark, I think apples would be delicious.
This was second recipe I made for this years feast, I did mod it a bit by using the cornbread crumbs, and had some turkey bone broth, but everything else was same. All raved about this recipe as well. Delish, and I love your site too as well. Its bookmarked! Trying the beef stew recipe tomorrow, as we are a bit worn out now on Thanksgiving recipes!
This was fantastic. I stuffed my bird and had a little left over and baked it. I think I baked it too long by accident, however no one complained. My family questioned why I was changing things up, I told them I have always hated my family’s recipe…. they now want this one! Will be making this every year, it was so so good! Thanks Jenn for your assistance on my questions ( green onion substitution was spot on and did not affect by son’s UC condition) and your speedy replies, you are AWESOME! I have used many of your other recipes as well!
For a 23 lb turkey should I double the recipe? I want to stuff the turkey. Any adjustments when using it to stuff a turkey? Can I still make it a day ahead? I plan on adding apples and dried cranberries as well.
Hi Melissa, Yes I would definitely double it. The only adjustment I would make would be to reduce the broth by about 1/3 cup (or 2/3 cup if you’re doubling). Hope that helps!
Delicious, everyone loved it. The only things I added was a little extra fresh sage and swapped out the sausage for mild turkey sausage 👍👍👍
Super easy to make and fantastic. I added 1 granny smith apple and cranberries. This is going to be a Thanksgiving staple.
Followed the recipe to the letter, except I left out the onions to which my wife is allergic (makes cooking difficult!). I used onion powder instead.
This is an easy recipe. However, it came out a little dry. Otherwise, good taste.
Very flavorful but the top layer of cubes were dry and too crunchy. May try with ground-up bread crumbs next time.