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 made this last year, and it tasted almost like my mom’s. That’s a true compliment! This one is a keeper. Thank you.
Hi Jen, I love that you respond to questions. You are the only chef that does and that’s the reason I always use your recipes. I’m having difficulty finding unseasoned bread cubes and I’ve checked everywhere. Should I buy a loaf of sourdough and cut it up for this dressing recipe?
Hi Barbara, Yes, that would work well – you could also use an Italian loaf. I would dry the cubes on the countertop overnight (or if you’re in a hurry, you can dry them on a baking sheet in the oven similar to how I do it here). You could also use seasoned stuffing cubes and just add the salt and herbs to taste. Hope that helps!
Can you swap the bread for gluten free bread and still have this turn out? I have made this stuffing in years past and it is a family favorite. But this year we have converted over to GF foods.
Love everything about your cooking!!
Sure (and so glad you like the recipes)! 🙂
I will be staying at an airbnb and I am making the sides and was wondering if I could completely cook this than freeze and just thaw and reheat? Or can I mix all the ingredients put in a foil pan and freeze then bake? Do you think either of those would work?
Mary Caye
Hi Mary, Yes, you can cook and freeze it. See the bottom of the recipe for freezer-friendly instructions. Enjoy!
This stuffing is the easiest I have ever made and it is so delicious! Don’t change a thing; it is perfect. Our guests all requested the recipe and leftover stuffing in their take home ‘care package’. This one’s a keeper!
I usually make stuffing for inside the bird, but with only 4 of us for dinner this year, we got a turkey breast roast instead. I will never make my old recipe again because this one is SO MUCH BETTER THAN MINE. Thanks! We loved it!
Hands down the BEST stuffing I have ever made and / or tasted! This has become our favorite stuffing.
Well done…
Marc
This was literally perfect as-is. I made this for my family for Thanksgiving AND Christmas! My brother, who is relatively picky, even requested it! My family has spent years searching for the perfect stuffing recipe and This. Is. It. We all around loved it.
If I had to give a suggestion to cooks of this dish: more sage never hurt anyone 🙂
I loved the decadent taste of the stuffing cubes (how easy, btw) and sausage, along with the delicate taste of the spices. Looking back, I would have used more spices to even the flavors even more to create a nice symphony! Honestly, so good.
Hands down the best stuffing recipe ever! It was one of the favorite dishes at Thanksgiving this year. I will be making this every year!
Love this recipe! I make it every holiday. The combination of flavours is wonderful, great addition to my holiday table.