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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Question: I want to make this at the same time that my turkey is roasting. Turkey recipe calls for 325 and this 375. How do I do this? Thanks in advance for any/all suggestions!
Hi Mark, The stuffing actually bakes at 350°F. I’d assume it will take an extra 10 minutes or so but check to make sure the center is fully baked. Hope you enjoy!
Thanks; for some reason I had 375 on my mind. I have made this a number of times in the past, and all who have tried it loved it. This will be the first time I have made it concurrently with the turkey. Thanks again!
This looks amazing and I’d love to make it for Thanksgiving but my son really dislikes celery. What could I use as a substitution for that? Celery seed? If so, how much would you add so it enhances the flavor without too much celery taste? Thanks!
Hi Jen, Honestly you can just leave it out; it will still be delish and the whole family will enjoy :).
Hi instead of stuffing cubes can I use the kind that’s called classic stuffing? It’s more broken up instead of cubes. Almost like big crumbs.
Hi Kt, that will work — And if it’s seasoned omit the salt and sage from the recipe and season to taste. Hope you enjoy!
Hi Jenn,
I’ve made this stuffing several times and love it! Just have a quick question on it. Can it be made & cooked the day before and reheated in the oven? I saw the freezer instructions but wasn’t sure if it could be cooked and refrigerated ahead of time.
Thanks!!
Glad you like it! Yes, you can bake it ahead and reheat right before serving.
I’ve used this recipe before and it was so good! If I reheat at 350, how long should I leave it in so it is hot but not dried out?
Hi Sandy, I would cover it with foil; I’m guessing 20 to 30 min.
I LOVE your recipes. Quick question about this stuffing — I know you provided info. on how to freeze it, but does the end result come out differently than when you make it the day before? Trying to decide whether to take advantage of the freezing option to give me more time the two days before hosting Thanksgiving, or is it just better if I make it the day before and heat it up on Thanksgiving? Thanks!
Hi Laurie, It freezes nicely so I wouldn’t be hesitant to go that route. And so glad you like the recipes! 🙂
If I omit the sausage to make it vegetarian, will the rest of the recipe still work as written? Any suggestions for substituting the sausage? Thanks!
The sausage plays a really important role here as it adds a ton of flavor. If you want a vegetarian option, I’d suggest this stuffing instead. Hope you enjoy if you make it!
Hi Jenn,
Do you think that Impossible Sausage will work for this one? I too have vegetarians in the family….one that doesn’t like mushrooms. Love all of your recipes! Thanks!
Hi Annie, I’ve never tried it so I can’t say for sure, but I think it’s worth a try. Please report back if you try it!
I used Impossible Savory Sausage and it turned out great!
Is there anything different I need to do if I’m stuffing the bird?
Hi Chris, I’d just reduce the broth by 1/2 cup because the turkey will add moisture. Hope you enjoy!
This is a fantastic recipe. I made my own bread cubes (white, ciabatta, focaccia) because my local grocery stores didn’t have any pre-made bread cubes (I live in Canada). I used the fresh herbs as I had all of them in my garden. The Italian sausage I used added a bit of a fennel flavour (so good). It turned out great. Everyone loved it. This will be the dressing I make for years to come.
Great favour, but for me, it was a little too moist, less chicken broth would probably fix that. I did leave it in the oven for 75 min. I would make it again with less liquid
Could I homebake the stuffing cubes? If so, how do you recommend?
Sure, You can dice the bread and let it sit to dry it out to the consistency of croutons (you could toast it in the oven, too).
Thanks 🙂