Easy Sausage & Herb Stuffing Recipe
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This rich and savory stuffing recipe is perfect the holidays. Hearty sausage, fragrant herbs, and store-bought stuffing cubes make it easy—and you can even make it ahead!
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 recipe 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 you use does not matter. This is the easiest and best stuffing recipe, hands down!
“I made this for Thanksgiving and made the mistake of not doubling the recipe. Corrected that for Christmas as it was GONE – first empty dish on the buffet table.”
What You’ll Need To Make Sausage Stuffing
- Store-bought unseasoned stuffing cubes – I’ve made this easy stuffing recipe using dried bread cubes from both Arnold and Pepperidge Farm. I’ve also had good results with the “fresh” dried bread cubes from Whole Foods, which add a bit more texture (these are sold in plastic bags labeled “stuffing cubes”).
- Unsalted butter – Adds rich flavor and helps create a moist texture.
- Aromatics (yellow onion, celery, and garlic) – Provide savory depth and a classic stuffing flavor.
- Bulk sweet Italian sausage – If you can, look for bulk sausage (sausage without casings). If only whole sausages are available, just remove the casings: cut through the sausages with kitchen shears, then peel the casings off—it’s much easier than squeezing out the meat.
- Low-sodium chicken broth – Keeps the stuffing moist without adding too much salt.
- Large egg – Helps bind the stuffing together for a cohesive texture.
- Fresh Herbs (rosemary, sage, and parsley) – Bring freshness and a touch of earthy, holiday flavor.
- Salt and freshly ground black pepper – For seasoning and balancing flavors.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by melting a stick of butter in a large skillet.
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 or similarly sized casserole dish.
Bake for 65 to 75 minutes, until the top is golden brown and crisp.
Enjoy!
Make-Ahead & Freezing Instructions
This homemade stuffing recipe can be assembled up to a day ahead and refrigerated until ready to bake. Allow a few extra minutes in the oven if baking from the fridge. 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.
Video Tutorial
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Easy Sausage & Herb Stuffing
This rich and savory stuffing recipe is perfect the holidays. Hearty sausage, fragrant herbs, and store-bought stuffing cubes make it easy—and you can even make it ahead!
Ingredients
- 8 cups (400g) store-bought unseasoned stuffing cubes
- 1 stick (½ cup) unsalted butter
- 1½ cups diced yellow onion (from 1 large onion)
- 1 cup diced celery (from 3 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, allowing a few extra minutes in the oven. 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 this be made without the sausage and if so are there any other changes to the recipe?
Hi Theresa, the sausage plays a really important role here as it adds a ton of flavor. If you want an option that doesn’t contain sausage, I’d suggest this stuffing instead. Hope you enjoy if you make it!
Sorry, this just didn’t work for us. I love garlic, and usually go thru a bulb or two weekly, but before making this You’ll need to consider if garlic is part of the flavor profile you’re using for the rest of your meal, otherwise it may not work for you. It just didn’t fit with our traditional Thanksgiving dinner.
Our turkey is dry brined with herbs and garlic powder, the gravy has garlic, the green bean casserole has garlic, the mashed potatoes have garlic.
Anyone at our table who doesn’t like garlic or mushrooms is going to be stuck with the candied sweet potatoes, the roasted Brussels sprouts, and the cranberry sauce! (And pie, of course. Lots of pie.)
Hi Jenn, I need to double this recipe and was wondering if I could cook it in my Nesco roaster which would hold 2 pans of the dressing. I have 3 Nesco roasters that I use for Thanksgiving to free up space in my oven for all the sides. I cook the turkey in one, ham in one so would like to use the third for the dressing. Having 20 people for dinner is a challenge when you only have one stove!
Hi Margaret, I’m not familiar with a Tesco roaster so it’s hard to say for sure, but if it works the same way a typical oven does, it should work.
Came out exactly like the picture. Exactly as advertised. We bought the sausage from Trader Joe’s and cut the casings..super easy. We splurged for the $8.00 stuffing cubes from Whole Foods.
It took about 60 minutes in our oven instead of the 65-75 minutes.
I joked to my husband “our oven needs recalibration cause it’s cooking faster than Jenn’s.”
Thank you again for another easy winning dish.
What am I thankful for today? There are endless blessings in my life that I could list! But one thing on my mind in particular today is Easy Sausage & Herb Stuffing. This recipe from Once Upon A Chef with Jenn Segal found me just before Thanksgiving the year my dad passed away in 2015. It had only been 6 months and it was an emotional time because it would be the first Thanksgiving without him. A time of so many sad firsts…
My mom was understandably in no mood to celebrate any holiday, let alone the one that was my dad’s very favorite. Knowing I could do nothing to ease her pain and lift her spirits, I set out to fill her stomach instead. Mom’s favorite Thanksgiving side has always been dressing/stuffing which she made for our family all the years I was growing up. Her version was made with breakfast sausage. Though I love to cook, I had never before attempted homemade stuffing. I scoured the internet and landed upon the Once Upon A Chef- Easy Sausage and Herb stuffing recipe that sounded like it would fit the bill perfectly. With the minor exception of subbing out the Italian sausage for a roll of breakfast sausage, the recipe came together remarkably well the night before Thanksgiving. I lost myself in the peaceful routine of chopping the veggies and herbs. The comforting aroma of sauteing celery, onions and garlic enveloped me as I prepared this special gift for my mother. I knew she would not be attending any family get together that year, but would by choice, spend the day alone at the house she shared with my dad for so many years. Having worked nights as a nurse for so long, her schedule often made it difficult for her around the holidays to attend family gatherings, but she always cooked a special meal for my dad and I knew this day would be hard. My plan was to prepare an entire pan for her to enjoy with plenty of leftovers to freeze and have later. The recipe turned out perfect and I took the pan over to my mom that Thanksgiving morning, minus one small corner I had sampled. The look of love and appreciation on her face was a true gift to me. Without dad, the full joy of Thanksgiving was not there that year, but this special recipe was a real gift to give and receive that started a new family tradition.
Even though I’ve made this stuffing every year since then and it turns out fantastic each time, it truly was the best that first year. Mom has attended Thanksgiving at my house ever since and still looks forward to this side the most. After that first year, I began preparing this special recipe in advance and freezing it, so I can truly take my time and prepare it with love and joy in my heart. I am off work every year on Veteran’s Day and since my dad was a proud veteran, making this dressing on that day has become a way to pay homage to him as well. I go to the cemetery in the morning on Veteran’s Day with flowers for my dad’s grave and go home and prepare this stuffing using my dad’s big metal mixing bowl and his wooden spoons. It might be hard to imagine how a simple recipe can mean so much, but this one sure does.
Instead of writing a typical review, I thought I’d let you know what a gift this recipe has become in my life. Jenn, thank you so much for sharing it. I’m reminded every year of the comfort it brought at such a hard time and I’m so thankful!
Anna, thanks for your lovely note and for giving me a little background on how you came upon the recipe and the happiness it has brought you and your mom for the past several Thanksgivings. It sounds like you’ve really honored your dad in the process. ❣️
This was a very beautiful tribute. I’m chopping onions. Those aren’t tears.
❤️❤️❤️Thank you!! It’s a very special recipe and I hope yours turned out amazing!
Hi! This recipe sounds delicious, I’m excited to try it! Can it be made using a slow cooker instead of the oven? If so, how long do you think it’ll need to cook?
Hi Andrea, I’ve never made this in a slow cooker so I can’t say for sure how it would turn out – sorry! If you do want to give it a try, here are some conversion tips that may help.
I will be making this recipe for Christmas. It sounds delicious! If I make it one day ahead of time and refrigerate, can it be put directly in the oven or should I let it come to room temperature first?
You can put it directly in the oven; it may just take a few extra minutes. Enjoy!
I have made this several times and it’s always a huge hit. (with family members asking for the recipe) The first time I made it was the start of COVID when supplies were hard to find. I couldn’t get unseasoned stuffing cubes so I bought Pepperidge Farms Herb Seasoned. I also couldn’t get any fresh herbs at the time, but because the stuffing cubes were already seasoned I went with it and just added some dried parsley I had. I also had to used ground sausage and just because I love them added a large can of mushroom pieces and stems. It turned out so good and delicious that’s the way I’ve prepared it ever since although I’m sure the original recipe it awesome as well. This has become a go to stuffing recipe for me!
Hi! I also bought the seasoned herbs as they were out of cubes! Did you still use 8 cups?
This is literally my favorite Thanksgiving recipe ever! I’ve made it every Thanksgiving for the last five years and it’s always been a hit. I even made a vegan version using beyond sausage and country crock avocado butter, came out just as good.
Hi Jenn,
I made this today for our Thanksgiving meal next month. Can I refrigerate it for three weeks
and will it keep or do you recommend freezing it? Thanks so much for your reply!!
I definitely recommend freezing it. (You can find freezer-friendly instructions at the bottom of the recipe.) Hope you enjoy come Thanksgiving!
Hi there! I love this recipe and have used it every year. If I only have regular chicken broth, use dry herbs and seasoned bread crumbs would I just omit the salt altogether? Thanks!
I would cut the salt in half and then taste and adjust seasoning if necessary. Enjoy!