Sausage & Herb Stuffing is one of those dishes that turns a meal into a celebration. It’s savory, fragrant, and loaded with texture—crisp on top, tender inside, and packed with flavor in every bite. Whether it’s for a holiday table or a Sunday roast, this stuffing feels special without being fussy.
You can prep it ahead, bake it alongside your main, and count on it to win over even the picky eaters. Comforting, reliable, and endlessly adaptable—this is the stuffing you’ll want on repeat.
What Makes This Recipe So Good
- Balanced flavor: Savory sausage, fresh herbs, and a touch of sweetness from onion and celery create classic stuffing comfort.
- Perfect texture: Dry bread cubes soak up broth and butter, then bake to a golden, crisp top with a soft, custardy interior.
- Easy to adapt: Use your favorite bread, swap herbs, or add extras like apples, mushrooms, or nuts.
- Make-ahead friendly: Assemble a day ahead and bake when you’re ready. It reheats well, too.
- Works with any main: Turkey, chicken, pork, or a vegetarian spread—this stuffing plays well with all of them.
What You’ll Need
- Bread: 1 pound day-old bread, cut into 1-inch cubes (French, sourdough, Italian, or a mix)
- Pork sausage: 1 pound bulk breakfast sausage or Italian sausage (mild or hot)
- Butter: 6 tablespoons unsalted butter
- Onion: 1 large yellow onion, finely chopped
- Celery: 4 ribs celery, finely chopped
- Garlic: 3 cloves, minced
- Fresh herbs: 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh thyme, 2 tablespoons chopped fresh parsley
- Eggs: 2 large eggs, lightly beaten
- Chicken or turkey broth: 2 to 3 cups, warmed
- Salt and pepper: To taste
- Optional add-ins: 1 cup diced apple, 1 cup sautéed mushrooms, 1/2 cup chopped toasted pecans or walnuts, 1/2 cup dried cranberries
- For the pan: Butter or nonstick spray
How to Make It
- Dry the bread: Spread bread cubes on baking sheets and bake at 300°F (150°C) for 20–30 minutes until dry but not browned.
Cool completely. You can do this a day ahead, or use naturally stale bread.
- Cook the sausage: Heat a large skillet over medium. Cook sausage, breaking it up, until browned and cooked through, 6–8 minutes.
Transfer to a large bowl, leaving some fat in the pan.
- Sauté the vegetables: Add butter to the skillet. When melted, stir in onion and celery. Cook over medium heat until soft and translucent, 8–10 minutes.
Add garlic and cook 1 minute more.
- Add herbs and season: Stir in sage, thyme, parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 seconds to bloom the herbs. Remove from heat.
- Combine the base: In the large bowl with sausage, add the toasted bread and sautéed vegetables.
Toss gently to combine. Mix in any optional add-ins now.
- Moisten the stuffing: Whisk eggs into 2 cups warm broth. Pour over the bread mixture and toss until evenly moistened.
Add more broth, a little at a time, until the bread is hydrated but not soggy. It should hold together when pressed but not pool liquid.
- Taste and adjust: Cook a small spoonful in the skillet or taste carefully for seasoning. Add more salt, pepper, or herbs as needed.
- Pan and cover: Butter a 9×13-inch baking dish.
Spoon in the stuffing and gently press down. Cover tightly with foil.
- Bake: Bake at 350°F (175°C) for 30 minutes. Remove foil and bake 20–30 minutes more, until the top is golden and crisp and the center is hot (internal temp around 165°F/74°C).
- Rest and serve: Let the stuffing sit 10 minutes before serving so it sets and slices neatly.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months.
Thaw overnight in the fridge.
- Reheat: Cover and warm in a 325°F (165°C) oven until hot, 20–30 minutes. Sprinkle with a little broth if it seems dry.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding 5–10 extra minutes if cold.
Why This is Good for You
- Protein and iron: Sausage adds protein and minerals that keep you full and energized.
- Aromatics and herbs: Onion, celery, garlic, and fresh herbs bring antioxidants and flavor without extra sugar.
- Customizable base: Choose whole-grain bread for more fiber, or add mushrooms and leafy herbs for extra nutrients.
- Portion-friendly: A small scoop goes a long way next to lean proteins and veggies, giving you comfort without overdoing it.
Common Mistakes to Avoid
- Using soft bread: Fresh, soft bread turns mushy.
Dry it in the oven so it can absorb liquid without falling apart.
- Overloading with broth: Add liquid gradually. The mixture should be moist but not soggy.
- Skipping the eggs: Eggs help bind the stuffing and create that custardy interior. Don’t leave them out unless you’re making a specific egg-free version.
- Under-seasoning: Bread soaks up salt.
Taste and adjust before baking.
- Baking uncovered the whole time: Start covered to steam and hydrate, then uncover to crisp the top.
Variations You Can Try
- Apple & cranberry: Add 1 cup diced tart apples and 1/2 cup dried cranberries for a sweet-savory twist.
- Mushroom & thyme: Sauté 12 ounces mushrooms until browned and fold them in with extra thyme.
- Spicy Italian: Use hot Italian sausage, red pepper flakes, and a pinch of fennel seed.
- Nutty crunch: Stir in 1/2 cup toasted pecans or walnuts for texture.
- Gluten-free: Use your favorite gluten-free bread and ensure the sausage and broth are certified GF.
- Vegetarian: Swap sausage for sautéed mushrooms and leeks, and use vegetable broth. Add a splash of soy sauce for depth.
FAQ
Can I stuff this inside a turkey?
Stuffing the bird is traditional, but it increases cooking time and food safety risks. If you do, make sure the stuffing reaches 165°F in the center.
Baking in a separate dish is safer and gives a better crust.
What’s the best bread for stuffing?
A sturdy, crusty loaf like sourdough, French, or Italian works best. A mix of white and whole grain adds both structure and flavor.
How do I keep it from being too dry?
Moisten gradually and stop when the mixture holds together when pressed. If it dries out during baking, add a splash of warm broth and cover with foil for a few minutes.
Can I make it dairy-free?
Yes.
Use olive oil or a dairy-free butter alternative, and check that your sausage and broth are dairy-free.
How many people does this serve?
A 9×13-inch pan usually serves 8–10 as a side. If you have big eaters or fewer sides, plan on larger portions.
Do I need fresh herbs?
Fresh herbs taste brighter, but dried work in a pinch. Use about one-third the amount of dried herbs and add them with the onions and celery so they hydrate.
In Conclusion
Sausage & Herb Stuffing is classic comfort with just the right balance of savoriness, aroma, and texture.
It’s easy to make, flexible enough for any table, and reliable for make-ahead planning. With a few smart steps and your favorite add-ins, you’ll have a side dish that steals the show every time.