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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.
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, dreaming of my pillow! I finally wised up by simplifying my menu and recipes. 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, 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 are sold in a plastic bag labeled “stuffing cubes”), they add a bit more texture.
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!
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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 (1/2 cup) unsalted butter
- 1-1/2 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
- 2-3/4 cups low sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1/4 cup fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 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 1/4-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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This recipe is a winner! Pairs well with prime rib, pork, steaks, and even seafood. It tastes fresh every time you reheat it.
I couldn’t get everything I needed so I improvised. I used bulk hot breakfast sausage, dried herbs, and sage-flavored breadcrumbs. It still turned out great, but with a little heat. I’ll use this recipe over and over again because it was so easy to make and everyone loved it. Thanks!
I made this for Christmas dinner in lieu of plain bread stuffing that I typically make. Loved the outcome and plan to make it again! I didn’t use many of the fresh herbs and it still came out terrific.
hahahah.. i made this But i forgot the egg i dont think you’ll notice .
THIS stuffing is a perennial Thanksgiving family favorite. It’s the only dish that everyone requests. (Thank you Jenn:-) Since we like spicy, and LOTS of sausage, I increase to 1.5lbs meat–1/2 lb. sweet Italian and 1 lb. spicy Italian. Martin’s Potatobred cubed stuffing is my go-to, but I use half the broth, since the bread cubes are already soft. When baking, I foil-cover the stuffing (to retain moistness) and then remove it the last 15 mins for browning. Always turns out perfectly!!
My family’s all time favorite stuffing recipe and so easy to make. I used to do complex stuffings where I made my own breadcrumbs – will never do that again. Thank you so much for such a great recipe! I didn’t change a thing.
Loved this recipe! Will be incorporated into the holiday rotation. Next time I will add spicy sausage as a nod to my late mother-in-law.
Made this for Tday this year – it was honestly the best stuffing I’ve ever had/made hands down! I followed the recipe pretty closely minus I added carrots because I bought a premade mirepoix (major time saver) from my local grocery and I subbed Turkey stock instead of chicken broth which I think made it more savory. But I’m pretty sure you can’t go wrong with this recipe. It was fantastic and will be my go to from now on for Tday!!! Thanks!
This was a moist, flavorful recipe. Perfect for 6 people !
Jennifer: I made your stuffing for Thanksgiving and it is absolutely fabulous. Thank you for another great and easy recipe. Instead of turkey this year we cooked a ham, and though stuffing doesn’t typically go with ham, I thought, “why not!” Break a few rules!!
I saw your recipe a while ago, and wanted to make it so this year it went with our spiral cut ham, accompanied with steamed asparagus.
Thanks Jennifer.
-Pamela
This was very easy to prepare and EVERYONE loved it! I made it the day before and baked it Thanksgiving Day. I covered it for the first 35 minutes of baking and then uncovered it for the remaining 40 minutes. The only change I made was to use dried herbs (1/3 the amount) as fresh herbs are difficult to find right now. Thanks again for helping me look good!
I was so curious what would happen with dried herbs. Thanks for your comment, now I will try it.
I was so curious how it would turn out if dried herbs were used instead.
This was amazing. I also added one chopped apple and dried cranberries to the dish. Super moist and my husband said ‘best ever’! Thank you, Jenn.
Dressing has always been one of our favorites. We have tried a few different recipes and Wife says this is the best dressing that I’ve made in years maybe ever. Being together 33 years makes that a huge endorsement. Thank you, fun to make fun to eat! P.S Wife did not even smother it with gravy!
Another winner Jen!!! I halved the recipe because we were doing a small thanksgiving and it turned out beautiful! I thought it was the star of my thanksgiving menu ❤️
This was excellent. Even my husband, who is super picky about his stuffing, loved it.
Everyone loved it! Last minute I decided to add a diced apple and some cranberries which turned out great. Will definitely make this a regular at Thanksgiving.
Everyone loved this stuffing! I will definitely make this again!
Phenomenal recipe! I have made for Thanksgiving for two years in a row. Wonderful flavor and will be a recipe in the family for years to come! Thank you!
Love stuffing anyway it can be made. It’s a huge part of the Thanksgiving dinner. I add chopped mushrooms, walnuts and thyme to the mix and everyone loves how this turns out every year.
I’m making your recipe for the first time, do I have to use eggs?
Hi Diane, The egg helps bind the stuffing, but it will still be good without it.
Hi,
If I make the stuffing the day before and refrigerate it, how much longer would it need to be in the oven?
Thank you!
Hi Vivian, It won’t be significant – maybe an extra 5 min.
Hi there – I made this recipe last year and LOVED it! I’m making it again tomorrow and had a quick question. Is it 8 cups of cubes OR 400g? I think 8 cups is more than 400g. I can’t remember what I did last year! TIA!!!
Hi Meredith, There’s some variation with the weight depending on the bread you use, but it’s pretty accurate. If you’re unsure, go with the cup measurement. Hope that helps!
Dry measurement is different than wet measurement you are confusing it with eight fluid ounces is equal to one cup, you have to use the one cup dry measuring scooper
I’m excited to try this recipe, Can I use regular breakfast sausage (like the one that comes in the plastic wrap. That’s what I have on hand right now.
Yep 👍
Prepared the stuffing today….doubled it. In refrig. Would like to place in crock pot tomorrow….how long/which heat do you recommend? Made this last year for Thanksgiving in oven…all loved it…doubling for tomorrow!
Thank you!
Hi Marty, I don’t have enough experience with a crockpot to say. I’m sorry. If you’re just warming it up, I’d put it on the warm setting, but if you plan to cook it in there, but these tips may help you convert the recipe.
I’d love to make this stuffing but I have someone coming to dinner who can’t eat butter – can I substitute olive oil?
Sure, olive oil will work. Hope you enjoy!
can I use a mixture of mild sausage and chorizo in the recipe and if so at what portions?
Sure, Carolyn, and you really can decide on the proportions based on your preference. Please LMK how it turns out with the chorizo!
Can i stuff the turkey with this recipe?
Hi Trudy, I prefer it baked separately which makes it crisp on top. That said, if you do want to cook it inside the turkey, I’d suggest reducing the broth by about 1/2 cup because the turkey will add moisture to it. Enjoy!
how many does this feed
Hi Jane, It serves 8 to 10. Enjoy!
I just finished assembling it (added baby belle mushrooms) and put in it in the refrigerator to bake tomorrow. My kitchen smells amazing!! Should it still be baked for 65-75 minutes straight from the refrigerator?
You may need to add a few extra minutes on as it will be cold when you put it in the oven.
Thank you for the easy to follow instructions! 🙂
Just one question….is this dish uncovered in the oven for the entire time?
Yep that’s correct 🙂
One of our guests does not eat pork so I bought turkey sausage as a substitute. Since turkey sausage has less fat, do you recommend any modifications to ensure this doesn’t become too dry?
Hi Carrie, I would add 2 tablespoons more butter. Hope you enjoy!