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Easy Sausage & Herb Stuffing

5 stars based on 64 votes

stuffing

I used to host elaborate Thanksgiving celebrations, where I’d cook and prepare 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 delicious sausage and herb stuffing, for example, relies on store bought stuffing cubes, which eliminates the step of slicing and drying out the bread. Believe me, when you are using a pound of sausage and an entire stick of butter, the bread does not matter much!

ingredients

I’ve made this recipe using plain ol’ stuffing cubes from the supermarket (pictured above, usually made by Arnold or Pepperidge Farm) and “fresh” dried stuffing cubes from Whole Foods — both work well, although if you can get the ones from Whole Foods (they are sold in a plastic bag and labeled “stuffing cubes”), they do 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).

removing casings from sausage

Begin by melting a stick of butter in a large sauté pan.

melting-butter

Add the chopped onions and celery and cook until soft, about 8 minutes.

cooking-vegetables

Add the garlic and cook a few minutes more.

adding-the-garlic

Add the vegetables to the stuffing cubes in a large bowl.

adding-vegetables-to-stuffing-cubes

In the same pan, cook the sausage until browned.

cooking-sausage

As it cooks, use a  metal spatula to break it apart into small pieces.

browned-crumbled-sausage

Add the sausage to the stuffing cubes and veggies.

adding-sausage-to-stuffing-cubes-and-veggies

Then add the broth, egg, herbs, salt and pepper.

ready-to-mix

Mix well.

mixed

Transfer the stuffing to a buttered 9 x 13-inch baking dish.

ready-to-bake

And bake for 65-75 minutes, until the top is golden brown and crisp.

baked-stuffing

Serve hot.

Easy-Sausage-and-Herb-Stuffing

Easy Sausage & Herb Stuffing

Servings: 8-10

Ingredients

  • 8 cups (14 oz) 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

  1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
  2. Place the stuffing cubes in a large mixing bowl.
  3. 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.)
  4. 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 to the bread cubes and vegetables.
  5. 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.
  6. Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
  7. Make Ahead: If you'd like to prepare this ahead of time, you can either assemble and refrigerate it until you're ready to bake it -- or fully prepare and refrigerate it. To reheat, cover with foil and place in a 325°F oven for about 20 minutes, or until hot.

Reviews & Comments

  • So does anybody know how much you needed to stuff a turkey? Did it need to be doubled for a 20lbs turkey or not? Thank you

    - Sheila stephens on October 8, 2017 Reply
    • Hi Sheila, I’m not certain how much stuffing you’d need for that size turkey, but keep in mind that a 9 x 13 pan (like the one called for in this recipe) holds 14 cups. If you’re uncertain that will be enough, you could always make 1 1/2 or 2 times the recipe and just bake whatever doesn’t fit in the turkey in a separate baking dish. BTW, I’d just reduce the broth for the stuffing by about half so the stuffing isn’t too soggy.

      - Jenn on October 9, 2017 Reply
  • This was absolutely AMAZING! My husband declared it was not only the best STUFFING he had eaten had but the best THING he had ever eaten. I prepared it two days in advance and baked it the day of. This is a keeper recipe that I will be making again and again. Thank you!

    - Melissa on October 2, 2017 Reply
  • 5 stars

    Love this recipe!

    - judith on September 30, 2017 Reply
  • 5 stars

    This recipe is GREAT! What made it exceptional…..I used an Italian loaf and made the bread stuffing cubes from that. ALSO…I let it sit prepared ready to cook in the fridge overnight.

    - Cathryn on April 17, 2017 Reply
  • What is the easiest way to prepare this the night before without ruining anything?

    Thank You!

    - Whitney on April 14, 2017 Reply
    • Hi Whitney, If you’d like to prepare this ahead, you can either assemble & refrigerate it until you’re ready to bake it — or fully prepare and refrigerate it. To reheat, cover with foil and place in a 325°F oven for about 20 minutes, or until hot.

      - Jenn on April 14, 2017 Reply
  • 5 stars

    SOOOO delicious, we couldn’t stop eating it. I used dry herbs because I didn’t have fresh on hand, and also used artisan bread cubes for something different. I will probably use this recipe for the rest of my life, as we love sausage and bread!

    - Whitney on April 11, 2017 Reply
  • What would the measurements be for dry herbs?

    Thanks!

    - Whitney on April 11, 2017 Reply
    • The rule of thumb is to use 1/3 of the herbs called for when using dried, so for this recipe, I’d use 1 tsp. each of rosemary and sage and about 1 1/2 Tbsp. of the parsley.

      - Jenn on April 11, 2017 Reply
  • 5 stars

    This is the most tastiest stuffing ever. I sent the link to my daughter and she made it for her family, and they all raved over it.

    - Althea Conger on March 16, 2017 Reply
  • 5 stars

    This is my go to for Thansgiving!!!

    - TSR on February 13, 2017 Reply
  • 5 stars

    I am a busy mom and lawyer and never write reviews. But I felt compelled to write one for this recipe. This is the best stuffing EVER! I served it for Christmas Eve and my family was fighting over who got the last bites of it. Everyone wanted the recipe! Thank you!

    - Kate M on December 27, 2016 Reply
  • How many cups are in a 300 gram bag of bread cubes

    - Anne Colwell on December 23, 2016 Reply
    • Hi Anne, It will vary depending on the bread but I’d say between 5 to 6 cups.

      - Jenn on December 24, 2016 Reply
  • Hi. I have seasoned bread cubes(sage and onion). What modifications should I make? Also I have mild Italian sausage not sweet is this ok?

    - Michelle on December 22, 2016 Reply
    • Hi Michelle, The sausage will work great. So will the bread cubes – just omit the sage and cut back on the salt by half (you can always add more to taste if necessary).

      - Jenn on December 22, 2016 Reply
  • Hi. I don’t have sweet Italian sausage just mild sausage. Is this ok? Also I have seasoned bread cubes( sage and onion). What modifications should I make with these cubs?

    - Michelle on December 22, 2016 Reply
  • Can I use regular bread crumbs for the sausage stuffing?

    - Margaret on December 21, 2016 Reply
    • Hi Margaret, I think you’ll get the best results with bread cubes instead of bread crumbs– sorry!

      - Jenn on December 21, 2016 Reply
  • Confirming you don’t cook the stuffing cubes just mix the ingredients together before putting it into a baking dish?

    - Steph on December 20, 2016 Reply
    • Yep, they are already dried.

      - Jenn on December 20, 2016 Reply
  • 5 stars

    Wow! This is a seriously tasty stuffing and no one guess the bread cubes come from a bag! I cooked the sausage the day before for easier prep. The stuffing passed the approval by my mother law in law which is no easy feat. I will never stress out over fresh made stuffing again!

    - Julie on December 4, 2016 Reply
  • 5 stars

    Made this a couple weeks ago for Thanksgiving. It was my first time making stuffing and this recipe was easy to follow and turned out delicious. I added a small amount of diced walnuts and pecans, but otherwise followed the recipe exactly. This stuffing was a huge hit with my family. Thanks for the recipe!

    It was so good for Thanksgiving that I’m cooking it again now to have for lunches during the week 🙂

    - Ian on December 4, 2016 Reply
  • 5 stars

    Used this recipe for thanksgiving last week and it was delicious! Made it following the directions with no tweaks. Another great recipe!

    - Cheryl Burney on December 2, 2016 Reply
  • 5 stars

    I made this for Thanksgiving 2016 and it was a huge hit. This was my first time making stuffing and the recipe was very easy to follow. I prepped it the night before, cooked it for an hour on Thanksgiving day and ended up having to reheat it in the oven for 20mins prior to the meal. I used one full bag and about 1/4 cup of stuffing cubes but I probably would have been fine with just the one bag. I will now be using this recipe every year.

    - Rosemarie on December 1, 2016 Reply
  • 5 stars

    I made this for Thanksgiving this year and it was delicious. The only thing I added to the recipe was two diced apples, which I sauteed with the celery and onions. Other than that I followed it as written and everyone loved it.

    - Meredith on December 1, 2016 Reply
  • 5 stars

    This is the second year I made this for Thanksgiving and it’s a huge hit. So easy to make! I doubled the recipe (two separate pans), prepped it on Wednesday, and baked it on Thursday – perfect! Thinking about adding mushrooms next time for a little variety.

    - Sheri on December 1, 2016 Reply
  • Hello

    How many people does this recipe serve?

    Thank you
    Christine

    - Christine on November 28, 2016 Reply
    • Hi Christine, It serves between 8 and 10 depending upon how large you cut the pieces.

      - Jenn on November 28, 2016 Reply
  • 5 stars

    This stuffing was my family’s favorite part of our very tasty Thanksgiving dinner!

    Thanks for a great recipe! I substituted hot Italian sausage for sweet and it was so good that way too!

    - Maria Conti on November 24, 2016 Reply
  • 5 stars

    Great! We loved it! Making it again for our second family get together on Saturday.

    - Niki on November 24, 2016 Reply
  • 1 stars

    Horrible!!! Completely ruin the thanksgiving dinner

    - Julie on November 24, 2016 Reply
    • Sorry to hear it but hard to imagine as I’ve been making this stuffing for years (which everyone loves) and this is a good, accurate recipe. Hope it didn’t really ruin the dinner and you nevertheless enjoyed the day!

      - Katleen de Vries on November 27, 2016 Reply
  • 4 stars

    Oh and ofcourse. Happy Thanksgiving ??? ?

    - AJac on November 24, 2016 Reply
  • 4 stars

    Hello. I made this last night and getting ready to cook now. I forgot to include butter at the bottom of the dish. Will that have an effect on the cooking or it sticking to the bottom of my glassware dish?

    - AJac on November 24, 2016 Reply
    • It may stick a little, Ajac, but it will be okay. Enjoy!

      - Jenn on November 24, 2016 Reply
  • Maybe I missed it, what temperature of the oven?
    Thank you,
    Sandi

    - [email protected] on November 24, 2016 Reply
    • Hi Sasha, the stuffing gets baked at 350°F. Enjoy!

      - Jenn on November 25, 2016 Reply
  • 5 stars

    I love the way you lay out the steps in picture form, with captions. I am visual, and for me, your way of describing a recipe is the best I’ve ever seen. I can grasp the whole thing in my mind in no time at all. And i love that you show the ingredients in the very first pic. Why doesn’t everyone do this??? Keep up the good work, and Happy Thanksgiving!

    - Marian on November 24, 2016 Reply
    • Thank you, Marian! Happy Thanksgiving to you too!

      - Jenn on November 24, 2016 Reply
  • 5 stars

    Just put his together and stuffed my turkey! Jenn it looks delicious !! I can’t wait to try it ….I did add some cut up granny smith apple to it also …

    Thanks and Happy Thanksgiving !!

    - char on November 24, 2016 Reply
  • The store nearby in the mountains ran out of sage and rosemary… will it still taste okay without it?

    - Caleb on November 24, 2016 Reply
    • Hi Caleb, It will be fine. Feel free to add some dried thyme or sage if you have any in your spice cabinet.

      - Jenn on November 24, 2016 Reply
  • I just made this recipe!!! I live in Italy and just bought sausage that looked like the one in the picture. I also used Focaccia classica bread and broke it up as we dont have the bagged bread bits here. It was delicious!! Grazie

    - Lauren on November 24, 2016 Reply
  • Good morning I just made this recipe and added cut up hot links with the cooked sausage. I have doubled the recipe I,m expecting a big crowd.my question .I mixed all the ingredients together and put them in a baking tray and covered if with Saran Wrap and put it in the refrigerator.Is that okay to leave there and bake let later today? It taste yummy not even cooked.I,ll bet it will be a hit

    - Joseph vigil on November 24, 2016 Reply
    • Yes, that will be fine. Happy Thanksgiving!

      - Jenn on November 24, 2016 Reply
  • Can I prepare this tonight and bake tomorrow?

    - Jamie on November 23, 2016 Reply
    • Yep!

      - Jenn on November 24, 2016 Reply
  • So I didn’t have the size pan in the recipe, so I’m using something larger. Will the cook time still be the same ?

    - Patti on November 23, 2016 Reply
    • Could be a little less, Patti. Just keep an eye on it so it doesn’t get too crispy.

      - Jenn on November 23, 2016 Reply
  • Hello, Is this recipe able to be made on the stove top instead of baked in the oven? Also, need to make without the egg, hoping it’ll still work out!

    - Laura on November 23, 2016 Reply
    • I think that will work, Laura. This recipe is hard to mess up!

      - Jenn on November 23, 2016 Reply
  • I bought plain ground pork instead of Italian sausage. What spices would you recommend adding so that it’s not too bland? Fennel seed? Black pepper?

    - Chipper on November 23, 2016 Reply
    • Yes, yes, and salt!

      - Jenn on November 23, 2016 Reply
  • Hi Jenn,
    Your recipe calls for rosemary but some of the reviews mention thyme. Which spice is it or is it both? If it is Thyme, how much do I use?

    - Tani on November 23, 2016 Reply
    • Hi Tani, I use rosemary and sage — no thyme. Enjoy!

      - Jenn on November 24, 2016 Reply
  • What temperature should the oven be set on when you put the stuffing in

    - julie croce on November 23, 2016 Reply
    • It should be set to 350°F. Enjoy!

      - Jenn on November 23, 2016 Reply
  • Hi!!! I’m excited to try this recipe. I don’t have the fresh herbs can I substitute dry herbs and how much should I use?!!!

    Thank you,
    Krista

    - Krista on November 23, 2016 Reply
    • Sure Krista, The rule of thumb is to use 1/3 of the herbs called for when using dried, so in this case, I’d use 1 tsp. each of rosemary and sage and about 1 1/2 Tbsp. of the parsley.

      - Jenn on November 23, 2016 Reply
  • Hi! I want to make this but I need to omit the egg due to an allergy. Will this change the recipe too much? Is there something I should tweak with the other ingredients?

    - Nyma on November 23, 2016 Reply
    • Hi Nyma, The egg moistens the stuffing and binds it together, but it will still be good without it. No adjustments necessary. Hope you enjoy!

      - Jenn on November 23, 2016 Reply
  • My bag of Pepperidge Farm cubes is 12 oz. How much chicken broth should I use?

    - Mary on November 23, 2016 Reply
    • Hi Mary, I think you could cut it back to about 2 cups.

      - Jenn on November 23, 2016 Reply
  • 5 stars

    Hi,
    I am making this with 2 boxes of stove top stuffing mix instead of 14 oz breadcrumbs. I’ll omit your spices of course. Any other adjustments? Also…I want to add 2 lbs of sausage instead of 1 lb. Any adjustments?

    - Shelley on November 23, 2016 Reply
    • Hi Shelley, I would omit the salt and just add it to taste. And, not adjustments necessary if you’re going to double the sausage. It will just be a very sausage-y dish!

      - Jenn on November 23, 2016 Reply
  • noticed I only have herb seasoned bread cubes–will that still work should I cut down on any of the seasoning? thanks

    - Joanne on November 23, 2016 Reply
    • Hi Joanne, Yes, that will still work. Just cut back on the added salt (just to add it to taste) and omit the sage. Enjoy!

      - Jenn on November 23, 2016 Reply
  • I used dried rosemary is that okay? I saw you said to replace it with thyme.

    - Eileen Theologes on November 23, 2016 Reply
    • Sure– it will still be delicious!

      - Jenn on November 23, 2016 Reply
  • hello, I have already cut up regular white bread into cubes as my family prefers this method. we normally cook stuffing in bird but this year I’m going to go pan route.
    question: since using regular white bread should I do anything special to it? use same amount of liquid? I don’t want it to be too soggy so I’m assuming not covering it to bake wold help….would love your thoughts

    - shannon on November 23, 2016 Reply
    • Hi Shannon, You may need a little less liquid — I would add it a little at a time until it seems right. And yes leaving it uncovered will definitely help.

      - Jenn on November 23, 2016 Reply
  • Hi I am planning on making this stuffing for thanksgiving but I was wondering if I use stove top stuffing that already has chicken broth should I still add more chicken broth to it

    - Elizabeth on November 23, 2016 Reply
    • Hi Elizabeth, I’m not sure I understand the question. Is your Stovetop stuffing already prepared?

      - Jenn on November 23, 2016 Reply
      • Well it says on the box that it has chicken broth already so I am wondering if I still add more chicken both

        - Elizabeth on November 23, 2016 Reply
        • Ah, I see. Yes, go ahead and add more.

          - Jenn on November 23, 2016 Reply
  • Can this stuffing mix be assembled two days ahead of time, and then refrigerated, or should it be frozen?

    - Karen Holroyd on November 22, 2016 Reply
    • Hi Karen, It fine to make 2 days ahead and refrigerate.

      - Jenn on November 23, 2016 Reply
  • Hi Jenn,

    I would like to make this for Thanksgiving but my son cannot eat onions. I can use onion powder in place of the onions, how much should I use?

    - Tani on November 22, 2016 Reply
    • Hi Tani, I think you could get away with that. I’d use about 1 1/2 Tbsp. of onion powder. Also, feel free to add an additional cup of celery to fill the onion “void.” Hope you enjoy!

      - Jenn on November 22, 2016 Reply
  • Hello! I am making this dish this week. Someone asked that I add bacon to the stuffing. Do you think this would be a complimentary addition flavor-wise, and would I need to tweak any other ingredients? THANK YOU!

    - Connie on November 22, 2016 Reply
    • I think bacon would work here and don’t think you’d need to tweak other ingredients. (I would cook the bacon first before adding it.) I’d love to hear how it turns out!

      - Jenn on November 22, 2016 Reply
  • 5 stars

    Can you put this sausage dressing inside the turkey and cook it that way?

    - Kathy Rogers on November 22, 2016 Reply
    • Yes Kathy you can. I’d just reduce the broth by about half so the stuffing isn’t too soggy. Enjoy!

      - Jenn on November 22, 2016 Reply
  • Hi Jennifer, do you use the crust of the bread in your stuffing?

    Best, Janelle

    - Janelle on November 22, 2016 Reply
    • Hi Janelle, this recipe calls for stuffing cubes as opposed to bread, but if you are using bread, you can go either way with the crust; it’s more of a personal preference.

      - Jenn on November 22, 2016 Reply
  • How many servings is this

    - Mary on November 21, 2016 Reply
    • This serves 8 – 10.

      - Jenn on November 22, 2016 Reply
  • Yes, that works!

    - Jenn on November 21, 2016 Reply
  • Hi, I would like to add shredded carrots, how much do you think would be a good amount? Thanks in advance, the recipe looks amazing!!

    - Chrissy on November 21, 2016 Reply
    • I think a cup would be a good amount here. Would love to hear how it turns out with the carrots!

      - Jenn on November 22, 2016 Reply
  • Hey, Jenn!
    I am SO excited I found your site! I am most definitely making this for Thanksgiving. However, I am wanting to half this recipe and perhaps fit it in an 8×8? What would be your recommendations for cooking time? (And any other tips you have for halfing it) Thanks!!

    - Marah on November 21, 2016 Reply
    • Hi Marah, I’m glad you came across the site! If you halve the recipe, it should just fit in an 8 x 8 dish. The baking time should be about the same, but keep an eye on it. Hope you enjoy!

      - Jenn on November 22, 2016 Reply
  • I have the following question

    is it 2 and 3/4 cups of low sodium chicken broth or 2 3/4 cups of low sodium chicken broth?

    Please let me know.
    Thank you

    - John on November 21, 2016 Reply
    • It is 2 and 3/4 cups. Sorry for any confusion!

      - Jenn on November 22, 2016 Reply
  • That will work perfectly fine, Crystal. Enjoy!

    - Jenn on November 21, 2016 Reply
  • Hi Jenn. I’m an American expat hosting Thanksgiving dinner in Scotland. Do you think this recipe could work with a box of Stovetop Stuffing (chicken flavor) as opposed to the diced stuffing cubes? Would there need to be any adjustments? Thanks in advance!

    - Katarina on November 21, 2016 Reply
    • Hi Katarina, you can get away with using Stovetop stuffing. I’d just reduce the salt in the recipe and add it to taste. Happy Thanksgiving!

      - Jenn on November 21, 2016 Reply
  • Hi!
    How would you change the cook time if prepared in a muffin pan?
    (Everyone wants crispy edges, so my solution this year is a muffin pan).
    Thanks!
    Kelly

    - Kelly Bailey on November 21, 2016 Reply
    • Creative solution! I’d start checking them after 30 minutes. I’d love to hear how they turn out!

      - Jenn on November 21, 2016 Reply
      • 5 stars

        The stuffins were a huge hit! Thank you for the recipe and the advice!
        I baked them for 30 minutes, then broiled them for 5 minutes.
        So delicious!
        Everyone has asked me to make them again for Xmas!
        Thanks again!

        - Kelly on November 24, 2016 Reply
  • If I fully cook this the day before, how long and at what temp should I warm it up for? Thanks so much!

    - Maegan on November 20, 2016 Reply
    • Hi Maegan, I’d reheat in a 325°F oven for 15-20 min, or until hot. Enjoy!

      - Jenn on November 21, 2016 Reply
      • Thank you so very much for responding, happy Thanksgiving!!

        - Maegan on November 23, 2016 Reply
  • This recipe says 8 cups of stuffing cubes which is 64oz . The recipe is saying 8 cups(14oz) of cubes. Please clarify. Have not made this yet can’t rate it but want to make this week for thanksgiving

    - Andy on November 20, 2016 Reply
    • Hi Andy, the 14 oz. bag is based on weight, so you’ll want to stick with the recipe and purchase a 14 oz. bag of stuffing (which is the equivalent of 8 cups). Happy Thanksgiving!

      - Jenn on November 21, 2016 Reply
  • The baking time seems long….my oven cooks fast…is it okay to reduce cooking time? Does stuffing become dry?
    Thanks so much!

    - Jodi on November 19, 2016 Reply
    • Sure Jodi, you know your oven best, so if you think the time needs to be reduced a bit, trust your gut. The stuffing is pretty moist, but if you get concerned that it’s drying out, you could cover it for the last few minutes of baking.

      - Jenn on November 20, 2016 Reply
  • Can I use dried seasonings/ herbs instead of fresh and if so how much?

    - Gail O on November 19, 2016 Reply
    • Sure Gail. The general rule is to use 1/3 of the herbs called for when using dried, so in this case, I’d use 1 tsp. each of rosemary and sage and about 1 1/2 Tbsp. of the parsley.

      - Jenn on November 21, 2016 Reply
  • Trying this for the first time, I am serving vegans and meat eaters, for the vegans was going to substitute veggie broth for chicken broth and apples for sausage any thoughts of other spices I should add for the vegans. I thought of using tofu but am at a loss for how I would cook and add that

    - denise on November 19, 2016 Reply
  • Would you bake it the day before and just reheat or would you assemble and then bake the next day?

    - Allyson on November 17, 2016 Reply
    • Hi Allyson, Ideally, I would assemble and then bake the next day but you could really do either – the difference is minimal so whatever is easier for you!

      - Jenn on November 18, 2016 Reply
  • Hi! I’m thinking of trying this stuffing receipe. I always like the flavor of adding diced (lightly cooked) apples. How many would you say would be sufficient for this receipe?
    Thank you!

    - Katie on November 17, 2016 Reply
    • Hi Katie, I think 1 large or 2 small apples would be great. Enjoy…and pls lmk how it turns out!

      - Jenn on November 17, 2016 Reply
  • do you need to fry sausage first or can it be baked raw in the stuffing?

    - karen on November 17, 2016 Reply
    • Hi Karen, It should be cooked first. Enjoy!

      - Jenn on November 17, 2016 Reply
  • 5 stars

    Thank you so much for answering my question about the amount of stuffing for my turkey. I do want to say how lucky we all are to have you and your site. You are really a gift. I have loved everything I have made and look forward to so many more of your delicious recipes.

    I hope you enjoy the holidays. I will because of your delicious recipes !!

    - Char on November 16, 2016 Reply
    • Thanks Char 🙂 I’m so glad you’re enjoying the site and Happy Holidays to you too!

      - Jenn on November 16, 2016 Reply
  • Can I use cornbread instead of the breadcrumbs?

    - PC on November 15, 2016 Reply
    • Yes PC, I think cornbread would work here. I’d love to hear how it turns out this way!

      - Jenn on November 15, 2016 Reply
  • If I were to stuff a 15 or 20 pound
    turkey would this be enough to stuff the turkey ? Also would I change the amount of broth. Thanks

    - Char on November 15, 2016 Reply
    • Hi Char, I’m not certain how much stuffing you’d need for a turkey of that size, but keep in mind that a 9 x 13 pan (like the one called for in this recipe) holds 14 cups. If you’re uncertain that will be enough, you could always make 1 1/2 or 2 times the recipe and just bake whatever doesn’t fit in the turkey in a separate baking dish.

      - Jenn on November 16, 2016 Reply
  • Hi! I am making this stuffing for Thanksgiving . If I omit sausage, should I use all the same ingredients?
    And do you have to bake 60-70 minutes??? I have boxed stuffing cubes 14 oz. Thanks

    - Carol on November 15, 2016 Reply
    • Hi Carol, You don’t need to adapt the recipe in any way if you omit the sausage. And boxed stuffing is fine; just cut back on the added salt (just to add it to taste) and omit the sage. Enjoy!

      - Jenn on November 15, 2016 Reply
  • Hi Jenn! I’m going to try and make your stuffing for the first time this Thanksgiving. I have a few questions though. I’ve already bought “Herb” seasoned bread cubes—-Will this be ok? And can I still use fresh parsley? Also, I would like to add raisins and walnuts– Do I have to sauté them or can I throw them in the bowl before mixing? Thank you in advance! And wish me luck!!

    - Kim on November 14, 2016 Reply
    • Hi Kim, Herbed bread cubes would be fine; just cut back on the added salt (just to add it to taste) and omit the sage. Using the fresh parsley will work. And regarding the raisins and walnuts, you can just toss them in the bowl before mixing. Hope you enjoy!

      - Jenn on November 14, 2016 Reply
  • Could I use seasoned stuffing or would that be too much?

    - Kim Clark on November 13, 2016 Reply
    • Hi Kim, You can use it, but I’d cut back on the salt in the recipe (you’ll have to add it to taste) and omit the sage.

      - Jenn on November 14, 2016 Reply
  • Do you really need to use the egg? If so, what is the purpose, just a binding agent?

    Also, I like stuffing really dry while my husband likes it moist. So, should I cut back on the broth for a happy medium?

    - Sharyle on November 13, 2016 Reply
    • Hi Sharyle, The egg moistens the stuffing and binds it together, so I would recommend including it. And regarding the texture of the stuffing and making both you and your husband happy, maybe you could reduce the broth by about 3/4 of a cup. Hope you enjoy!

      - Jenn on November 14, 2016 Reply
  • 5 stars

    Hi, I made this for Thanksgiving last year and it has been requested for this year again. This year I have more people coming and I don’t have enough baking trays, so I was wondering if I could cook this in a disposable aluminum tray? Would it affect the taste? Thank you.

    - Kristin on November 12, 2016 Reply
    • Hi Kristin, I think that would be fine and don’t think it would affect the taste. Hope everyone enjoys!

      - Jenn on November 13, 2016 Reply
  • Hi Jenn! Thoughts on making this in a slow cooker? I cooked my stuffing in the slow cooker last year and it turned out very nice. I am trying to open up oven space here in my NYC apartment.

    I found an article on how to adapt a stuffing recipe for the slow cooker and here are the tips mentioned:

    -If it does not contain eggs, add one and a half large eggs per loaf of bread used.
    -Cut back on liquid by 25%.
    -Cook on low heat for four to six hours.
    -Make sure to butter the inside of the slow cooker to prevent sticking.

    Let me know your initial thoughts. Either way, ill report my results back here for others.

    - Renee on November 11, 2016 Reply
    • Hi Renee, I must admit that I almost never use a slow cooker, so I’m not certain. That said, it sounds like the tips above are on target. Here are some additional general tips on adapting recipes for the slow cooker. I’d love to hear how it turns out!

      - Jenn on November 11, 2016 Reply
  • 5 stars

    If I make this without sausage, do I need to reduce the amount of chicken broth or alter any of the other ingredients? Thanks!

    - Suzanne on November 11, 2016 Reply
    • Hi Suzanne, No, you don’t need to adapt the recipe in any way if you omit the sausage. Hope you enjoy!

      - Jenn on November 11, 2016 Reply
  • Just wondering – why did you choose to cook uncovered? Every other stuffing recipe I’ve read calls for it being covered to keep moisture in and uncovered the last 10 min for a crispy top. Is that why you account for a large amount of liquid? Just want to make sure I do this right!

    I’ve read some reviews about the recipe being soggy – should I reduce liquid a little – or perhaps they cooked it covered?

    - Cecilia on October 7, 2016 Reply
    • Hi Cecilia, I bake it uncovered so it gets extra crispy. And I wouldn’t suggest reducing the liquid.

      - Jenn on October 8, 2016 Reply
  • I couldn’t find stuffing cubes so I purchased a loaf of Italian bread from Whole Foods. How would you recommend making the stuffing cubes with the cut up bread? Thanks!

    - Kerry on September 24, 2016 Reply
    • Hi Kerry, I’d suggest just cutting the bread into small (about 1/4 inch cubes) and lightly toasting them to make them a bit crunchy. Hope you enjoy!

      - Jenn on September 24, 2016 Reply
  • 4 stars

    Great recipe! I used my homemade smoked sausages for the meat and it turned out awesome!

    - Spencer on January 4, 2016 Reply
  • 5 stars

    I went to the store last night and I forgot to get Rosemary or dried thyme, would it be alright without either of those or is the taste going to be off?
    Thanks in advance. Trying this for the first time to take to my in-laws.
    Amanda

    - Amanda on January 3, 2016 Reply
    • Hi Amanda, No worries, it will still have plenty of flavor. Hope everyone enjoys it 🙂

      - Jenn on January 3, 2016 Reply
      • 5 stars

        Hi, thank you so much for your response and for such a great recipe!! I made it without the Rosemary or thyme and it was a hit!! Thanks again!

        - Amanda on January 3, 2016 Reply
  • 5 stars

    Best stuffing ever. First time making it and it turned out great. I now have to make it all the time for special occasions and roast dinners.
    I didn’t add garlic as I’m not a big garlic lover. The Italian sausage gave it that little kick.
    Thanks

    - Hazel Johnston on December 26, 2015 Reply
  • Thanks. Merry Christmas!

    - Tracy on December 24, 2015 Reply
  • Is there a reason it says 2 3/4 cups of broth instead 1 and 1/2 cups?

    - Randi on December 24, 2015 Reply
    • Hi Randi, I’m not sure I understand your question. Are you looking to use less broth? Thanks for clarifying!

      - Jenn on December 24, 2015 Reply
      • I think Randi read that as 2x 3/4 cups. not 2 &3/4 cups…

        - Megan on August 24, 2016 Reply
    • What is the right amount of broth

      - Mary on November 21, 2016 Reply
      • Mary, you’ll need 2 and 3/4 cups of broth. Enjoy!

        - Jenn on November 22, 2016 Reply
  • Looks terrific! If I want to double this recipe, would I double all the ingredients (salt, butter as well?) Thanks.

    - Tracy on December 23, 2015 Reply
    • Yep, that will work 🙂

      - Jenn on December 24, 2015 Reply
  • How much chicken broth. 2 cups plus 3/4 of a cup? How many ounces?

    - Yvonne on December 20, 2015 Reply
    • That is the equivalent of 28 ounces. Hope you enjoy!

      - Jenn on December 20, 2015 Reply
      • 2 cups + 3/4 cup
        = (2) x (8 oz.) + (3/4) x (8 oz.)
        = 16 oz. + 6 oz.
        = 22 oz.

        I think! 😉

        - Big Fan on October 31, 2016 Reply
        • You are so right- it is 22 oz.- sorry for the math error!!

          - Jenn on October 31, 2016 Reply
  • 5 stars

    Made this for Thanksgiving and it was a HUGE hit – our new family favorite! We were having a crowd and I knew my husband would want leftovers, so I doubled the recipe, put slightly more than 2/3 of the mixture in a 1/2 chafing pan for the holiday meal, and put the rest in a pyrex for later use. Glad I reserved some – the whole tray went! I left the mixture uncooked in the fridge for two days and baked it on Saturday – just as delicious as the first time!

    Thanks for your amazing recipes – have loved every single one that I’ve tried!!

    - Sheri on December 9, 2015 Reply
  • 5 stars

    My Thanksgiving stuffing is a holiday staple, however, this year was particularly chaotic leading up to the holiday and I decided that I needed a quicker recipe but didn’t want to compromise on taste. I found this recipe and it was a HUGE hit! So much so that my family has said that this is the stuffing they want now for future Thanksgivings. Very tasty and came together quickly.

    - Tracy on December 5, 2015 Reply
  • This is probably a dumb question… Do I drain the sausage grease? Or does it go into the stuffing?

    - Elaine on December 4, 2015 Reply
    • Hi Elaine, you don’t need to drain the grease unless you choose to. Hope you enjoy!

      - Jenn on December 5, 2015 Reply
    • Hi Elaine, I know this comment is coming to you almost a year late, but I had to tell you this. My mom used to ADD the sausage grease to the stuffing and though it was delicious, I would get horrible stomach aches & gas from it as did a few other family members. When we kids grew up and started doing our own cooking we told her to omit the sausage grease and it did not affect the taste, and we had no more stomach aches, my personal suggestion would be to omit the sausage grease.

      - Coleen Keefer on November 23, 2016 Reply
  • 5 stars

    Have always made my mom’s bread stuffing. Your Easy Sausage and Herb Stuffing absolutely delicious – rave reviews from all on Thanksgiving. Your recipes I have tried get 5 stars.

    - Elizabeth Bender on November 28, 2015 Reply
  • 5 stars

    I had some comments below, but as an update: Less liquid is a fine idea – maybe closer to 2 cups? I will add a little broth to my leftovers! Fuyu persimmons and green apples (chopped to 1/2 inch dice or so) are a great addition!

    - Tracy on November 28, 2015 Reply
  • 5 stars

    This is similar to recipe we have used for several years. I just used the breakfast sausage in the fridgerated section. But this year I had some Ciabatta bread from a few days ago, cubed into quarter-inch and use it for half of the breading. It added so much texture. My husband couldn’t stop raving about this recipe.

    - Susan on November 27, 2015 Reply
  • 5 stars

    I’m sure this recipe is great as is, but I made a couple adjustments. I substituted chicken broth with turkey giblet stock, and removed the salt because it would’ve been too salty with the stock. The recipe turned out perfect! And I loathe stuffing ^_^ Thanks for an amazing recipe, Jen!

    - josh on November 27, 2015 Reply
    • So glad it turned your into a stuffing convert!

      - Jenn on November 27, 2015 Reply
  • 5 stars

    Perfect timing. We are having our meal today. Just finishing cooking the turkey. Perfect amount of time to let the turkey cool.. Thank you Jenn.

    - Robert Dwyrr on November 27, 2015 Reply
  • 5 stars

    I made this for Thanksgiving this year. My family said this was the best stuffing I ever made! I have to agree!!

    - Erin Borden on November 27, 2015 Reply
  • 5 stars

    Made this for Thanksgiving this year and my sister and brother in-law said it was the best stuffing they’ve ever had. Thank you for your crowd pleasing recipe!!!

    - Ricky on November 27, 2015 Reply
  • 5 stars

    My son wanted a stuffing with challah bread so I made this recipe, but did the challah croutons from your challah stuffing recipe instead of buying the croutons. I followed the rest of this recipe exactly and it was absolutely amazing. There wasn’t one bit left. I’m a little sad that there aren’t any leftovers for tomorrow. Next time I’m making double.

    - Abbie on November 27, 2015 Reply
  • Nice recipe. I look forward to making this in about four hours. Question. I’ve prepared turkey giblet stock. What are your thoughts on using the stock as opposed to chicken broth? Do you feel I should reduce the amount of stock used in the recipe? Thanks! Josh

    - Josh on November 26, 2015 Reply
    • Hi Josh, I would definitely go ahead and replace the chicken broth with turkey stock in the same amount. Happy Thanksgiving!

      - Jenn on November 26, 2015 Reply
  • 5 stars

    Can I out this together and refrigerate overnight then bake in the morning

    - Lisa on November 26, 2015 Reply
    • Hi Lisa, Yes or you can bake it ahead of time and reheat.

      - Jenn on November 26, 2015 Reply
  • 5 stars

    This recipe was so easy and soooo good!! I was looking for a simple sausage stuffing and am glad I found your recipe! We made it tonight and I added a small can of sliced mushrooms which was a good addition for us. Of course we had to taste it so ended up having for dinner since it’s for us and doesn’t need to travel anywhere tomorrow .

    - Tricia on November 25, 2015 Reply
  • 5 stars

    Forgot to rate this! So good!

    - Lynn on November 25, 2015 Reply
  • Hi! I’m planning on making this for Thanksgiving. I see a few people saying it was to much liquid and then some saying it was perfect. What are you doing that it’s turning out to mushy and what are the rest of you doing that it turns out perfect?

    - Billy on November 24, 2015 Reply
  • What temp do you bake it on?

    - Lori on November 24, 2015 Reply
    • Hi Lori, It gets baked at 350 degrees.

      - Jenn on November 24, 2015 Reply
  • 4 stars

    Sounds great , when I make something similar I bake with turky wings on top for more flavor

    - NancyP on November 24, 2015 Reply
    • Sounds delicious and different Nancy!

      - Jenn on November 24, 2015 Reply
  • Hello there, I browsed through the comments here but didn’t see any answer to my question so here goes: I accidentally bought a bunch of chicken stock instead of broth! Would it ruin the recipe if I used chicken stock? I’m finished with all of my Thanksgiving shopping and I’d prefer not to have to go out again…so let me know if you can think of any solutions for this! Thanks in advance

    - Cassie on November 24, 2015 Reply
    • Cassie, You could definitely use chicken stock here. The end result may taste slightly richer than if you were to use broth.

      - Jenn on November 24, 2015 Reply
      • 4 stars

        Thank you, Jenn!!! Every stuffing recipe I see uses chicken broth, so I wanted to make sure I could switch it out. I appreciate your quick response

        - Cassie on November 24, 2015 Reply
  • This looks delicious !! I am stuffing a 22 pound turkey, should I double this ??

    Thanks

    - char on November 24, 2015 Reply
    • Yes, I would double it. You may have some leftover that you can bake in a separate dish.

      - Jenn on November 25, 2015 Reply
      • 5 stars

        thanks for your reply ! It worked great and was delicious !!!!

        - char on November 28, 2015 Reply
  • WHAT CAN BE SUBSTITUTED FOR THE PORK SAUSAGE?

    - GRACE on November 24, 2015 Reply
    • Hi Grace, Any type of sausage would work well here.

      - Jenn on November 24, 2015 Reply
  • 5 stars

    Do you bake covered or uncovered?

    - Yvette Shuler on November 24, 2015 Reply
    • Yvette, you keep it uncovered for baking. -Jenn

      - Jenn on November 24, 2015 Reply
  • Hello! I bought the seasoned cubes by mistake. Should I omit anything from this recipe? I also bought the sage sausage. Thank you!

    - Dina on November 24, 2015 Reply
    • Hi Dina, I would cut back on the salt (you’ll have to add it to taste) and omit the sage.

      - Jenn on November 24, 2015 Reply
  • Can dried herbs be added instead of fresh? If so, what is the ratio?

    - Elly on November 23, 2015 Reply
    • Hi Elly, It’s fine to use dried herbs; use about half the amount and replace the rosemary with thyme. Enjoy!

      - Jenn on November 24, 2015 Reply
  • Okay, Miss Jen, I am a true, blue southerner, I love and usually make cornbread dressing. Can I sub for the unseasoned stuffing cubed? Also, do I then omit the salt? Thanks.

    - Willa on November 23, 2015 Reply
    • Sure, Willa. But I wouldn’t omit the salt; maybe just cut in half. Please let me know how it turns out.

      - Jenn on November 23, 2015 Reply
  • If I’m using Jimmy deans sage sausage should o still put on fresh sage? Thanks!

    - Jen on November 21, 2015 Reply
    • Hi Jen, I would omit it — good call.

      - Jenn on November 22, 2015 Reply
      • Glad that Jen asked this question, as I’m going to use that same sausage! Planning to also add some chopped apples and persimmons 🙂

        - Tracy on November 23, 2015 Reply
  • 5 stars

    Hi! Great recipe, would I be able to substitute the bread for stove top stuffing? Should I cook the stuffing first and then bake it? Should I also follow the measurements as given in your recipe for the substitution? Thank you!

    - Carrie Chan on November 20, 2015 Reply
    • Carrie, The recipe does call for stuffing cubes, so you should be fine using Stove Top stuffing and sticking to the instructions. I may suggest decreasing the salt a bit though. Enjoy!

      - Jenn on November 24, 2015 Reply
  • Can this stuffing be stuffed in the bird

    - connie brown on November 17, 2015 Reply
    • Hi Connie, Yes, but you might reduce the liquid just a bit to compensate for the moisture from the bird.

      - Jenn on November 19, 2015 Reply
  • 3 stars

    We made this tonight and liked the flavor, but the bottom was way too mushy. How much would you recommend cutting the broth by?

    - Michelle on November 17, 2015 Reply
    • Hi Michelle, Sorry you found it a bit mushy. Maybe try reducing the broth by 3/4 cup?

      - Jenn on November 19, 2015 Reply
      • Could it be the butter in pan?

        - Kat Butler on November 19, 2016 Reply
  • Can you stuff the turkey using this recipe?

    - Mary Feltner on November 17, 2015 Reply
    • Hi Mary, Yes, that should work.

      - Jenn on November 17, 2015 Reply
    • Could it be from butter on pan?

      - Kat Butler on November 19, 2016 Reply
  • 5 stars

    Everyone loved this!

    - Julie on November 1, 2015 Reply
    • Do you think this would work in the crockpot and if so, how long and at hi/low?
      Thank you!

      - Julie on November 2, 2015 Reply
      • Hi Julie, I wish I could be more helpful but I haven’t tried this recipe in a slow cooker. Sorry!

        - Jenn on November 14, 2015 Reply
  • Can this be pre made and frozen? If so would you freeze it raw or cooked?

    Thanks
    K

    - Kathleen on October 27, 2015 Reply
    • Hi Kathleen, Yes, I would freeze it cooked.

      - Jenn on October 30, 2015 Reply
  • 2 stars

    2 3/4 cups of liquid? way too much. I baked it for an additional 1/2 hour and it’s still wet. Ate it but will make adjustments next time.

    - Wilbur on October 11, 2015 Reply
  • 5 stars

    Hi Jenn. This recipe looks and sounds absolutely divine! However, I cannot eat pork. Can I use a beef or turkey sausage in place of the sweet Italian? Any recommendations? Also, would it be o.k. to add shrimp or oysters to the dish as well? Thanks!

    - Aminah on January 25, 2015 Reply
    • Hi Aminah, Yes and yes 🙂 Any type of sausage will work just fine; and shrimp or oysters would be a nice addition.

      - Jenn on January 25, 2015 Reply
  • 5 stars

    I made this and your sweet potato casserole for Thanksgiving this year. Both were delicious. Glad I recently found your site!

    - Geo's Mom on December 3, 2014 Reply
  • 5 stars

    The herb stuffing is now my my must make stuffing for Thanksgiving. I have made similar recipes in the past but this was so easy and good!

    - Cathy on December 3, 2014 Reply
  • 5 stars

    Made this according to directions. Came out great. Might consider using Jimmy Dean sage sausage next time and adjust other herbs accordingly.

    - cohoma on November 30, 2014 Reply
  • Hi
    I just wanted to let you know..your sausage and stuffing recipe was amazing!! My family and friends loved it!! I had none left over..will have to make 2 pans of it next time. Thanks again..for sharing all these wonderful recipes:)
    Roshnee

    - Roshnee on November 29, 2014 Reply
    • 5 stars

      Sorry forgot to rate the recipe.

      - Roshnee on November 29, 2014 Reply
  • 5 stars

    Great recipe! Was a hit. Super delicious. I will make it again for sure!

    - Alison on November 28, 2014 Reply
  • 5 stars

    Made this stuffing recipe for thanksgiving this year, one pan with sausage and one without and they both turned out beautifully. Delicious and flavorful and exactly what you want to taste in a traditional stuffing. I’ll be using this again!

    - Lacey on November 28, 2014 Reply
  • 5 stars

    Just made this for Thanksgiving the family loved it great job Jen can’t wait to see what you have in store for next year

    - Sherman on November 27, 2014 Reply
  • I bought a bag of stuffing said 12 oz. but when I measured out 8 cups it was even less than the whole bag. How much should i use? Stick with the 8 cups?

    - alison on November 26, 2014 Reply
    • Hi Alison, I would stick with the 8 cups. Hope you enjoy it!

      - Jenn on November 26, 2014 Reply
  • 5 stars

    I made this for Thanksgiving this year and I can’t wait to try it. I was wondering if you could add oysters to it? If so, how would you incorporate them? Thanks Jen for this amazing site and for your wonderful recipes!

    - Debbie Chew on November 26, 2014 Reply
    • Hi Deb! You could definitely add oysters to it. Just toss them into the mix (either chopped or whole) after you add the cooked sausage. I would also use the juice from the can to add flavor; just use a bit less chicken broth to make up for the added liquid. Hope your family enjoys and Happy Thanksgiving!

      - Jenn on November 27, 2014 Reply
  • 5 stars

    Just made this for Thanksgiving and snuck a bite…so delicious and flavorful!! Thanks, Jenn. This one’s a keeper!

    - Lauren on November 26, 2014 Reply
  • 5 stars

    Hi Jenn. Can you use this recipe if you are stuffing the turkey?

    - Mary on November 26, 2014 Reply
    • Hi Mary, Yes, but I’d cut back on the chicken broth by about half, otherwise it might be too mushy.

      - Jenn on November 26, 2014 Reply
  • Can dried herbs be used instead of fresh? If so, how much? Thanks. Absolutely love your recipes!

    - vicki on November 25, 2014 Reply
    • Hi Vicki, Glad you’re enjoying the recipes! It’s fine to use dried herbs; use about half the amount and replace the rosemary with thyme.

      - Jenn on November 25, 2014 Reply
  • 5 stars

    I make a very similar stuffing that is from the mother of an Italian friend of mine. We don’t use packaged bread cubes but dry out Italian or ciabatta bread. The only other change is to add fresh swiss chard…it’s absolutely delicious. I’m making it tomorrow to take to a dinner…can’t wait!
    Thanks for sharing so many great recipes with us, Jen. I’ve tried quite a few, and they’ve all been great. Happy Thanksgiving to you and your family!

    - Linda on November 25, 2014 Reply
  • Does it have to be pork sausage or I can use chicken sweet Italian sausage? Some of my guests don’t like pork.
    Many thanks.

    - Olga on November 24, 2014 Reply
    • Hi Olga, Chicken sausage would be just fine. Enjoy!

      - Jenn on November 24, 2014 Reply
  • Hi! This looks amazing. Where I live, I can’t get ready-made stuffing cubes. So, I’m wondering, are they toasted like croutons? If so, could i just cut up a loaf and stick in the oven? Or what would be the best homemade substitute? Thanks!

    - Shelly Christine on November 24, 2014 Reply
    • Hi Shelly, Yes, that’s all they are. Just cut up a loaf or two and dry out the cubes in a 300°F oven 🙂

      - Jenn on November 24, 2014 Reply
  • 5 stars

    Would this stuffing work well without the sausage or is there some other type of protein I could use in place of sausage. Several folks do not like sausage.

    Second- love your peanut dressing but wonder how I might thin it down a bit – this is the best recipe ever!!!

    - ellen kreider on November 21, 2014 Reply
  • I like to make stuffing in muffin tins so everyone gets a crispy portion. (A certain nameless relative scrapes off the top otherwise) How would that affect the cooking time/temperature?

    - Brian on November 20, 2014 Reply
    • Hi Brian, I like that idea. I’d start checking after 30 minutes. Please come back and let me know how it turns out.

      - Jenn on November 20, 2014 Reply
  • 5 stars

    I’m using a friend’s recipe that’s very similar but she doesn’t add the egg or the extra herbs since she buys the flavored stuffing and adds Craisins. So yummy! I suggest adding them. They add great flavor. Love that you can prepare ahead and just heat it up the day of Thanksgiving.

    - Lisa on November 20, 2014 Reply
  • I have a question about this recipe but first wanted to give a huge thanks to you. I’ve been subscribed to your site for a while (have never commented), and every recipe I have ever made has been outstanding! I have become a better cook because of you. I have dishes that family & friends repeatedly request which creates tradition & memories.

    So my question about this recipe is simple – do you think I can make & assemble it the day before & then just bake it the day of?
    ~Lynn

    - Lynn on November 20, 2014 Reply
    • Hi Lynn, Thank you for the wonderful feedback. So glad you are enjoying the recipes! Re. the stuffing, it’s absolutely fine to make and assemble it the day before and bake it the day of. Hope you enjoy and Happy Thanksgiving!

      - Jenn on November 20, 2014 Reply
  • Jenn, This looks delicious. However, so long in the oven. Could I skip the egg and cook it for a shorter amount of time? Thanks. =)

    - Virginia on November 20, 2014 Reply
    • Hi Virginia, You can cook it for less time but the top won’t crisp up — and that’s partly what makes it so good. The egg doesn’t affect the cooking time, but you can leave it out if you wish.

      - Jenn on November 20, 2014 Reply
  • Thanks, Jenn! It’s going on our menu 🙂 Have a fabulous Thanksgiving.

    - Laura on November 20, 2014 Reply

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