Easy Sausage & Herb Stuffing

Tested & Perfected Recipes

Sausage 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!

How to make sausage stuffing

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).

How to make sausage stuffing

Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.

How to make sausage stuffing

Cook until soft, about 8 minutes.

How to make sausage stuffing

Add the garlic and cook a few minutes more.

How to make sausage stuffing

Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.

How to make sausage stuffing

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

How to make sausage stuffing

Add the sausage to the stuffing cubes and veggies.

How to make sausage stuffing

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

How to make sausage stuffing

Mix well.

How to make sausage stuffing

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

How to make sausage stuffing

Bake for 65-75 minutes, until the top is golden brown and crisp. Enjoy!

Sausage Stuffing

My Recipe Videos

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 and fat 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. Freezer-Friendly Instructions: This dish 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 then reheat it, covered with foil, in a 325°F oven until hot. You can also make the stuffing ahead and refrigerate it until you're ready to bake, up to two days in advance.

Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • I’ve made this stuffing and it is delicious! I was going to make it for Christmas. I had wanted to make 1.5 times the recipe. Do you think that it would be OK for me to use 1 pan, or 2? If I could use 2, should I increase the baking time? Thx!

    • — Michele Schaeffer on December 11, 2018
    • Reply
    • Hi Michele, glad you like this stuffing. You can get away with making 1.5 times the recipe and baking it in the same dish. It’s likely to take a bit longer (I’d guesstimate about 10 minutes, but keep an eye on it). Hope everyone enjoys!

      • — Jenn on December 11, 2018
      • Reply
  • This stuffing is awesome! A staple here in New England is Bell’s seasoning, it makes all the difference in the world! I hope you can find it where you live.

    • — Kathy on December 10, 2018
    • Reply
  • Hi there- just wanted to send a quick note letting you know that I made this and it was fantastic! My boyfriend wanted a savory stuffing for his birthday meal and this was both simple and delicious. He enjoyed every one of his three servings 🙂 It was my first time making this and it won’t be my last. Thank you.

    • — Lily on December 2, 2018
    • Reply
  • I wanted to come back to let you know this dressing was a hit!! I took it to a family gathering of over 40 people(I made 4 batches) and there wasn’t any left. Everyone who ate it loved it! I am making again today for our home only turkey dinner. The only thing that was changed was I used the classic crumb style bread because they were out of cubes. Really a great recipe!

    • — Mary on November 25, 2018
    • Reply
  • I made this dish only one day ago. My husband was in love and so was I! I still sliced and cubed my own bread but only because I felt like it. Thank you for bringing a new staple to our holiday!

    • — Ryan T on November 23, 2018
    • Reply
  • We are having an ‘after Thanksgiving, Thanksgiving dinner’. None of the grocery stores in town carry unseasoned stuffing cubes – only seasoned. What would be the best way to alter the recipe using the seasoned cubes?

    • — Linda on November 23, 2018
    • Reply
    • Hi Linda, I would cut the salt and herbs in half, then add more to taste before baking if necessary.

      • — Jenn on November 23, 2018
      • Reply
  • I made this recipe for Thanksgiving and it was a huge hit! I added a little more broth to make it more moist. The top came out with a wonderful crunch that was softened on the inside. The flavor with the fresh herbs was amazing. I will make this next year!

    • — Carrie on November 23, 2018
    • Reply
  • This recipe is perfect, the low sodium works perfect (still plenty of salt); however, I did add an extra pound of sausage (since I made 2 trays).

    I enjoy fresh veggies and cutting them up them up but next time I’m getting one of those choppers.

    Thanks so much Jenn and Happy Thanksgiving !

    • — Dave P. on November 22, 2018
    • Reply
  • I’ve been building the stuffing for this day, for the last ten years, always trying a new recipe. I made it 50% larger, and there was only one serving left, family of eight. Huge success! I did, however, add a yellow and orange bell pepper. Thankyou for sharing.

    • — Matt on November 22, 2018
    • Reply
  • This was by far the best stuffing I’ve ever made or eaten. The only thing I did different was used 1 teaspoon sage rub in place of fresh sage. Also, I used half cubed breadcrumbs and half crushed. Amazing flavor and consistency. Will only use this recipe from here on out. Thank you so much for sharing!!

    • — Dana L. Roe on November 22, 2018
    • Reply
  • As a widower who cannot cook this recipe was fabulous, easy to follow and tasted great.

    • — Michael on November 22, 2018
    • Reply
  • Making this today ! So excited. What do you think about adding a can of cream of chicken ?

    • — Rae on November 22, 2018
    • Reply
    • Hi Rae, I think the stuffing has plenty of flavor as is and really don’t think it’s necessary. Hope you enjoy and Happy Thanksgiving!

      • — Jenn on November 22, 2018
      • Reply
  • do you have to use cubed- i have a “classic stuffing”- cornbread- dry mix- would that work as well? any adjustments to be made with that type?

    • — eve on November 22, 2018
    • Reply
    • Hi Eve, If it’s a mix of regular bread and cornbread, that should be fine.

      • — Jenn on November 22, 2018
      • Reply
  • Do you think of adding mushrooms would be a good idea?

    • — Sandra on November 22, 2018
    • Reply
    • Sure, Sandra – I think they’d be good in this.

      • — Jenn on November 22, 2018
      • Reply
  • Making this for a Friendsgiving for the 2nd year in a row because it turned out so good last year. Making 2 of them though as it was a big hit last year and didn’t result in any leftovers.

    • — Connor on November 21, 2018
    • Reply
  • Can this be cooked inside the turkey?

    • — Gianpierre. on November 21, 2018
    • Reply
    • Sure 🙂

      • — Jenn on November 21, 2018
      • Reply
  • Recipe calls for unsalted butter I only have salted butter, is this ok to use?

    • — Ann on November 21, 2018
    • Reply
    • Sure, Ann – a stick of butter has about 1/4 teaspoon salt so just reduce the salt accordingly.

      • — Jenn on November 21, 2018
      • Reply
  • Hi Jen,
    I’m making this today but not sure if I should refrigerate over night and bake it before dinner or partially bake today and finish tomorrow?
    Thanks!
    Amanda

    • — Amanda on November 21, 2018
    • Reply
    • Hi Amanda, Ideally, I’d refrigerate overnight and bake before dinner — but it’s also fine to bake ahead and reheat.

      • — Jenn on November 21, 2018
      • Reply
  • I couldn’t find unseasoned 14oz package of stuffing mix, do you think 12oz will be okay?

    • — Stephanie on November 21, 2018
    • Reply
    • Yep, just add a touch less broth.

      • — Jenn on November 21, 2018
      • Reply
  • I would like to add a granny apple when cooking veggies. How much diced would you add? ( made this last year without apples – was a huge hit!) thanks!!!

    • — Cindy on November 21, 2018
    • Reply
    • Hi Cindy, I think one large apple would be perfect. Please let me know how it turns out.

      • — Jenn on November 21, 2018
      • Reply
  • Hi! Recipe looks great , making it tonight for our Thanksgiving! My supermarket was out of unseasoned cubes stuffing so I am wondering if a bad of ‘classic stuffing mix’ would work the same?

    Thanks!

    • — Monique on November 21, 2018
    • Reply
    • Sure, Monique – I don’t know how seasoned the bread cubes are so I would cut the salt and herbs in half, then add more to taste if necessary before baking.

      • — Jenn on November 21, 2018
      • Reply
  • We just found out our 16 month old granddaughter is Type 1 Diabetic. Needless to say, this brings a whole new level of prep for my thanksgiving dinner. I would love to make this stuffing, but wondered if you have the nutrition guide for this by chance? I need jto count her carbs and I believe by the looks of the yummy ingreddients… it will be high… 🙂 🙂

    Sincerely,
    Nikki

    • — Nikki Jobes on November 21, 2018
    • Reply
    • Hi Nikki, sorry to hear about your granddaughter’s diabetes diagnosis! I’ve just added the nutritional info for the stuffing. Hope you have a great Thanksgiving!

      • — Jenn on November 21, 2018
      • Reply
  • what temp do you bake this at?

    • — kat on November 21, 2018
    • Reply
    • Hi Kat, this gets baked at Preheat the oven to 350°F. Hope you enjoy!

      • — Jenn on November 21, 2018
      • Reply
  • Hi,
    I can’t wait to make this stuffing recipe. Just one question: does it call for 8 cups of bread cubes which is 64 ounces? The recipe reads 8 cups /14 ounces.

    Thank you

    • — Amy on November 20, 2018
    • Reply
    • Hi Amy, 14 oz is correct (64 would be liquid oz; the weight of the cubes is 14 oz).

      • — Jenn on November 20, 2018
      • Reply
  • My wife is not a fan of rosemary what can I put in its place or just leave out.

    Mike

    • — Mike McNeal on November 20, 2018
    • Reply
    • Hi Mike, I’d replace it with more thyme.

      • — Jenn on November 20, 2018
      • Reply
  • Hi! Looking forward to making this delicious recipe on Thursday. Just a quick question. Is it 2 and 3/4 cups broth or 2-3/4cups(1.5 total)? Not sure why I am having trouble figuring that out lol. Thanks in advance!

    • — Amy on November 20, 2018
    • Reply
    • Hi Amy, It’s 2 and 3/4. 🙂

      • — Jenn on November 20, 2018
      • Reply
      • Thank you so much !

        • — Amy Smith on November 21, 2018
        • Reply
  • Has anyone made the stuffing with “hot” sausage?

    • — Gwen on November 20, 2018
    • Reply
    • Hot Italians, Johnsonville, really gives it a kick.

      • — Elle on November 20, 2018
      • Reply
    • I have been playing around with stuffing for 45 years. My stuffing is not for the faint of heart or someone watching their cholesterol. I used Johnsonville Hot Italians, two pounds, easy. Two sticks of butter, no margarine. I use poultry seasoning because I could never figure out the Thyme Rosemary thing. Garlic gets tossed in the mix. Onion, Celery, Chicken Stock are a given. I used italian and some wholesome bread which is sitting on my kitchen table under the ceiling fan getting stale. No fruit. I am not making Thanksgiving this year, praise Lord, but word is, I have to do the stuffing. And I stay far away from Green Bean Casserole. The onion thingies are good but….Nopers. Happy Thanksgiving everybody. Be safe.

      • — ELLE on November 20, 2018
      • Reply
      • Try Jimmy Dean Hot Bulk Sausage. Only one I use.

        • — Jeff on November 22, 2018
        • Reply
    • Yep, I only use hot sausage….. it’s great

      • — Deb on November 21, 2018
      • Reply
  • I have read some of your comments, why not sourdough bread???

    • — Kathy on November 20, 2018
    • Reply
    • Hi Kathy, I’m not crazy about the flavor of sourdough in this stuffing — I think neutral is best.

      • — Jenn on November 20, 2018
      • Reply
  • Hi Jenn, thank you so much for sharing this easy to make stuffing recipe with us! I made it yesterday for my son’s school 6th grade Thanksgiving Feast and they loved it! I have never tasted stuffing before believe it or not, I thought it was a little salty for me! It tasted great though! I am going to make it on on Thanksgiving, but will not be adding the salt part of the ingredients! Happy Thanksgiving to you amd your family!

    Sue T

    • — Sue T on November 20, 2018
    • Reply
  • Hi Jenn: I have made this stuffing recipe in the past and it is so delicious! Thank you for sharing it. This year we will be traveling to my daughter’s house (a 20 minute drive away.) We will be eating within about 45 minutes to an hour after arriving. Wondering if you think it would be better to bake the stuffing for the full 65-75 minutes and then reheat when we get there, OR if it would be better to bake it partially at home and then the rest of the way when we arrive? Would one way or the other be better for keeping the stuffing moist, etc
    ? I tried to review your previous responses, but didn’t see anything for this type of scenario (sorry if I missed it.) Thanks so much! Happy Thanksgiving!

    • — Barb on November 20, 2018
    • Reply
    • Hi Barb, I’d bake it for an hour at home, then finish cooking/reheat (for 15-20 min) when you get to your daughter’s house. Hope that helps and Happy Thanksgiving!

      • — Jenn on November 20, 2018
      • Reply
      • Thank you for your quick response! I can imagine it is no small task to answer all the questions you get….(an incredible number for each and every recipe!). You are always so kind and patient in taking the time to respond. Thank you, Jenn.

        • — Barb on November 20, 2018
        • Reply
        • You’re so welcome, Barb – have a great Thanksgiving! 🙂

          • — Jenn on November 20, 2018
          • Reply
  • Hi this sounds delicious! Could I substitute my own bread cubes? Would it be 8 cups of my own bread cubes? Thank you for sharing this recipe!

    • — Christine Creamer on November 19, 2018
    • Reply
    • Hi Christine, you can definitely substitute your own bread cubes – I would suggest an Italian loaf (anything but sourdough). (And, yes, you’d need 8 cups/14 ounces.) Enjoy!

      • — Jenn on November 19, 2018
      • Reply
  • This is similar to my mom’s traditional stuffing (minus the sausage). I’ll be making yours this weekend- just curious though if the egg is necessary. I don’t think my mom normally puts one in hers.
    And- ps- love, love, love all your recipes. Thank you!

    • — Shannon on November 19, 2018
    • Reply
    • Glad you like the recipes, Shannon! 🙂 The egg moistens the stuffing and holds it together, so I would recommend keeping it in there. Hope you enjoy!

      • — Jenn on November 19, 2018
      • Reply
  • Would it be possible to bake this stuffing recipe in a crockpot instead of the oven? Do you have any suggestions for doing that and would a 4 quart crock be large enough? Thank you!

    • — Joan on November 19, 2018
    • Reply
    • Hi Joan, I don’t have a slow cooker — I’ve haven’t tried this in one so I can’t say for sure how it would turn out. That said, if you want to give it a try, here are some conversion tips that may help. (And yes, it would fit in a 4-quart slow cooker.) If you try it this way, LMK how it turns out!

      • — Jenn on November 20, 2018
      • Reply
  • Hi Jenn, I love your cookbook and recipes. Thank you so much for sharing your talents with us. Would this recipe work with a box of the Williams Sonoma Focaccia Stuffing seasoned stuffing and then cutting the salt and herbs in half?

    • — Mary Serian on November 19, 2018
    • Reply
    • Hi Mary, I’m not familiar with that product so it’s hard to say but this recipe is very flexible and forgiving, so my guess is that it will work.

      • — Jenn on November 19, 2018
      • Reply
  • I am wondering how fr in advance I can make this. Would you cook it, refrigerate and then warm up before serving?

    • — Barbara Neff on November 18, 2018
    • Reply
    • Hi Barbara, You can go either way, but I generally assemble and refrigerate it unbaked and then bake it before serving. You can do this up to 2 days ahead. Enjoy!

      • — Jenn on November 19, 2018
      • Reply
  • My husband could not find the cubes so got the classic mix(I had shoulder surgery recently so I do not shop). He got enough for us to feed 40 people on Thanksgiving. Will the classic mix work with your recipe? It sound sdelcious.

    • — Mary on November 18, 2018
    • Reply
    • Sure, Mary – just start by cutting the salt and herbs in half and add more to taste if necessary. Hope that helps!

      • — Jenn on November 18, 2018
      • Reply
  • Going to make this can I also add in some cornbread cubes as well? It Sounds so delicious. Cannot wait to try it, Peggy

    • — Peggy on November 18, 2018
    • Reply
    • Sure, Peggy – but I wouldn’t use too much. I’d replace just 1/4 of the bread cubes with cornbread. You might also want to check out my cornbread & sausage stuffing recipe.

      • — Jenn on November 18, 2018
      • Reply
  • If making this for someone with a dairy allergy, what would you substitute for the butter? Vegan butter, Olive oil, refined coconut oil? Does it matter?

    • — Kathryn on November 18, 2018
    • Reply
    • Hi Kathryn, I think I’d opt for vegan butter but anything will work. Enjoy!

      • — Jenn on November 18, 2018
      • Reply
  • If I double this recipe, do you recommend cooking them in 2 9×13 pans or would it all fit in one pan? If one pan, do you think it will require longer cooking time? Thanks and based on the reviews, I cannot wait to try it this Thursday.

    • — Sarah Kimball on November 18, 2018
    • Reply
    • Hi Sarah, I’d use two pans — and you’ll need to increase the cooking time just a bit. Enjoy!

      • — Jenn on November 18, 2018
      • Reply
  • Going to make this stuffing this year but want to add toasted, chopped hazelnuts and looking for thoughts and quantity ideas, maybe half cup or a little more

    • — Johnny-O on November 18, 2018
    • Reply
    • Hi Johnny-O, I think that would be a nice addition and 2/3 cup sounds about right. Please come back and let me know how it turns out. 🙂

      • — Jenn on November 18, 2018
      • Reply
  • Hey jenn, it’s been a bit difficult trying to find a unseasoned stuffing mix. I was wondering if the recipe will still work with seasoning herb mix stuffing and do I still add the chicken stock.

    • — Janet on November 18, 2018
    • Reply
    • Sure, Janet – I’d cut the salt and herbs in half and add more to taste, if necessary. You’ll still need the chicken broth.

      • — Jenn on November 18, 2018
      • Reply
      • How did it come out with seasoned bread? Did you adjust the herbs? Making today!

        • — Gwen on November 20, 2018
        • Reply
    • So glad this question was asked. Idk what it is but this year no one has the unseasoned here in NY and my mom in NC couldn’t even find it!

      • — Christine on November 21, 2018
      • Reply
  • First time making Can i substitute thyme for the rosemary

    • — Gladys Graber on November 18, 2018
    • Reply
    • Yep, that’s fine. 🙂

      • — Jenn on November 18, 2018
      • Reply
  • Hi Jenn

    Love the taste of this stuffing, however, I am such a texture person and found the bread too soggy for my liking. Couldn’t find store bought bread cubes so I made my own with regular white bread using the link you recommended and maybe I did something wrong there but they did come out golden brown and dry. Do you think I could use something like a French bread stick or a more dense bread? I also substituted the celery with one cup of cubed green apple. I have always made the Silver Palate stuffing that uses an assortment of breads, but wanted to give this one a go, they are actually quite similar.

    • — Kathy on November 18, 2018
    • Reply
    • Hi Kathy, You can definitely use a denser bread but I would also cut back on the chicken broth if it’s too soggy for you. Just add the broth gradually until you’re happy with the texture. Hope that helps!

      • — Jenn on November 18, 2018
      • Reply
      • Thank you so much for your quick response Jenn. I am definitely going to give this another go and cut back on the broth because the flavour is delicious. I am also going to add some nuts next time as someone else was asking and you recommended it. Your book is an absolute delight, I have given it as gifts on many different occasions, Christmas will another one!!

        • — Kathy on November 18, 2018
        • Reply
        • ☺️

          • — Jenn on November 18, 2018
          • Reply
  • Hello! This recipe looks and sounds delicious and I’m going to try it for Thanksgiving dinner. I’m a little worried that it will be too dry because I’m at a high altitude, do I need to add more chicken broth or should this be enough?

    Thank you.

    • — Allison Hughes on November 18, 2018
    • Reply
    • Hi Allison, I don’t have any experience cooking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on November 18, 2018
      • Reply
      • Ok thank you.

        • — Allison on November 21, 2018
        • Reply
  • Hello! This stuffing looks terrific!
    I have an important question. There are people in my family who don’t eat pork sausage. If I Substitute it for Turkey Sausage would the change taste big time? Any suggestions would help if I need to add more particular spices to help the taste . 😅

    • — Chris on November 18, 2018
    • Reply
    • Hi Chris, Perfectly fine to substitute turkey sausage without any other adjustments. Happy Thanksgiving!

      • — Jenn on November 18, 2018
      • Reply
  • Hi, I want to try this recipe for thanksgiving as it sounds fabulous, and I was wondering if you could give me direction on how to do this with real bread? What kind of bread do you recommend I use, and how should I “dry it out”?

    Full disclosure: This will be my first time making stuffing from scratch so any advice you have I am all ears 🙂

    Thank you!

    • — Jeanette on November 17, 2018
    • Reply
    • Hi Jeanette, If you want to make the stuffing cubes yourself, I would use an Italian loaf (anything but sourdough). Simply cut it into small cubes and place in a single layer on a sheet pan (you may need two). Dry it out in a 250°F oven for 45 to 60 minutes. Hope that helps!

      • — Jenn on November 18, 2018
      • Reply
      • Just curious, why anything but sourdough?

        • — Deanna Kimble on November 19, 2018
        • Reply
        • Sourdough is pretty strong in flavor, and I just prefer a more neutral tasting bread for this.

          • — Jenn on November 20, 2018
          • Reply
          • Thank you!

            • — Deanna Kimble on November 20, 2018
  • I’m looking forward to making your recipe. Planning to double it. Would you double all ingredients? Two sticks of butter and two pounds of sausage grease seems like a lot of fat! What do you think of mixing unseasoned bread with corn bread?
    On another note…. your beef stew with carrots and potatoes (made with red wine) is perefection. Thanks for sharing your talent!

    Happy Thanksgiving!

    • — Greta on November 17, 2018
    • Reply
    • Hi Greta, Yes you would double all of the ingredients. I know it seems like a lot of fat but the recipe makes a lot. I haven’t tried this recipe with cornbread but it should work if you want to mix in a bit — maybe just sub 1/4 of the bread with it.

      • — Jenn on November 18, 2018
      • Reply
  • Hello Jenn,
    Thank you for sharing your recipe and I plan on making it for my family’s Thanksgiving lunch. Can you suggest an alternative to the store bought bread cubes, such as toasted Italian or French bread? If so, approximately how much should I prepare?
    Maryanne

    • — Maryanne on November 17, 2018
    • Reply
    • Hi Maryanne, An Italian or French loaf (anything but sourdough) will both work. Enjoy!

      • — Jenn on November 18, 2018
      • Reply
  • Jenn,
    What do you think the best way to cut this recipe in half? We are having so many other sides that I do not need to have the whole recipe. I made it last year and it was wonderful but need a little less this time.

    • — Carol on November 17, 2018
    • Reply
    • Hi Carol, You can just cut all of the ingredients in half (just use the whole egg if you don’t want to bother halving it) and bake in a 2-qt (or 8-in square) pan. Hope you enjoy!

      • — Jenn on November 17, 2018
      • Reply
      • Make the whole thing, take out half for your dinner, and then freeze the rest in sizes to fit your need for “just you’ dinners 🥰! It will be deliciously waiting for you!

        • — Pat on November 18, 2018
        • Reply
      • Hi Jenn! If you cut the recipe in half would the cooking time change?
        Thanks!

        • — Sandy on November 18, 2018
        • Reply
        • No, Sandy, it should be about the same. Enjoy!

          • — Jenn on November 19, 2018
          • Reply
  • This is the first time making this recipe I was wondering can u use green onions instead of yellow

    • — Walter on November 17, 2018
    • Reply
    • I’d stick with yellow onions here, Walter. Sorry!

      • — Jenn on November 17, 2018
      • Reply
  • Can I make the stuffing ahead of time, up to the point of cooking it in the oven and then just refrigerate for a day, then cook it? Will it come out the same?

    • — Natalie Bye on November 16, 2018
    • Reply
    • Yes and yes. 🙂 Hope you enjoy!

      • — Jenn on November 16, 2018
      • Reply
      • Should the raw egg be in the mix before it is cooked? I am making my stuffing a day ahead of time and was a little concerned about this.

        • — Elle on November 20, 2018
        • Reply
        • Yes, Elle – it should be added raw. It will be fine. 🙂

          • — Jenn on November 20, 2018
          • Reply
  • I can’t find sweet Italian sausages but I can replace it with chicken sausage . What flavor of chicken sausage should I use ?

    • — Janet on November 16, 2018
    • Reply
    • Yes, Janet, chicken sausage will work here. Any flavor that you enjoy will work.

      • — Jenn on November 16, 2018
      • Reply
  • Hello! Have you ever tried to make this gluten free? If so, would you just substitute gluten free stuffing cubes? Also, can you make the stuffing without onions?

    • — Alexis on November 15, 2018
    • Reply
    • Hi Alexis, I haven’t tried this with gluten-free stuffing cubes, but I think it should work. And I think the onions add a lot of flavor, but that they could be omitted. If you don’t mind the taste of onion, I’d suggest adding about 1.5 Tbsp. onion powder along with the salt and pepper. Also, feel free to add an additional cup of celery to fill the onion “void.” Hope you enjoy!

      • — Jenn on November 16, 2018
      • Reply
  • Hi Jenn!

    You’ve been my go-to site for recipes that I had to get your cookbook! I am also going to use your recipes for Thanksgiving as well and wanted to know if this can be assembled the day before then placed in the fridge overnight. If so, if there anything additional I need to add to the stuffing (ie. Chicken broth or butter)? And I’m guessing the cooking time may be longer as well?

    Thanks for the amazing recipes!! Keep them coming!

    Tamara

    • — Tamara on November 15, 2018
    • Reply
    • Hi Tamara, so glad you like the recipes (and thanks for purchasing the cookbook)! ❤️
      You can definitely assemble this a day ahead and refrigerate with no modifications needed. It may take a hair longer in the oven, but the difference won’t be significant. Hope you enjoy!

      • — Jenn on November 15, 2018
      • Reply
      • Hi Jen,
        Just a clarification. Are you saying make it all and place in the buttered dish, do not bake, cover it and put it in fridge. Next day, warm to room temperature and cook 350 for 65-75 min or make it day before and bake day before. Cool and refrigerate and then reheat at 325 until hot?

        • — Sarah Kimball on November 17, 2018
        • Reply
        • Hi Sarah, you really can go either way here, but typically when I’ve made it in advance, I’ve assembled and refrigerated it and then baked it before serving. Hope that clarifies!

          • — Jenn on November 18, 2018
          • Reply
  • This sounds perfect. However, my family likes Rachel Ray’s method of “stuffin’ muffins” made in muffin tins. I’m guessing this should work fine just shorter cooking time?

    • — Carol G on November 15, 2018
    • Reply
    • Yep!

      • — Jenn on November 15, 2018
      • Reply
  • Hi, this looks fantastic! Do you think a bit of dried cranberries would be a good addition? Thanks!

    • — Christine on November 15, 2018
    • Reply
    • Definitely!

      • — Jenn on November 15, 2018
      • Reply
  • Can I use seasoned stuffing mix instead of plain? If yes, how do I modify the recipe so it’s not salty ?

    • — Wendy on November 14, 2018
    • Reply
    • Sure, Wendy – just cut the salt and herbs in half and then taste before baking. If it needs more of either, add to taste.

      • — Jenn on November 15, 2018
      • Reply
  • This recipe looks amazing and I’m planning on cooking it for Thanksgiving. I wanted to cook it along with my turkey, which will be baking at 325 degrees. Can this stuffing be cooked at 325 degrees and if so, will the length of time be longer?

    • — Kim Anastasi on November 14, 2018
    • Reply
    • Hi Kim, Yes and yes. 🙂 I’d start checking at 80 minutes.

      • — Jenn on November 15, 2018
      • Reply
  • This looks delicious but my family doesn’t eat sausage and some family members are vegetarian. Have you made this without the sausage and did it work? Any suggested replacements?

    • — Sarah Rosenblum on November 14, 2018
    • Reply
    • Hi Sarah, this recipe kind of screams for the sausage as it adds a ton of flavor. So you may want to check out this this recipe instead.

      • — Jenn on November 14, 2018
      • Reply
  • Hi there. Your recipe looks wonderful and think I might try for T day. I love mushrooms and would like to add them in to this, do you think this would taste ok? If so, how many mushrooms would I add to recipe you have here?

    Thank you for sharing.

    • — michelle lard on November 13, 2018
    • Reply
    • Hi Michelle, I think mushrooms would be a nice addition here! I’d suggest about a cup of diced mushrooms and I’d saute them along with the other veggies. Hope you enjoy!

      • — Jenn on November 13, 2018
      • Reply
  • Could I use minced garlic instead of whole garlic cloves?

    • — Tina Fielden on November 12, 2018
    • Reply
    • Sure, Tina, that will work. Enjoy!

      • — Jenn on November 12, 2018
      • Reply
  • Second year in a row making this and got amazing reviews for last weekend’s Friendsgiving!

    I followed recipe exactly except: (1) I inadvertently ended up with regular chicken broth vs low sodium. Per your suggestion, I cut the salt about in half (I used kosher salt) and it was fine, (2) I dotted about 2T cubed unsalted butter on top before baking, (3) I covered tightly with foil first 30 minutes, baked uncovered last 40 minutes (I don’t like ‘crispy’ stuffing), and (4) I used mild italian sausage instead of sweet.

    I used the Pepperidge Farm Unseasoned Stuffing Cubes (weighed out 14 ounces) and assembled the enire thing the night before. This recipe is so easy and such a crowd pleaser; I will never use another stuffing recipe again. Thank you!

    • — Tina on November 12, 2018
    • Reply
  • Hi Jenn,
    I’m reheating my turkey on Thanksgiving day at 250 to 300 degrees. Can I pre-cook the stuffing the day before and then reheat with the turkey in the oven at the same time? How long should the stuffing be reheated at 250 or 300 degrees? I don’t want it to be dry. Thanks!

    • — Julie Hamlin on November 11, 2018
    • Reply
    • Sure, Julie – I’m guessing it will take 35 to 40 minutes at 300.

      • — Jenn on November 12, 2018
      • Reply
  • Hi, if I doubled the recipe, how would the cook time differ? Thank you!

    • — Diana on November 10, 2018
    • Reply
    • Hi Diana, It should take about 10 minutes longer to bake. Hope that helps!

      • — Jenn on November 12, 2018
      • Reply
  • I brought this to a pot luck and got rave reviews. This year I plan to serve it with my Thanksgiving dinner. However, I have one oven and a very large turkey, so its not going to be possible to cook the stuffing and the turkey at the same time. Would it be better to reheat the cooked stuffing while the turkey rests or keep it warm in a slow cooker? Is cooking it in a roaster oven an option?

    By the way, I love your book!

    • — Julie on November 10, 2018
    • Reply
    • Hi Julie, Glad you like the book! 🙂 I think it’s best to reheat the stuffing while the turkey rests – the timing should work out perfectly. By cooking it in a roaster, do you mean cook it with the turkey?

      • — Jenn on November 10, 2018
      • Reply
      • Hi Jen, thanks for your reply. By a roaster I mean a counter top roasting oven.

        • — Julie on November 14, 2018
        • Reply
        • Hi Julie, I’ve never used a roasting oven, but I think it should work. (This recipe is pretty forgiving.) Hope you enjoy!

          • — Jenn on November 14, 2018
          • Reply
  • Hey Ms. Segal, can I use chicken stock instead of broth? Thanks!

    • — Luke on November 9, 2018
    • Reply
    • Sure, Luke. 🙂

      • — Jenn on November 9, 2018
      • Reply
  • Ms. Segal, my mother and I are making this for thanksgiving. Thank you for making and posting this recipe. I was wondering if I could use chicken stock instead of broth? Also, after the vegetables are done, should I pat them dry from the butter? Or should add everything to the bread cubes? Thank you!!

    • — Luke on November 9, 2018
    • Reply
    • Sure, Luke, chicken stock will work. There is no need the pat the veggies dry – just go ahead and add everything to the bread cubes. Hope it turns out well! 🙂

      • — Jenn on November 12, 2018
      • Reply
  • can I freeze it without cooking until thanksgiving day?

    • — Edna on November 7, 2018
    • Reply
    • Sure, Edna – that’s fine.

      • — Jenn on November 8, 2018
      • Reply
  • Hello Jen, just came across your stuffing recipe. Looks so good and I can almost taste it! Can this recipe be made in a slow cooker? Have a Friends-giving to go to and would like to keep stuffing warm while the oven is being used. Thanks

    • — Tracy on November 6, 2018
    • Reply
    • Hi Tracy, I’ve haven’t tried this in a slow cooker so I can’t say for sure how it would turn out. That said, if you want to give it a try, here are some conversion tips that may help. If you try it this way, LMK how it turns out!

      • — Jenn on November 7, 2018
      • Reply
  • First of all, you are my favorite place to come for recipes. They never disappoint!
    Have you ever tried this recipe with the prepackaged cornbread stuffing? I want to make an easy cornbread stuffing so I thought I’d alter this and use a bag of that instead of regular. What do you think?

    • — Danielle on October 25, 2018
    • Reply
    • Hi Danielle, I haven’t tried it but think it’d work fine. Please LMK how it turns out if you try it that way. 🙂

      • — Jenn on October 25, 2018
      • Reply
  • For make-ahead, is it better to bake and reheat or assemble, refrigerate overnight and then bake?

    • — Sue on October 6, 2018
    • Reply
    • You really can go either way here, Sue, but I’ve generally assembled and refrigerated it and then baked it before serving. Hope you enjoy!

      • — Jenn on October 7, 2018
      • Reply
  • I can hardly wait to make this recipe. Although it is the middle of summer, at my age , and with an overcrowded brain I have to ask questions immediately lest I forget. I would love to stuff the turkey with part of this stuffing but have read that it can be unsafe bacteria wise. What is your opinion on this

    • — Carole Henry on June 30, 2018
    • Reply
    • I agree with what you’ve read, Carole – I do not recommend stuffing a turkey. I also think the stuffing is more delicious baked separately, as it doesn’t get soggy. Hope that helps!

      • — Jenn on July 1, 2018
      • Reply
  • I have always followed my mom’s recipe getting up very, very early in the a.m., preparing a basic bread stuffing, then stuffing the turkey and putting it in the oven for outstanding results. This past New Years Eve, I was hosting my husband’s extended family with 3 big turkeys… time to check out Jenn’s recipes! I made 2 of the turkeys the day before following Jenn’s high heat/Safeway suggestion with excellent results. While the 2nd turkey was cooking, I doubled this easy recipe (actually very close to Mom’s with the addition of sausage), substituting Argentinian sausage for the Italian (great flavor) and using a multi-grain bread instead of cubes. Baked it as soon as the 2nd turkey came out of the oven. Homemade Gravy? Yep…Jenn’s recipe!! Next day, only 1 turkey to cook (again the high heat method) so no need to get up at the crack of dawn and easy reheating following Jenn’s instructions. The dinner was outstanding with rave reviews! Thanks Jenn for this wonderful website!!!

    • — Eileen P. on February 1, 2018
    • Reply
  • the addition to the sausage stuffing recipe.would be simply to add either a cup of cranraisins or rainsins. it adds to sweet taste.

    • — alicia fogarty on February 1, 2018
    • Reply
  • What a great recipe I made this for 20 people and not a single left over I would recommend this to everybody

  • If I were to use dried herbs, what would the amounts be? I know dried are supposed to be more intense flavor?? I’m looking forward to how this turns out- looks delicious 🙂 Merry Christmas

    • — Melissa Anchorage, AK on December 24, 2017
    • Reply
    • Hi Melissa, Yes that’s correct. You should use 1/3 the amount of dried herbs. Hope that helps!

      • — Jenn on December 24, 2017
      • Reply
  • Can’t wait to try! Question. I have a few guests that are sensitive to fennel. Can I substitute breakfast pork sausage? If so, regular, hot, or sage sausage?

    THANK YOU!!

    • — Drew on December 23, 2017
    • Reply
    • Sure, Drew – that’ll work. 🙂

      • — Jenn on December 23, 2017
      • Reply
      • Thank you!!!!!

        • — Drew on December 23, 2017
        • Reply
  • Hi Jenn,
    If I omit the sausage will it change the recipe dramatically? If not, would I have to adjust the seasonings at all?
    Thank You!

    • — Joy Temple on December 20, 2017
    • Reply
    • Hi Joy, Unfortunately, I don’t think this recipe will work without the sausage. Sorry! You might like this recipe instead.

      • — Jenn on December 21, 2017
      • Reply
  • Hi Jenn,

    I wanted to make this stuffing for Christmas Eve dinner and I had a question. If I omitted the sausage (I will have some vegetarian guests) will I have to adjust the seasonings at all. If so, what would the adjustments be?

    Thank you!

    • — Joy Temple on December 20, 2017
    • Reply
    • Hi Joy, This recipe is really centered on the sausage and all the flavor it adds, so I’d recommend using a different recipe for a vegetarian stuffing. This one is wonderful.

      • — Jenn on December 21, 2017
      • Reply
  • Hi Jenn,
    Are the stuffing cubes dry like croutons, or fresh? Stuffing cubes here are usually fresh, sold in the bakery section.

    Thank you,

    • — Debbie on December 16, 2017
    • Reply
    • Hi Debbie, For this recipe they are dry like croutons. If you buy fresh, you can always dry them out in the oven.

      • — Jenn on December 16, 2017
      • Reply
  • Can you make it, bake it, refrigerate it, then warm it in a stereo tray????

    • — Rikilynn on December 15, 2017
    • Reply
    • Hi Rikilynn, I’m not sure what a stereo tray is – did you mean over sterno?

      • — Jenn on December 15, 2017
      • Reply
  • I made prepped this stuffing the day before Thanksgiving and refrigerated it (uncooked)overnight. I was worried it would be too soggy or too dry by the next day but it turned out perfect and took a lot of prep off my plate on the big day. Just popped it in the oven an hour before meal time. Try it!

    • — Carrie on December 6, 2017
    • Reply
  • Ok, so this recipe is absolutely wonderful. I made it exactly as specified with the exception of using dried parsley for fresh, since I had a “cheap moment” in the grocery store. We all loved it. I so enjoyed watching my family and friends’ eyes widen as they tasted how good this was. My daughter loves stuffing so she was a little concerned when I told her I was trying a new recipe. She loved it… no worries!! So good and very easy!

    • — Teagan on December 4, 2017
    • Reply
  • Making stuffing for the first time seemed like a daunting task for me going into it, but this recipe was very simple to follow and the result was amazing. I literally couldn’t have gotten more compliments at the office when I took this in for our department Thanksgiving lunch. My favorite thing about these recipes is the attention to quality ingredients and this stuffing was no different. I swear I woke up the morning after making this expecting the Thanksgiving Day parade to be on the television…the herbs and sausage in this recipe made the house smell heavenly!

    • — Cody H. on December 4, 2017
    • Reply
  • This stuffing recipe is hands down one of my favorite. I have tried a new stuffing every thanksgiving and nothing compares to this one. MUST MAKE! Made it in the morning and reheated it for Thanksgiving Dinner and it was perfectly moist and delicious.

    • — Crissy Brase on December 4, 2017
    • Reply
  • Sounds great! Can this stuffing be used unbaked to stuff a pork loin? Also, would I still need to use the egg?

    • — Robin on December 3, 2017
    • Reply
    • Yes and yes 🙂

      • — Jenn on December 4, 2017
      • Reply
  • I know you said you can reheat at 325 degrees but can you cook it (the first time) on 325 because my turkey has to cook at 325. If so, how long do you suggest

    • — Christine on December 3, 2017
    • Reply
    • Sure, it should take longer but not significantly; I’d check it for doneness at 75 – 80 minutes. Enjoy!

      • — Jenn on December 4, 2017
      • Reply
  • Can this stuffing be cooked in bird? How so?

    • — Charnel on December 3, 2017
    • Reply
    • Hi Charnel, Plenty of people do cook stuffing in the turkey, but it will be mushy if you cook it inside the bird. I definitely prefer it baked separately in the oven which makes it crisp and toasty on top. That said, if you do want to cook this inside the turkey, I’d suggest reducing the broth by about 1/2 cup because the turkey will add moisture to it.

      • — Jenn on December 3, 2017
      • Reply
  • I have been using this recipe for 5 years now and won’t use any other recipe. This is the most delicious stuffing ever!!! I never make any changes to the recipe and I never have any left-over stuffing after Thanksgiving and Christmas dinners.

    • — Althea in Wyoming on November 30, 2017
    • Reply
  • Made this dressing for Thanksgiving last week and it was so easy and so delicious! I omitted the celery (hubby hates it), but I threw in some extra leeks that I had on hand. Wonderful! In fact, my Thanksgiving menu was almost all courtesy of your recipes and everything was devoured heartily 🙂

    • — Vicki on November 30, 2017
    • Reply
  • I made this for Thanksgiving & everyone loved it! I used larger sized bread cubes this year. Yummy & easy!

  • Easy sausage and herb stuffing was just the right old fashioned flavor I needed for my contribution to the family Thanksgiving. Everyone expects something wonderful from Grandma’s kitchen and this dish fulfilled everyone’s wishes. The fresh herbs appealed to modern tastes.

  • I have made this recipe numerous times. I’ve made it without the sausage, with the sausage and with seasoned stuffing cubes (picked up the wrong stuffing cubes). It came out perfect every time. This is my go to recipe for stuffing. I’ve also made other recipes and all have turned out amazing. I can’t wait to buy your new cookbook! Thank you Jen!

    • — Susan Fowler on November 30, 2017
    • Reply
    • Hi Susan, when you made the stuffing without sausage did you adjust the amount of seasonings used?
      -Joy Temple on December 19, 2017

      • — Joy Temple on December 20, 2017
      • Reply
  • I would not alter this recipe. My advice is to stick to the recipe as published since this recipe can be easily ruined by too much sodium. Use the low sodium broth as she suggests and the exact amount of salt. This stuffing was perfectly delicious!

    • — Dorah Donley on November 30, 2017
    • Reply
  • I don’t know what happened – last year I made this and it was perfect…this year for some reason the flavors were too strong – too much sausage, too much sage. I’m thinking maybe I miscalculated the amount of stuffing cubes? Last year I used a 12 oz bag and eyeballed the rest, this year I actually measured out the 8 cups. I think it could have used more cubes to even out the taste. Will try again, of course, because it was so good last year.

    • — Sheri on November 30, 2017
    • Reply
    • Hi Sheri, Did you by chance use seasoned stuffing cubes instead of unseasoned?

      • — Jenn on November 30, 2017
      • Reply
  • I just made this tonight. I had celery but my husband threw it out the night before! We used fennel stalks and a granny smith apple and it was fantastic. I ended up buying a bag of Franz croutons with a stuffing seasoning packet, then throwing out the packet. I couldn’t find any other unseasoned cubes. This was so great, I’d make it again and again, no holiday required!

    • — Libby on November 27, 2017
    • Reply
  • First words out of my huband’s mouth when he tasted this “Oh my.” Thanks for another wonderful recipe!

    • — D. Youngblood on November 26, 2017
    • Reply
  • Fantastic! I used everything straight from the recipe. I won’t change a thing the next time I make it! (And there WILL be a next time!) Perfect just as is.

    • — Ron Dorr on November 26, 2017
    • Reply
  • I made several mistakes—and embarrassed as I am to admit them, I will share them to spare others a failure like mine. First, I used already “seasoned” cubes. Then, I used regular chicken broth, not low-sodium as the recipe indicated. Next, I used a “mild” Latin American sausage that is closer in flavor to chorizo than it is to Italian sausage. Finally, instead of exercising restrain with the salt and tasting to see what MY changes had done to the overall recipe, I added the full amount as listed. The results: a gorgeous-looking pan of stuffing that had amazing texture and smelled divine, but was inedible because of its saltiness. USER ERROR!
    ALL MY FAULT! It would be unfair to rate the recipe after I changed so many things and ruined it, so I will make it again for New Year’s dinner and come back with a fair review. The recipes on this site have never failed me, so I expect to have great results next time.

    • — I-Rod on November 26, 2017
    • Reply
  • We had this stuffing for Thanksgiving and it was fabulous!

    • — Elizabeth on November 25, 2017
    • Reply
  • I made this recipe for Thanksgiving today and it was a huge hit, everyone loved it and it was definitely our favorite dish of the night! I have a family member with an egg allergy so I left out the egg and added just a bit more stock and it still came out plenty moist and delicious. Thanks for the great recipe, I will be making this one year after year.

    • — Jennifer on November 24, 2017
    • Reply
  • I made this for Thanksgiving and loved it! I used Pepperidge Farm Unseasoned Stuffing cubes, assembled the entire casserole Wednesday night, refrigerated overnight, and baked Thursday. The only thing I did differently was before I baked it, I dotted the top with about 2T cubed butter. I also covered with foil for the first 30 minutes of baking, and baked it uncovered for the remaining 40 minutes.

    • — Tina on November 24, 2017
    • Reply
  • This turned out perfect! I went for the spicy Italian sausage and it was a hit! Thanks for this recipe, it will be my tradition.

    • — Tiffany Adair on November 24, 2017
    • Reply
  • Excellent. Loved by all and very tasty. I used gluten-free stuffing cubes from Whole Foods, ground pork, turkey stock and a little extra on the spices. It turned out great! Thank you!

    • — PamG on November 23, 2017
    • Reply
  • Did not like this recipe at all. Too much sage. The sausage made itspicier than expected.

    • — Joleen Sherrets on November 23, 2017
    • Reply
  • I have to pack several meals to go so I’d like to bake this in muffin tins. How much time would you recommend? Regular size muffin tins.
    Thank you,
    Jamie

    • — Jamie Bender on November 22, 2017
    • Reply
    • Hi Jamie, I think you could get away with muffin tins for the stuffing. I’ve never baked these that way, so I’m not sure how long it will take — I’d start checking them at about 15 minutes (but keep an eye on them)!

      • — Jenn on November 23, 2017
      • Reply
  • I too bought seasoned cubes. You mentioned omitting salt and sage. Would chicken broth that’s 33% less sodium still be too salty?

    • — Sharon on November 22, 2017
    • Reply
    • Hi Sharon, No worries – I think the chicken broth will be just fine. You may still even need some salt; just season to taste. Happy Thanksgiving!

      • — Jenn on November 22, 2017
      • Reply
  • I only have 12oz of bread crumbs. How big of a deal is that?

    • — Casee on November 22, 2017
    • Reply
    • Not a big deal, Casee – it should work fine. Enjoy!

      • — Jenn on November 22, 2017
      • Reply
  • It says 8 cups or 14 ounces but those are much different. Is it 8 cups or 14 ounces? Thanks for your help!

    • — Leeann on November 22, 2017
    • Reply
    • Hi Leann, It’s always best to go by weight. I use the 12-oz Pepperidge Farm stuffing bags; each one measures about 7 cups so I use a little more than one bag.

      • — Jenn on November 22, 2017
      • Reply
      • Hi Leann,

        Ounces are both a unit of volume and weight. In the case when someone sees the unit “cup,” which is a measure of volume, next to an ounce equivalent, it can be construed that you are referring to ounces in volume rather than weight. You may want to qualify this in the recipe above to avoid future confusion.

        • — Danny on November 24, 2017
        • Reply
  • Hi ,
    I an to make this for a side dish but i am bringing it to a house thats serving dinner. Can i cook it the night before and frigderate it then reheat? How should i plan that ?
    Thanks,
    K

    • — Kara on November 22, 2017
    • Reply
    • Sure, Kara – see the reheating instructions at the end of the recipe. Hope everyone enjoys it!

      • — Jenn on November 22, 2017
      • Reply
  • Can this be made with Italian sweet TURKEY sausage instead of pork? If so, would any adjustments be needed?

    • — Karen on November 22, 2017
    • Reply
    • Sure, Karen – I don’t think you’ll need to make any adjustments but just be sure check the seasoning before baking.

      • — Jenn on November 22, 2017
      • Reply
  • Can i prepare this the night before and refrigerate….cook the morning of thanksgiving?

    • Yep, definitely!

      • — Jenn on November 22, 2017
      • Reply
  • I’m thinking of swapping out the Rosemary for thyme. Should I do the same amount? Also, if I dried my own bread crumbs, would a 16 oz loaf give me about 14 oz dried?

    • Yes and yes – Hope you enjoy! 🙂

      • — Jenn on November 22, 2017
      • Reply
  • I’ve been making this for several years now and it’s one of the best ever. The first year I made “as is” but since then I’ve added apples and pecans, made my own bread cubes (sourdough, challah, a mix of both) … it’s the kind of recipe that you can be creative with in a variety of ways. Thank you — !!

    • — Deb Schmidt on November 22, 2017
    • Reply
  • Can this be made the day before?

    • — Jane on November 22, 2017
    • Reply
    • Definitely – hope you enjoy!

      • — Jenn on November 22, 2017
      • Reply
  • Will this recipe work well if I substitute fresh oysters for the sausage? Thank you, and happy Thanksgiving!

    • — Carol on November 22, 2017
    • Reply
    • Hi Carol, I think oysters would be nice here. You may need add more seasoning to the dish though because the sausage has a lot of flavor. Hope you enjoy!

      • — Jenn on November 22, 2017
      • Reply
  • Would this recipe be good if substituted with cornbread?

    • — Jane on November 22, 2017
    • Reply
    • Yes, Jane, I think it would work. I’d love to hear how it turns out!

      • — Jenn on November 22, 2017
      • Reply
  • Would this receipe be enough to stuff two 16 lb turkeys? Or should I double it?

    • — Sandy on November 22, 2017
    • Reply
    • Hi Sandy, Unfortunately, I really don’t know how much stuffing you’d need to stuff two 16 pound turkeys; 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 double 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 1/2 cup so the stuffing isn’t too soggy (the turkey’s cavity will add moisture to the stuffing).

      • — Jenn on November 22, 2017
      • Reply
      • Thank you! I guess after reading my question what I really needed to know was how much this makes. Thank you for clarifying this.

        • — Sandy on November 22, 2017
        • Reply
  • I love dried cranberries in my stuffing. How much would you recommend for this recipe ?
    Thank you I’m going to make this today.
    Best regards and happy holidays
    Feliciana

    • — Feliciana on November 22, 2017
    • Reply
    • HI Feliciana, I’d suggest 1/4 – 1/2 cup of dried cranberries. Hope you enjoy and happy Thanksgiving!

      • — Jenn on November 22, 2017
      • Reply
  • I couldn’t find unseasoned cubed stuffing. Bought Pepperidge farm country style with “select seasonings”. Should I still use the same amount of fresh herbs in your recipe?

    • — Kerry on November 22, 2017
    • Reply
    • Hi Kerry, the seasoned stuffing will work; just omit the salt and sage and season to taste. Hope you enjoy!

      • — Jenn on November 22, 2017
      • Reply
  • Can I bake it covered with foil and uncover last 20 to 30 min to crisp top. I’m thinking it would be real dry if I bake uncovered the whole time?

    • Hi Debbie, You could but I promise it isn’t dry when cooked according to the recipe. 🙂

      • — Jenn on November 22, 2017
      • Reply
  • Can I add sage, cranberries, and apples to this?

    • — Nick Fazzolare on November 21, 2017
    • Reply
    • Yes, yes, and yes 🙂

      • — Jenn on November 21, 2017
      • Reply
  • Hi I want to make this but would like to add chopped spinach and plus I have half Italian mild and half Italian hot. Also would
    Like to add ground beef. I accidentally bought the herb seasoned bread cubes. Do you think this combo will be good?

    • — Carolyn Hunter on November 21, 2017
    • Reply
    • Hi Carolyn, I think the chopped spinach would be fine, using the half mild and half spicy sausage would work, and adding ground beef would work as well. Typically, if you’re adding something like ground beef, I’d say you should add more seasonings as ground beef doesn’t have much flavor on it’s own. But… because you’ve got the seasoned bread cubes, that should balance everything out. Hope you enjoy!

      • — Jenn on November 21, 2017
      • Reply
  • I need to double this stuffing recipe, would you recommend using a bigger pan or just using two seperate pans?

    • — Julie H on November 21, 2017
    • Reply
    • Hi Julie, I’d use two separate pans. Hope you enjoy it!

      • — Jenn on November 21, 2017
      • Reply
  • We can’t buy stuffing bread cubes where I live. Are croutons considered the same thing? Or should I dry my own bread?

    • — Lisa on November 21, 2017
    • Reply
    • Hi Lisa, Since croutons are often cooked in some sort of fat, they aren’t quite the same as stuffing cubes. You can definitely just dry your own bread — I recommend this method.

      • — Jenn on November 21, 2017
      • Reply
  • Hello,
    I am going to try to make your sausage stuffing recipe for the first time. My question is can I prepare the stuffing ahead of time and then bake it later at moms.
    Thank you

    • — Walter Leverstein on November 21, 2017
    • Reply
    • Sure, Walter – you can prepare it up to two days ahead. Happy Thanksgiving!

      • — Jenn on November 21, 2017
      • Reply
  • Do you add use the grease from the sausage?

    • — Scott on November 21, 2017
    • Reply
    • Hi Scott, yes and thanks for catching that – I will update the recipe.

      • — Jenn on November 21, 2017
      • Reply
      • It was a huge hit! Thanks for the recipe👍🏻

        • — Scott on November 25, 2017
        • Reply
  • Hi! I made this dish last weekend for a Friendsgiving and it was a hit! I’m planning to make it again for thanksgiving. My question is my father loves more moist “dressings.” Is it possible to add a bit more liquid to this recipe to accomplish that? Thanks for a great recipe!!!

    • — Rachel on November 20, 2017
    • Reply
    • Sure, Rachel – it won’t hurt. Glad it was a hit!

      • — Jenn on November 21, 2017
      • Reply
  • good recipe

    • — charles miller on November 20, 2017
    • Reply
  • Hi Jen,
    Can I use dry herb replace fresh, if I can, how many should I use ?

    • — Polly on November 20, 2017
    • Reply
    • Hi Polly, You can use dried sage and rosemary (1 teaspoon each) but you’ll need fresh parsley.

      • — Jenn on November 21, 2017
      • Reply
  • Thanks for the recipe. I am new to this. How would I add the stuffing into the bird? Or should I keep separate? Thanks!!

    • — Megan on November 20, 2017
    • Reply
    • Hi Megan, If you like your stuffing a little drier, I’d use a baking dish. If you don’t mind it being moist, you can bake it in the turkey. (I’d reduce the broth in the stuffing recipe by about 1/2 cup to compensate for the moisture the turkey will add.) If you do put it in the turkey, don’t overstuff it or it will be too dense. There is both a big cavity and a much smaller (neck) cavity that you can put the stuffing into. If you have extra stuffing, put that in a separate baking dish. Tie the legs together with kitchen twine to keep the stuffing in (and the turkey will cook more evenly that way). Hope that helps!

      • — Jenn on November 21, 2017
      • Reply
  • Is it ok to assemble and bake 2 days later even with the raw eggs?

    • — Tara on November 20, 2017
    • Reply
    • Hi Tara, Yes that’s fine.

      • — Jenn on November 21, 2017
      • Reply
  • HI this recipe looks great! I want to make it the day ahead and refrigerate uncooked, but am worried about the bread getting soggy. If I bake it completely, I worry about it being dry if I reheat it on thanksgiving! What is best?
    Also, my mother used both beef and sausage. Would it matter much if I added 1 lb ground beef? Just asking.

    • — Rose on November 20, 2017
    • Reply
    • Hi Rose, Either will work, but if you have the oven space, I’d prepare it ahead and bake on Thanksgiving day. I promise it won’t get soggy! And I think it’s fine to add ground beef; just keep in mind that you’ll need to increase the seasonings. Hope you enjoy and Happy Thanksgiving!

      • — Jenn on November 21, 2017
      • Reply
  • Hi! Is the cook time the same in a metal dish?

    • — Raven on November 20, 2017
    • Reply
    • Yep!

      • — Jenn on November 20, 2017
      • Reply
  • Sorry for the stupid question, I’m pretty new to Thanksgiving and preparing in advance. If I refrigerate it, do I bake it for the same amount of time and at the same temperature when I take it out of the fridge?

    • — Sara on November 19, 2017
    • Reply
    • Hi Sara – not a stupid question at all! You’re right that it will take a little longer to cook cold out of the fridge. Count on an additional 5 minutes or so. Happy Thanksgiving!

      • — Jenn on November 19, 2017
      • Reply
  • Can I use a slow cooker? if yes, how long and what heat, high or low should I use? recipe looks great. cant wait to try it.

    • — dorothea newlands on November 19, 2017
    • Reply
    • Hi Dorthea, I’ve haven’t tried this in a slow cooker so I can’t say for sure how it would turn out. That said, if you want to give it a try, here are some conversion tips that may help. If you try it this way, LMK how it turns out!

      • — Jenn on November 19, 2017
      • Reply
  • My family isn’t a big celery fan, would it be a bad decision to substitute the celery with a peeled honeycrisp apple?

    • — Kaylie on November 19, 2017
    • Reply
    • Not at all, Kaylie – I love that idea. Please lmk how it turns out!

      • — Jenn on November 19, 2017
      • Reply
      • Complete success!! Every year my sister makes an out of this world dish with sweet potatoes and bacon, but I think I finally found a contender for the family’s favorite dish with this stuffing. I made it with 2 honey crisp apples in place of the celery and it was perfect. I bought “fresh” bread from Stop & Shop. It was in small rectangular pieces and only 12 oz, but I followed advice from another review not to purchase the additional bag and I think the 12 oz worked fine. Everyone loved it and named it as their favorite dish of the night! I didn’t even have leftovers, it was devoured with seconds and thirds. I was asked to make this every holiday and in between. Thank you for this one, such a hit!

        • — Kaylie on November 28, 2017
        • Reply
        • So glad it was a hit — thanks for the follow-up!!

          • — Jenn on November 28, 2017
          • Reply
    • For those who don’t like celery, you can just “zap” the called for celery in a food processor so it is well “smushed”, then continue with the recipe…wonderful flavor, can’t find any celery chunks! 🤪

      • — Pat on November 18, 2018
      • Reply
  • Hi, I really want to make this but suffer from IBS .. I can’t have most breads but sourdough is fine. Could I cut a sourdough loaf into cubes to use instead?

    • — Emma on November 19, 2017
    • Reply
    • Sure, Emma – I think that’d be fine. Happy Thanksgiving!

      • — Jenn on November 19, 2017
      • Reply
  • I have not made this stuffing previously and would like to increase to feed 12-14 people. Could you advise of the measurement increases in the recipe. Thanks

    • — Joni Kasaczun on November 19, 2017
    • Reply
    • Hi Joni, for 12 – 14 people, I’d suggest making 1 1/2 times the recipe. Hope everyone enjoys!

      • — Jenn on November 19, 2017
      • Reply
  • Hi. I made this last year and loved it. Since then, I started only using Earth Balance “butter”. Do you think I can use that with this stuffing recipe? Thanks!

    • — Marla on November 19, 2017
    • Reply
    • Hi Marla, I think it’s better with real butter but Earth Balance will work too if that’s the only option. Hope that helps!

      • — Jenn on November 19, 2017
      • Reply
  • Made this in advance for friendsgiving tomorrow, looked and smelled like it is going to be delicious! My one concern is that the top is already a little extra crispy/ borderline burnt. Is there anything I should do to prevent burning it when I reheat it?

    • — Sam on November 19, 2017
    • Reply
    • Hi Sam, Just cover tightly with foil – should be fine. Happy Friendsgiving!

      • — Jenn on November 19, 2017
      • Reply
  • Hello! I am excited to try this recipe. I’ve only made stuffing once before (with apples and dried cranberries) and although it tasted good, it was dry dry DRY. It disassembled on everyone’s plates. I’m nervous if I prepare the dish on Wednesday night and bake it Thursday, it’s going to be dry. Also, is it bad to use regular chicken broth rather than low sodium? (I bought the wrong one but don’t want it to be overly salty).

    • — Stephanie on November 18, 2017
    • Reply
    • Hi Stephanie, It shouldn’t be dry if made ahead. And it’s fine to use regular chicken broth; I’d just cut the salt back to 1/4 teaspoon and then season to taste. Hope you enjoy it!

      • — Jenn on November 19, 2017
      • Reply
  • Jenn,
    Just made this stuffing. Can I freeze it unbaked and then thaw and bake Thanksgiving day? It already tastes great. Thanks

    • — Linda LaPradd on November 18, 2017
    • Reply
    • Sure, Linda – it should freeze well.

      • — Jenn on November 19, 2017
      • Reply
  • I have guests who don’t eat pork. Do you think I could make this with a poultry sausage?

    • — Jen W on November 18, 2017
    • Reply
    • Sure, Jen – any type of sausage will work well.

      • — Jenn on November 19, 2017
      • Reply
  • Making your stuffing recipe. Big mistake. I bought herb seasoned stuffing. (not cubes) will this work or do i need to get cubes?

    • — phyllis on November 18, 2017
    • Reply
    • Hi Phyllis, No worries – just omit the salt and sage and season to taste.

      • — Jenn on November 19, 2017
      • Reply
  • Hi there. I can’t find unseasoned stuffing cubes.Should I change any of the ingredients if I am using seasoned stuffing cubes. And I don’t plan on using sausage. Thank you very much for all your great recipes!

    • — Rose on November 16, 2017
    • Reply
    • Hi Rose, Just cut back on the added salt (add it to taste) and omit the sage. Enjoy!

      • — Jenn on November 17, 2017
      • Reply
      • Thanks for previous reply. Just curious, why omit the sage? Thanks!

        • — Rose on November 20, 2017
        • Reply
        • Hi Rose, Most seasoned stuffing cubes are already flavored with sage. 🙂

          • — Jenn on November 20, 2017
          • Reply
  • I always make everything but the Turkey and the mashed potatoes in advance, and freeze the dishes, including the dressing, which turns out fine. I am thinking of trying your recipe this year, but do not want to refrigerate (space issues). I’m assuming freezing will still be okay?

    Thanks so much.

    • — Jeannie on November 13, 2017
    • Reply
    • Yep 🙂

      • — Jenn on November 13, 2017
      • Reply
  • I’m stuffing and cooking a turkey for the first time this Thanksgiving. Can I use this same recipe as a turkey stuffing instead of serving in a baking dish? If so, what do I do differently in terms of cooking it and keeping it moist in the turkey?

    • — Dana H on November 12, 2017
    • Reply
    • Hi Dana, Yes, you can stuff a turkey with this; While it depends upon how moist you like your stuffing, I’d suggest reducing the broth by about 1/2 cup since the juices from the turkey will add quite a bit of moisture. Enjoy!

      • — Jenn on November 14, 2017
      • Reply
  • I made this last year and my family loved it. This year I would like to try using this to stuff my turkey, however I never stuffed a turkey before.

    Do I need to make any adjustments to this recipe of using to stuff a turkey with?

    • — Jessica Lenko on November 12, 2017
    • Reply
    • Hi Jessica, I’d probably reduce the broth by about 1/2 cup since the juices from the bird will add quite a bit of moisture. Hope that helps and please lmk how it turns out!

      • — Jenn on November 13, 2017
      • Reply
  • Hi Jenn,

    Would this be good with dried cherries and diced apples? If so, how much would recommend?

    Thanks!

    • — katy on November 11, 2017
    • Reply
    • Hi Katy, I think it’d be delicious – I’d start with one large apple and a cup of dried cherries. Please come back and lmk how it turns out if you try it that way. 🙂

      • — Jenn on November 13, 2017
      • Reply
  • I can’t wait to try this for Thanksgiving in a few weeks. Do you think it’s possible to make two days in advance (fully assembled but not baked?) or better to make the day of (one day in advace isn’t an option). Thanks!!

    • — Rachel on November 10, 2017
    • Reply
    • Hi Rachel, you can get away with assembling it two days in advance and baking it on Thanksgiving. Enjoy!

      • — Jenn on November 10, 2017
      • Reply
  • I have a son who is highly allergic to eggs. Can i make this without the egg? Thank you in advance.

    • — Sarah P on November 9, 2017
    • Reply
    • Hi Sarah, The egg moistens the stuffing and holds it together, but it will still be good without it. No adjustments necessary. Enjoy!

      • — Jenn on November 10, 2017
      • Reply
    • You might try a flax meal egg substitute in this case – mix 1T ground flax meal mixed with 3T water, and let sit for a few minutes before adding to your recipe. It has a binding effect similar to egg and adds moisture. I haven’t tried it in this recipe but I’ve used it plenty and it seems like it would work well here!

      • — Jessica on November 21, 2017
      • Reply
  • Looks delish! I want to add chestnuts (jarred). Will I need to adjust the measurements in the broth or seasoning? Also, what do you think of using Al Fresco apple, maple chicken sausage?

    • — Ronnie on November 9, 2017
    • Reply
    • You could add chestnuts here without any additional adjustments. And I’d recommend sticking with the bulk Italian sausage here; the fat from the sausage adds flavor and moisture to the dish. Hope you enjoy!

      • — Jenn on November 10, 2017
      • Reply
  • Could this be cooked in a slow cooker?

    • — Michelle on November 9, 2017
    • Reply
    • Hi Michelle, I’ve haven’t tried this in a slow cooker (I never use a slow cooker) so I can’t say for sure how it would turn out. That said, if you want to give it a try, here are some conversion tips that may help. If you try it this way, I’d love to hear how it turns out!

      • — Jenn on November 9, 2017
      • Reply
  • I made this last year and my family loved it! For this year though, I was thinking about using homemade bread for the bread cubes. What kind of bread would you recommend and how would I dry it out? Could I do this the day before I assemble it?

    • — haley on October 23, 2017
    • Reply
    • Hi Haley, Glad your family enjoyed the stuffing! I’d suggest a basic French or Italian bread for this. And to let it dry out, dice it into small cubes and let it sit out on the counter until it reaches a crunchy texture. Enjoy!

      • — Jenn on October 24, 2017
      • Reply
  • 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 1/2 cup 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
  • Love this recipe!

    • — judith on September 30, 2017
    • Reply
  • 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
      • Will the bread get too soggy if you prepare it a day ahead before baking?

        • — Jennifer on November 5, 2017
        • Reply
        • No– that’s perfectly fine. Hope you enjoy!

          • — Jenn on November 7, 2017
          • Reply
  • 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
  • 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
  • This is my go to for Thansgiving!!!

    • — TSR on February 13, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    • This is what I did too! Added a finely chopped Granny Smith apple. Thanks for the suggestion it took it to a new level. Perfect recipe!

      • — APR on November 13, 2017
      • Reply
  • 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
  • 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
  • Great! We loved it! Making it again for our second family get together on Saturday.

    • — Niki on November 24, 2016
    • Reply
  • 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
  • Oh and ofcourse. Happy Thanksgiving ??? ?

    • — AJac on November 24, 2016
    • Reply
  • 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

    • Hi Sasha, the stuffing gets baked at 350°F. Enjoy!

      • — Jenn on November 25, 2016
      • Reply
  • 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
  • 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
  • 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
  • Can you put this sausage dressing inside the turkey and cook it that way?

    • 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
      • How much would you reduce the broth in this case?

        • — Trish on November 13, 2017
        • Reply
        • Hi Trish, I’d cut the amount of broth you’re using in half.

          • — Jenn on November 13, 2017
          • 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
      • 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
  • 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
  • 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
  • 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
  • Great recipe! I used my homemade smoked sausages for the meat and it turned out awesome!

    • — Spencer on January 4, 2016
    • Reply
  • 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
      • 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
  • 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?

    • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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
      • 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
  • 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?

    • 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
  • 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
  • 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
  • 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 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
  • 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
  • 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
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  • 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
  • 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
    • Sorry forgot to rate the recipe.

      • — Roshnee on November 29, 2014
      • Reply
  • Great recipe! Was a hit. Super delicious. I will make it again for sure!

    • — Alison on November 28, 2014
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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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