Easy Sausage & Herb Stuffing Recipe
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This rich and savory stuffing recipe is perfect the holidays. Hearty sausage, fragrant herbs, and store-bought stuffing cubes make it easy—and you can even make it ahead!
I used to host elaborate Thanksgiving celebrations, where I’d cook for days on end, only to be completely exhausted by the time my guests arrived on Thanksgiving day. After one glass of wine, I’d be nodding off at the table and dreaming of my pillow. I finally wised up by simplifying my side dishes and desserts. This rich sausage and herb stuffing recipe relies on store-bought stuffing cubes, which eliminates the step of slicing and drying out the bread. Believe me, when you’re using a pound of sausage and an entire stick of butter, and pairing the dish with turkey gravy and cranberry sauce, the type of bread you use does not matter. This is the easiest and best stuffing recipe, hands down!
“I made this for Thanksgiving and made the mistake of not doubling the recipe. Corrected that for Christmas as it was GONE – first empty dish on the buffet table.”
What You’ll Need To Make Sausage Stuffing
- Store-bought unseasoned stuffing cubes – I’ve made this easy stuffing recipe using dried bread cubes from both Arnold and Pepperidge Farm. I’ve also had good results with the “fresh” dried bread cubes from Whole Foods, which add a bit more texture (these are sold in plastic bags labeled “stuffing cubes”).
- Unsalted butter – Adds rich flavor and helps create a moist texture.
- Aromatics (yellow onion, celery, and garlic) – Provide savory depth and a classic stuffing flavor.
- Bulk sweet Italian sausage – If you can, look for bulk sausage (sausage without casings). If only whole sausages are available, just remove the casings: cut through the sausages with kitchen shears, then peel the casings off—it’s much easier than squeezing out the meat.
- Low-sodium chicken broth – Keeps the stuffing moist without adding too much salt.
- Large egg – Helps bind the stuffing together for a cohesive texture.
- Fresh Herbs (rosemary, sage, and parsley) – Bring freshness and a touch of earthy, holiday flavor.
- Salt and freshly ground black pepper – For seasoning and balancing flavors.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by melting a stick of butter in a large skillet.
Add the chopped onions and celery.
Cook until soft, about 8 minutes.
Add the garlic and cook a few minutes more.
Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.
As it cooks, use a metal spatula to break it apart into small pieces.
Add the sausage to the stuffing cubes and veggies. Then add the broth, egg, herbs, salt and pepper.
Mix well.
Transfer the contents to a buttered 9 x 13-inch baking dish or similarly sized casserole dish.
Bake for 65 to 75 minutes, until the top is golden brown and crisp.
Enjoy!
Make-Ahead & Freezing Instructions
This homemade stuffing recipe can be assembled up to a day ahead and refrigerated until ready to bake. Allow a few extra minutes in the oven if baking from the fridge. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Video Tutorial
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Easy Sausage & Herb Stuffing
Ingredients
- 8 cups (500 g) store-bought unseasoned stuffing cubes
- ½ cup (1 stick) unsalted butter
- 1½ cups diced yellow onion, from 1 large onion
- 1 cup diced celery from 3 stalks celery
- 4 cloves garlic, finely chopped
- 1 lb bulk sweet Italian sausage (i.e., sausage with the casings removed); see note below
- 2¾ cups low-sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-in (23 x 33-cm) baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- In the same pan, cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-in/6-mm). Add the browned sausage and fat to the bread cubes and vegetables.
- Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65 to 75 minutes, uncovered, until deeply golden and crisp on top.
Notes
- If you can't find bulk sausage, buy regular sausage and remove the casings.
- Make-Ahead/Freezing Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F (165°C) oven until hot.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is my first rodeo with cooking the Thanksgiving meal. Thank you for providing this recipe. I really look forward to trying it. Is it OK to cook it at the same time as cooking a turkey breast (in the same oven, separately, at 350 degrees)? If so, does that affect the cooking time of the stuffing or where it should be placed in the oven? Thanks very much, and I hope you have a nice Thanksgiving!
It’s fine to cook it alongside the bird; just keep in mind that it may take a bit longer to cook. You’ll know it’s done when the top is golden.
Can you use Bob Evans breakfast sausage instead of the sweet Italian sausage?
Thank you for your time
Sure, Shelly, that should work. Enjoy!
Hi if you don’t have fresh Rosemary or fresh sage can you use the dried kind and if so what measurements? Also can I make it and refrigerate and then re heat on thanksgiving ?
Yes, you can use both dried rosemary and sage. You’ll need 1 teaspoon of each. And yes, you can make it ahead and then reheat on Thanksgiving. Hope you enjoy!
Ok thank you would you add more broth when re hearing?
No, not necessary to add more broth – just cover it while you’re reheating it.
Hi Jenn. LOVE your website and recipes! Looking forward to making this stuffing this year. I’m glad someone raised the idea of cooking and reheating the next day, as I know my cousin only has one oven, and it will be full with turkey and other goodies. How long would you recommend reheating it? And I assume at 350*
Hi Darcy, so glad you like the recipes! I’d recommend reheating it at 325°F, covered with foil. I’m not 100 percent sure how long it will take but I’d guesstimate about 30 minutes give or take. Hope you enjoy!
If using 1bag PF herb seasoned classic stuffing how much dried herbs or poultry seasoning should I use ?
Hi Vicki, I’d just cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
Hi I would like to make this recipe tomorrow. However, I’m only doing half the of the recipe since its only 2 of us. Do I leave it the same amount of time or is it less time in the over? Thank you
It should take about the same amount of time. Hope you enjoy
Hi – My store-bought bakery stuffing isn’t measuring the same as your exchange….should I go with the weight or the number of cups? For me 8 cups is 300grams. Thank you so much!!
Hmmm, maybe I’d split the difference and go with 350 grams. 🙂 It should be fine. Hope you enjoy!
How far in advance can I assemble this before baking? I’d like to prepare today or tomorrow but don’t want it to dry out. Thank you.
That should be fine — just keep it tightly covered. Hope you enjoy!
Hello. Some of my family members can’t eat pork. Would using a ground turkey sausage work? Thank you
Sure!
Hey Jen,
Sorry to bother you again, My son can have green onions, Can I subsiutute thesse for the brown onions? If so, how much should I use? A quick response would be appreciated it!
Hi Tani, I think that should work fine, and I’d use the same amount. 🙂
Hi I’m making your stuffing today . I just want to make sure it’s 2 cups and 3/4 for the broth ? 2 3/4 cups? That seems so much so just double checking
Yes, it may sound like a lot, but it’s correct. Hope you enjoy!
Would I be able to make this recipe a day ahead and store in frig overnight? Wasn’t sure about the raw eggs. Thank you.
Sure, Lillian – it should be fine for a day.
This is the 4th time I have used this recipe. We love it. I use dried herbs, Jimmy Dean regular sausage, and Pepperidge Farms herbed seasoned stuffing cubes. It taste wonderful. Thank you for a delicious post. Happy Thanksgiving
I cannot wait to make this stuffing! One question. So after browning the sausage, when I add it, I also add the fat from the sausage instead of draining it?
Hi Lisa, You add the fat along with the sausage. Hope you enjoy!
Thank you so much! I cannot wait to make this😊
Hi there! If using dried herbs in this recipe, would it be ground sage and Rosemary or the leaf type for each? Thank you and Happy Thanksgiving!
The leaf form. Hope you enjoy!
Can I put this dressing on top of a combo of cream of mushroom soup, chicken soup/chopped chicken,
freeze it and then bake it On Thanksgiving?
Sure, Janet – that sounds delish. Happy Thanksgiving!
Hi! Excited to make this for Thanksgiving. Wondering if I could stuff a turkey with this and if so what would be the directions? Thanks!
Hi Lynn, Yes, but it will be mushy if you cook it inside the turkey. I prefer it baked separately which makes it crisp on top. If you do want to cook it inside the turkey, I’d suggest reducing the broth by about 1/2 cup because the turkey will add moisture to it. Hope that helps!
Thanks, Jenn! I have a 19 pound turkey that I’m going to stuff. At what temperature should I cook it and for how long?
Hi Lynn, It depends on the recipe you’re using. I’d refer to the Butterball website as I’m sure they have more specific guidance to share.
How many people does this serve (appprox)? Thanks!
Hi Sophia, It serves 8 to 10. 🙂
I forgot to pick up the brandy. Will it be okay without or should I use a substitute?
Thank you
Hi Amber, this recipe doesn’t call for brandy so you’re good to go!
I’ll let you know how it worked out.
Made two dishes of combo & included cooked green beans and 2 separate
containers of left over dressing for my family
and my sister and her husband.
Also used ground turkey sausage found
in rolls in grocery store.
Thanks for early response! Happy T.G. and stay safe.
Jan
If you are using preseasoned bread cubes (Pepperidge farm herb seasoned) how would the herb amounts change?
Hi Dee, you’ll just need to cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!