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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Hello! I tried to find the answer to my question in the comments, but couldn’t find it so, I apologize if this has been answered already. I am making a bone-in turkey breast for Thanksgiving and am planning on cooking both your au Gratin potatoes and this stuffing recipe at the same time as the turkey since there will be room in the oven. Both the potatoes and stuffing cook at 350 degrees (I believe), but the turkey breast cooks at 325. Do I just extend the cooking time on the stuffing and potatoes, and if so, by how long? Thank you in advance!
Hi Denise, I’d extend the cooking time for the stuffing and potatoes. I’d guesstimate you’ll need an additional 10 minutes, but keep a close eye. Hope you enjoy!
Thank you, Jennifer! I did just that and everything turned out great! Made a note with my recipes on your advice, so I will remember for next year.
After preparing it a day ahead and taking it out of the fridge, do I put it in the oven covered with foil? thank you.
Hi Joyce, It doesn’t need to be covered. See the bottom of the recipe for specific make-ahead instructions.
Can you make this in a crockpot? If so, how?
Hi Karen, I think it will work but you won’t get that nice top crust. I don’t have a crockpot, so don’t have guidance on how to convert it to one, but Martha Stewart’s website has a piece that gives guidance on converting traditional recipes to slow cooked versions. I’d love to hear how it turns out if you try it!
Hi, I was looking at your mushroom stuffing recipe that uses challah bread. Can I use challah in this recipe? Do I need to change the amount of liquid? Thanks!
Sure, just make sure to dry it out first. And the amount of liquid can stay the same. Enjoy!
Can’t wait to make this! I can’t find the unseasoned stuffing cubes. There is a French bakery near me with amazing baguettes. Is that a good substitute (dried out), or do you recommend something else? Thank you!
Sure, Liz, dried out baguettes will work. Enjoy!
I am so looking forward to making this – this will be the first time to add sausage to my dressing. Unfortunately, I can’t find unseasoned bread cubes. Any suggestions?
Hi Mary, I would cut the salt and herbs in half, then add more to taste before baking if necessary. Enjoy!
Hi, I have family members with gluten issues. Will this recipe work just as well with gluten free bread or cubes?
Thanks so much! And Happy Thanksgiving
Sure, it will still come out nicely.
Hi Jen!
I’ve made this for years, but I’ll be making this recipe for the first time at altitude — do you have any modification tips??
Thank you!!!
I don’t have any experience cooking at high altitudes, so unfortunately, I don’t have any experience to share, but you may be able to find some useful tips online. One option I know of is on eatright.org. If you go there and search for “Cooking Guide for High Altitudes,” you can find some nuggets that may help.
Thank you Jen! Your recipes are the BEST!!!!
Hi Jenn – can this stuffing be used for your Stuffed Turkey Breast with Sausage instead of the one listed in that recipe? If so, would there be any alterations? It’s definitely going to be a full on Jenn Segal Thanksgiving with all of your delicious recipes!
I’m so flattered that many of my recipes will be on your Thanksgiving table! Yes, it’s fine to use this in the stuffed turkey breast. Enjoy!
Hi Jen, I really want to try this recipe. Do you think it would be ok to switch out the sweet Italian sausage for a spicy pork sausage?
Sure!