Name: Sausage Herb Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 pound Italian sausage, casings removed; 1 cup yellow onion, diced; 1 cup celery, diced; 4 cloves garlic, minced; 1/2 cup unsalted butter; 10 cups cubed day-old bread (about 1-inch cubes); 1/4 cup fresh parsley, chopped; 2 tablespoons fresh sage, chopped; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 2 to 2 1/2 cups chicken broth; Salt and pepper, to taste; 2 large eggs, beaten

Jump to Recipe·Print Recipe

I recently tried the Sausage Herb Stuffing recipe. It’s a classic, savory stuffing loaded with flavorful sausage, fresh herbs, celery, onions, and buttery bread cubes—perfectly moist and tender. It’s a comforting side that elevates any holiday meal.

Sausage Herb Stuffing

Why I’ll Love This Recipe

I love how this stuffing balances the rich, savory sausage with fresh sage, thyme, and rosemary. The celery and onion add just the right crunch, and soaking the bread cubes in broth ensures it’s moist without being soggy. It’s straightforward, classic, and guaranteed to disappear at the Thanksgiving table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Italian sausage (mild or spicy)
Bread cubes (day-old or toasted)
Onion, diced
Celery, diced
Butter
Chicken broth
Fresh herbs: sage, thyme, rosemary (finely chopped)
Salt and pepper

directions

I preheat the oven to 350 °F (175 °C) and lightly grease a baking dish.
I cook the sausage in a skillet over medium heat until browned and cooked through. I transfer it to a large bowl, leaving drippings in the skillet.
I sauté diced onions and celery in the drippings with butter until softened.
I add fresh herbs, salt, and pepper to the vegetables, stirring to combine.
I combine the cooked sausage, sautéed vegetables, and bread cubes in a large bowl.
I pour warm chicken broth over the mixture and toss gently to moisten evenly—adding more broth as needed for desired moisture.
I transfer the stuffing to the prepared baking dish and bake for about 30–40 minutes until the top is golden and slightly crispy.

Servings and timing

This recipe serves 8 to 10 people. Prep time is about 20 minutes, and baking time is 30 to 40 minutes, for a total of about 1 hour.

Variations

I sometimes add chopped apples or dried cranberries for a touch of sweetness.
For a more decadent version, I mix in cooked mushrooms or toasted nuts like pecans or walnuts.
I substitute sausage with turkey sausage or omit meat entirely for a vegetarian option.
I add extra fresh herbs or substitute fresh rosemary for savory herbs like tarragon or sage alone.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the stuffing with foil and warm it in a 350 °F oven until heated through—about 20 minutes. It reheats beautifully without losing moisture. Leftover stuffing freezes well for up to 3 months.

FAQs

Can I make this stuffing ahead?

Yes—I assemble it and refrigerate it covered for up to 24 hours before baking. I add a little extra broth before baking if it looks dry.

Can I stuff the turkey with this stuffing?

This recipe is best baked separately to ensure food safety and even cooking. However, I can use a small portion to stuff the bird if desired.

What kind of bread works best?

I prefer sturdy, day-old bread like French or sourdough, cut into ½- to 1-inch cubes. I toast it if it’s fresh to dry it out slightly.

Can I use frozen sausage?

Yes—thaw and drain any excess moisture before cooking to avoid watery stuffing.

How can I make this gluten-free?

I substitute gluten-free bread cubes and ensure the broth and sausage are gluten-free. It still tastes fantastic.

Conclusion

I find this Sausage Herb Thanksgiving Stuffing to be a classic, comforting dish that brings bold savory flavors and perfect texture to holiday meals. It’s easy to make ahead, freezes well, and satisfies a crowd with every bite—a must-have for festive tables.