Savory sausage, toasted bread, aromatic vegetables and fresh herbs come together in this comforting Sausage & Herb Stuffing. Golden and crisp on top while remaining tender and flavorful inside, it’s a classic side dish made for Thanksgiving, Christmas and family holiday dinners.
Ingredients
Method
- If the bread isn’t already dry, spread the cubes on baking sheets and bake at 300°F until dry and lightly crisp, then transfer to a large mixing bowl.
- Increase the oven temperature to 350°F and lightly butter a 9 × 13-inch baking dish.
- Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Transfer it to the bowl with the bread.
- Melt the butter in the same skillet. Add the onion and celery and cook until softened. Stir in the garlic and cook briefly until fragrant.
- Stir the parsley, sage, thyme, rosemary, poultry seasoning, salt and black pepper into the vegetables.
- Add the vegetable mixture to the bread and sausage and toss gently until evenly distributed.
- Pour in enough broth to moisten the bread thoroughly without making it soggy.
- Stir in the beaten eggs until evenly incorporated.
- Transfer the stuffing to the prepared baking dish and spread it evenly without packing it down too firmly.
- Cover with foil and bake for 25 minutes.
- Remove the foil and continue baking for 20–25 minutes, until the center is hot and the top is crisp and golden.
- Garnish with additional fresh herbs and serve warm.
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🔄 Variations
🍎 Sausage Apple Stuffing: Add diced apple with the onion and celery for a sweet-savory holiday variation.
🍄 Sausage Mushroom Stuffing: Add sautéed mushrooms for extra savory flavor.
🌰 Cranberry Pecan Stuffing: Fold in dried cranberries and toasted pecans before baking for a festive twist
🍽️ Serving Suggestions
🦃 Serve alongside roasted turkey and homemade gravy for a classic Thanksgiving plate.
🍖 Pair with glazed ham for Christmas dinner.
🥔 Complete the holiday spread with mashed potatoes, cranberry sauce and green vegetables.
🧊 Storage
Refrigerate leftover stuffing in an airtight container within 2 hours of serving and use within 3–4 days. Reheat covered in a 350°F oven until thoroughly hot, removing the cover near the end if you’d like the top crisp again.
💡 Pro Tips
Use day-old or dried bread. Fresh soft bread absorbs liquid too quickly and can produce mushy stuffing.
Add the broth gradually. The bread should be thoroughly moistened but should still retain some structure.
For extra crispy edges, use a wider baking dish so more of the stuffing is exposed to the heat.
❓ FAQs
What type of bread is best for sausage stuffing?
A sturdy white bread, French bread, Italian bread or sourdough works well. Day-old bread gives the stuffing the best texture.
Can I make Sausage & Herb Stuffing ahead of time?
Yes. Prepare the components ahead and refrigerate them. For food safety and best texture, combine the wet and dry components closer to baking time.
Can I use turkey sausage instead of pork sausage?
Yes. Turkey sausage works well and creates a slightly lighter stuffing.
Why is my stuffing soggy?
Too much broth or bread that wasn’t sufficiently dried are common causes. Add the broth gradually until the mixture is moist but not saturated.
Can I cook this stuffing inside the turkey?
For simpler temperature control and food safety, this recipe is designed to be baked separately in a casserole dish.