Sausage and Herb Stuffing – grandma’s old-fashioned recipe. For over 30 years the smell of butter, sage and thyme has filled my kitchen every Thanksgiving. Classic stuffing – baked outside the turkey. It’s truly the best stuffing recipe!
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I love that the aroma from this stuffing – melted butter, fresh herbs, sauteed onions – has filled my home every Thanksgiving Day for more than 30 years.
This is a classic recipe from simple ingredients that has stood the test of time. It’s the perfect balance of savory flavors and will be a great addition to your Thanksgiving dinner.
Why I love this recipe:
- This homemade stuffing recipe has been a family favorite for decades.
- The sausage adds a tons of flavor – the ingredients are simple.
- Bake this traditional stuffing in a casserole dish or in the cavity of a turkey.
- Stuffing is my family tradition and the only dish that’s a must-make every Thanksgiving.
Ingredients in Sausage and Herb Stuffing:
- good quality bread (sourdough bread, french bread, bakery white) for bread cubes
- butter
- onion
- celery
- fresh parsley, sage and thyme
- salt and black pepper
- turkey stock
- breakfast sausage
How to make Sausage and Herb stuffing:
Preheat the oven to 350 degrees. Butter a 9 x 13 glass baking dish with softened butter and set it aside.
Toast bread cubes:
Cut bread into 1-inch cubes then add to a rimmed baking sheet in a (mostly) single layer.
Bake cubes 30 minutes or until golden brown and lightly crisp (day-old bread toasts faster). Cool completely then transfer to a large bowl.
Saute vegetables:
Melt butter in a large skillet over medium heat. Drop in onion and celery, season lightly with salt and pepper and cook 5-7 minutes or until the onions have softened.
Add parsley, sage and thyme then pour the butter and vegetables over the bread cube mixture.
Cool to room temp then crumble raw sausage into the bowl.
Slowly add stock, blending until the cubes are evenly moistened. I use my hands to mix the stuffing (you don’t want a pool of stock in the bottom of the bowl).
Transfer stuffing to the prepared baking dish. Cover with aluminum foil and bake at 350 degrees for 40 minutes.
Uncover and continue baking 15 minutes for a golden brown, lightly crispy top (the stuffing will stay moist inside). Remove from the oven and serve warm.
Subs, variations and FAQ:
- Chicken stock, chicken broth or bone broth can be used instead of turkey stock.
- Jimmy Dean regular pork breakfast sausage is the sausage I always use. It’s a delicious, savory mild sausage that adds so much flavor.
- Fresh herbs always recommended over dry.
- I’ve never used turkey sausage or chicken sausage, but if that’s your preference, go with it- and I’d love your feedback!
What type of bread is best for stuffing?
- Use good quality sourdough, french or bakery white. I’ve also use a white/whole grain blend.
- Stale bread (not moldy) or day old bread will crisp easier and in less time when you cube and bake it fresh.
How to store leftover stuffing:
Cool completely the transfer to an airtight container. Store in the fridge up to 3 days.
How to reheat stuffing in the air fryer:
Preheat the air fryer to the ‘reheat’ setting (or 350 degrees).
Butter a small baking dish or ramekin that fits in your air fryer basket. Add stuffing, top with a pat of butter and a few tablespoons of turkey or chicken stock.
Air fry 5-6 minutes or until warmed through, pausing halfway through cook time to check it.
Microwave method:
Butter a small microwave safe container. Add stuffing, top with a pat of butter and a few tablespoons of turkey or chicken stock.
Micro 3-4 minutes pausing halfway to check it.
Can I make stuffing in the slow cooker?
Yes! This recipe can definitely be made in the slow cooker (crockpot) and it’s just as delicious – plus it frees up your oven.
Click here for all the details and printable recipe!
More popular family’s favorite Thanksgiving recipes:
Turkey Gravy – easy recipe with OR without drippings.
Herb-Garlic Air Fryer Turkey Breast – cooks in just 1 hour.
Green Bean Casserole (NO canned soup!) – small batch recipe can easily be doubled.
Brown Butter Honey Glazed Carrots – one of the most popular recipes on the blog – delicious sweet-savory flavor.
Smoked Gouda Mashed Potatoes – ultra creamy mashed potatoes with gouda cheese.
Cheesy Cauliflower Casserole – roasted cauliflower in a creamy 3-cheese sauce.
Slow Cooker Applesauce – easy, 4-ingredient crockpot recipe.
Full details for Grandma’s Old Fashioned Stuffing recipe in the printable recipe card belowEnjoy!
Grandma's Old Fashioned Sausage Herb Stuffing
Equipment
- large rimmed baking sheet
- large bowl
Ingredients
- 1 pound good quality sourdough, french or bakery white bread cut into 1” cubes (approx. 10 cups)
- 1 stick butter + 1 tablespoon for baking dish
- 1 cup yellow onion diced (see NOTES below)
- 1 cup celery diced (about 2 stalks)
- 1/3 cup Italian parsley chopped
- 2 tablespoons fresh sage finely chopped
- 2 tablespoons fresh thyme remove stems from leaves, finely chop
- salt and pepper to taste
- 8 ounces bulk breakfast sausage Jimmy Dean recommended
- 2 to 2 1/2 cups turkey can sub chicken stock, broth or bone broth
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 13 glass baking dish with 1 tablespoon of softened butter and set aside.
- Cut bread into about 1” cubes and transfer to a rimmed baking sheet in a mostly single layer.
- Bake cubes 30 minutes or until they’re golden and crisp. Cool completely and transfer to a large bowl.
- While the cubes are toasting, melt butter in a large skillet over medium heat. Add onion and celery. Season lightly with salt and pepper and cook 5-7 minutes or until the onions have softened.
- Add parsley, sage and thyme then pour over the bread cubes. Stir then cool to room temp.
- Once cool, break up the raw sausage into the stuffing.
- Blend (I find using my hands works better than a spoon) then slowly add stock, combining until the cubes are evenly moistened (you don’t want excess stock in the bottom of the bowl).
- Transfer the stuffing to the prepared baking dish. Cover with aluminum foil and bake at 350 degrees for 40 minutes.
- After 40 minutes uncover and continue baking 15 minutes for a lightly crispy top (the stuffing will stay moist inside). Remove from the oven and serve warm.
Notes
- Can't find turkey stock? Use chicken stock or even bone broth.
- 1 cup of diced celery is about 2 stalks.
- 1 cup of diced onion is equal to half of one medium (fist-size) onion.
Tried it and loved it. A cooked bird and some gravy. What can be better!
How true Ray – doesn’t get much better — thanks!! 🙂
This sounds wonderful. I would like to know if I can put some of this dressing inside my turkey? I have always stuffed my turkey & also baked a separate pan of dressing.
Thank you
Hi Nancy – thanks so much! It’s my family’s favorite stuffing (and mine!). I’ve been making it more than 25 years. You can definitely stuff your turkey with it. I’ve done it many times. Any stuffing that won’t fit in the bird can be baked in a buttered casserole dish. Thanks for stopping by. I hope you enjoy the recipe as much as we do and Happy Thanksgiving!
How much Oldboy would I use if I didn’t use the other spices separately?
Hi Linda – the recipe was created using the spices listed. I’ve never made it with old bay – if you try it I’d love to hear how you like.
LOVED this classic stuffing!! Packed with flavor and super easy to make. I actually made mine in my Ninja Foodi. Pressure cooked on high for 10 and used the air fry function for another 10. Will definitely be making again
Stuffing is my favorite part of Thanksgiving feast after the turkey. Love the flavor.
Definitely my favorite side dish too Remo! It isn’t Thanksgiving without it 🙂
This was DELICIOUS! the only thing I did different, was I added a cup of roughly chopped mushrooms, more celery than the recipe called for, and a little finely chopped rosemary because I didn’t have enough fresh thyme. I also let it rest while we cooked the turkey and then put it back in for 10 minutes and then broiled it for a few minutes because we like a slight crunch. So soooo soooooo amazing with gravy. Will definitely use this recipe again, and with double the sausage!
Hi Stephanie – Yes!! So happy to hear you love the recipe as much as we do! For my family, it’s not Thanksgiving without it. GREAT variations too – especially the mushrooms. Thanks so much for your kind words and follow up ~ Bernie
This is my grandmother’s recipe and I love it. The only difference with my recipe is that I bake it at 400 x 60 minutes. We are having a big group this year. Do you think I could assemble a few days ahead? I’m nervous with the raw sausage. Or, should I assemble and bake, then just reheat Thanksgiving day?
The best compliment – thank you – nothing like grandma’s recipes 🙂 I’ve never assembled it days ahead but you’re right – I would be concerned with the raw sausage. I’ve reheated this stuffing (as leftovers) many times and it’s always good. That said – I would assemble and bake it ahead of time but bake 10-12 minutes short of the cooking time. To reheat: add a splash of stock (about 1/4 cup) over the top, cover with foil and bake 15-20 then uncover and bake another 5 minutes to get the crispy bits on top.
Another option is my crockpot stuffing. It’s the same ingredients but cooks about 4 hours in the crockpot. You can toast the bread cubes a day or two ahead. Here’s a link if you want to check it out:
https://www.agoudalife.com/crockpot-stuffing/ — Happy Thanksgiving! 🙂
Can’t wait to try this. I am sensitive to nitrites, so cannot eat bulk pork sausage. Would fresh ground pork do the job?
Hi Maggie- thanks for reaching out. You can definitely use fresh ground pork – BUT – the bulk/breakfast sausage (Jimmy Dean) is pre-seasoned and adds flavor to the stuffing. I haven’t tried the recipe using unseasoned ground pork so I can’t say how much less flavor you’d have, but this is my thought on it. Let me know if you have any other questions – Bernie
I like stuffing better than the turkey. This looks delicious.
Bette
Hi Bette 🙂 — I’m with you sister – Team Stuffing — actually I’m just all about the sides. Thanks so much!