Sausage and Herb Stuffing – easy, classic recipe from scratch. The best stuffing recipe cooked outside the turkey and the ultimate Thanksgiving side dish.
The holidays are here and homemade stuffing is where it’s at. This classic side dish always takes center stage at the Thanksgiving table.
If you usually punt to boxed stuffing, watch the VIDEO – you may be surprised how easy it is to make stuffing from scratach like mom or grandma’s.
Golden cubed bread flavored with sausage, fresh herbs and vegetables – it’s the best stuffing recipe you’ll find.
what’s in SAUSAGE AND HERB STUFFING?
- good quality bread (white or french) for bread cubes
- butter
- onion
- celery
- fresh parsley, sage and thyme
- salt and black pepper
- turkey stock
- bulk sausage
how to make bread sausage stuffing:
This is an easy sausage stuffing recipe cooked outside the turkey. Let’s do it!
Preheat the oven to 350 degrees then butter a 9 x 13 glass baking dish with 1 tablespoon of softened butter and set it aside.
Cut the bread into about 1” cubes then transfer the bread cubes to a rimmed baking sheet in a (mostly) single layer.
Bake the cubes 30 minutes or until they’re golden and crisp. Let the dry bread cubes cool completely then transfer them to a large bowl.
Melt the butter in a large skillet over medium heat then add the onion and celery. Season lightly with salt and pepper and sauté 5-7 minutes or until the onions have softened.
Blend in the parsley, sage and thyme then pour the butter and vegetables over the bread cube mixture letting it cool a few minutes to room temp.
Once the stuffing is cool enough to handle with your hands, break up the (raw) sausage into the bowl.
Blend in the parsley, sage and thyme then pour the butter and vegetables over the bread cube mixture letting it cool a few minutes to room temp.
Once the stuffing is cool enough to handle with your hands, break up the (raw) sausage into the bowl.
Season lightly with salt then combine using your hands (works better than a spoon).
Slowly add the stock, combining until the cubes are evenly moistened (you don’t want a pool of stock in the bottom of the bowl).
Transfer the stuffing mixture to the prepared baking dish then 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.
VARIATIONS, SUBSTITUTIONS AND FAQ:
- It’s sometimes hard to find basic ingredients these days. If you can’t find turkey stock, chicken stock or chicken broth can be used.
- Jimmy Dean regular pork breakfast sausage is the sausage I always use. It’s a delicious, savory mild sausage that adds great flavor to the stuffing.
- I recommend fresh herbs instead of dry.
- I’ve never tried using turkey sausage or chicken sausage, but if that’s what you prefer, I’d love your feedback!
WHAT KIND OF BREAD IS BEST FOR STUFFING?
- I use a good quality white or French loaf. I’ve even blended white and whole grain with great results.
- Sourdough bread is another delicious choice.
- Stale bread (not moldy) or dried out bread will crisp easier and in less time when you cube and bake it (fresh bread takes longer to crisp).
HOW TO STORE LEFTOVERS:
Leftover stuffing can be stored in an airtight container in the refrigerator up to 3 days.
MORE FAVORITE THANKSGIVING STUFFING 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.
Whether you call it stuffing or sausage dressing, this is truly the best sausage stuffing recipe and always a hit at any holiday dinner.
Enjoy!
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Sausage Herb Stuffing
Ingredients
- 1 pound good quality bread white or French cut into 1” cubes (approx. 10 cups)
- 1 stick butter + 1 tablespoon for baking dish
- 1 cup yellow onion chopped
- 1 cup celery chopped
- 1/3 cup Italian parsley chopped
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme chopped
- salt and pepper
- 8 ounces bulk breakfast sausage
- 2 to 2 1/2 cups turkey or chicken stock
Instructions
- Preheat the oven to 350 degrees then butter a 9 x 13 glass baking dish with 1 tablespoon of softened butter and set it aside.
- Cut bread into about 1” cubes then transfer to a rimmed baking sheet in a single layer.
- Bake the cubes 30 minutes or until they’re golden and crisp. Let the dry bread cubes cool completely then transfer them to a large bowl.
- While the cubes are toasting, melt the butter in a large skillet over medium heat then add the onion and celery. Season lightly with salt and pepper and sauté 5-7 minutes or until the onions have softened.
- Blend in the parsley, sage and thyme then pour the butter and vegetables over the bread cube mixture letting it cool a few minutes to room temp.
- Once the stuffing is cool enough to handle with your hands, break up the (raw) sausage into the bowl.
- Blend in the parsley, sage and thyme then pour the butter and vegetables over the bread cube mixture letting it cool a few minutes to room temp.
- Once the stuffing is cool enough to handle with your hands, break up the (raw) sausage into the bowl.
- Season lightly with salt then blend using your hands (I find this works better than a spoon). Slowly add the stock, combining until the cubes are evenly moistened (you don’t want excess stock in the bottom of the bowl).
- Transfer the stuffing mixture to the prepared baking dish then 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.
Ray says
Tried it and loved it. A cooked bird and some gravy. What can be better!
Bernie says
How true Ray – doesn’t get much better — thanks!! 🙂
Nancy Caldemeyer says
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
Bernie says
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!
Linda says
How much Oldboy would I use if I didn’t use the other spices separately?
Bernie says
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.
Lauren says
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
Remo says
Stuffing is my favorite part of Thanksgiving feast after the turkey. Love the flavor.
Bernie says
Definitely my favorite side dish too Remo! It isn’t Thanksgiving without it 🙂
Stephanie Groth says
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!
Bernie says
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
Kathryn Sproull says
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?
Bernie says
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! 🙂
Maggie says
Can’t wait to try this. I am sensitive to nitrites, so cannot eat bulk pork sausage. Would fresh ground pork do the job?
Bernie says
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
Bette says
I like stuffing better than the turkey. This looks delicious.
Bette
Bernie says
Hi Bette 🙂 — I’m with you sister – Team Stuffing — actually I’m just all about the sides. Thanks so much!