Sausage and Herb Stuffing - easy, classic recipe

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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).

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!

Sausage Herb Stuffing

A Gouda Life

Sausage Herb Stuffing - easy, classic recipe from scratch baked outside the turkey for the ultimate Thanksgiving side dish.

5 from 6 votes

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Cook Time 1 hour hr

Course Side Dish

Cuisine American

Servings 8

Calories

Equipment

large baking sheet
large bowl

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.

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Sausage and Herb Stuffing - easy, classic recipe - A Gouda Life (2024)