Sausage & Herb Stuffing

This is a classic Thanksgiving stuffing built on 6 cups of cubed day-old bread and 1 pound of Italian sausage. The sausage is browned first, and its drippings stay in the skillet to cook the onion, celery and butter. Sage, thyme and rosemary give it the traditional flavor, and a mixture of chicken broth, parsley and eggs binds it all before it goes into the oven. Sausage and herb stuffing bakes covered, then uncovered, until the top is golden and crisp. The recipe makes 8 servings.

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It is an easy holiday side dish that can be assembled ahead, so the oven is the only last-minute job. It goes well with roast turkey, and it also works as a dish on its own.

Why It Suits a Holiday

The main advantage is that the stuffing can be prepared ahead. That leaves you free for the other holiday tasks, and the flavors meld overnight, so you lose nothing by getting it done early. Prep time is short, and the ingredients are easy to find. The steps are straightforward, so it works for a beginner as well as an experienced cook.

As it bakes, the aroma of sausage and herbs fills the kitchen, and a serving of it next to the turkey is a holiday classic.

What Goes in the Dish

The amounts are in the recipe card at the bottom. This is what each ingredient does.

• Day-old bread (6 cups, cubed): the base. French or Italian bread works, and day-old bread holds up when it is mixed with the other ingredients.
• Italian sausage (1 pound): the main savory flavor. Choose mild or spicy to suit your taste.
• Onion (1 medium, diced) and celery (2 stalks, diced): the aromatics that give the stuffing depth.
• Garlic (3 cloves, minced): a fragrant kick that goes with the sausage.
• Unsalted butter (1/2 cup): adds richness and moisture.
• Dried sage, thyme and rosemary (1 teaspoon each): the herbs that give the traditional stuffing flavor.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
• Chicken broth (2 cups): moistens the bread and adds savory notes.
• Fresh parsley (1/4 cup, chopped) and eggs (2 large, beaten): the parsley adds freshness, and the eggs bind the stuffing so it holds its shape.

How It Comes Together

Gather everything first, and chop the onion and celery ahead of time to stay organized, especially on a busy holiday morning.

Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. A 9×13-inch baking dish suits this recipe, and any similar-sized oven-safe dish works too.

In a large skillet over medium heat, cook the sausage until it is browned, breaking it apart with a spoon. Browning builds flavor, and the more it browns, the more flavor goes into the stuffing. Take the sausage out and set it aside, leaving the drippings in the pan.

Add the butter, onion and celery to the same skillet and cook for 5 to 7 minutes, until the vegetables soften. Stir in the garlic and cook for another minute.

In a large mixing bowl, combine the bread, sausage, vegetables, sage, thyme, rosemary, salt and pepper, and toss. In a separate bowl, whisk the broth, parsley and eggs. Pour that over the bread mixture and stir until everything is evenly moistened.

Spread the stuffing evenly in the baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, until the top is golden brown and crispy. Let it cool for a few minutes before serving. The contrast of crispy edges and soft bread is the best part of the dish.

Tips for Better Stuffing

A few habits make the difference between a stuffing that is soggy and one that holds up.

• Use day-old bread. Fresh bread can turn mushy. If you only have fresh bread, toast the cubes in the oven for a few minutes to dry them out.
• Taste before baking. Everyone’s palate is different, so check the mixture and adjust the salt, pepper or herbs.
• Add nuts or dried fruit. Chopped pecans or walnuts add crunch, and dried cranberries or chopped apples add a hint of sweetness against the savory sausage. This is a good twist if you want something different.
• Make it ahead. Assemble the stuffing a day or two before the gathering, cover it tightly and refrigerate. When you are ready, bake it. The flavors meld while it waits.

Browning the sausage well and using day-old bread both help the stuffing, and together they give you the rich flavors and the texture this dish needs. Each bite should have crisp edges and soft, flavorful bread inside.

Tools

You do not need much equipment for this dish.

You need a large skillet, a couple of mixing bowls, a baking dish and a wooden spoon or spatula. A deep frying pan can stand in for a large skillet, and a silicone spatula works in place of a wooden spoon. If you do not have measuring cups and spoons, a kitchen scale gives precise amounts. With these tools you can make a classic Thanksgiving stuffing without trouble.

Ways to Change It

• Vegetarian: replace the sausage with sautéed mushrooms or a plant-based sausage, and use vegetable broth in place of chicken broth. Mushrooms add earthy depth, and plant-based sausage supplies the savory note.
• Sweet: dried cranberries or chopped apples give the stuffing a unique flavor profile, with sweetness against the sausage.
• Crunchy: chopped pecans or walnuts add texture and a nutty flavor that goes with the herbs and sausage.

You can combine these changes. Each twist brings a new layer of flavor to the base recipe.

What to Serve With It

Roasted turkey is the obvious partner, though the stuffing is also good as a standalone dish. These sides go with it too.

• Roasted Brussels sprouts : toss them with olive oil, salt and pepper and roast until crispy.
• Garlic mashed cauliflower: a creamy alternative to mashed potatoes. Blend steamed cauliflower with garlic, butter and cream.
• Green bean almondine: tender green beans sautéed with butter and topped with toasted almonds. The crunch contrasts with the soft stuffing, and each bite has more texture.
• Cranberry sauce: a tangy sauce brightens the plate. You can make one with fresh cranberries, a sugar substitute and a hint of orange zest.
• Drinks: a dry wine with lower sugar, or flavored sparkling water, keeps things refreshing and festive.

These sides turn the stuffing into a well-rounded meal that everyone can enjoy.

Time and Nutrition

Prep takes 20 minutes and cooking takes 45, for 1 hour 5 minutes in total. Each serving (1/8 of the recipe) has about 320 calories, 18g of fat (7g saturated), 30g of carbohydrates, 2g of fiber, 2g of sugar, 12g of protein and 600mg of sodium.

FAQ

Can the stuffing be made ahead?

Yes, a day or two ahead. Assemble it, cover it tightly and refrigerate it, then bake when you are ready.

How should leftovers be stored?

Let the stuffing cool completely and move it to an airtight container. It keeps in the refrigerator for up to 3 to 4 days. Reheat in the oven or microwave.

Can it be frozen?

Yes. After it cools, put it in a freezer-safe container or bag. It keeps for up to 2 to 3 months. Thaw it in the refrigerator overnight before reheating.

What can replace the bread?

Low-carb bread, cauliflower rice or gluten-free bread. These keep the texture and flavor while meeting different dietary needs.

How can it be made gluten-free?

Use gluten-free bread or a gluten-free bread mix. Check that the chicken broth and other ingredients are labeled gluten-free to avoid cross-contamination.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us