Sausage and Herb Stuffing
This flavorful sausage and herb stuffing is so easy to make and perfect for holiday meals. Toasted bread cubes are tossed with herbs, sausage, eggs and broth and baked until soft on the inside and crispy on the outside.
If you want to level up your stuffing game, look no further than this sausage and herb version. The recipe includes notes on how to make it ahead of time!
Ingredients for Sausage and Herb Stuffing
- Bread cubes: Many types of bread can work in this recipe. I prefer using a sturdy white bread (regular or sourdough). If the crust is overly thick/crusty, cut it off before slicing the bread into cubes. Store bought dried bread cubes could also be used for a simple shortcut.
- Pork sausage: This recipe is adaptable to many types of sausage. I use regular Jimmy Dean pork sausage. Flavored sausage could also be used, like a maple breakfast sausage, or whatever type of sausage you prefer. Remove casings, if needed, before cooking and crumbling.
- Onion: White or yellow onions work in this recipe.
- Celery: Finely dice the celery and onions. They should exist in the background of the stuffing – delicious aromatic flavors without overpowering large pieces.
- Sage + Thyme: Dried or fresh thyme and sage can be used.
- Poultry seasoning: Adding a bit of poultry seasoning amplifies the savory flavors; don’t leave it out.
- Chicken broth: Chicken stock can be subbed in for chicken broth. If the broth you are using is overly salty, consider cutting back on the salt in the recipe.
- Eggs: Make sure to whisk the eggs fully into the broth so they are well-blended. The eggs act as a binder for the stuffing.
A few other every day ingredients are also used, like salt, black pepper, and garlic.
Soft vs Sturdy Stuffing
It seems as though humanity exists in two camps: Camp Soft Stuffing or Camp Sturdy Stuffing. I suppose there could also be Camp No Stuffing, but I’m guessing those of you in that camp stopped reading this recipe post a long time ago.
This may not be a popular opinion, but I am definitely in Camp Sturdy Stuffing. I am not a fan, not a fan at all, of soggy bread. (You say soft, I say soggy 😉).
The good news is that this sausage and herb stuffing can easily be adapted according to your stuffing preference, which means everyone can be a happy camper!
➡️ If you like soft stuffing, add the full three cups of broth. If you like a sturdier, less soggy stuffing, start with two cups of broth and add more, if needed.
Make-Ahead Tips for Stuffing
Below are several tips to make this stuffing ahead of time so it is easy to assemble and bake when needed:
- The bread cubes can be toasted several days in advance and stored in a tightly sealed container or bag at room temperature.
- The sausage can be cooked and crumbled 2 to 3 days in advance. If doing so, it makes sense to also cook the vegetables (see #3 below). Store the drained sausage in a ziploc bag or closed container in the refrigerator.
- The vegetables can be cooked 2 to 3 days in advance (all the way through the steps of stirring in the seasonings). Store in an airtight container in the refrigerator.
The stuffing can be fully assembled several hours in advance. Cover tightly with foil and store in the refrigerator. Bake within 2 to 3 hours – any longer and the stuffing might be dry. Before baking, if the bread cubes look overly dry, drizzle a bit of broth over the top before covering again and baking.
This sausage and herb stuffing is a worthy addition to any Thanksgiving spread! The hearty sausage is like the best little bonus scattered among those irresistible, buttery bread pieces dotted with flavorful herbs. Seriously, this stuffing is so yummy, and I can’t wait for you to try it.
Sausage and Herb Stuffing
Ingredients
- 9 cups bread cubes from a loaf of sturdy white bread, regular or sourdough (see note)
- 1 pound pork sausage (see note)
- 2 tablespoons butter
- 1 large white or yellow onion, finely diced
- 5 stalks celery, finely diced
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon dried sage or 2 tablespoons fresh sage, finely chopped
- 1 teaspoon dried thyme or 2 tablespoons fresh thyme, finely chopped
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 2 to 3 cups chicken broth
- 3 large eggs
Instructions
- Preheat oven to 350 degrees F. Line a half sheet pan with parchment paper. Scatter bread cubes in an even layer on the pan. Bake for 30 to 35 minutes until the bread is lightly toasted and dried. Let the bread cool to room temperature.
- In a 12-inch nonstick skillet, cook the sausage, breaking into small pieces as it cooks, until it is no longer pink, 7 to 8 minutes. Use a slotted spoon to transfer the sausage to a paper-towel lined plate, leaving 2 tablespoons grease in the skillet (drain excess grease beyond 2 tablespoons, if needed).
- Add the butter to the skillet and heat over medium heat until melted. Add the onion, celery, and garlic. Cook, stirring occasionally, until the onions have turned translucent, 5 to 6 minutes.
- Add the salt, sage, thyme, poultry seasoning, and pepper. Stir until evenly combined. Remove the skillet from the heat.
- Add the toasted bread, cooked vegetables and reserved sausage to a large bowl. Toss to combine.
- In a medium bowl or liquid measuring cup, whisk together the broth and eggs until well-combined. Pour the liquid over the bread mixture and toss to combine. Let the mixture rest for a few minutes. Toss again, scraping up any liquid from the bottom of the bowl. Repeat one or two more times until the liquid is mostly absorbed into the bread.
- Butter or lightly grease a 9X13-inch pan. Scrape the stuffing into the pan. Don't pack it down tightly – just press into an even layer. Cover with foil.
- Bake for 30 minutes. Uncover and bake for 10 to 15 minutes longer until golden on top and hot throughout. Add additional time, if needed. Serve warm.
Notes
Recipe Source: from Mel’s Kitchen Cafe (using this favorite stuffing recipe as a starting point)
This is an amazing recipe that is pretty much the same my family has made for years. We do add a few tablespoons of honey, 1 apple, chopped and ½ – ¾ cup walnuts, chopped to the recipe and delete the garlic. Those additions make converts out of many stuffing haters!
This is perfect! I have been making something almost exactly like this, but always have just thrown it all together and have never had specific measurements. People ask for the recipe and I just laugh. Now I can give them
Sorry, I can’t figure out how to delete my very premature, above comment? Hoping you can?
Mel, I love your recipes and have been religiously using them for years! I make a very similar “sturdy“ stuffing, but I have never used egg as a binder. That will be interesting. I also add a finely chopped crisp apple to the recipe. It is a perfect addition.
Other than a slight variation in the liquid, this is the stuffing recipe we have made for years. SO GOOD! I am so glad you posted this. I am definitely going to test out your version. Yum!!
Which of your homemade bread recipes would you use? Thank you. All your recipes are the best.
This stuffing turned me from a 30+ year stuffing hater to a stuffing lover. Team sturdy stuffing over here.