Sausage & Herb Stuffing That Steals the Whole Show

No one talks about the stuffing—until it tastes like this. Crispy on top, soft in the middle, and loaded with savory sausage and fresh herbs that taste like your favorite holiday memory—upgraded.

This isn’t a side dish; it’s the reason people go back for third helpings.

The best part? It’s ridiculously simple to pull off, even if you’re juggling ten other dishes. Make this once and you’ll become the default “bring the stuffing” person forever.

What Makes This Recipe Awesome

• Texture perfection: Golden, crunchy edges with a custardy center that doesn’t turn mushy.
• Herb-forward flavor: Fresh sage, thyme, and parsley bring bright, woodsy aromatics that taste like the holidays, but actually fresh.
• Sausage that matters: Fatty, flavorful pork sausage seasons the whole tray—no bland bites here.
• Flexible build: Use sourdough, French bread, or country loaf.
  

  Add apples, mushrooms, or nuts if you want a twist.

• Make-ahead friendly: Assemble the day before, bake day-of, and thank yourself later.

Servings, Prep Time, Cooking Time, Calories

• Servings: 8–10
• Prep Time: 20 minutes (plus bread drying time)
• Cook Time: 55–65 minutes
• Calories: ~320 per serving (estimate)

Sausage & Herb Stuffing That Steals the Whole Show

Recipe by Wendy CarterCourse: Dinner

Servings

8-10

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

320

kcal

Ingredients

• 1.25 lbs (560 g) bulk pork sausage (sweet Italian or country-style)

• 12 cups day-old bread cubes (about 1 large loaf; sourdough or country bread preferred)

• 1 large yellow onion, finely diced

• 3 ribs celery, finely diced

• 3 cloves garlic, minced

• 4 tbsp unsalted butter

• 2–3 cups low-sodium chicken or turkey stock (start with 2 cups; add as needed)

• 2 large eggs, beaten

• 2 tbsp fresh sage, chopped

• 1 tbsp fresh thyme, chopped

• 2 tbsp fresh parsley, chopped

• 1 tsp kosher salt (plus more to taste)

• 1/2 tsp freshly ground black pepper

• 1/2 tsp poultry seasoning (optional but clutch)

• Olive oil for greasing the baking dish

Step-by-Step Instructions

• Dry the bread. Cut bread into 3/4-inch cubes. Spread on sheet pans and leave out overnight, or bake at 300ºF (150ºC) for 15–20 minutes until dry but not browned.
• Preheat and prep. Heat oven to 350ºF (175ºC). Grease a 9×13-inch baking dish with olive oil or butter.
• Brown the sausage. In a large skillet over medium-high heat, cook sausage, breaking it up until browned and cooked through, 6–8 minutes. Transfer to a bowl, leaving 1–2 tbsp fat in the pan.
• Sauté the aromatics. Add butter to the pan. Stir in onion and celery; cook until translucent and softened, 7–9 minutes. Add garlic; cook 30 seconds. Season with a pinch of salt.
• Add the herbs. Stir in sage, thyme, and parsley. Cook 1 minute to bloom their oils. Turn off heat.
• Build the mixture. In a huge bowl, combine dried bread, sausage, and the onion–herb mixture. Sprinkle in poultry seasoning, salt, and pepper.
• Moisten smartly. Whisk eggs with 2 cups stock. Pour over the bread mixture and toss gently. The bread should feel hydrated but not soggy; add more stock 1/4 cup at a time if dry. Aim for a mixture that clumps when pressed.
• Pan and top. Transfer to the baking dish, pressing lightly to create a flat surface with some nooks for crisping.
• Bake covered. Cover with foil and bake 30 minutes to steam and set.
• Crisp it up. Remove foil and bake another 20–30 minutes until the top is deeply golden and the edges are crunchy. If you like extra crunch, broil 1–2 minutes at the end, watching closely. No burnt offerings, please.
• Rest and serve. Let stand 10 minutes before scooping. Garnish with extra parsley if you’re feeling fancy.

Storage Instructions

• Refrigerate: Cool completely, then store airtight for up to 4 days.
• Reheat: Warm covered at 325°F (165°C) for 15–20 minutes; uncover last 5 minutes to re-crisp. Microwave works in a pinch, but the oven wins every time.
• Freeze: Freeze baked stuffing up to 2 months. Thaw overnight in the fridge, then reheat as above.
• Make-ahead: Assemble up to 24 hours in advance.
  

  Keep covered in the fridge. Add a splash of stock before baking if it looks dry.

Health Benefits

• Protein from sausage and eggs: Helps keep you satisfied, reduces the snack-graze loop.
• Aromatic herbs: Sage and thyme bring polyphenols and antioxidants—small but meaningful wins.
• Customizable sodium and fat: Using low-sodium stock and draining excess sausage fat keeps it balanced without sacrificing flavor.
• Fiber potential: Swap in part whole-grain bread for better glycemic control and satiety, IMO a stealth upgrade.

Nutrition Stats

Per serving (8–10 servings, estimate): 320 calories; 15–18 g fat; 26–30 g carbohydrates; 13–16 g protein; 2–3 g fiber; 750–900 mg sodium. Values vary by bread, stock, and sausage choice.

Recipe Mistakes to Avoid

• Using fresh, soft bread: It turns gluey.
  

  Dry it thoroughly for prime texture.

• Overloading with liquid: Add stock gradually. You can always add more; you can’t un-soup it.
• Skipping the cover step: Covered baking sets the interior; uncovered time crisps the top. You need both.
• Under-seasoning: Bread dulls flavors.
  

  Taste the mixture before baking and adjust salt and herbs.

  
  
• Tiny sausage crumbles only: Leave some slightly larger bits for meaty pockets. Thank me later.

Different Ways to Make This

• Mushroom + Leek: Replace celery with leeks; add 8 oz sautéed cremini mushrooms. Earthy and luxe.
• Apple + Fennel: Add 1 diced apple and 1 cup sliced fennel.
  

  Use sweet Italian sausage for harmony.

• Spicy Southern: Use hot sausage, add 1 tsp Cajun seasoning, and toss in chopped scallions.
• Gluten-Free: Use a sturdy gluten-free loaf. Dry it extra well to avoid crumbling.
• Dairy-Boosted: Swap half the stock for warm cream, and dot the top with butter for a richer profile.
• Vegetarian: Omit sausage; add 1.5 cups sautéed mushrooms, 1/2 cup toasted pecans, and use veggie stock.

FAQ

Can I make this without eggs?

Yes. Replace eggs with 1/2 cup additional stock plus 2 tablespoons melted butter to help bind.

The texture will be slightly looser but still delicious.

What bread is best for stuffing?

Sturdy, open-crumb breads like sourdough or country loaves hold texture and soak flavor without collapsing. Avoid super soft sandwich bread unless you crave mush-town.

How do I keep the stuffing from drying out?

Hydrate the bread until it clumps when pressed, bake covered first, and don’t overbake the uncovered portion. If reheating, add a splash of stock.

Can I cook this inside a turkey?

Food safety says it’s risky unless the center hits 165°F before the turkey dries out.

Safer move: bake separately, then spoon some into the bird cavity for serving aesthetics.

What sausage should I use?

Sweet Italian or country-style pork sausage is classic. If using very salty sausage, cut back on added salt and use low-sodium stock.

Recipe Reflections

This stuffing hits that sweet spot between nostalgic and chef-y. The herbs keep it bright, the sausage brings swagger, and the bread texture makes it addictive.

It’s the dish people hover over, fork in hand, pretending they’re “just tasting.” FYI: making a double batch isn’t extra—it’s strategy.