If you ask me what the most important part of a holiday spread is, I won’t say the turkey. For me, it has always been the Stuffing. This Savory Sausage and Herb Stuffing is the one recipe that my family requests year after year. It’s the dish that ties everything else on the plate together.
What makes this version stand out is the combination of buttery, toasted bread cubes and high-quality savory sausage. By sautéing the aromatics in the sausage drippings and using a mix of fresh sage, rosemary, and thyme, we create a depth of flavor that box mixes simply can’t touch. It’s moist and tender on the inside, with those coveted crispy, golden-brown bits on top.
Why You’ll Love This Recipe
- Texture Perfection: A mix of crusty bread and savory sausage ensures it’s never “mushy.”
- Herb Forward: Uses a “poultry blend” of fresh herbs that makes your entire house smell like the holidays.
- Make-Ahead Friendly: You can prep the ingredients a day early and bake it fresh when you’re ready.
- The Perfect Side: It pairs beautifully with turkey, roasted chicken, or even a pork loin.
Recipe Card Info
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10
- Difficulty: Easy
Ingredients
- 1 lb ground sweet or hot Italian sausage (casing removed)
- 10–12 cups dry bread cubes (Sourdough or French bread works best)
- 1/2 cup unsalted butter
- 2 large onions, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 ½ cups chicken or turkey broth (plus more if needed)
- 2 large eggs, beaten (this acts as the binder)
- 2 Tbsp fresh sage, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- 1 tsp salt and 1/2 tsp black pepper
Instructions
- Prep the Bread: If using fresh bread, cut into cubes and toast in a 300°F oven for 15 minutes until dry and crisp. Place in a very large mixing bowl.
- Brown the Sausage: In a large skillet over medium-high heat, cook the sausage, breaking it into small crumbles, until browned and cooked through. Use a slotted spoon to transfer the sausage to the bowl with the bread.
- Sauté Aromatics: In the same skillet (keep the sausage fat!), melt the butter. Add the onions and celery. Cook for 8–10 minutes until soft and translucent. Stir in the garlic and fresh herbs for the last minute of cooking.
- Combine: Pour the butter and veggie mixture over the bread and sausage. Toss gently to combine.
- Moisten: Whisk the eggs into the broth. Pour the mixture over the stuffing. Toss until the bread has absorbed the liquid. It should be moist but not swimming in broth.
- Bake: Transfer to a buttered 9×13 inch baking dish. Cover with foil and bake at 350°F for 20 minutes.
- Crisp: Remove the foil and bake for another 20–25 minutes until the top is golden brown and crispy.
Chef’s Tips for Success
- Tip 1 (The Bread Choice): Avoid cheap white sandwich bread. Use a sturdy Sourdough or a French boule. The structure of the bread is what prevents the stuffing from becoming a pudding.
- Tip 2 (Don’t Over-mix): Be gentle when tossing. You want to keep the bread cubes intact rather than mashing them together.
- Tip 3 (Broth Control): Add your broth in stages. Different breads absorb liquid at different rates. You want the cubes to feel like a wrung-out sponge—damp but not dripping.
Encouraging Conclusion
This Sausage and Herb Stuffing is the definition of holiday comfort. It’s savory, aromatic, and deeply satisfying. Once you make stuffing from scratch with fresh herbs and browned sausage, you’ll never go back to the store-bought bags again!
