There’s something truly special about a dish that fills your home with the warm, inviting scents of the holidays. This easy sausage and herb stuffing is that dish, a comforting classic that feels both celebratory and wonderfully simple to make. It’s the kind of recipe that has guests sneaking spoonfuls straight from the baking dish.

We’ve all been there, spending days in the kitchen only to be too tired to enjoy the feast. This recipe is the antidote to that holiday exhaustion. By using clever shortcuts, like store-bought stuffing cubes, it delivers incredible flavor without the fuss, letting you actually relax and savor the day with everyone else.

Why This Stuffing Becomes an Instant Classic

What makes this particular stuffing so memorable isn’t just its simplicity. It’s the perfect harmony of rich, savory sausage, earthy herbs, and that irresistible contrast of textures. You get a crispy, golden-brown top that gives way to a wonderfully moist and flavorful interior in every single bite.

It’s also incredibly versatile, fitting right in with a formal Thanksgiving spread or a cozy Sunday family dinner. And the best part? It can be prepared ahead of time, which is an absolute game-changer for any host. You can mix it all up the day before, pop it in the fridge, and just bake it when you need it.

Ingredients Needed for the Recipe

Gathering your ingredients is the first simple step toward this comforting dish. Here’s what you’ll need:

• Store-bought unseasoned stuffing cubes (8 cups / 400g): The ultimate time-saver. Look for bags labeled “stuffing cubes” from brands like Arnold or Pepperidge Farm.
• Unsalted butter (1 stick / ½ cup): For cooking the vegetables and adding a rich, luxurious flavor throughout the dish.
• Yellow onion (1½ cups, diced): Provides a sweet, savory base that forms the foundation of the stuffing’s flavor.
• Celery (1 cup, diced): Adds a subtle, fresh crunch and a classic aromatic quality.
• Garlic cloves (4, finely chopped): Brings a punch of savory depth that complements the sausage beautifully.
• Bulk sweet Italian sausage (1 pound): Look for sausage without casings for ease. If you only find links, just slice them open and remove the casing.
• Low-sodium chicken broth (2¾ cups): Moistens the stuffing without making it too salty, giving it a perfect consistency.
• Large egg (1, beaten): Acts as a binder, helping to hold the stuffing together for a cohesive, sliceable texture.
• Fresh rosemary (1 tablespoon, chopped): Its piney, fragrant aroma is a hallmark of holiday cooking.
• Fresh sage (1 tablespoon, chopped): Offers a slightly peppery, earthy flavor that is essential to classic stuffing.
• Fresh parsley (¼ cup, chopped): Adds a touch of color and a fresh, clean note that brightens the richer ingredients.
• Salt (½ teaspoon) and freshly ground black pepper (½ teaspoon): To season and balance all the wonderful flavors in the pan.

Can I Use a Different Type of Sausage?

Absolutely, you can easily customize the flavor profile with a different sausage. While sweet Italian sausage provides a lovely, mild foundation, feel free to experiment. A spicy Italian sausage will add a wonderful kick that cuts through the richness.

For a more rustic, autumnal flavor, a maple breakfast sausage is a fantastic alternative. Just be mindful that if your chosen sausage is particularly salty, you may want to slightly reduce the added salt in the recipe. The beauty of this dish is its flexibility.

How to make Easy Sausage & Herb Stuffing Recipe?

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Preheat and Prepare

Start by preheating your oven to a cozy 350°F. Then, take a moment to generously grease your 9×13-inch baking dish with a little butter—this ensures a beautiful, golden crust without any sticking.

Combine the Base Ingredients

Pour all of those store-bought stuffing cubes into a very large mixing bowl. This is going to be your main mixing station, so make sure it’s big enough to hold everything comfortably.

Cook the Aromatics

Now, for the part that makes the whole house smell amazing. Melt that entire stick of butter in a large skillet over medium heat. Once it’s foaming gently, add your diced onion and celery.

Let the Vegetables Soften

Stir the onions and celery occasionally, letting them cook for about 8 minutes. You’re not looking for color here, just softness—they should be tender and translucent.

Add the Garlic

Stir in the finely chopped garlic and let it cook for just another 2 minutes. You’ll know it’s ready when its fragrant aroma fills your kitchen. Be careful not to let it burn.

Combine with the Bread

Scrape every last bit of the buttery vegetable mixture into the bowl with the stuffing cubes. Use a spatula to get it all out, as any leftover bits will burn when you cook the sausage.

Brown the Sausage

In that same, now-empty skillet, add your bulk sausage. Cook it over medium heat, using a metal spatula to break it apart into small, bite-sized crumbles as it browns.

Finish the Sausage

Cook the sausage for 8-10 minutes, until it’s fully browned and cooked through. There should be no pink left. Then, add the sausage and all its flavorful rendered fat to the bread mixture.

Bring It All Together

This is where the magic happens. To the large bowl, add the chicken broth, beaten egg, chopped rosemary, sage, parsley, salt, and pepper.

Mix Thoroughly

Now, roll up your sleeves and mix everything together. You want to ensure the bread cubes are evenly moistened and all the ingredients are well-distributed.

Transfer and Bake

Carefully transfer the stuffing mixture into your prepared baking dish, spreading it out into an even layer. Don’t press it down too firmly—you want those lovely textural variations.

Bake to Perfection

Place the dish, uncovered, into your preheated oven. Bake for 65 to 75 minutes. You’re waiting for that perfect, deeply golden brown and crisp top.

Serve and Savor

Once the top is beautifully crisp and golden, take it out of the oven. Let it rest for just a few minutes before serving it up, hot and comforting.

What Are the Best Dishes to Serve With This Stuffing?

This stuffing is a magnificent team player on any dinner table. Of course, it’s a natural best friend to a perfectly roasted turkey, soaking up the gravy in the most delightful way. But its partnerships don’t end there.

It’s also wonderful alongside a glazed ham or even a juicy roast chicken for a smaller gathering. For the ultimate plate, pair it with creamy mashed potatoes, tangy cranberry sauce, and some simply steamed green beans. It truly completes the holiday plate experience.

Tips

For the crispiest top, make sure your oven is fully preheated before the dish goes in. That initial blast of heat is key for setting the texture. If you notice the top browning a bit too quickly, you can loosely tent it with a piece of aluminum foil for the remainder of the baking time.

When mixing the final ingredients, don’t be afraid to use your hands. It’s the best tool to ensure the egg and broth are evenly distributed without crushing the bread cubes. Let the finished stuffing sit for about 10 minutes after baking; this allows it to set, making it easier to scoop out neat portions.

If you’re using a different brand of stuffing cubes and the mixture seems a bit dry, don’t panic. Just add a splash more broth until it reaches the desired moistness. The bread can vary slightly in how much liquid it absorbs.

How Can I Make This Stuffing My Own?

This recipe is a fantastic canvas for your own culinary creativity. For a nutty, rich flavor and a delightful crunch, try stirring in a cup of toasted pecans or walnuts right before baking. If you love fruit in your stuffing, a handful of dried cranberries or chopped apples would be a lovely, sweet addition.

For an extra layer of savory complexity, you could sauté about 8 ounces of sliced mushrooms with the onions and celery. And if you’re a cheese lover, folding in a half-cup of grated Parmesan cheese will add a wonderful salty, umami kick. Make it yours.

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Easy Sausage & Herb Stuffing Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Side Dish Recipe Keys: F fall recipe F family meal H holiday recipe T Thanksgiving W winter side dish

Difficulty: easy Prep Time 10 mins Cook Time 75 mins Total Time 1 hr 25 mins

Cooking Temp: 350  F Servings: 10 Calories: 467

Best Season: Fall, Winter

Description

This rich and savory stuffing recipe is perfect for the holidays. Hearty sausage, fragrant herbs, and store-bought stuffing cubes make it easy—and you can even make it ahead!

ingredients

Servings

• 8 cups store-bought unseasoned stuffing cubes ((400g))
• 1 stick unsalted butter ((½ cup))
• 1½ cups diced yellow onion ((from 1 large onion))
• 1 cup diced celery ((from 3 celery stalks))
• 4 garlic cloves, finely chopped
• 1 pound bulk sweet Italian sausage ((casings removed if using links))
• 2¾ cups low-sodium chicken broth
• 1 large egg, beaten
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• ¼ cup fresh chopped parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
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2. Place the stuffing cubes in a large mixing bowl.
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3. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
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4. In the same pan, cook the sausage over medium heat for 8–10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
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5. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65–75 minutes, uncovered, until deeply golden and crisp on top.
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6. Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
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7. Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
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Nutrition Facts

Servings 10

Serving Size 1 serving

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Amount Per Serving

Calories 467kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 10g50%

Cholesterol 57mg19%

Sodium 1063mg45%

Total Carbohydrate 40g14%

Dietary Fiber 6g24%

Sugars 5g

Protein 15g30%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it gluten-free: Use gluten-free stuffing cubes or cubed gluten-free bread.
• Add more veggies: Try adding diced apples, mushrooms, or dried cranberries for extra flavor and texture.
• Dairy-free option: Substitute butter with olive oil or a plant-based butter alternative.
• For a crispier top: Broil for the last 2–3 minutes of baking, watching closely to prevent burning.

Keywords: sausage stuffing, herb stuffing, holiday side dish, easy stuffing recipe, make-ahead stuffing