Description

This Easy Sausage & Herb Stuffing is a savory, comforting side dish perfect for holiday meals or any family dinner. Made with tender bread cubes, browned Italian sausage, fresh herbs, and a flavorful blend of sautéed vegetables, this stuffing bakes to a golden, crispy perfection that complements roasted poultry beautifully.

Ingredients

Scale

Stuffing Base

8 cups (400g) store-bought unseasoned stuffing cubes

Vegetables & Aromatics

1½ cups diced yellow onion (from 1 large onion)
1 cup diced celery (from 3 celery stalks)
4 garlic cloves, finely chopped

Sausage & Fat

1 pound bulk sweet Italian sausage (casings removed)
1 stick (½ cup) unsalted butter

Liquids & Binder

2¾ cups low-sodium chicken broth
1 large egg, beaten

Herbs & Seasoning

1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper

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Instructions

Preheat and Prepare: Preheat your oven to 350°F. Grease a 9 x 13-inch baking dish generously with butter to prevent sticking and add richness to the stuffing’s crust.
Combine Bread Cubes: Place the 8 cups of stuffing cubes into a large mixing bowl, creating the base for your stuffing.
Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add the diced onions and celery. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened and fragrant. Add the finely chopped garlic and continue cooking for another 2 minutes to develop flavor. Transfer this vegetable mixture to the bowl with the bread cubes, scraping all bits from the pan.
Cook Sausage: In the same pan, without cleaning it, add the bulk sweet Italian sausage. Cook over medium heat for 8-10 minutes, breaking the meat into pieces no larger than ¼ inch, until browned and cooked through. Add the browned sausage and rendered fat to the bread and vegetable mixture for rich flavor.
Mix and Moisten: Pour the low-sodium chicken broth and beaten egg into the bowl. Add the freshly chopped rosemary, sage, parsley, salt, and freshly ground black pepper. Gently mix all ingredients until the bread cubes are well moistened but not soggy.
Bake the Stuffing: Transfer the moistened stuffing mixture to the prepared baking dish. Bake uncovered for 65-75 minutes until the top is deeply golden and crisp, and the interior is cooked through and flavorful.

Notes

If bulk sausage is unavailable, buy regular sausages and remove their casings before cooking.
This stuffing can be assembled up to a day in advance and refrigerated until baking; add a few extra minutes to the baking time if baking directly from the fridge.
After baking, leftover stuffing freezes well—store tightly covered for up to 3 months. Thaw in the refrigerator for 24 hours before reheating covered in a 325°F oven until heated through.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 580mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 12g
Cholesterol: 65mg