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This Traditional Sausage and Herb Stuffing is a family favorite for the holidays! Made with seasoned pork sausage, store-bought stuffing cubes, vegetable and herbs, this easy stuffing recipe is the perfect savory side dish for your holiday meal.
Traditional holiday dishes are a must have when it comes to Thanksgiving and Christmas dinners and this Sausage and Herb Stuffing is #1 on the list!
This recipe is the perfect side for your turkey and it’ll become a must have side dish at your holiday table.
When I was a kid, sausage stuffing was always my favorite part of the holiday meal. As much as I love turkey, cranberry sauce and green bean casserole, when it came to that big scoop of savory stuffing, that was always the best part!
As an adult, my tastes are a bit more rounded but I won’t lie … when I pull out that baked casserole dish of traditional stuffing and it’s baked to golden perfection.. yup, I still go back for seconds on stuffing.
This easy sausage stuffing recipe is MY take on the Pepperidge Farm stuffing recipe my mom used to make when I was a kid. It’s not fancy but it is a delicious, traditional, easy stuffing recipe that the whole family loves.
This Traditional Sausage and Herb Stuffing is the best stuffing I’ve ever eaten.
I’ve tweaked it over the years and have perfected this recipe to deliver an easy sausage stuffing with classic flavors and it’s the only holiday stuffing recipe you’ll need.
WHY THIS SAUSAGE STUFFING RECIPE IS THE BEST!
This classic stuffing recipe is super easy to make and has all the traditional Thanksgiving flavors you crave. Onion and celery for aromatics, savory pork sausage for flavor and texture and sage & parsley for that classic stuffing aroma no one can resist.
- Combines all of your favorite savory flavors for the perfect sausage stuffing recipe.
- This easy stuffing recipe is made using store-bought stuffing cubes.. no extra time needed drying out bread.
- You are using ground pork sausage for this recipe so there is no need to remove casings or mess with sausage links.
- You can make this sausage recipe ahead of time and what a time saver that is!!
- Everyone needs the perfect holiday side dish recipe and this traditional stuffing recipe is IT!
To make this Sausage and Herb Stuffing, you will need:
- Ground pork sausage
- Store-bought bread cubes
- Onion
- Celery
- Chicken stock or chicken broth (I prefer chicken stock)
- Fresh herbs
- Garlic
- Poultry seasoning, salt and pepper
- Butter
HOW TO MAKE SAUSAGE AND HERB STUFFING
Preheat your oven to 350 degrees and butter a 9 x 13 casserole dish and set aside.
Start by removing the ground sausage from it’s packaging and adding it a large skillet over medium-high heat. Cook for 5-6 minutes or until no longer pink, breaking up the meat with a spatula.
Add in the butter, onion, sage and celery to the pan and cook for 3-4 minutes or until the vegetables are tender and add the garlic and cook for about 30 seconds.
Pour in the store-bought bread cubes to the skillet then add chicken stock, egg, poultry seasoning, garlic powder, onion powder, most of your parsley and salt and pepper.
Gently stir until everything is well combined then transfer the stuffing into the prepared pan.
Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes or until top is golden brown. Uncovering the stuffing near the end gives you those crispy pieces on the top but you still get the moist stuffing inside.
Remove from the oven. Sprinkle with reserved parsley, then serve.
WHAT IS THE BEST SAUSAGE TO USE FOR STUFFING?
I like to use Jimmy Dean ground pork sausage for this stuffing recipe. You can use Italian or turkey based sausage. Grocery stores often sell ground pork sausage in a variety of flavors like spicy sausage, maple sausage and even sausage so pick your favorite.
CAN I USE DRIED HERBS?
You can use dried herbs but you will get the best flavors if you using fresh herbs instead. If you decide to use dried herbs, be sure to use less than what this recipe calls for. Only use about a 1/3 of what the instructions call for.
CAN I STUFF THIS INSIDE MY TURKEY TO BAKE?
Yes, this sausage stuffing can be baked inside of your turkey. Be sure to follow the instructions all the way up to baking the dish and instead use the sausage stuffing to stuff your bird. The extra stuffing can then be baked alongside in a separate dish following the instructions below.
SAUSAGE STUFFING VARIATIONS
- Add 2 diced apples when you cook the celery and onions.
- Stir in 1/2 cup dried cranberries, raisins or cherries to the recipe.
- Add 8 ounces of sliced mushrooms when you cook the celery and onions.
- Mix in 1/2 cup chopped pecans or walnuts
- Replace half of the bread with cornbread cubes
HOW TO MAKE STUFFING AHEAD OF TIME
My favorite part of this stuffing recipe is that this can be made in advance, either in part or as a whole.
For instance, you can cook your sausage and veggies beforehand and then assemble the side dish when you are ready to bake.
Or you can assemble the entire stuffing dish the day before up to baking it, cover it with plastic wrap and keep it ready in the refrigerator. Simply remove it from your fridge and bake, adding on 10 minutes to your covered bake time.
PRO TIPS FOR PERFECT TRADITIONAL STUFFING
- I use sage and parsley in my sausage stuffing recipe but feel free to add some fresh rosemary or thyme as well, if you like.
- This recipe delivers moist stuffing without it being … too moist! If you prefer a more wet stuffing, add a bit more chicken stock until you reach your desired consistency.
- I use a handy-dandy mini food processor to cut my veggies. If you like your vegetables a bit chunky, cut by hand. If you like things easy (like me!), break out that food processor and let it do the work for you.
- After cooking your sausage, add you veggies right into that pork fat… so much extra flavor and calories don’t count at the holidays, right?
- Be sure to uncover your stuffing the last 10 minutes of cooking. Uncovering the stuffing near the end gives you those crispy pieces on the top but you still get the moist stuffing inside.
MORE EASY SIDE DISHES YOU WILL LOVE
- Sweet Potato Casserole
- Cranberry Apple Pecan Wild Rice Pilaf
- Slow Cooker Sweet Potato Casserole
- Sage Biscuits
- Garlic Parmesan Mashed Parsnips
- Slow Cooker Sausage Stuffing
- Easy Cheesy Scalloped Potatoes
Enjoy!
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Traditional Sausage and Herb Stuffing
Ingredients
- 1 pound ground pork sausage
- 1/2 cup butter
- 1 large sweet onion diced
- 3 celery ribs diced
- 1/8 cup fresh sage minced
- 3 cloves garlic minced
- 14 ounce package store-bought stuffing cubes
- 2-1/2 cups chicken stock
- 1 large egg
- 1/4 cup fresh parsley, divided chopped
- 2 teaspoons poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees and butter a 9 x 13 casserole dish and set aside.
- Start by removing the ground sausage from it's packaging and adding it a large skillet over medium-high heat. Cook for 5-6 minutes or until no longer pink, breaking up the meat with a spatula.
- Add in the butter, onion, sage and celery to the pan and cook for 3-4 minutes or until the vegetables are tender and add the garlic and cook for about 30 seconds. Pour in the store-bought bread cubes to the skillet then add chicken stock, egg, poultry seasoning, garlic powder, onion powder, most of your parsley and salt and pepper.
- Gently stir until everything is well combined then transfer the stuffing into the prepared pan.
Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes or until top is golden brown. - Remove from the oven. Sprinkle with reserved parsley, then serve.
Notes
PRO TIPS FOR PERFECT TRADITIONAL STUFFING
- I use sage and parsley in my sausage stuffing recipe but feel free to add some fresh rosemary or thyme as well, if you like.
- This recipe delivers moist stuffing without it being ... too moist! If you prefer a more wet stuffing, add a bit more chicken stock until you reach your desired consistency.
- I use a handy-dandy mini food processor to cut my veggies. If you like your vegetables a bit chunky, cut by hand. If you like things easy (like me!), break out that food processor and let it do the work for you.
- After cooking your sausage, add you veggies right into that pork fat... so much extra flavor and calories don't count at the holidays, right?
- Be sure to uncover your stuffing the last 10 minutes of cooking. Uncovering the stuffing near the end gives you those crispy pieces on the top but you still get the moist stuffing inside.
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