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traditional stuffing in a pan
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5 from 2 votes

Traditional Sausage and Herb Stuffing

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 322.3kcal


  • 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


  • 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.



  • 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.


Serving: 10g | Calories: 322.3kcal | Carbohydrates: 9.1g | Protein: 12g | Fat: 26.5g | Saturated Fat: 11.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10.3g | Cholesterol: 81.1mg | Sodium: 1019.2mg | Potassium: 272.2mg | Fiber: 1.4g | Sugar: 1.7g | Vitamin A: 14IU | Vitamin C: 7.8mg | Calcium: 4.6mg | Iron: 8mg