Sausage & Herb Stuffing Recipe (2024)

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A deliciously easy to make stuffing recipe perfect for the holidays!

Our stuffing recipe is soft and buttery on the inside with crispy, golden edges and incredible flavours. Onions, celery, garlic and herbs are sautéed in butter, tossed with bread and baked in a full flavoured stock.

Aclassic homemade stuffing is the quintessential Thanksgiving side dish. Easy to make for your holiday dinner table!

Sausage & Herb Stuffing Recipe (1)


The perfect accompaniment toCrispy Turkeyand Gravy, Creamy Mashed Potatoes, Apple Bacon Salad, Green Bean Casserole,Desserts, Bread Rolls,and as many sides as you can fit in!

A hint of sweetness from the cranberries (optional), with the added saltiness from sausage, this will become your favourite Thanksgivingstuffing recipe!


  • Pan fried sausages — casings removed. You can use chicken, beef, pork or turkey sausages. We love using spicy Italian flavour.
  • Bread — white, wholewheat or grain bread are fine to use.
  • White wine — YES! If you’ve never tried white wine in your stuffing before, try it! We reduce it down before adding it in, and the flavour is incredible! Of course, you can swap it out with extra chicken broth or leave it out all together.
  • Herbs — I use fresh Sage, Parsley and Rosemary. If you don’t like these, you can also use basil, oregano, thyme or any other herbs you like!

Sausage & Herb Stuffing Recipe (2)


To get the best stuffing with those irresistible crispy golden edges, it’s best to use dry bread. You can dry fresh bread out in the oven JUST until beginning to toast, or use day old bread.

I usually dry day old bread in the oven to ensure the best result.

Any bread is fine, however we prefer using a French stick or Baguette torn or cut into into 1-inch pieces.


While your bread is drying out in the oven, quickly brown the sausage, breaking it up with a fork or the end of a wooden spoon while cooking.

Mix the browned sausage through the bread cubes. We always add the pan drippings for added flavour!

The rest comes together in minimal steps:

SAUTE veggies and herbs in butter.
ADD the wine
MIX in the stock
POUR over bread
BAKE until browned.

The cranberries are an optional ingredient, as mentioned above. You can leave them out all together, or substitute with raisins or carrots!

Sausage & Herb Stuffing Recipe (3)


Leftovers are a favourite over here! Think Ross with his famous Moist Maker sandwich made with Thanksgiving leftovers. A hot 3-tier turkey sandwich with stuffing and gravy… yum.

If you have a lot of stuffing leftover, refrigerate in air tight containers for up to 2-3 days, or freeze for up to 2 months.

To reheat, thaw it out first, then bake for 350°F (175°C) for roughly half an hour. You may need to add 1/4 – 1/2 cup stockto prevent drying it out.


Loaded Thanksgiving Cheeseboard
Scalloped Potatoes
Brussels Sprouts
Garlic Mushrooms
Mac And Cheese

Sausage & Herb Stuffing Recipe (4)

Sausage & Herb Stuffing Recipe is FULLY STUFFED with so much flavour, and perfect for serving as a Thanksgiving side with gravy!


Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

Serves: 10 people


  • 16 ounces (450 g) bread cut into 1-inch pieces (day old bread if possible)
  • 1 tablespoon oil
  • 1 pound (500 g) sage pork sausage, or sweet or spicy Italian sausage, casings removed
  • 1/3 cup unsalted butter
  • 1 1/2 cups finely chopped yellow or brown onions, from 1 large onion or 2 small onions
  • 1 cup chopped celery, from 2-3 stalks
  • 5 large cloves garlic, minced (or 1 1/2 tablespoons minced garlic)
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped rosemary
  • 3/4 teaspoon sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine optional — (sub with 1/4 cup of broth)
  • 3 cups low sodium chicken stock
  • 1 egg lightly whisked
  • 3/4 cup dried cranberries optional


  • Preheat the oven to 350°F (175°C).

  • Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.

  • Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.

  • In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).

  • Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.

  • Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.




Calories: 374kcal | Carbohydrates: 28g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 438mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 8.2mg | Calcium: 99mg | Iron: 2.8mg

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Reader Interactions


  1. Esther says

    Sausage & Herb Stuffing Recipe (12)
    I made this for my church Thankgiving dinner, None left! It was just so yum & I followed all your advice & recipee to a tea! Thank you so much! I have shared this everywhere & to loved ones. I’m a pork girl fan!


    • Karina says

      Hi Esther, I’m so glad to hear that the pork recipe was a hit at your church Thanksgiving dinner and that there were no leftovers! Your dedication to following the advice and recipe to a tee paid off, and I appreciate you sharing the love with others. Being a pork fan myself, I’m delighted it brought joy to your celebration!


  2. Krista says

    Sausage & Herb Stuffing Recipe (13)
    Made this for a Friendsgiving and it was a hit! So delicious.


  3. Sarah says

    Sausage & Herb Stuffing Recipe (14)
    My boyfriend asked me to make stuffing from scratch. I have no clue what I’m doing. Followed this recipe and it was a hit! I will make it again. Plus, I felt proud of myself for cooking from scratch


  4. Jay says

    Sausage & Herb Stuffing Recipe (15)
    Made this on Christmas and it was a real hit. It is the best stuffing recipe. I made it the night before and put it in the fridge. Cooked on Christmas Day and came out so delicious. Thank you.


  5. Janet says

    Sausage & Herb Stuffing Recipe (16)
    This is the best stuffing! I made it twice and everyone enjoyed it and thought I was an awesome cook! I told them that I am not a good cook, but I know someone who is…and shared your recipe! I have tried a few of your recipes and have enjoyed each one! Thank you so much!!


  6. Alyson Murphy says

    Sausage & Herb Stuffing Recipe (17)
    Best stuffing ever, absolutely delicious fair play.


  7. Kristin says

    Sausage & Herb Stuffing Recipe (18)
    Best stuffing ever! 2020 Thanksgiving everyone said- best they ever had. This recipe starting a tradition! With doing from scratch. Fresh herbs and toasting bread best advice!


  8. Sara says

    Sausage & Herb Stuffing Recipe (19)
    I make it vegan with beyond hot italian sausage and vegetable broth and it has been one of my favorite things to make the last 2 years.


  9. Sarah says

    Sausage & Herb Stuffing Recipe (20)
    Made this stuffing last Thanksgiving and everyone loved it. It was so delicious! I’m making it again this year and probably every year after that.


  10. Cindy says

    Sausage & Herb Stuffing Recipe (21)
    So looking forward to trying this tomorrow!


  11. lorraine says

    I made the delicious sausage bread stuffing to go with my pre Christmas dinner along with the creamy Brussel sprouts and carrot recipe. My dinner was absolutely delicious with these recipe additions..thank you. I will be trying more for sure! The prime rib makes my mouth water!


  12. Dee says

    Sausage & Herb Stuffing Recipe (22)
    This is a delicious hearty stuffing! My sons raved about how good it was:) When they were leaving, I didn’t have to ask if they wanted to carry some leftovers with them…they “helped themselves”;)
    This will be in my rotation of food several times a year and not just Thanksgiving and Christmas!


  13. George says

    Sausage & Herb Stuffing Recipe (23)
    Excellent results, I made it for the Christmas party at my work for the residents and they loved it.


  14. Ann Baker says

    Sausage & Herb Stuffing Recipe (24)
    Made this for Thanksgiving yesterday and it was amazing! Used a loaf of challah bread that I cubed and let dry out overnight. I also used a box of Trader Joe’s “Stuffing Starter Mix” (onions, celery and herbs), assembled in the morning and then chilled until baking just before dinner. It was so flavorful and light. Really wonderful recipe!


  15. Kim Emrich says

    Sausage & Herb Stuffing Recipe (25)
    I made your version yesterday. One of the best stuffings i have ever made. I left out the cranberries since i dont like sweet in my stuffing. It was nice and moist, top got crispy and buttery flavour was so good. This was delicious. Thank you.


  16. Barb Clough says

    Sausage & Herb Stuffing Recipe (26)
    Wonderful recipe!! Thank you so much!! Used sourdough bread and 1/2 pound of hot Italian sausage- this will be my foot recipe from now on!!


  17. Mary says

    I love it has the nutritional fasts but what is the serving size? Granddaughter is T1D.


    • Karina says

      The serving size is one cup. Hope that helps! Thanks for choosing one of my recipes! XO


  18. Lila says

    Sausage & Herb Stuffing Recipe (27)
    Hi. I’d love to make it this thanksgiving. Did you use fresh cranberries?


    • Karina says

      I like to use fresh cranberries but know that it is a preference for me! Enjoy your Thanksgiving!


  19. Katie says

    Sausage & Herb Stuffing Recipe (28)
    When this is “made ahead” and cooked a day or two later, do you just prep everything and add it to the pan and do the last step of “oven cooking” when you need to finally finish it or do you withhold anything until the day of cooking? Looks delicious!


    • Karina says

      Yes, exactly! XO


      • Tanya says

        This stuffing was the first time I made delicious stuffing. Everyone raved about how good it was.


  20. Lbest says

    Could I actually stuff the turkey w this instead of baking in a dish?


    • Karina says

      I have not tried that before but that sounds delicious! Let me know how it turns out! XO


  21. Leslie S says

    Do you use fresh cranberries or dried?


    • Karina says

      The cranberries are optional but I prefer fresh cranberries. Dried are great too just a different flavor! XO


  22. Melissa says

    How would you make it ahead of time?


    • Karina says

      This recipe is best made the day of. You can always try making it ahead of time and warming it up. Hope that helps! XO


  23. Er says

    Question: is this stuffing dry or moist?


    • Karina says

      It will be moist.


  24. Catherine says

    Can this stuffing be made ahead and cooked on thanksgiving?


    • Karina says

      Yes, that is a great idea. I would recommend only a day or two days ahead though for best results.


  25. Gayle says

    I love this recipe but need to use a crockpot for my stuffing this year. Do you have any idea if this can be done in a crockpot?


    • Karina says

      HMM! That sounds like a great idea. I am not sure how it would work but I will get to work thinking for you and see what I can come up with! Thanks for the suggestion! XO


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Sausage & Herb Stuffing Recipe (2024)


What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

How much stuffing do I need for 30 people? ›

In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey. If this is the case, then you can even make a casserole to fill up your guests!

What is sausage stuffing made of? ›

Sausage Stuffing Ingredients

Butter: Cook the vegetables in a mix of butter and sausage drippings. Vegetables: You'll need finely diced celery and a chopped onion. Bread: The white bread cubes should ideally be slightly stale. If your bread seems too soft, lightly toast it in the oven.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

What can I substitute for eggs in stuffing? ›

Best Egg Substitutes
  • Flaxseed Meal. Flaxseeds have an earthy, nutty flavor and are rich in omega-3 fatty acids. ...
  • Chia Seeds. ...
  • Mashed Banana. ...
  • Applesauce. ...
  • Silken Tofu. ...
  • Aquafaba. ...
  • Starches. ...
  • Vinegar + Baking Powder.

How many pounds of stuffing do I need for 20 people? ›

I think it's safe to plan for 1 1/2 pounds per person. What's the worst that could happen? A leftover turkey sandwich?! 3/4 cup of stuffing per person should be plenty.

How much stuffing do I need for 10 adults? ›

How much stuffing do you need for Thanksgiving? Plan to serve about 3/4 cup of stuffing per guest. That amounts to roughly 4 cups of prepared stuffing for 5 guests and 7-1/2 cups for 10 guests.

How many cups of stuffing do I need for 10 people? ›

The Amount
Quantity of StuffingSize of BirdNumber of Servings
4 cups6 to 8 pounds6 to 7
6 cups8 to 10 pounds8 to 9
2 quarts10 to 12 pounds10 to 11
3 quarts12 to 15 pounds12 to 16
3 more rows
Nov 25, 2019

How much water do you put in sausage before stuffing? ›

Add at least 1 oz. of water per pound of meat to aid in the stuffing process.

Why use a sausage stuffer? ›

You will be surprised how easy it is to stuff your seasoned ground meat into sausage casings with a sausage stuffer. You can use your meat grinder with stuffing tubes to stuff your sausages, but a sausage stuffer is easier to control, especially if you are doing large batches of sausage.

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

Can you mess up stuffing? ›

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

How do I know when my stuffing is done? ›

Since it's cooked inside the turkey, you know that it's done when the internal temperature of the stuffing is 165° F. Anything less and you risk salmonella from turkey juices that have seeped into the stuffing during the cook.

Why use an egg as a thickener? ›

Creamy desserts such as crème brûlée also benefit from eggs' ability to emulsify and produce smooth, satiny, hom*ogeneous mixtures. Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Why do we need to apply egg yolk in some dressing? ›

1. **Emulsification**: Eggs or egg yolks act as emulsifiers, helping to bind together the oil and vinegar or lemon juice into a creamy and smooth dressing. This emulsification creates a stable mixture that prevents the oil from separating from the other ingredients.

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.


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