If you’re on the hunt for a cozy, timeless side dish that brings flavor and comfort together perfectly, let me introduce you to my Sausage & Herb Stuffing Recipe. This version is packed with savory sausage, fresh herbs, tender mushrooms, and even a touch of sweetness from apples and optional cranberries — it’s a total game-changer at any holiday table or family dinner. Stick around, I’m excited to share the full scoop on how to make this fan-freaking-tastic stuffing that I promise you’ll want to make again and again.
Why You’ll Love This Recipe
- Comforting Layers of Flavor: The blend of sausage, herbs, mushrooms, and apples gives each bite depth and warmth that feels like a big hug on a plate.
- Perfect Texture Balance: Toasted bread cubes soften just right when mixed with broth, while the sausage and veggies bring savoriness and moisture.
- Make-Ahead Friendly: I found prepping parts of this in advance saves you loads of stress on busy days, making it a practical choice.
- Crowd-Pleaser: Whether it’s Thanksgiving or a cozy family dinner, this stuffing always earns rave reviews and second helpings.
Ingredients You’ll Need
Let’s talk ingredients — simple, familiar, and easy to find, but combined they create magic. Each element plays a crucial role: the bread forms your crunchy-yet-moist base, herbs add freshness, and the sausage contributes meaty richness. Keep an eye out for fresh herbs if you can, but dried work beautifully too!
- Bread cubes: I usually go for whole wheat bread, but really, any sturdy bread works. Just make sure it’s a bit dry or toasted so it soaks up the broth without turning mushy.
- Unsalted butter: For that silky, rich sauté base without overpowering saltiness.
- Onion: Adds a sweet, aromatic backbone to the stuffing.
- Celery: Gives a subtle crunch and classic flavor — slice them thin to avoid overwhelming bites.
- Salt and freshly ground black pepper: Essential to balance and enhance all the flavors you’re layering.
- Mushrooms: I love using cremini or button, but any variety you like will add an earthy depth.
- Dried thyme, sage, and parsley: These herbs are the soul of a great stuffing — fresh is lovely here, but dried is totally fine if that’s what you have on hand.
- Uncooked mild Italian sausage: Go for quality here — the sausage infuses the whole dish with savory goodness.
- Diced apples: They bring in just the right amount of sweet contrast, plus a gentle bite.
- Low-sodium chicken broth: Keeps the dish moist without getting salty.
- Optional dried cranberries: I started adding these after a family gathering — the tiny bursts of tart sweetness add an unexpected treat!
Variations
I love tailoring recipes to my mood or the season, and this Sausage & Herb Stuffing Recipe is no exception. Don’t be shy about tweaking it to suit your tastes or dietary needs — it’s surprisingly adaptable and still delicious.
- Swap the sausage: I’ve made this with turkey sausage for a lighter version that still packs plenty of flavor.
- Go vegetarian: Skip the sausage and add toasted walnuts or cooked chickpeas for that hearty texture I learned works great as a meat substitution.
- Seasonal fruit substitutions: When apples aren’t in season, diced pears work beautifully — a favorite trick I discovered during a chilly November dinner.
- Add nuts: Toasted pecans or walnuts bring a delightful crunch; I sometimes sprinkle these on top just before baking.
How to Make Sausage & Herb Stuffing Recipe
Step 1: Toast Your Bread Cubes for That Perfect Base
I can’t stress enough how much an even golden toast really transforms your stuffing. Spread those bread cubes on two large baking sheets so they crisp up nicely without steaming each other. Pop them into your preheated 300°F (149°C) oven for about 15 minutes. You want them lightly browned and firm — this step keeps the final dish from getting soggy and ensures each spoonful has just the right texture.
Step 2: Sauté Your Veggies & Herbs Like a Pro
While the bread is crisping, melt your butter over medium-high heat in a large skillet. Toss in your diced onions, sliced celery, salt, and pepper, and let them soften for about 4 minutes. The aroma here always gets me excited! Then add your mushrooms and herbs — thyme, sage, and parsley — and cook another 3 minutes to let those flavors bloom.
Step 3: Brown the Sausage and Add Sweet Apples
Next, squeeze the sausage out of its casing right into the skillet. Use a wooden spoon to break it apart so it cooks evenly. After the sausage is nearly cooked, stir in the diced apples and cook another 4 minutes — the apples soften but still keep their shape and provide a subtle sweet counterpoint that I adore.
Step 4: Combine Everything and Moisten
Remove from heat and dump your sausage mixture into the toasted bread cubes. Pour the chicken broth over everything — this is the magic moment where your bread starts soaking up flavor and turning into stuffing perfection. If you’re feeling adventurous, toss in those dried cranberries here too for bursts of tartness.
Step 5: Bake to Golden, Crispy Glory
If you’re stuffing your turkey, let this mixture cool completely first to keep food-safe cooking temperatures. But if you bake it separately — my usual method — heat your oven to 350°F (177°C). Grease a 9×13-inch or similar baking dish, spoon your stuffing in, and bake uncovered for 40–45 minutes. You’ll want a lightly browned, crispy top that’s incredibly inviting.
Pro Tips for Making Sausage & Herb Stuffing Recipe
- Don’t Skip Toasting the Bread: I learned this the hard way; un-toasted bread quickly turns mushy and soggy in the stuffing, so take the time to toast.
- Use Fresh Herbs When Possible: Though dried herbs work well, fresh thyme and sage added last minute really brighten the overall flavor.
- Control Moisture Level: Add broth gradually and stir carefully—too much can weigh the stuffing down, too little leaves it dry.
- Cook Sausage Thoroughly: Break up the meat as it cooks and make sure it’s no longer pink to keep your stuffing safe and tasty.
How to Serve Sausage & Herb Stuffing Recipe
Garnishes
I love sprinkling fresh parsley or thyme leaves on top right after baking—it not only looks beautiful but adds a punch of fresh color and herbaceous scent that wakes up your senses. If you’re feeling festive, a few dried cranberries scattered on top add charm and a little tangy pop.
Side Dishes
This sausage & herb stuffing pairs beautifully with roasted turkey or chicken, but I’ve also served it alongside roasted root vegetables, green beans almondine, and a bright cranberry sauce. It’s that versatile friend at the table who plays well with almost any dish.
Creative Ways to Present
For a special occasion, I like assembling this stuffing in individual ramekins or mini cast iron skillets. Not only does it make plating feel more personal, but the crisp edges develop more evenly. A dusting of paprika or a few toasted nuts on top finishes it off incredibly well. Perfect for holiday dinner parties to impress your guests!
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in an airtight container or cover the baking dish with foil and store in the fridge for up to 5 days. I’ve found this stuffing keeps its flavor really well — sometimes it even tastes better the next day when the flavors get a little more married.
Freezing
If you want to freeze the stuffing, I like packing it into freezer-safe containers or heavy-duty freezer bags. It freezes beautifully for up to 3 months. When you’re ready to use it, thaw overnight in the fridge before reheating to keep that amazing texture intact.
Reheating
For reheating, the oven is your best friend. Cover the stuffing with foil and warm it at 325°F (163°C) until heated through, about 20-25 minutes. Microwaving works in a pinch for smaller portions, but I find the oven keeps the top from getting soggy and revives that delicious crispness.
FAQs
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Can I use a different type of bread for the Sausage & Herb Stuffing Recipe?
Absolutely! While I usually use whole wheat bread for its hearty texture and flavor, you can use white bread, sourdough, or even a crusty artisan loaf. Just be sure the bread is slightly stale or toasted so it doesn’t get too soggy.
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Is it necessary to cook the sausage before mixing it with bread?
Yes, cooking the sausage fully before combining with the bread ensures food safety and prevents that unpleasant raw meat texture. Breaking it up in the pan helps it cook evenly and blend well with the other ingredients.
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Can I make this stuffing ahead of time?
Definitely! You can toast the bread cubes and prepare the sausage and vegetable mixture a day in advance. Then, assemble and bake it fresh on the day you plan to serve. This approach cuts down your cooking day hassle significantly.
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What if I don’t want to use sausage?
You can skip the sausage and add sautéed mushrooms, nuts, or even a plant-based sausage alternative to keep things hearty and flavorful. Just adjust the seasoning and cooking times accordingly.
Final Thoughts
This Sausage & Herb Stuffing Recipe is truly one of my all-time favorites, and I’m so happy to share it with you. It’s the kind of dish that turns simple ingredients into something special, comforting, and memorable. Whether you’re making it for Thanksgiving, a cozy family dinner, or just because you’re craving warm flavors, I hope it brings joy to your kitchen and your table. Give it a try — you might just find your new go-to stuffing recipe!
PrintSausage & Herb Stuffing Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (serves 8-10)
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sausage & Herb Stuffing is a comforting and flavorful side dish perfect for Thanksgiving or any festive meal. It combines savory Italian sausage, fresh herbs, tender apples, mushrooms, and toasted bread cubes, all baked to a crisp golden perfection. Whether used to stuff a turkey or baked separately, this stuffing offers a delightful blend of textures and rich, herby flavors.
Ingredients
Dry Ingredients
- 10 cups (400g) cubed bread (any bread works; typically whole wheat)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
- 1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
- 2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
- 2/3 cup (80g) dried cranberries (optional)
Produce
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1 cup (about 100g) roughly chopped mushrooms
- 2 cups (240g) diced apples (about 2 medium apples)
Dairy
- 2 Tablespoons (28g) unsalted butter
Meat
- 1 pound (454g) uncooked mild Italian sausage
Liquids
- 2 and 1/4 cups (540ml) low-sodium chicken broth
Instructions
- Preheat and Toast Bread: Preheat your oven to 300°F (149°C). Spread the cubed bread evenly on two large baking sheets and toast in the oven for about 15 minutes until the bread cubes are lightly browned and crisp. Once toasted, transfer the bread cubes to a large mixing bowl.
- Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium-high heat. Add the diced onion, sliced celery, salt, and pepper. Sauté these vegetables for approximately 4 minutes, or until they begin to soften. Next, add the chopped mushrooms along with the thyme, sage, and parsley. Cook everything together for an additional 3 minutes to develop the flavors.
- Cook Sausage and Apples: Remove the sausage meat from its casings by squeezing it out directly into the skillet with the vegetables. Break the sausage apart with a spoon to ensure even cooking. Add the diced apples to the skillet and cook for about 4 minutes, stirring frequently, until the sausage is just cooked through and the apples have softened slightly.
- Combine Stuffing Mixture: Remove the skillet from the heat. Transfer the sausage and apple mixture into the large bowl with the toasted bread cubes. Pour in the chicken broth, then add the dried cranberries if you’re using them. Stir gently but thoroughly to combine all the ingredients evenly.
- Prepare for Baking: If you plan to stuff a turkey, allow the stuffing mixture to cool completely before filling the bird. For baked stuffing, preheat your oven to 350°F (177°C). Grease a 9×13-inch or any 3- to 4-quart baking dish. Spoon the combined stuffing mixture into the prepared dish, spreading it in an even layer.
- Bake the Stuffing: Bake the stuffing in the preheated oven for 40-45 minutes, or until the top is lightly browned and crisped to your liking. This baking step melds the flavors and gives the dish a satisfying texture contrast.
- Serve and Store: Garnish the finished stuffing with fresh herbs if desired and serve warm. Any leftovers can be tightly covered and refrigerated for up to 5 days. Reheat leftovers in the microwave before serving.
Notes
- This sausage and herb stuffing is a classic, essential side for Thanksgiving or any holiday feast, loved for its comforting blend of herbs, sausage, mushrooms, apples, and toasted bread.
- Partially preparing the stuffing ahead of time saves significant effort on the big day and allows flavors to develop.
- If stuffing a turkey, always let the mixture cool completely before filling to ensure safety and proper cooking.
- For added texture and sweetness, consider the optional addition of dried cranberries.
- Store leftovers properly in an airtight container and consume within 5 days for best quality and safety.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg