Irresistible Sausage and Herb Stuffing Recipe in Just 1 Hour

Let me tell you about the sausage and herb stuffing that’s been the star of every holiday table in my family for as long as I can remember. This isn’t just any stuffing – it’s the one dish everyone asks for seconds of, the one that makes my kitchen smell like pure comfort. I’ve watched my uncle sneak spoonfuls straight from the baking dish when he thinks no one’s looking, and my sister always “accidentally” makes extra so she can take some home. What makes it so special? That perfect combo of savory sausage, crispy bread cubes, and earthy herbs that somehow tastes like home, whether it’s Thanksgiving, Christmas, or just a regular Sunday dinner. The best part? It comes together in about an hour, leaving you plenty of time to enjoy your guests (or sneak a bite yourself when no one’s watching).

Why You’ll Love This Sausage and Herb Stuffing

This sausage and herb stuffing is a game-changer for your holiday table. Here’s why it’s a must-try:

• Flavor-packed: The savory sausage and aromatic herbs create a taste that’s impossible to resist.
• Easy to make: Simple steps and basic ingredients mean less stress and more time to enjoy the festivities.
• Perfect for holidays: It’s a crowd-pleaser that pairs beautifully with turkey or ham.
• Customizable: Swap herbs or add your favorite mix-ins like nuts or dried fruit for a personal twist.

Trust me, once you try it, this stuffing will become a family favorite!

Ingredients for Sausage and Herb Stuffing

Gathering your ingredients is half the fun – I love how simple yet impactful each component is in this recipe. Here’s exactly what you’ll need to make stuffing magic happen:

• 1 pound ground sausage (I use mild breakfast sausage, but spicy Italian gives a nice kick)
• 4 cups cubed bread (day-old French or sourdough works best – stale bread absorbs flavors beautifully)
• 1 cup chopped onion (yellow onions are my go-to for their sweet balance)
• 1 cup chopped celery (include those leafy tops for extra flavor!)
• 2 cloves garlic, minced (fresh is best – I always smash mine first to release the oils)
• 1 tablespoon dried sage (the star herb – rub between your fingers before adding)
• 1 tablespoon dried thyme (you’ll smell Thanksgiving instantly)
• 1 teaspoon salt (I use kosher salt)
• 1/2 teaspoon black pepper (freshly cracked makes all the difference)
• 1 cup chicken broth (low-sodium lets you control the seasoning)
• 2 tablespoons butter, melted (for that golden finish)

See? Nothing fancy – just good, honest ingredients that come together to create something extraordinary. The beauty is in how these simple items transform!

Equipment You’ll Need

This recipe keeps things simple – just grab these basics from your kitchen:

• Large skillet (for browning sausage and sautéing veggies)
• Mixing bowl (big enough to toss everything together)
• 9×13-inch baking dish (or whatever size fits your stuffing dreams)

That’s it! No fancy gadgets needed – just good old-fashioned cooking.

How to Make Sausage and Herb Stuffing

Okay, let’s get cooking! This sausage and herb stuffing comes together in four simple steps that’ll fill your kitchen with the most incredible aromas. I’ve made this dozens of times, and these are the tricks I’ve learned to get it perfect every time.

Step 1: Cook the Sausage

First things first – preheat your oven to 350°F. Now grab your favorite skillet (I use my trusty cast iron) and brown that sausage over medium heat. Here’s my secret: don’t stir too much! Let it get nice and crispy in spots – those browned bits equal flavor gold. Once it’s cooked through (no pink remaining!), scoop it out with a slotted spoon, leaving just enough of that glorious fat in the pan for the next step. (Pro tip: If your sausage released a ton of fat, drain some off – you want about 1 tablespoon left in the pan.)

Step 2: Sauté the Vegetables

Same pan, more flavor! Toss in your onions and celery – you’ll know they’re ready when the onions turn translucent and the celery loses its raw crunch (about 5 minutes). Stir in the garlic last – just 30 seconds until fragrant, or it might burn. This step is crucial because soft veggies blend beautifully into the stuffing rather than staying crunchy. The smell at this point? Absolute heaven!

Step 3: Combine Ingredients

Now for the fun part! In your biggest mixing bowl, combine the bread cubes, cooked sausage, sautéed veggies, and all those wonderful herbs. Here’s where you need a gentle touch – pour the chicken broth and melted butter over everything, then use a big spoon or your hands to toss lightly. You want every bread cube kissed with flavor, but don’t smash it into mush! The mixture should look moist but not soggy – if it seems dry, add a splash more broth.

Step 4: Bake to Perfection

Transfer your masterpiece to a buttered baking dish and pop it in the oven. Set your timer for 25 minutes, but start checking at 20 – you’re looking for golden-brown edges and a toasty top. The stuffing should feel set but still moist inside. If you’re unsure, poke a fork in the center – it should come out with moist crumbs, not wet batter. Let it rest for 5 minutes before serving (if you can resist!), and watch how fast it disappears!

Tips for the Best Sausage and Herb Stuffing

After making this stuffing more times than I can count, I’ve picked up some foolproof tricks that take it from good to “can I have the recipe?” amazing:

• Bread matters: Day-old bread is your friend here – fresh bread turns mushy, while slightly stale cubes hold their texture perfectly.
• Herb freshness: Rub dried herbs between your palms before adding to wake up their oils. Fresh herbs? Triple the amount!
• Make-ahead magic: Assemble everything (unbaked) the night before – just add 5 extra minutes to the cooking time.
• Broth temperature: Warm your broth slightly before mixing – it absorbs better than cold liquid.
• Crispy top lover? Broil for 1-2 minutes at the end for extra crunch (but watch closely!).

These little touches make all the difference – just ask my family who fights over the last spoonful!

Variations for Sausage and Herb Stuffing

One of the best things about this stuffing is how easy it is to make it your own! Swap out the sage and thyme for rosemary and marjoram for a different herbal twist. Want some crunch? Add a handful of toasted pecans or walnuts. If you’re feeling fancy, mix in dried cranberries or chopped apples for a sweet surprise. Vegetarian? Skip the sausage and use mushrooms or extra veggies instead. The possibilities are endless!

Serving Suggestions

Oh, let me tell you how we serve this sausage and herb stuffing – it’s practically begging to be paired with juicy roast turkey and creamy mashed potatoes! But don’t stop there – it’s just as heavenly alongside baked ham, roasted chicken, or even piled high next to Thanksgiving’s best green bean casserole. Seriously, I’ve caught my nephew eating it straight from the pan with a spoon (more than once), so trust me – it doesn’t need fancy pairings to shine!

Storage and Reheating

Here’s the beautiful thing about this sausage and herb stuffing – it actually gets better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop individual portions in the microwave for about 90 seconds, or spread it in a baking dish with a splash of broth and warm at 350°F for 15 minutes until toasty. Freezing? Absolutely! Just wrap tightly – it’ll keep for 2 months. Thaw overnight in the fridge before reheating. Pro tip: Add a pat of butter when reheating for that just-baked freshness!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop – this hearty sausage and herb stuffing gives you that perfect balance of protein and carbs to fuel your holiday feasting! Keep in mind that nutrition can vary depending on the specific sausage and bread you use (I always say homemade is worth every bite). What matters most? The smiles around your table when you serve this comforting classic!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this beloved sausage and herb stuffing recipe – let me share the answers to the ones that pop up most often!

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs make this stuffing sing. Just remember they’re less concentrated than dried – triple the amount (so 3 tablespoons each of fresh sage and thyme). Chop them fine and add them when you sauté the vegetables to really release their flavors.

How can I make vegetarian sausage stuffing?

Easy peasy! Swap the sausage for diced mushrooms sautéed until golden (portobellos add great meatiness), or use a plant-based sausage crumble. You’ll still get that savory depth – just bump up the herbs and maybe add a splash of soy sauce or nutritional yeast for extra umami.

Can I prep sausage stuffing ahead?

You bet – this is one dish that actually benefits from advance prep! Assemble everything (unbaked) the night before, cover tightly, and refrigerate. When ready, let it sit at room temp for 30 minutes, then bake as directed (adding 5-10 extra minutes since it’s cold).

What’s the best bread for stuffing?

My go-to is day-old French or sourdough – their sturdy texture holds up beautifully. Avoid super-soft sandwich bread unless you like mushy stuffing. Pro tip: Cube your bread the night before and leave it uncovered to stale naturally!

Why is my stuffing dry?

Don’t worry – this happens! Next time, use slightly more broth (start with 1 1/4 cups) and make sure to press the bread down gently when mixing so it absorbs evenly. And remember – stuffings continue to soak up moisture as they sit, so err on the wetter side!

Share Your Experience

I’d love to hear how your sausage and herb stuffing turns out! Drop me a comment below or snap a photo – nothing makes me happier than seeing your family enjoy this recipe as much as mine does.

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