Name: Easy Sausage & Herb Stuffing Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 8 cups (400g) store-bought unseasoned stuffing cubes; 1½ cups diced yellow onion (from 1 large onion); 1 cup diced celery (from 3 celery stalks); 4 garlic cloves, finely chopped; 1 pound bulk sweet Italian sausage (casings removed); 1 stick (½ cup) unsalted butter; 2¾ cups low-sodium chicken broth; 1 large egg, beaten; 1 tablespoon fresh chopped rosemary; 1 tablespoon fresh chopped sage; ¼ cup fresh chopped parsley; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

If you’re on the hunt for a classic holiday side that’s bursting with flavor and oh-so-easy to pull together, you’ve just found it. This Easy Sausage & Herb Stuffing Recipe hits all the right notes—with savory sausage, fresh herbs, and that unbeatable crispy top. I absolutely love how it turns out every single time; it’s the kind of dish that makes your family go crazy and keeps everyone coming back for seconds. Stick with me, and I’ll walk you through some tips and tricks so your stuffing is perfectly moist, flavorful, and golden brown every time!

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Why You’ll Love This Recipe

Saves Time & Effort: Using store-bought stuffing cubes means you can skip the bread-cutting step but still get that homemade feel.
Bursting With Flavor: Fresh herbs and browned Italian sausage add depth and savory richness that elevates the dish.
Perfectly Moist & Crispy: The balance of broth and butter keeps the stuffing tender inside with a golden, crunchy top.
Make Ahead Friendly: You can assemble it a day early or freeze leftovers without losing that just-baked magic.

A white rectangular baking dish with handles contains a baked stuffing dish. The stuffing is made of chunky bread pieces, toasted to a mix of golden brown and darker brown colors. The texture looks crispy on top with softer, moist bits inside. There are visible small pieces of herbs and bits of browned sausage mixed evenly throughout the bread. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays an important role—you’ve got the base with the stuffing cubes, the rich savoriness of sausage, fresh aromatics, and plenty of herbs to punch up the flavor. When shopping, look for fresh herbs that are fragrant and vibrant, and a good quality sweet Italian sausage for the best taste.

Stuffing cubes: Store-bought unseasoned cubes are convenient and soak up flavors beautifully.
Unsalted butter: Gives richness without adding extra salt, letting you control seasoning.
Yellow onion: Adds sweetness and depth when sautéed till soft.
Celery: Provides a subtle crunch and classic stuffing flavor.
Garlic cloves: Adds a warm, savory note that enhances the sausage and herbs.
Bulk sweet Italian sausage: The star protein, tender and flavorful—just remove casings if needed.
Low-sodium chicken broth: Moistens the bread without being too salty or overpowering.
Egg: Helps bind everything together for perfect texture.
Fresh rosemary: Earthy and fragrant, it’s a must-have herb for this recipe.
Fresh sage: Classic stuffing herb, pairs amazingly with sausage.
Fresh parsley: Adds a fresh, bright finish to balance the richness.
Salt and black pepper: Essential for seasoning and bringing all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this sausage and herb stuffing pretty classic, but I’m all about making it your own. Don’t hesitate to swap herbs or sausage types depending on what you have or the flavor you want. Cooking is all about what makes you happy, right?

Try spicy sausage: I swapped mild sweet Italian for hot sausage once and loved the extra kick it gave.
Make it vegetarian: Omit sausage and add toasted nuts or mushrooms for a meaty texture without meat.
Herb swaps: Thyme or marjoram can be great substitutes if you’re out of rosemary or sage.
Extra add-ins: Dried cranberries or chopped apples add a lovely sweetness and texture contrast.

How to Make Easy Sausage & Herb Stuffing Recipe

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 350°F and buttering a 9 x 13-inch baking dish—this helps with easy clean-up later and gives a nice buttery flavor to the edges of the stuffing. While the oven warms, get your veggies diced and sausage ready by removing the casings if using regular sausage links.

Step 2: Sauté Veggies for Flavor

Melt the butter in a large sauté pan over medium heat, then add the onions and celery. Cook them gently for about 8 minutes, stirring every now and then until they’re soft and translucent. This step is key because soft vegetables infuse the whole dish with subtle sweetness and aroma. Add the garlic and cook just 2 more minutes to release its aroma—they can burn fast, so keep an eye on it!

Step 3: Brown the Sausage

Without cleaning the pan, add the bulk sausage and break it up with a spatula. Cook over medium heat for about 8-10 minutes, stirring often, until it’s browned and no longer pink. I like to keep the largest bits around ¼-inch—this way you get nice, flavorful pockets rather than one big clump.

Step 4: Combine and Season

Transfer the sausage and the softened veggies into a large bowl with the stuffing cubes. Pour in the chicken broth, beaten egg, chopped rosemary, sage, parsley, and season with salt and pepper. Use your hands or a large spoon to gently mix everything, making sure the bread cubes get evenly moistened without turning mushy. This step is where the magic happens—your stuffing should be soft but not soggy.

Step 5: Bake to Perfection

Spread the mixture evenly in your prepared baking dish and pop it in the oven. Bake uncovered for 65 to 75 minutes until the top is deeply golden and crispy. You’re aiming for a beautiful contrast: crunchy on top and tender underneath. If you find the top is browning too fast, loosely lay a piece of foil over it toward the end.

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Pro Tips for Making Easy Sausage & Herb Stuffing Recipe

Don’t Over-Moisten: I learned the hard way that too much liquid makes the stuffing soggy—start with less broth if you’re unsure and add more as you mix.
Sauté First: Browning sausage and cooking the veggies separately really brings out flavor compared to just mixing everything raw.
Fresh Herbs Matter: Dried herbs don’t give the same kick here—using fresh rosemary, sage, and parsley makes this dish truly shine.
Even Baking: Make sure your stuffing is spread evenly in the pan for uniform cooking and a consistent crispy crust.

How to Serve Easy Sausage & Herb Stuffing Recipe

A white baking dish filled with a single layer of golden-brown toasted bread pieces mixed with browned sausage bits and small green herb flakes scattered throughout. The bread chunks have a crispy texture with some darker, toasted edges. A vintage silver spoon rests inside the dish, partially under the stuffing where a small scoop has been taken out. The dish is placed on a white marbled surface next to a folded burnt orange cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra fresh parsley on top right before serving—it adds a pop of color and brightens the rich flavors. Sometimes, a few extra whole sage leaves lightly crisped in butter on top work as a beautiful and tasty garnish.

Side Dishes

This stuffing goes perfectly with roasted turkey or chicken, and I also like pairing it with sautéed green beans or Brussels sprouts to add some green crunch. Mashed potatoes or a simple cranberry sauce really round out the meal, making it classic and comforting.

Creative Ways to Present

For a special occasion, try baking the stuffing in individual ramekins for elegant servings. Or, bake it inside hollowed-out acorn squash halves for a festive twist that doubles as a serving vessel.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the leftover stuffing cool completely and then store it in an airtight container in the fridge. It keeps well for up to 3 days—just be sure to transfer any remains promptly to keep that fresh flavor intact.

Freezing

I’ve frozen baked stuffing before by wrapping it tightly with foil and placing it in a freezer bag. It freezes beautifully for up to 3 months. When you’re ready to enjoy it again, defrost overnight in the fridge and then reheat for best texture.

Reheating

To reheat, cover the stuffing with foil and warm it in a 325°F oven until heated through—usually 20 to 30 minutes depending on portion size. This method keeps the top from drying out while ensuring everything is evenly warmed.

FAQs

Can I use dried herbs instead of fresh in this Easy Sausage & Herb Stuffing Recipe?

You can, but fresh herbs provide a brighter, more pronounced aroma and flavor, especially with rosemary and sage. If you have to use dried, use about one-third of the amount called for fresh, since dried herbs are more concentrated, and add them earlier in the cooking process to rehydrate.
What if I can’t find bulk sausage?

No worries! Just buy regular Italian sausage in links, peel off and discard the casings, and crumble the meat just like bulk sausage. This works exactly the same for the recipe.
Can I make the stuffing completely from scratch without store-bought cubes?

Absolutely! You can cube your own bread—day-old or lightly toasted white bread works best. Just cut into small cubes and bake them at 250°F until dry and crisp before using the recipe. This takes a bit longer but offers full control over your bread choice.
How do I know when my stuffing is done baking?

It’s done when the top is golden brown and crisp, and the inside is moist but not soggy. Usually, 65-75 minutes at 350°F hits the spot. If you want extra crispy edges, bake uncovered and check toward the end to avoid burning.
Is this stuffing good for holidays other than Thanksgiving?

Definitely! While stuffing is a classic for Thanksgiving, this savory sausage and herb version is perfect for Christmas, Easter, or any special dinner where you want a comforting side dish.

Final Thoughts

This Easy Sausage & Herb Stuffing Recipe has become a staple in my holiday cooking — it’s reliably delicious and brings that warm, comforting feeling everyone loves. Whether you’re a seasoned cook or just starting out, this recipe is forgiving and full of flavor, making it perfect for sharing with family and friends. I’m confident you’ll enjoy making it almost as much as eating it, and it might just become your go-to stuffing for years to come. Give it a try, and let me know how your version turns out!