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Sausage Herb Stuffing Recipe for Holidays
Bake classic sausage herb stuffing with celery, onions and bread cubes for your holiday table in under one hour.
Holiday Stuffing with Herbs and Sausage is a classic savory side dish commonly served at Thanksgiving, Christmas, and other cold-weather gatherings. The recipe transforms day-old bread into a flavorful casserole by combining it with browned pork sausage, sautéed onions and celery, and a medley of fresh herbs—typically sage, thyme, and parsley—for an aromatic depth. Moistened with chicken or turkey stock and enriched with butter and lightly beaten eggs, the mixture is baked until the top is golden and crisp while the interior remains tender. The result is a hearty, herb-forward accompaniment that pairs well with roasted poultry, pork, or other festive main courses.
Sausage Herb Stuffing Recipe for Holidays
Skip the packaged mix and customize this stuffing to your exact taste and schedule—it can be assembled a day ahead, refrigerated, and baked just before guests arrive so it emerges hot and fragrant. Leftovers reheat beautifully, making it one of the rare side dishes that’s just as satisfying on day two.
Prep Time
25 minutes
25 minutes
Cook Time
75 minutes
75 minutes
Total Time
100 minutes
100 minutes
Ingredients
loaf rustic or country bread, cut into ¾-inch cubes (about 12 cups)
- lb bulk pork sausage (sweet Italian or breakfast style), casings removed
- tbsp unsalted butter (plus a little extra for greasing the baking dish)
- large yellow onion, finely diced (about 1½ cups)
- celery ribs, finely diced (about 1½ cups)
- medium Granny Smith apples, cored and diced
- cloves garlic, minced
- tbsp fresh flat-leaf parsley, chopped
- tbsp fresh sage, chopped (or 1½ tsp dried)
- tbsp fresh thyme leaves (or 1 tsp dried)
- tsp fresh rosemary, minced (optional but recommended)
- ¼ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ¼ tsp crushed red-pepper flakes (optional)
- ½–3 cups low-sodium chicken broth, warmed
- large eggs, lightly beaten
- ½ cup dried cranberries (optional)
- ½ cup toasted pecans or walnuts, roughly chopped (optional)
- tbsp melted butter for drizzling on top (optional for extra browning)
Method
Preheat the oven to 350°F
- Spread bread cubes on a baking sheet in an even layer
- Toast bread cubes in the oven until dry and lightly golden, about 15 minutes
- Remove toasted bread cubes from the oven and let them cool
- Grease a 9×13-inch baking dish with butter or nonstick spray
- Place a large skillet over medium-high heat
- Add sausage to the skillet and cook, breaking it up, until browned and cooked through
- Transfer cooked sausage to a large mixing bowl and discard excess fat, leaving about 1 tablespoon in the skillet
- Reduce heat to medium and melt butter in the same skillet
- Add chopped onions and celery to the skillet and sauté until softened, about 5 minutes
- Stir minced garlic into the vegetables and cook until fragrant, about 30 seconds
- Sprinkle chopped fresh sage, thyme, parsley, and rosemary into the skillet and cook for 1 minute to release their aromas
- Season the vegetable-herb mixture with salt and pepper to taste
- Transfer the vegetable-herb mixture to the bowl with the sausage
- Add the cooled toasted bread cubes to the bowl and toss gently to combine
- Whisk chicken or turkey broth with beaten eggs in a separate bowl until blended
- Pour the broth-egg mixture over the bread mixture a little at a time, tossing until the bread is evenly moistened but not soggy
- Taste the stuffing mixture and adjust seasoning with additional salt and pepper if needed
- Spoon the stuffing mixture into the prepared baking dish and spread it evenly
- Cover the baking dish tightly with foil
- Bake the stuffing for 30 minutes, until heated through
- Remove the foil and bake an additional 15 minutes, or until the top is golden and crisp
- Let the stuffing rest for 5 minutes before serving
Nutrition (whole recipe)
Calories
3490 kcal Protein
133 g Fat
217 g Carbs
279 g Fiber
27 g Sugar
99 g
3490 kcal Protein
133 g Fat
217 g Carbs
279 g Fiber
27 g Sugar
99 g
Notes
For richer flavor, toast the bread cubes in a 350°F oven for 10–12 minutes until lightly browned before mixing—this dries them out and lets them soak up more savory juices without turning mushy. If you like a touch of sweetness, fold in 1 diced tart apple or a handful of dried cranberries with the vegetables. Finish the bake uncovered for the last 15 minutes to guarantee a crisp, golden top.
why this recipe
This sausage herb stuffing recipe elevates any holiday table by pairing rustic, crusty bread with the deep, savory richness of browned sausage, all brightened by a medley of fresh herbs that release their fragrance as the dish bakes. Each bite delivers a harmony of textures—crispy golden edges, a moist, flavorful center—while the aromatic notes of sage, thyme, and rosemary weave together, evoking comforting memories of festive gatherings. Balanced with just enough sweetness from sautéed onions and a hint of tart apple, the stuffing becomes a centerpiece rather than a side, satisfying traditional palates and adventurous food lovers alike. Whether you’re hosting a grand feast or an intimate dinner, this recipe’s irresistible blend of hearty, herbaceous flavors and effortless elegance is sure to make it the standout favorite on your holiday menu.
FAQs
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Frequently Asked Questions
Can I assemble the stuffing a day in advance and bake it just before serving?
Yes—prepare the stuffing completely (through step 18), spoon it into the buttered baking dish, cover tightly with foil, and refrigerate up to 24 hours. Bake straight from the fridge, adding about 10 extra minutes to the covered portion of the baking time, then uncover and finish until the top is crisp and golden.
Q2: How can I make this stuffing vegetarian without sacrificing flavor?
Replace the pork sausage with an equal amount of well-browned plant-based sausage or sautéed mixed mushrooms (cremini, shiitake, or oyster) seasoned with a splash of soy sauce or tamari for umami. Use flavorful vegetable stock in place of chicken broth, and—if desired—add toasted nuts or a handful of grated Parmesan or nutritional yeast to deepen the savory taste. The remaining steps and seasonings stay the same, so you’ll keep the stuffing’s herbaceous character while making it fully vegetarian.
Can I freeze the baked stuffing and reheat it later?
Yes—once the stuffing has cooled completely, wrap the baking dish (or portions) tightly in two layers of plastic wrap and foil, then freeze for up to 2–3 months. Reheat straight from frozen, covered with foil, in a 350 °F oven until piping hot (about 40–50 min for a full pan), adding a splash of broth if it seems dry; uncover for the last 10 minutes to re-crisp the top.