Sausage Stuffing with Fresh Herbs

This Sausage Stuffing recipe is made easy with pork sausage, dried bread cubes, sautéed onions, celery, and garlic, and a perfect blend of fragrant fresh herbs for plenty of flavor.  It comes together quickly and bakes to perfection in about thirty minutes. It is delicious served with roasted turkey, pork, or chicken.  I love to serve it on holidays with my Cranberry Sauce and Roasted Rosemary Potatoes.

You are going to love this easy-to-make Sausage Stuffing with Fresh Herbs.  It makes for a tasty side dish for all of your holiday meals.  I like to use an all-natural, lightly, flavored pork sausage along with fresh parsley, rosemary, sage, and thyme.  Usually, at this time of the year, my favorite local grocery store sells fresh herb plants, and it ends up being more economical than purchasing the cut herbs themselves. Then you can use the fresh herbs for other recipes like baked chicken and roasted pork loin.

How do you make Sausage Stuffing?

First, started by chopping all your vegetables pretty fine. Next, grab a large pan and start browning the sausage breaking it up with a meat masher or wooden spoon.  When the sausage is, about 3/4’s of the way browned, add the butter and melt it. Then add the onion and celery and cook for an additional 3-4 minutes. Reduce the heat and stir in the garlic, parsley, rosemary, sage, and thyme.  Cook for about 30 seconds, stirring constantly.

Add the eggs to a large bowl and beat them lightly. Now add the dried bread cubes, cooked sausage with vegetables, salt, pepper, and chicken broth to the eggs.  Toss to coat and spoon into a lightly greased baking dish.  Bake for around 30 minutes or until lightly browned.

Helpful tips

• I love pork sausage in this recipe, but you can use Italian sausage, chicken sausage, or even turkey sausage.
• Cut your celery and onions finely so that there is a little bit in every bite.
• You can buy dried bread cubes from the store, or you cut your own bread cubes and dry them out in the oven yourself.  Spread them out in a single layer on a sheet pan and bake in a 300-degree oven for 40-60 minutes.  You can use any bread, such as white, wheat, bagels, or even challah bread.  Just make sure the bread is really dry.
• Fresh herbs are paramount to great stuffing. However, a little goes a long way. The key is a balance of herbs without being overpowering.
• Keep your add-ins like dried cranberries, apples, and mushrooms to a minimum.  The bread is the binder here, and if there are too many goodies, the stuffing will not stay together.
•  If you plan to use prepackaged seasoned bread cubes, omit any salt.  They usually have a high sodium content, and salt can quickly take over the dish.
• Add the right amount of broth. Use low-sodium chicken broth because of its salt content.  The key here is to moisten the bread.  It should not be soggy or dry.  Add about 1/2 cup at a time until lightly moistened.  You can always add more, but you can not take it back.

More holiday side dishes

Sausage Stuffing with Fresh Herbs

A super easy, flavorful stuffing recipe filled with tender pork sausage and fresh parsley, rosemary, sage, and thyme.  It is sure to be a hit at your Thanksgiving day feast. 

5 from 6 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 10 servings

Calories: 580kcal

Author: Beth Pierce

Ingredients

• 1 pound pork sausage
• 1/2 cup unsalted butter
• 1 medium onion finely chopped
• 3 celery ribs finely chopped
• 3 cloves garlic minced
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons fresh chopped rosemary
• 1 teaspoon fresh chopped sage
• 1 teaspoon fresh thyme
• 2 eggs
• 8 cups dried bread cubes
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 - 1 3/4 cups chicken stock see notes

Instructions

• Preheat oven to 350 degrees.
• In a large skillet over medium heat, brown the sausage. When the sausage is almost browned, add the butter, onion, and celery; cook for an additional 3-4 minutes. Reduce the heat to low and stir in the garlic, parsley, rosemary, sage, and thyme. Cook for 30 seconds, stirring constantly.
• Add eggs to a large bowl; beat them lightly. Add dried bread cubes, cooked sausage/vegetable mixture, salt, pepper, and chicken broth to the eggs.  Toss to coat and spoon into a lightly greased casserole dish.  Bake for 30 minutes.

Notes

• • I love pork sausage in this recipe, but you can use Italian sausage, chicken sausage, or even turkey sausage.

• • Cut your celery and onions finely so that there is a little bit in every bite.

• • You can buy dried bread cubes from the store, or you cut your own bread cubes and dry them out in the oven yourself.  Spread them out in a single layer on a sheet pan and bake in a 300-degree oven for 40-60 minutes.  You can use any bread, such as white, wheat, bagels, or even challah bread.  Just make sure the bread is really dry.

• • Fresh herbs are paramount to great stuffing. However, a little goes a long way. The key is a balance of herbs without being overpowering.

• • Keep your add-ins like dried cranberries, apples, and mushrooms to a minimum.  The bread is the binder here, and if there are too many goodies, the stuffing will not stay together.

• •  If you plan to use prepackaged seasoned bread cubes, omit any salt.  They usually have a high sodium content, and salt can quickly take over the dish.

• • Add the right amount of broth. Use low-sodium chicken broth because of its salt content.  The key here is to moisten the bread.  It should not be soggy or dry.  Add about 1/2 cup at a time until lightly moistened.  You can always add more, but you can not take it back.

Nutrition

Calories: 580kcal | Carbohydrates: 34g | Protein: 42g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 45923mg | Potassium: 977mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 452IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 5mg

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