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 stick (½ cup) unsalted butter; 1 pound bulk sweet Italian sausage (casings removed); 1 large egg, beaten; 2¾ cups low-sodium chicken broth; 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 comforting and crowd-pleasing side, I’ve got just the thing. This Easy Sausage & Herb Stuffing Recipe has been one of my go-to dishes for cozy dinners and holiday feasts alike. The way those juicy sausage bits blend with fresh herbs and tender veggies—you’ll find it’s a total showstopper without being complicated. Stick with me here, and I’ll walk you through how to nail it every time.

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry basics and fresh herbs that pack a flavorful punch without fuss.
Perfect Texture: Crispy on top yet soft and moist inside—a balance that makes everyone ask for seconds.
Family Favorite: My kids and guests alike go crazy for this sausage-herb combo every time.
Make-Ahead Friendly: Assemble it a day early or freeze leftovers for easy meal prep.

A white rectangular ceramic baking dish with handles filled with a golden-brown bread casserole. The casserole has several layers of chunky bread pieces in light tan and orange hues, mixed with bits of green herbs and darker brown spots of cooked ingredients. The top layer shows a slightly crisp texture with uneven bread chunks coated in a glossy finish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Sausage & Herb Stuffing, sausage stuffing, herb stuffing, holiday stuffing, savory stuffing side dish

Ingredients You’ll Need

I love how these ingredients come together—each plays a key role in building layers of flavor and texture. When shopping, fresh herbs and good-quality sausage really elevated this for me, so I always try to pick the best.

Flat lay of fresh sweet Italian sausage in raw bulk form with light marbling, diced bright yellow onion pieces, crisp pale green celery stalks chopped into small chunks, peeled garlic cloves with smooth white skin, sprigs of fresh green rosemary with needle-like leaves, soft sage leaves in muted gray-green tones, vibrant flat-leaf parsley chopped finely showing bright green color, all neatly arranged with rustic cubes of golden-brown bread stuffing, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Easy Sausage & Herb Stuffing, sausage stuffing, herb stuffing, holiday stuffing, savory stuffing side dish

Unseasoned stuffing cubes: These provide the base and soak up all the flavors beautifully.
Unsalted butter: Helps sauté the veggies gently without overpowering the herbs.
Diced yellow onion: Adds subtle sweetness and depth when cooked down.
Diced celery: Brings crunch and a fresh contrast in flavor.
Garlic cloves: Gives that classic savory aroma that’s impossible to resist.
Bulk sweet Italian sausage: My favorite is to buy sausage without casings for easy crumbling and even flavor.
Low-sodium chicken broth: Keeps the stuffing moist without making it soggy.
Large egg: Binds everything together nicely.
Fresh chopped rosemary: One of those herbs that instantly lifts the dish with piney brightness.
Fresh chopped sage: The true star herb in traditional stuffing—earthy and aromatic.
Fresh chopped parsley: For a hint of herbaceous freshness that rounds out the taste.
Salt: Enhances all the other flavors perfectly.
Freshly ground black pepper: Adds subtle heat and complexity.

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

One of the things I love about the Easy Sausage & Herb Stuffing Recipe is how you can tweak it to match your mood or dietary needs. I often switch it up based on what I have on hand or the season.

Swap out the sausage: I’ve used spicy Italian or even chicken sausage when I wanted a lighter option, and it still turned out fantastic.
Vegetarian version: Try skipping the sausage and adding chopped mushrooms and toasted walnuts for a rich, earthy flavor.
Herbs variation: Fresh thyme or marjoram are great when you don’t have rosemary or sage handy.
Add dried fruits: For a sweet twist, toss in some dried cranberries or chopped apricots—it’s a hit at holiday dinners!

How to Make Easy Sausage & Herb Stuffing Recipe

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 350°F—this gives everything a nice even heat for baking. Don’t forget to grease a 9 x 13-inch baking dish generously with butter so the stuffing doesn’t stick and browns up nicely on the edges.

Step 2: Cook the Veggies Till Tender

Melt your butter in a large sauté pan over medium heat, then toss in your diced onions and celery. Stir occasionally—about 8 minutes should get them soft and sweet. Add the finely chopped garlic and cook for another 2 minutes. Make sure you scrape all the goodness from the pan into your large bowl with stuffing cubes—it’s all flavor gold!

Step 3: Brown the Sausage

In that same pan, without washing it, cook your bulk sausage over medium heat until it’s browned and cooked through—usually about 8 to 10 minutes. Break it into small pieces so every bite has that perfect sausage bite. Pour the cooked sausage and the rendered fat right into your bread and veggie mix; this is what brings the magic.

Step 4: Bring Everything Together

Pour in your chicken broth, add the beaten egg, and toss in those fresh chopped herbs—rosemary, sage, and parsley. Season with salt and pepper. Stir gently so the bread cubes soak up the moisture but don’t fall apart completely. The mixture should feel moist yet hold its shape.

Step 5: Bake Until Golden and Crisp

Transfer your stuffing mix to the buttered baking dish and bake uncovered for 65 to 75 minutes. You’ll want to see a deeply golden, crispy top and a warm, tender middle when you poke it with a fork. Keep an eye near the end so it doesn’t dry out. This is when the aromas start making the whole house smell like a holiday dream!

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Pro Tips for Making Easy Sausage & Herb Stuffing Recipe

Don’t Skip the Butter: It adds richness and helps those onions and celery cook evenly without drying out.
Use Fresh Herbs: I’ve found that fresh rosemary and sage really make this stuffing stand out compared to dried.
Be Gentle When Mixing: Stir just enough to moisten the bread cubes—you want soft, not mushy.
Watch Your Bake Time: Check around 65 minutes and cover with foil if it’s browning too fast to avoid dryness.

How to Serve Easy Sausage & Herb Stuffing Recipe

Easy Sausage & Herb Stuffing Recipe - Serving

Garnishes

I like topping my stuffing with a sprinkle of freshly chopped parsley before serving—it instantly brightens up the dish. Sometimes, a few whole sage leaves toasted lightly on top add a beautiful aromatic touch that guests always comment on.

Side Dishes

This stuffing pairs perfectly with roasted turkey or chicken, and I love serving it alongside creamy mashed potatoes and a crisp, green salad. For a cozy fall meal, add glazed carrots or roasted Brussels sprouts for color and flavor contrast.

Creative Ways to Present

For special occasions, I’ve baked this stuffing inside hollowed-out acorn squash halves or deep into a buttered pumpkin bowl—both make a stunning presentation and add a subtle sweetness that’s unforgettable.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge—I’ve found it keeps well up to 3 days and reheats beautifully without losing that crispy top.

Freezing

I like to freeze any extra stuffing in a tight container right after baking. It lasts up to 3 months this way. When I decide to eat it later, defrosting overnight in the fridge works best to keep the texture intact.

Reheating

To reheat, I cover the stuffing loosely with foil and pop it in a 325°F oven until warmed through—usually about 20 minutes. This tip helps retain moisture while refreshing the crisp top layer.

FAQs

Can I use dried herbs instead of fresh in this stuffing?

Yes, you can substitute dried herbs, but you’ll want to use about one-third of the amount called for fresh herbs since dried are more concentrated. For this recipe, around 1 teaspoon of dried rosemary and sage each should do the trick. However, fresh herbs add a brighter, fresher flavor that really elevates the dish.
How do I remove sausage casings if I can’t find bulk sausage?

Great question! Simply take your regular sausage links and use a sharp knife to cut along the casing lengthwise, then peel off the casing before cooking the meat. This trick makes it easier to crumble and ensures a consistent mix with your stuffing cubes.
Can I prepare the stuffing a day ahead?

Absolutely! You can assemble the stuffing up to 24 hours before baking. Just keep it covered and refrigerated until ready to pop in the oven. When baking prep ahead, expect to add a few extra minutes to the baking time so it’s heated thoroughly.
What if I prefer a crispier top on my stuffing?

If you love a crispy top, I recommend baking uncovered for the last 15-20 minutes and even broiling for a minute or two at the end. Just watch closely so it doesn’t burn. It’s a quick way to get that golden crunch we all crave.

Final Thoughts

This Easy Sausage & Herb Stuffing Recipe has been such a favorite in my kitchen, especially because it hits all the right notes—comfort, flavor, and simplicity. I know you’ll enjoy how effortlessly it comes together, and I promise your family and friends will keep asking for it. It feels like a warm hug on a plate, and honestly, that’s why I keep coming back to it my own way.