Description

This easy sausage and herb stuffing is a savory, flavorful side dish perfect for holiday meals or any comforting dinner. Featuring store-bought unseasoned stuffing cubes, browned bulk sweet Italian sausage, aromatic fresh herbs, and a rich buttery base, this recipe is simple to prepare yet deeply satisfying. It can be made ahead of time and baked until golden and crisp on top, adding a deliciously hearty accompaniment to your main course.

Ingredients

Units Scale

Stuffing Base

8 cups (400g) store-bought unseasoned stuffing cubes

Vegetables & Aromatics

1 1/2 cups diced yellow onion (from 1 large onion)
1 cup diced celery (from 3 celery stalks)
4 garlic cloves, finely chopped

Meat

1 pound bulk sweet Italian sausage (casings removed)

Liquids & Binder

1 stick (1/2 cup) unsalted butter
2 3/4 cups low-sodium chicken broth
1 large egg, beaten

Herbs & Seasoning

1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
1/4 cup fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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Instructions

Prepare Oven and Dish: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish generously with butter to prevent sticking and add flavor.
Mix Stuffing Cubes: Place the store-bought unseasoned stuffing cubes into a large mixing bowl, setting the foundation for your stuffing.
Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add diced onions and celery and cook, stirring occasionally, for about 8 minutes until softened and fragrant. Stir in finely chopped garlic and cook for an additional 2 minutes. Transfer this flavorful vegetable mixture to the bowl with stuffing cubes, scraping all bits from the pan to retain flavor.
Cook Sausage: Using the same pan, cook the bulk sweet Italian sausage over medium heat for 8-10 minutes until browned and fully cooked through. Break the sausage into small pieces no larger than ¼-inch using a metal spatula. Add the browned sausage and its rendered fat to the bowl with vegetables and bread cubes.
Combine Ingredients: Add the low-sodium chicken broth, beaten egg, fresh chopped rosemary, sage, parsley, salt, and black pepper to the bowl. Mix everything thoroughly until the bread cubes are moistened and soft but not soggy, ensuring even distribution of flavors.
Transfer and Bake: Pour the mixture into the prepared baking dish, spreading it out evenly. Bake uncovered for 65-75 minutes at 350°F until the top is deeply golden brown and crisp.
Serve Warm: Remove from the oven and let the stuffing rest for a few minutes before serving to allow flavors to meld perfectly.

Notes

This rich and savory stuffing recipe is perfect for holidays and festive gatherings.
If you can’t find bulk sausage, use regular sausage and remove the casings before cooking.
The stuffing can be assembled a day ahead, refrigerated, and baked when needed—add a few extra minutes to the baking time.
It freezes well after baking; freeze tightly covered for up to 3 months. Defrost in the refrigerator for 24 hours and reheat covered at 325°F until hot.
Using fresh herbs adds bright, aromatic flavors but dried herbs can be substituted if needed (use about one-third the quantity).
To make it gluten-free, substitute the stuffing cubes for a gluten-free bread option.

Nutrition

Serving Size: 1 serving (about 1/8th of recipe)
Calories: 467
Sugar: 5 grams
Sodium: 1063 milligrams
Fat: 28 grams
Saturated Fat: 10 grams
Unsaturated Fat: 18 grams
Trans Fat: 0 grams
Carbohydrates: 40 grams
Fiber: 6 grams
Protein: 15 grams
Cholesterol: 57 milligrams