Homemade Sausage and Herb Stuffing Recipe

A family favorite recipe for the holidays, this Homemade Sausage and Herb Stuffing uses store-bought bread cubes, spicy sausage, vegetables, and flavorful seasonings. It’s a must-have side dish for roasted turkey or chicken.

For many years of my youth, I would get up with my Dad (OK, not as early as he did but early) and help him with cooking our Thanksgiving meal.  I’ll admit, a lot of the time I was just watching him and soaking up all the things he did to make that meal so great.  But I must have learned something from him because I think I make pretty good Herb and Sausage Stuffing.  

Dad would simmer the neck and giblets to use in the stuffing mix but I don’t care to do that. I do add sausage to mine and I can’t remember if he ever added carrots to his but I do.  The basics of the recipe are what I learned from him, and of course, every cook makes the dish “their own” with touches like the ones I have made.  

As far as measurements, it was a bit hard for me to write down as Dad never measured; he just used his palm to measure. After trial and error and the stamp of approval from my Dad, I have perfected it.  

Table of Contents

• Holiday Side Dish Week
  • Here’s what I am sharing this week
• Homemade Sausage and Herb Stuffing
• Why do you use a Store Bought Bread Cube?
• What is the difference between dressing and stuffing?
• What Kind of Sausage goes into Stuffing?
• Do you put egg in stuffing?
• Can Stuffing be Prepared in Advance?
• How to Store Leftover Stuffing
• Ingredients
• How to Make Homemade Sausage and Herb Stuffing
• Tips, Tricks, and FAQs
• What to Serve with Herb and Sausage Stuffing
• Here are more #holidaysidedishes to inspire your menus

Holiday Side Dish Week

Making this stuffing always brings back memories and I don’t wait for the holidays to make this recipe. It’s great for any night of the week. However, I am sharing the recipe as part of this year’s #holidaysidedishes week event. Many of my foodie friends and I are sharing PLENTY of ideas and inspiration with over 45 delicious side dishes. Look for those delicious recipes at the end of this post and all week.

Here’s what I am sharing this week

• Monday – Instant Pot Buttered Potatoes with Garlic and Parsley
• Wednesday – Puff Pastry Wrapped Asparagus Bundles
• Friday – Homemade Sausage and Herb Stuffing (that’s this recipe!)

Homemade Sausage and Herb Stuffing

There are many ways to make sausage and herb stuffing, and no one way is the correct way. As I mentioned, I changed up my Dad’s recipe to suit my tastes (and my family’s). His basic recipe is what gets you started and I love that I was able to cook with him and learn more each time.

I highly recommend that you prepare the vegetables and gather everything you need for the recipe before you start to cook. It makes it so much easier. In fact, I chop the vegetables up the night before and store them in an airtight container. Cooking the sausage the night before can be done, too.

If you would rather serve individual portions of stuffing, try using a muffin pan as I did in this recipe. Every person can get crispy edges!

Later in the post, I will share more tips and substitutions to inspire you.

A delicious stuffing like this one is sure to be one of the most popular dishes on your table. If there are leftovers, they’re even better the next day!

Why do you use a Store Bought Bread Cube?

This sausage and herb stuffing recipe uses store-bought stuffing cubes, which eliminates the step of slicing and drying out the bread. It’s really a personal choice and for me a time saver.

What is the difference between dressing and stuffing?

While they have the same ingredients, the difference between stuffing and dressing is in the cooking method. Stuffing is baked in the cavity of a turkey or chicken, while dressing is cooked in its own separate pan.

This recipe will make enough to stuff your turkey and also a casserole dish for the oven. So, I guess that makes this both a stuffing and a dressing.

What Kind of Sausage goes into Stuffing?

The type of sausage to use is a personal one. I like to use a spicy bulk breakfast sausage but have used a maple-flavored one in the past as well as a mild one. A spicy turkey breakfast sausage is delicious in this recipe, too. No matter what kind you use, you’ll use 1 pound of meat.

Do you put egg in stuffing?

Eggs are an optional ingredient in the stuffing. The egg acts as a binder, holding the mixture together in clumps so that it’s less crumbly. This recipe does not include an egg; however, you can certainly add an egg or 2 if you prefer. Dad used eggs from time to time but for the most part, he relied on the chicken stock as a binder.

Can Stuffing be Prepared in Advance?

The Day Before: Assemble as directed in the recipe, but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, bring the dish to room temperature, for at least 30 minutes. Then bake, covered, for 30-45 minutes. You can uncover the dish for the last 15 minutes to crisp up the top.

A Week Ahead: Assemble as directed in the recipe, but do not bake. Wrap the casserole dish in a double layer of aluminum foil and freeze for a week. When ready to bake, remove from the freezer, and place in a preheated oven (350 degrees) for about an hour, or until heated through. Remove the foil, up the oven temperature to 375, and bake until the top is browned about 15 minutes.

How to Store Leftover Stuffing

• Store: Let the stuffing cool before storing it. Cover the dish in plastic wrap, or store the leftovers in an airtight container. The stuffing will keep well in the refrigerator for 3-4 days.
• Freeze: Seal the stuffing in an airtight container to store it in the freezer for up to a month.

Ingredients

• 1 package Pepperidge Farms herbed stuffing cubes
• 2 cups of unsalted chicken stock, warmed
• 1 stick of butter
• 3-4 stalks of celery, diced (depending on your taste)
• 2 medium carrots, diced
• 1 large onion, diced
• 1 cup fresh mushrooms, chopped
• 2 -3 teaspoons minced garlic
• 1 tablespoon poultry seasoning
• salt and pepper to taste
• 1 pound pork sausage (I use a hot or spicy sausage)
• 2 tablespoons fresh chopped parsley
• 2 teaspoons Italian seasoning

How to Make Homemade Sausage and Herb Stuffing

Step 1

Preheat oven to 350 degrees (if roasting a turkey, the oven can be at 325 degrees, just add a few extra minutes to your cooking time) Spray a casserole dish with non-stick spray.

Step 2

Pour stuffing cubes into a large bowl.

Step 3

Heat chicken broth in a small saucepan till warmed, keep on low till needed.

Step 4

Brown and crumble the sausage in a medium frying pan, drain, and set aside.

Step 5

Melt butter in a large frying pan over med-high heat.  Add the celery, onion, carrots, mushrooms, and garlic.  Saute till just about softened.

Step 6

Add poultry seasoning, Italian seasoning, and salt and pepper to taste.  

Step 7

Add in the cooked sausage and the fresh parsley; combine.  Heat till the sausage is warmed again.

Step 8

Pour the sausage/vegetable mixture over the stuffing cubes and combine well using a wooden spoon. Once it’s combined, start to add the chicken broth, a little at a time.  You want your stuffing to be moist, not mushy.  You’ll know when it’s enough.  You may not use all of the broth you warmed up.

Step 9

At this point, you can spoon it into the prepared baking dish you prepared and bake in a 350-degree oven for about 30 – 45 minutes, till the top is golden brown and the stuffing is hot. – OR – If you are stuffing a turkey, do this when you are ready to put the bird in the oven and not a moment before.  As I mentioned above, this will stuff your bird and also a casserole dish too.

Tips, Tricks, and FAQs

• I use unsalted chicken stock to cut down on the salt; however, you do you. Keep in mind, the bread cubes have salt and you’re adding salt to your taste.
• Omit the sausage and use Vegetable broth for a Vegetarian option.
• Use mild, spicy, or maple bulk sausage, or a breakfast turkey sausage.
• Add cut-up apples, dried cranberries, toasted pecans, or chestnuts to the stuffing.
• Change up the herbs to use fresh thyme, oregano, and/or rosemary.
• Prepare the vegetables prior to starting the recipe.
• Can be made a day or even a week ahead. See the recipe card for details.
• Use leftover stuffing in this delicious recipe.

Click for More Side Dishes for the Holidays or any night of the week

What to Serve with Herb and Sausage Stuffing

Besides serving this with your holiday meal, you can serve it with these dishes:

• Roasted Turkey and Gravy
• Asparagus Stuffed Chicken Rolls
• Mini Turkey Meatloaves
• Stuffed Turkey Breast with Feta Cheese and Spinach

Here are more #holidaysidedishes to inspire your menus

Holiday Side Dish Week 2022 is hosted by Heather from Hezzi-D’s Books and Cooks

Wednesday Holiday Side Dish Recipes:

• Cauliflower & Carrot Gratin from An Affair from the Heart
• Creamed Lima Beans with Bacon from Karen’s Kitchen Stories
• Deviled Potatoes from A Little Fish in the Kitchen
• Hasselback Potato Gratin from Sweet Beginnings
• Loaded Cauliflower Casserole from Hezzi-D’s Books and Cooks
• Mushroom and Wild Rice Casserole from A Kitchen Hoor’s Adventures
• Orange-Glazed Green Beans and Butternut Squash from The Spiffy Cookie
• Homemade Egg Noodles in Chicken Broth from Art of Natural Living
• Smoked Baked Beans with Bacon and Jalapenos from Our Good Life
• Stovetop Spicy Sweet Potatoes from Magical Ingredients
• Sweet and Spicy Roasted Broccoli from A Day in the Life on the Far

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Enjoy!