Classic Sausage and Herb Stuffing Recipe

If you’re like me, the holidays aren’t complete without a stellar side dish that steals the show—and that’s exactly what this Classic Sausage and Herb Stuffing Recipe does every time. I absolutely love how this stuffing comes out moist, flavorful, and packed with that perfect balance of savory sausage and fresh herbs that make your whole kitchen smell like comfort. Trust me, once you make this classic sausage and herb stuffing recipe, your family and friends will be asking for seconds (and maybe the recipe).

this …

Ingredients You’ll Need

When I first tried this recipe, I loved how accessible the ingredients are, yet each brings something irreplaceable to the table. The fresh herbs are the real star here, adding brightness that pairs beautifully with the savory sausage and buttery bread.

• French bread: I always buy a sturdy loaf with a good crust; removing the crust helps the stuffing soak up flavors better.
• Ground mild Italian sausage: Mild sausage keeps it flavorful without too much spice—perfect for all ages.
• Salted butter: Adds richness; don’t skip this or swap it with unsalted unless you adjust salt accordingly.
• Yellow onions: They provide a sweet and savory base that complements the sausage well.
• Celery: Adds a subtle crunch and freshness that balances the richness.
• Flat-leaf parsley: Fresh parsley brightens the whole dish—fresh is key here, not dried.
• Fresh sage, rosemary, thyme: I recommend finely mincing or even pulsing these herbs for an evenly distrusted flavor burst.
• Ground nutmeg: Just a pinch brings warmth and rounds out the flavors in a subtle way.
• Kosher salt: Season carefully; it enhances all the other flavors.
• Freshly cracked black pepper: Fresh grind makes a big difference for that subtle heat.
• Chicken broth: Use low sodium if you want more control over saltiness.
• Large eggs: These help bind everything together—don’t forget them!

Variations

I love to experiment with this stuffing from time to time, especially around the holidays. Feel free to customize the recipe to fit your tastes or dietary needs—it’s forgiving and delicious no matter what tweaks you make.

• Vegetarian Version: I swap out the sausage for a hearty mushroom sauté with walnuts to mimic that umami and texture.
• Spicy Kick: Adding a pinch of red pepper flakes to the sausage mixture gave my family some heat and made it exciting one year—definitely worth a try if you like spice.
• Herb Twist: Sometimes I substitute rosemary with tarragon or add a sprinkle of sage on top for extra aromatic flavor.
• Gluten-Free: Using gluten-free bread works surprisingly well; just make sure it’s sturdy enough to handle drying in the oven.

How to Make Classic Sausage and Herb Stuffing Recipe

Step 1: Dry Out the Bread for the Perfect Base

This step is key—I like to tear the French bread into about 1-inch pieces, then spread them on a baking sheet. Toast them in a 300°F oven for around 45 minutes, stirring every 15 minutes so they dry evenly without burning. This is what helps your stuffing soak up all the broth and flavors instead of turning soggy.

Step 2: Brown the Sausage and Soften the Veggies

While the bread is drying, heat a large skillet over medium-high heat and add your ground mild Italian sausage. I like to break it apart and cook it until it just starts browning, about 5 minutes, then add the butter, yellow onions, and celery. Sauté them together until the sausage is fully browned and the veggies are soft—this takes about 5 more minutes. The butter here really amps up the richness.

Step 3: Combine Bread, Meat Mixture, and Herbs

Transfer your sausage and veggie mixture to the dried bread pieces. Add all your fresh herbs—parsley, sage, rosemary, thyme—along with nutmeg, salt, and pepper. Toss everything gently to evenly distribute those delicious flavors. Pour in 1½ cups of chicken broth and toss again so the bread starts soaking up the good stuff.

Step 4: Bind it All Together

In a separate bowl, whisk the eggs with the remaining 1 cup of chicken broth until smooth. This is the secret to a stuffing that holds together beautifully without being dense or heavy. Pour it over the bread mixture and gently mix everything until combined. You want the bread soaked but not falling apart.

Step 5: Bake and Enjoy!

Grease a 9×13-inch baking dish and spread your stuffing mixture evenly. Cover tightly with foil and bake at 300°F for 30 minutes until it’s set and doesn’t jiggle when you shake the pan. This is the perfect moment to stop if you’re making it ahead (more on that later). Otherwise, remove the foil and bake uncovered for another 45 minutes so the top gets gloriously crispy and golden brown. I can’t tell you how satisfying that crackly top is!

How to Serve Classic Sausage and Herb Stuffing Recipe

Garnishes

I usually sprinkle a little extra chopped fresh parsley right before serving for a pop of color and freshness. Sometimes I add a few toasted pecans or walnuts if I want a little extra crunch and nuttiness that pairs exceptionally well. A drizzle of melted butter on top never hurts either!

Side Dishes

This Classic Sausage and Herb Stuffing pairs beautifully with roasted turkey, baked ham, or even a hearty roast chicken. On the side, mashed potatoes with gravy (of course!), green beans almondine, or roasted Brussels sprouts make for a comforting, well-rounded meal.

Creative Ways to Present

For special occasions, I’ve tried baking the stuffing in individual ramekins or hollowed-out acorn squash halves—those presentations wow guests and make the meal feel extra festive. Another fun idea is to use fresh herb sprigs on top for a rustic, aromatic look right from the oven.

Make Ahead and Storage

Storing Leftovers

My go-to method is to let the stuffing cool completely, then store leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days, and the flavors actually deepen overnight. Just be sure to reheat properly to revive that crispy top!

Freezing

I’ve frozen this stuffing both before and after baking. If you freeze it raw, mix and pack it tightly into a freezer-safe dish, then thaw overnight in the fridge before baking. Baked leftovers freeze best sliced into portions wrapped tightly in foil and plastic wrap. Just remember, freezing might soften the crispy top texture slightly, but reheated stuffing still tastes fantastic.

Reheating

To bring leftovers back to life, I recommend reheating in a 350°F oven until warmed through, usually about 20-25 minutes covered with foil to prevent drying out. Removing the foil in the last 5 minutes helps crisp up the top again. Microwave reheating works too but won’t give you that lovely crust.

FAQs

Final Thoughts

This Classic Sausage and Herb Stuffing Recipe truly feels like a warm hug from the inside out. It’s one of those dishes I always come back to because it delivers dependable, comforting flavor with simple ingredients. If you want a stuffing that’s impressive but straightforward, this recipe is your new best friend in the kitchen—I promise it’ll earn a spot on your holiday table year after year. Give it a try and tell me your family’s reaction; I bet they’ll be hooked too!

Print