There is something utterly comforting and nostalgic about a perfectly baked stuffing that brings the whole meal together, and this Sausage Herb Stuffing Recipe truly delivers that soul-warming satisfaction. Combining savory Italian sausage with the fresh, fragrant punch of herbs and a touch of sweetness from apples, this dish balances hearty textures and bright flavors like a dream. Whether you’re aiming to impress at holiday dinners or craving a cozy side dish on any night, this stuffing is the kind of recipe that earns a permanent spot on your favorites list.
Ingredients You’ll Need
Simple ingredients are the secret to this Sausage Herb Stuffing Recipe’s magic, each playing a key role in building layers of flavor and texture. From the rustic dryness of the bread to the fresh herbs that light up every bite, these components come together for something truly special.
- Day old bread (1 pound, about 10 cups): The foundation that soaks up all the savory goodness without turning mushy.
- Italian sausage (1 pound, crumbled): Adds a rich, meaty depth with a hint of spice.
- Unsalted butter (3/4 cup, 1.5 sticks): Brings a luscious creaminess that melds everything together.
- Medium onion (1, chopped): Offers subtle sweetness and aromatic flavor.
- Celery (4 sticks, chopped): Introduces crisp texture and freshness.
- Honeycrisp apple (1 medium, chopped): Adds a pleasant sweet-tart contrast to the savory elements.
- Fresh parsley, sage, thyme, rosemary (1-2 tablespoons each, finely chopped): Provide the signature herbal fragrance that makes this recipe stand out.
- Salt (1/2 teaspoon) and pepper (to taste): Essential seasonings to balance and elevate flavors.
- Chicken broth (2.5 cups, divided): Soaks the bread just right, keeping it moist but not soggy.
- Eggs (2): Bind everything together for that classic stuffing texture.
How to Make Sausage Herb Stuffing Recipe
Step 1: Prep the Bread
Begin with your day old bread, cut or torn into roughly 1-inch pieces. You can dry it out naturally over a few days or speed things up by baking it at a low 250F for about an hour, turning occasionally. The goal is dry bread that will soak up flavors without becoming mushy.
Step 2: Combine Bread and Sausage
Add the dried bread pieces to a large bowl. Next, cook the crumbled Italian sausage in a skillet over medium-high heat until nicely browned, around 8 minutes. Once done, toss the sausage in with the bread and drain excess fat from the skillet, but keep those browned bits for flavor.
Step 3: Sauté Vegetables and Apple
In the same skillet, melt butter and add chopped onion, celery, and apple. Sauté for 10 to 12 minutes until the mixture softens and begins to brown slightly. This step builds a deliciously tender and lightly caramelized flavor base.
Step 4: Mix in Fresh Herbs
Stir in the parsley, sage, thyme, and rosemary into your skillet mixture, infusing the dish with fresh herbal aromas. Add this to the bowl with bread and sausage, bringing all those wonderful layers of taste together.
Step 5: Season and Add Broth
Sprinkle in salt and pepper, then gradually pour in half of the chicken broth (1 1/4 cups) while tossing gently. This slow addition ensures every piece of bread gets evenly moistened without turning soggy, which is key for the perfect stuffing texture.
Step 6: Incorporate Eggs and Remaining Broth
Whisk the eggs with the remaining 1 1/4 cups chicken broth in a separate bowl, then slowly mix this liquid into your stuffing mixture, just as before. The eggs help bind everything so your stuffing holds together beautifully once baked.
Step 7: Bake to Perfection
Transfer your stuffing into a greased 9×13 baking dish, spreading it evenly. Cover it with foil and bake at 350F for 45 minutes. Remove the foil and bake for another 45 minutes until the top is beautifully browned and crisp. Let it rest for about 5 minutes before serving to let the flavors settle.
How to Serve Sausage Herb Stuffing Recipe
Garnishes
Sprinkle a bit of freshly chopped parsley or thyme right before serving to add a bright pop of color and freshness that complements the rich, savory stuffing. Toasted pecans or sliced almonds also make a lovely crunch enhancer if you’re feeling extra creative.
Side Dishes
This stuffing pairs wonderfully with roasted turkey or chicken, making it a fantastic centerpiece during festive meals. For a lighter, vegetable-forward option, serve it alongside steamed green beans or roasted Brussels sprouts to balance the richness.
Creative Ways to Present
For a twist, try stuffing it inside hollowed-out acorn squash or bell peppers before baking for a festive, eye-catching presentation. Alternatively, stuff a turkey breast and bake it together to infuse the bird with extra flavor from the sausage and herbs.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stuffing in an airtight container in the refrigerator. It will keep well for 3 to 4 days and can easily be reheated for quick, tasty meals following your holiday or dinner party.
Freezing
This Sausage Herb Stuffing Recipe freezes beautifully. Portion it into freezer-safe containers and store for up to 3 months. When ready, thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat stuffing in the oven at 350F, covered with foil to keep moisture locked in, for about 20 to 30 minutes or until warmed through. A quick 1-2 minute zap in the microwave works for smaller portions but can result in less crispness.
FAQs
Can I use other types of sausage for this Sausage Herb Stuffing Recipe?
Absolutely! While Italian sausage adds a lovely spiced flavor, you can use breakfast sausage, spicy chorizo, or even a turkey sausage for a lighter variation. Just adjust seasoning accordingly.
Is it necessary to use fresh herbs, or can I use dried?
Fresh herbs give the best brightness and aroma, but if you only have dried, reduce the amount to about one-third and sprinkle them in earlier during cooking to help release their flavors.
Can I make this stuffing vegetarian?
Yes! Simply omit the sausage and increase butter or olive oil amounts for richness. You might also add sautéed mushrooms or toasted nuts for extra texture and flavor.
What kind of bread works best for this recipe?
A sturdy white or sourdough bread works beautifully as it holds up well and absorbs flavors evenly. Avoid breads with strong flavors like rye or very soft sandwich bread that might turn mushy.
How do I know when the stuffing is perfectly cooked?
It’s done when the top is golden brown and crispy while the inside remains moist but not soggy. The aroma of herbs and sausage filling your kitchen is usually a good sign it’s ready to enjoy.
Final Thoughts
There is nothing quite like the satisfying aroma and heartwarming taste of this Sausage Herb Stuffing Recipe gracing your table. I encourage you to dive in and make it your own—it’s the kind of dish that brings people closer and becomes a beloved tradition. Happy cooking and even happier eating!
Print
Sausage Herb Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This hearty Sausage Stuffing recipe combines the savory flavors of Italian sausage with aromatic herbs, fresh apples, and classic vegetables, baked to golden perfection. Perfect as a comforting side dish for holiday dinners or family meals, its tender, moist texture with a slightly crisp top makes it irresistible.
Ingredients
Bread
- 1 pound day old bread (cut or torn into pieces to make 10 cups)
Meat
- 1 pound Italian sausage (crumbled)
Vegetables and Fruits
- 1 medium onion (chopped)
- 4 sticks celery (chopped)
- 1 medium apple (Honeycrisp preferred, chopped)
Herbs and Seasonings
- 1–2 tablespoons fresh parsley (finely chopped)
- 1–2 tablespoons fresh sage (finely chopped)
- 1–2 tablespoons fresh thyme (finely chopped)
- 1–2 tablespoons fresh rosemary (finely chopped)
- 1/2 teaspoon salt
- Pepper (to taste)
Dairy and Eggs
- 3/4 cup unsalted butter (1.5 sticks)
- 2 eggs
Liquids
- 2.5 cups chicken broth (divided)
Instructions
- Prep the Bread: Cut or tear the bread into 1-inch pieces to make about 10 cups. For best texture, dry out the bread by baking at 250°F for about an hour, tossing occasionally, then let cool.
- Combine Bread: Place the dried bread pieces into a large mixing bowl.
- Preheat Oven: Heat your oven to 350°F and position the rack in the middle.
- Cook Sausage: In a large skillet over medium-high heat, crumble and brown the Italian sausage for about 8 minutes until fully cooked and browned. Transfer sausage to the bowl with bread and drain excess fat from skillet, keeping browned bits for flavor.
- Sauté Vegetables and Apple: Melt butter in the same skillet, then add chopped onion, celery, and apple. Cook for 10-12 minutes until softened and lightly browned.
- Add Herbs: Stir in fresh parsley, sage, thyme, and rosemary to the skillet vegetables, then combine this mixture with the sausage and bread in the bowl.
- Season and Add Broth Gradually: Add salt and pepper to taste. Slowly pour in 1 1/4 cups of chicken broth while gently tossing the mixture to evenly moisten the bread without creating soggy spots.
- Mix Eggs and Broth: In a separate bowl, whisk together the eggs and remaining 1 1/4 cups chicken broth. Gradually add this to the stuffing mixture, tossing gently to incorporate fully.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish, then spread the stuffing evenly in the dish.
- Cover and Bake: Cover the dish with foil and bake for 45 minutes.
- Uncover and Brown: Remove the foil and continue baking another 45 minutes until the top is golden brown and crisp.
- Rest and Serve: Allow the stuffing to rest for about 5 minutes before serving to set and enhance flavors.
Notes
- Day-old bread is ideal for stuffing to absorb flavors without becoming mushy; if using fresh bread, dry it in the oven as described.
- Adjust herbs according to your preference but fresh herbs offer the best flavor.
- Adding the broth gradually prevents sogginess and ensures even moisture.
- You can prepare the bread cubes ahead and store them in an airtight container.
- This stuffing freezes well, so consider making extra for future meals.
