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You are here: Home / Recipes / Holiday / Thanksgiving Recipes

Thanksgiving Sausage & Herb Stuffing

By Susie Weinrich · Date Nov 3, 2021· 11 Comments · May contain affiliate links.

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This Thanksgiving (or any holiday!!) make sure you have this Sausage and Herb Stuffing on your table! Everyone will rave about the super flavorful, soft and buttery stuffing with the crispy golden top. It is the perfect savory blend of fresh herbs, buttery bread cubes, salty sausage and sweet cranberries. It will be your favorite dish of the whole holiday meal!

sausage and herb stuffing on a holiday table

If you like to enjoy more than one type of stuffing on your holiday table, also check out these Stuffing Recipes on Mom’s Dinner: Traditional Bread Stuffing, Bacon and Apple Stuffing or Savory Cornbread Stuffing.

Table of Contents hide
1 Why It’s The Best
2 Ingredients
3 Bread
4 Making Stale Bread
5 Sausage
6 Step by Step Picture Instructions
7 Make Ahead
8 Doubling
9 Tips to Make The BEST Sausage Stuffing
10 More Holiday Recipes
11 Did you make this recipe?
12 Thanksgiving Sausage & Herb Stuffing Recipe + Video

Why It’s The Best

  • This Sausage Stuffing recipe uses quality bread that is cut into hearty cubes and dried.
  • Fresh herbs make all the difference!
  • ALL the butter in this recipe makes it so completely flavorful, decadent and delicious.
  • The bread soaks up the yummy sausage flavor.
  • Tart dried cranberries balance the savory-salty flavors without adding an overpowering sweet flavor.
  • Baking the Sausage Stuffing covered with foil at the beginning makes for a soft and buttery inside, and then the last 20 minutes without foil makes a nice crispy top!

Ingredients

To get the best Sausage Stuffing make sure you are using quality ingredients, like Pepperidge Farm Hearty White bread and fresh herbs:

Ingredients for sausage stuffing with text labels

Celery – use both the stalks and leaves. The inside stalks with leaves have great flavor!

Herbs – make sure you use fresh sage, parsley and rosemary. Dried will not give you the same flavor.

Bread

If your grocery store has large dried bread cubes in the bakery you can definitely purchase those. However, a lot of the commercial packaged stuffing mixes are TINY little cubes. For this soft and buttery stuffing you want larger bread cubes.

Purchase a quality hearty bread, like Pepperidge Farms Hearty White or Sara Lee Artesano Bakery Bread, cut it in 1 inch cubes and then dry it out overnight or in the oven.

Making Stale Bread

You have 2 options to make your bread nice and stale for this sausage stuffing recipe:

stale bread cubes on a baking sheet
  1. Overnight– Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter overnight.
  2. Quick Method– Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesn’t brown. (You will have time for this while the onions and celery soften!)

Sausage

Use the sausage that you like. You can use Italian, sweet, hot or mild, turkey or pork. Bulk breakfast sausage will work too. We have found that Jimmy Dean Sage pork sausage is our favorite.

Step by Step Picture Instructions

Follow these steps to make the best Sausage Herb Stuffing for your holiday feast:

  • Sauté the onions and celery in the stick of butter over medium heat.
  • Add the sausage and crumble while it cooks through. Drain excess grease
  • Remove from the heat and add the garlic, herbs, seasonings, cranberries.
  • Stir together the sausage mixture and bread crumbs.
sausage, onion, celery, dried cranberries and herbs in a skillet
  • Whisk together the eggs and chicken broth.
  • Pour over bread & sausage mixture stir to coat.
  • Butter a 9×9 inch baking dish and pour in the sausage stuffing. Dot the top with butter.
  • Bake covered with foil for 30 minutes. Remove the foil and bake additional 20 mins.
sausasge stuffing in a 9x9 pan dotted with butter on top

Make Ahead

You can absolutely make your stuffing ahead. Prep it completely and place covered in the fridge for up to 24 hours.

Then bake as directed.

sausage stuffing on a plate with beef and green beans

Doubling

If you are hosting a large crowd, you can absolutely double this recipe. Just double the ingredients and make it in a larger 9×13 dish. The baking time will be the same.

Tips to Make The BEST Sausage Stuffing

  1. Use quality bread that is cut into 1 inch cubes.
  2. Properly dry/stale the bread cubes so they soak up the butter, sausage, and broth without getting soggy.
  3. Definitely use fresh herbs (parsley, sage and rosemary). It adds such a great flavor to your stuffing.
  4. Don’t skimp on the butter!
  5. Use the sausage that you like. A sage flavored sausage makes a great choice for stuffing.

More Holiday Recipes

To make your holiday meal complete, check out these other Thanksgiving and Christmas Recipes from Mom’s Dinner:

  • Cranberry jello salad in a glass bowl with whipped cream and whole cranberries garnished on top.
    Amazing Cranberry Jell-O Salad
  • mashed potatoes in a bowl
    Creamy & Flavorful Instant Pot Mashed Potatoes
  • Glass gravy boar with turkey gravy ready to serve.
    Amazing Turkey Gravy Without Drippings
  • A sweet potato souffle in a 2 quart casserole pan and a spoon dishing some out.
    Standout Sweet Potato Souffle
  • jiffy corn casserole in a baking dish
    Easy Jiffy Corn Casserole
  • Thanksgiving Pumpkin Trifle Dessert topped with toffee bits
    Thanksgiving Pumpkin Trifle Dessert

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
glass casserole dish with sausage stuffing

Thanksgiving Sausage & Herb Stuffing Recipe + Video

A delicious savory side dish perfect for your holiday table. The inside of this sausage stuffing is buttery and soft, filled with herbs, sausage, and cranberries, and the top is crispy and golden.
5 from 4 votes
Print Pin Rate Save Saved!
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 people
Calories: 573kcal
Author: Susie Weinrich

Equipment

  • 9×9 baking dish

Ingredients

  • ½ cup Salted Butter - (1 stick) Melted
  • 3 tablespoon Butter - divided
  • 1 Large Onion - chopped
  • 1 cup Celery - chopped, leaves and stalks
  • 4 large garlic cloves - finely chopped
  • 1 pound bulk pork Sausage - I like Jimmy Dean Sage pork sausage
  • 1 ½ tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 1 tsp. Poultry Seasoning
  • 2 Tbsp. Fresh Sage - chopped
  • 1 Tbsp. Fresh Rosemary - chopped
  • ¼ cup Fresh Italian Parsley - chopped, (regular curly parsley is fine too)
  • 1 cup Dried Cranberries - (Craisins)
  • 12 Cups Stale White Bread - cut into 1 inch cubes – see notes for drying/stale tips.
  • 2 large eggs - beaten
  • 1 ½ cups chicken broth or stock

Instructions
 

Dry your bread for Sausage Stuffing use one of these options:

  • Air Dry – Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter for 1 day up to 3 days
    Quick Method– Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesn’t brown. (You will have time for this while the onions and celery soften!)
    How to make homemade stuffing with bread-2

Sausage Stuffing

  • Preheat the oven to 350 degrees. Use 1 tablespoon softened butter to butter the bottom and sides of a 9×9 glass baking dish.
  • In a large skillet melt the ½ cup butter (1 stick) over medium, med-low heat. Add the chopped onion and celery and sauté until soft (this will take about 10 minutes).
    1 Large Onion, 1 cup Celery, ½ cup Salted Butter
  • Add the sausage and cook until the sausage is no longer pink – breaking it up into small pieces. Drain excess grease.
    1 pound bulk pork Sausage
  • Remove from the heat and stir in the garlic, kosher salt, black pepper, poultry seasoning, sage, rosemary, Italian parsley and dried cranberries.
    4 large garlic cloves, 1 ½ tsp. Kosher Salt, ½ tsp. Black Pepper, 1 tsp. Poultry Seasoning, 2 Tbsp. Fresh Sage, 1 Tbsp. Fresh Rosemary, ¼ cup Fresh Italian Parsley, 1 cup Dried Cranberries
    sausage, onion, celery, dried cranberries and herbs in a skillet
  • Put the dried bread cubes in a large bowl, pour the sausage/onion/herb mixture in and toss to coat t he bread cubes evenly.
    12 Cups Stale White Bread
  • In a liquid measuring cup, whisk the chicken broth and the eggs together. Pour the chicken broth mixture over the bread cubes tossing to evenly coat and make a stuffing that is moist and just barely holds together.
    2 large eggs, 1 ½ cups chicken broth or stock
  • Transfer the stuffing to the prepared 9×9 pan.
  • Cut the remaining 2 tablespoon butter into 8 cubes. Dot the top of the stuffing with the cubed butter.
    Make Ahead Tip: at this point you can cover and refrigerate for 24 hours if you are making ahead.
    sausasge stuffing in a 9x9 pan dotted with butter on top
  • Cover the stuffing with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes.
    Pro Tip: if you want an even more golden crisp to the top and edges turn the broiler on for the last minute or two.

Recipe Tips and Notes:

Options for Stale White Bread: Use a good quality hearty white bread like Pepperidge Farm Farmhouse Hearty White, Butter or Potato Bread, or Sara Lee Artesano White (12 cups = 1 loaf Pepperidge Farm Farmhouse Hearty White).
To dry your bread for Sausage Stuffing use one of these options:
  • Overnight– Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter overnight.
  • Quick Method– Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesn’t brown. (You will have time for this while the onions and celery soften!)
Doubling – If you are hosting a large crowd, you can absolutely double this recipe. Just make it in a larger 9×13 dish. The baking time will be the same.
Additional Tips to Make It The Best!
  • Use quality bread that is cut into 1 inch cubes.
  • Properly dry/stale the bread cubes so they soak up the butter, sausage, and broth without getting soggy.
  • Definitely use fresh herbs (parsley, sage and rosemary). It adds such a great flavor to your stuffing.
  • Don’t skimp on the butter!
  • Use the sausage that you like. A sage flavored sausage makes a great choice for stuffing.
More Stuffing Recipes: Traditional Stuffing, Bacon and Apple Stuffing, Cornbread Stuffing.
 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 573kcal | Carbohydrates: 49g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1379mg | Potassium: 376mg | Fiber: 4g | Sugar: 14g | Vitamin A: 876IU | Vitamin C: 8mg | Calcium: 233mg | Iron: 4mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 4 votes (1 rating without comment)

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    Recipe Rating




  1. Jason says

    November 28, 2024 at 10:10 am

    I’ve made this stuffing 2 years in a row. Making again today for Thanksgiving. Great stuffing. Everyone loves it

    Reply
  2. Kathleen Moriarty says

    November 28, 2024 at 8:59 am

    Can you put in slow cooker to keep warm ?

    Reply
    • Susie Weinrich says

      November 28, 2024 at 10:17 am

      That should work just fine!

      Reply
  3. Kathleen Moriarty says

    November 28, 2024 at 8:56 am

    I am going to try your sausage stuffing today . It sure looks delicious!

    Reply
  4. Matt says

    November 11, 2023 at 8:55 am

    The link mentioned Stouffers Stove Top…but there was never a Stouffers Stove Top Stuffing. Look it up.

    Reply
    • Anthony Ray says

      November 12, 2023 at 2:21 am

      Yes, Mandela effect strikes again. I’ll never believe Stouffer’s never made Stove Top, yet here we are.

      Reply
      • Susie Weinrich says

        November 12, 2023 at 9:02 am

        LOL. Love this!

      • John says

        November 23, 2024 at 8:47 am

        5 stars
        New favorite stuffing recipe of all time!! Everyone loved it

  5. Lauren says

    September 26, 2022 at 4:40 pm

    5 stars
    We make this all the time (not just for the holidays)! Such a great stuffing recipe to have on hand.

    Reply
  6. Chrissy says

    November 25, 2021 at 11:10 am

    5 stars
    AMAZING!!!!!

    Reply
    • Susie Weinrich says

      November 25, 2021 at 1:14 pm

      Thank you so much!! I’m glad you love it. (I just made a double batch, can’t wait to eat it!!)

      Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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