This Sausage Stuffing recipe is made easy with unseasoned pork sausage, dried bread cubes, sauteed onions, celery and garlic and a perfect blend of fragrant fresh herbs. It comes together quickly and bakes to perfection in about thirty minutes. It is delicious served with roasted turkey, pork or chicken. I love to serve it on holidays with my Cranberry Sauce and Roasted Rosemary Potatoes.
You are going to love this easy to make Sausage Stuffing with Fresh Herbs. It makes for a tasty side dish for all of your holiday meals. I like to use an all natural non flavored pork sausage along with fresh parsley, rosemary, sage and thyme. Usually at this time of the year my favorite local grocery store sells fresh herb plants and it ends up being more economical than purchasing the cut herbs themselves. Then you can use the fresh herbs for other recipes like baked chicken and roasted pork loin.
How do you make Sausage Stuffing with Fresh Herbs?
First started by chopping all your vegetables pretty fine. Next grab a large skillet and start browning the sausage breaking it up with a meat masher or wooden spoon. When the sausage is about 3/4’s of the way browned add the butter, onion and celery and cook for an additional 3-4 minutes. Now add the garlic, parsley, rosemary, sage and thyme. Cook for about 30 seconds stirring constantly.
Add the eggs to a large bowl and beat them lightly. Now add the dried bread cubes, cooked sausage with vegetables, salt, pepper and chicken broth. Toss to coat and spoon into lightly greased casserole dish. Bake for around 30 minutes or until lightly browned.
Helpful tips for making Sausage Stuffing with fresh herbs
- I love pork sausage in this recipe but you can use Italian sausage, chicken sausage or even turkey sausage.
- Cut your celery and onions finely so that there is a little bit in every bite.
- You can buy dried bread cubes from the store or you cut your own bread cubes and dry them out in the oven yourself. Spread them out in a single layer on baking sheets and bake in a 300 degree oven for 40-60 minutes. You can use any bread such as white, wheat, bagels, even challah bread. Just make sure the bread is really dry.
- Fresh herbs are paramount to a great stuffing however a little goes a long way. The key is a balance of herbs without being overpowering.
- Keep your add ins to a minimum. The bread is the binder here and if there are too many goodies the stuffing will not stay together.
- If you plan to use prepackaged seasoned bread cubes omit any salt. They usually have a high sodium content and salt can quickly take over the dish.
- Add the right amount of broth. Use low sodium chicken broth because of the salt content. The key here is to moisten the bread. It should not be soggy or dry. Add about 1/2 cup at a time until lightly moistened. You can always add more but you can not take it back.
Other holiday side dishes you will love!
- Cranberry Sauce
- Sweet Potato Casserole
- Green Beans with Toasted Almonds and Garlic
- Parmesan Roasted Potatoes and Brussels Sprouts
- Green Bean Casserole from Scratch
Sausage Stuffing with Fresh Herbs
A super easy family friendly stuffing recipe filled with tender pork sausage and fresh parsley, rosemary, sage and thyme. It is sure to be a hit at your Thanksgiving table.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: side
- Method: stove top and bake
- Cuisine: American
- 1 pound pork sausage
- 1/2 cup unsalted butter
- 1 medium onion finely chopped
- 3 stalks celery finely chopped
- 3 cloves garlic minced
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons fresh chopped rosemary
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme
- 2 eggs
- 8 cups dried bread cubes
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 – 1 3/4 cups chicken stock (see notes)
- In a large skillet over medium heat brown the sausage. When the sausage is almost browned add the butter, onion and celery; cook for an additional 3-4 minutes. Add garlic, parsley, rosemary, sage and thyme. Cook for 30 seconds stirring constantly.
- Add eggs to a large bowl; beat them lightly. Add dried bread cubes, cooked sausage/vegetable mixture, salt, pepper and chicken broth. Toss to coat and spoon into lightly greased casserole dish. Bake for 30 minutes.
- Add about 1/2 cup at a time until lightly moistened. You can always add more but you can not take it back.
- For an added touch turn the broiler on low for the last 1-2 minutes of cooking to lightly brown the top. Stay close by and monitor as I have always found broilers unpredictable.
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