Sausage Stuffing with Fresh Herbs

Best Sausage Stuffing

5 from 6 reviews

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.


  • 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 1/21 3/4 cups chicken stock  (see notes)


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.


  • 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.
  • 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.

Keywords: best sausage stuffing, best pork sausage stuffing, how to make sausage stuffing, sage sausage stuffing

Sharing is Caring

Help spread the word. You're awesome for doing it!

Privacy Policy