45-Minute Herb Stuffing with Sausage: Irresistibly Savory Comfort

Name: 45-Minute Herb Stuffing with Sausage: Irresistibly Savory Comfort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound sausage; 4 cups bread cubes; 1 cup chopped onion; 1 cup chopped celery; 2 cloves garlic, minced; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 cup chicken broth; 2 tablespoons butter

Author: lia

Published: November 2, 2025

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Oh, you’re in for a treat with this herb stuffing with sausage! It’s the kind of dish that makes your kitchen smell like the holidays, no matter what time of year it is. I’ve lost count of how many times I’ve made this for family dinners, Thanksgiving feasts, or just because I needed a little comfort food. The sausage adds this rich, savory depth that plays so nicely with the herbs, and the bread soaks up all those delicious flavors like a sponge. Trust me, once you try this version, you’ll never go back to plain stuffing again. It’s that good.

Herb Stuffing with Sausage - detail 1

Why You’ll Love This Herb Stuffing with Sausage

Listen, this isn’t just any stuffing—it’s the star of the table. Here’s why you’ll be obsessed:

Bold, savory flavor: The sausage and herbs (sage! thyme! rosemary!) create this cozy, aromatic magic that makes everyone ask for seconds.
Easy as can be: One skillet, one baking dish, and 45 minutes start to finish—even my nephew could make it.
Perfect texture: Crispy top, tender middle, with just the right amount of squish from the broth-soaked bread.

Ingredients for Herb Stuffing with Sausage

Okay, let’s talk ingredients—because the right stuff makes all the difference here. I’ve learned the hard way that skimping on quality or measurements can turn this from “wow” to “meh” real quick. Here’s what you’ll need:

1 pound sausage (I use mild Italian, but spicy works if you’re feeling bold—just squeeze it out of the casings if they’re tough)
4 cups bread cubes (day-old is best! Stale bread soaks up broth like a dream without turning to mush)
1 cup chopped onion (yellow or sweet, diced small so no one gets a crunchy surprise)
1 cup chopped celery (leaves included—they add such a nice herby kick)
2 cloves garlic, minced (or, let’s be real, 3 if you’re like me and believe there’s no such thing as too much garlic)
1 teaspoon each of dried sage, thyme, and rosemary (but if you’ve got fresh herbs, use 1 tablespoon—it’s a game-changer)
1 cup chicken broth (low-sodium so you can control the saltiness)
2 tablespoons butter (unsalted, because we’re already getting flavor from the sausage drippings)

Pro tip: Set everything out before you start—trust me, you don’t want to realize mid-sauté that your celery’s still in the fridge.

How to Make Herb Stuffing with Sausage

Alright, let’s get cooking! This part is where the magic happens—turning those simple ingredients into the most flavorful stuffing you’ve ever tasted. Follow these steps, and you’ll have everyone begging for the recipe.

Step 1: Cook the Sausage

First things first: grab your favorite skillet (I use my trusty cast iron) and crank the heat to medium. Toss in that pound of sausage and break it up with a wooden spoon—you want little crumbles, not big chunks. Cook it until it’s nicely browned, about 5-7 minutes. Oh, and don’t forget to drain most of the fat (leave just a tablespoon or so for flavor—waste not, want not!). Transfer the sausage to a bowl and set it aside. That golden-brown goodness is your flavor base, so treat it right.

Step 2: Sauté the Vegetables

Same skillet, no need to wash it—those sausage bits add extra flavor! Melt the butter over medium heat, then toss in the onions and celery. Stir them around until they start to soften, about 5 minutes. When they’re getting translucent, add the garlic (careful—it burns fast!) and cook for just 30 seconds until fragrant. Your kitchen should smell amazing by now. This step is crucial because it builds the aromatic backbone of the stuffing. No rushing here—let those veggies get nice and tender.

Step 3: Combine and Bake

Time to bring it all together! Add the bread cubes, cooked sausage, and all those beautiful herbs to the skillet. Give it a good mix so everything’s evenly distributed. Now, slowly pour in the chicken broth while stirring—you want the bread moist but not soggy (add a splash more broth if it seems dry). Transfer the whole glorious mess to a greased baking dish and pop it in a 350°F oven for 30 minutes. You’ll know it’s done when the top is crisp and golden, and the edges are bubbling slightly. Let it rest for 5 minutes before serving—if you can resist diving in immediately!

Herb Stuffing with Sausage - detail 2

Tips for Perfect Herb Stuffing with Sausage

Listen, I’ve made this stuffing more times than I can count, and these little tricks make all the difference:

Fresh herbs FTW: Swap dried herbs for fresh if you’ve got ‘em—triple the amount (1 tablespoon each) for that punch of flavor.
Broth control: Pour slowly! You want the bread damp but not drowning—start with ¾ cup and add more if needed.
Texture hack: Let the bread cubes sit out overnight to stale. No time? Toast ‘em at 300°F for 10 minutes.
Sausage secret: Brown it well—those crispy bits add killer texture. And taste for seasoning before mixing!

Trust me, these tweaks take it from good to “can I get your recipe?” status.

Variations for Herb Stuffing with Sausage

Oh, the fun part—making it your own! Here are my favorite twists:

Turkey sausage works beautifully if you want it lighter (just add an extra pat of butter for richness).
Toss in dried cranberries or chopped apples for sweet contrast—my Aunt Judy’s genius move.
Vegetarian? Skip the meat and use mushrooms sautéed until crispy instead.

The beauty? This stuffing’s like a blank canvas—play around!

Serving Suggestions for Herb Stuffing with Sausage

Oh, this stuffing is basically BFFs with everything on your plate! Pile it next to roasted turkey (obviously), but don’t stop there—it’s heavenly with mashed potatoes, green bean casserole, or even just a simple roasted chicken. Leftovers? Pan-fry it with eggs for the best breakfast hash you’ll ever have. Trust me, you’ll want to make extra!

Storing and Reheating Herb Stuffing with Sausage

Got leftovers? Lucky you! Let the stuffing cool completely, then stash it in an airtight container. It’ll keep in the fridge for up to 3 days—just reheat in the oven at 350°F until warm and crispy again. For longer storage, freeze it for up to 2 months. Thaw overnight in the fridge before reheating. Easy peasy!

Nutritional Information for Herb Stuffing with Sausage

Nutrition varies based on ingredients, but here’s the scoop per serving: approximately 350 calories, 20g fat, 25g carbs, and 15g protein. It’s hearty, flavorful, and totally worth every bite!

Frequently Asked Questions

Can I make this stuffing ahead of time? Absolutely! Assemble everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Just add an extra 5-10 minutes to the baking time if it’s cold from the fridge.

Can I use gluten-free bread? Totally! Swap in your favorite gluten-free bread cubes—just make sure they’re sturdy enough to hold up to the broth. Toasting them first helps too.

Can I freeze this stuffing? Yes! Bake it first, let it cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven for best results.

What if I don’t have chicken broth? No worries—vegetable broth works just as well, or even a splash of white wine for extra flavor.

Can I add other veggies? Of course! Carrots, mushrooms, or even bell peppers are tasty additions. Just sauté them with the onions and celery.

Share Your Herb Stuffing with Sausage

Made this stuffing? I’d love to hear how it turned out! Drop a comment below or tag me—I wanna see those golden-brown masterpieces! You can find more delicious recipes on Pinterest.