Stuffing with Sausage & Herbs – A Savory Holiday Classic

Stuffing with sausage and herbs is a rich, flavorful side dish that brings warmth and comfort to the holiday table. This version combines toasted bread cubes with savory sausage, aromatic vegetables, and a medley of fresh herbs — all baked until golden and slightly crisp on top, yet moist and tender inside.

While often reserved for Thanksgiving and Christmas, this dish is worthy of any gathering or Sunday roast. The addition of sausage elevates the stuffing from simple to satisfying, turning it into a hearty companion for turkey, chicken, or pork. With flavors of sage, thyme, and rosemary woven through each bite, this stuffing tastes like tradition — but with a depth that only sausage can deliver.

Ingredients Overview

Each component plays a key role in flavor and texture. Here’s a breakdown of what you’ll need, plus realistic swaps to suit different diets and preferences.

Bread

Bread is the backbone of stuffing. Use a hearty loaf like French, sourdough, country white, or a mix of both. It should be a day or two old — slightly stale bread holds its structure better and absorbs flavor without becoming mushy.

• Cut into cubes and toast in the oven until golden and dry.

• Gluten-Free Option: Use a gluten-free artisan loaf with similar structure.

Sausage

Bulk pork sausage (uncased) is ideal — it brings fat, seasoning, and a slightly spicy, umami-rich profile. Use mild Italian, sage-flavored, or spicy sausage depending on your preference.

• Alternative: Chicken or turkey sausage works well too.

• Vegetarian Option: Use plant-based sausage or skip entirely and add sautéed mushrooms for umami.

Aromatic Vegetables

• Onion & Celery: These are the classic flavor base. Diced finely and sautéed until tender, they provide sweetness and crunch.

• Garlic: Adds earthy depth — use freshly minced for best results.

Fresh Herbs

The defining feature of this stuffing is the herb blend. Use sage, thyme, rosemary, and parsley. Fresh herbs add brightness and aromatic complexity.

• Tip: Strip the herbs from their stems and chop finely. Dried herbs can be used in a pinch (reduce the quantity by half).

Broth

Low-sodium chicken broth moistens the stuffing without making it soggy. Vegetable broth is a fine substitute.

• Homemade broth will add deeper flavor, but boxed broth works well when well-seasoned.

Eggs

Eggs bind everything together and help give the stuffing structure.

• Egg-Free Option: Use a flax egg substitute or simply omit for a looser, more rustic texture.

Butter

Used to sauté vegetables and add richness throughout. It also contributes to the golden, crisped top after baking.

• Dairy-Free Option: Substitute with plant-based butter or olive oil.

Step-by-Step Instructions

1. Prepare the Bread

Cut your bread into ¾-inch cubes. Spread on a baking sheet and toast in a 300°F (150°C) oven for 25–30 minutes until dry and lightly browned. Let cool completely.

• Tip: This can be done 1–2 days ahead and stored in a sealed container.

2. Cook the Sausage

In a large skillet, cook sausage over medium heat until browned and cooked through. Break it up with a wooden spoon as it cooks. Transfer to a bowl, leaving a bit of the rendered fat in the pan.

• Chef’s Note: Don’t drain all the fat — it’s packed with flavor and will season the rest of the stuffing.

3. Sauté the Vegetables

In the same pan, melt butter and sauté diced onion and celery over medium heat until soft and translucent (8–10 minutes). Stir in garlic and cook 1 minute more.

Add chopped herbs, salt, and pepper, and cook another minute to bloom the flavors.

4. Combine the Stuffing

In a large mixing bowl, combine toasted bread cubes, sausage, and sautéed vegetables.

In a separate bowl, whisk together chicken broth and eggs. Pour the mixture over the bread mixture and gently toss until everything is evenly coated and moist.

Let it sit 5–10 minutes to absorb, then adjust seasoning to taste.

5. Bake

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil. Spoon the stuffing mixture into the dish and cover with foil.

Bake covered for 30 minutes, then uncover and bake for an additional 20–25 minutes until the top is golden brown and crisp.

• Optional Tip: For extra crispy edges, drizzle with a little melted butter before the final bake.

6. Serve Hot

Serve directly from the dish, garnished with extra chopped parsley if desired.

Tips, Variations & Substitutions

Cooking Tips

• Bread Matters: Use rustic bread with a strong crumb — avoid soft sandwich loaves.

• Don’t Overmix: Stir gently to avoid breaking down the bread too much.

• Taste the Base: Taste the mixture before baking and adjust salt — broths and sausages vary in saltiness.

Variations

• Apple & Sausage Stuffing: Add diced apples for a sweet contrast.

• Cranberry & Pecan: Stir in dried cranberries and toasted pecans for texture and festive flair.

• Mushroom Medley: Replace or complement sausage with sautéed mushrooms.

Dietary Substitutions

• Vegetarian: Use plant-based sausage and vegetable broth.

• Gluten-Free: Use gluten-free bread that toasts well.

• Dairy-Free: Use oil or vegan butter instead of dairy butter.

Serving Ideas & Occasions

This sausage and herb stuffing is a must-have for Thanksgiving and Christmas, but it’s just as fitting for:

• Sunday Dinners: Serve alongside roasted chicken or pork loin.

• Potlucks: Travels well and reheats beautifully.

• Holiday Leftovers: Pile onto turkey sandwiches or mix into a hash with eggs for brunch.

Its earthy, savory richness pairs perfectly with cranberry sauce, roasted vegetables, and gravies of all kinds.

Nutritional & Health Notes

Stuffing with sausage and herbs is a hearty side that leans rich — but with mindful ingredients, it can be balanced:

• Protein-Packed: Thanks to sausage and eggs.

• Carbohydrate Base: Bread provides fuel, especially helpful in holiday meals.

• Customizable Fat Levels: Adjust butter and sausage type for lighter or richer versions.

For a lighter take, use chicken or turkey sausage, reduce the butter, and opt for whole grain bread to add fiber.

FAQs

Q1: Can I make this stuffing ahead of time?

A1: Yes! Assemble the stuffing up to 1 day in advance, cover, and refrigerate. Bring to room temperature before baking or add an extra 10 minutes to the bake time.

Q2: Should I use fresh or dried herbs?

A2: Fresh herbs give the brightest flavor, but dried herbs can work well too. Use half the amount if substituting dried.

Q3: What kind of sausage works best?

A3: Mild or sweet Italian sausage is classic. Spicy Italian sausage adds heat, while sage sausage adds a traditional holiday flavor.

Q4: Can I cook this inside the turkey?

A4: Technically yes, but it’s safer and more flavorful when baked separately. Oven-baked stuffing gets a golden top and is easier to control for food safety.

Q5: How do I keep the stuffing moist?

A5: Make sure to use enough broth — the bread should be moist but not soggy before baking. Cover with foil during the first part of baking to trap steam.

Q6: Can I freeze stuffing?

A6: Yes, freeze the fully baked stuffing in an airtight container for up to 2 months. Reheat covered in a 350°F oven until warmed through.

Q7: How many people does this recipe serve?

A7: A 9×13 dish makes about 8–10 generous side servings, depending on the rest of your menu.

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