This classic sausage and herb stuffing is a real crowd pleaser. Fresh and dried herb combined with sausage and bread create a side dish perfect for the Holiday table or any Sunday dinner.
Known by some as stuffing and others as dressing, there is unanimous agreement among those who have sampled it that this sausage and herb stuffing is a crucial element of any Thanksgiving feast.
As we gear up for the season of gratitude and indulgence, let’s talk about a Thanksgiving Holiday meal classic that’s sure to steal the show. The timeless delight of the stuffing side dish.
Whether you’re on “Team Stuffing” or “Team Dressing,” this mouthwatering classic side dish is a holiday hero that brings everyone together around the table. Picture a symphony of savory sausage, aromatic herbs, and perfectly seasoned breadcrumbs, creating a harmony of flavors that’ll make your taste buds do a happy dance.
Wedding Side Dish
For many years, I cooked for weddings and every weekend I made enough of this sausage stuffing recipe to feed anywhere from 100 to 600 people. Never once did I hear a complaint. In fact, people often took the time to pass along their compliments on the dioicous food.
Believe me when I tell you this is a perfect recipe that is worthy of adorning your Thanksgiving table.
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Classic Sausage and Herb Stuffing Recipe Ingredients
Pan Fried Sausage
I used ground sausage today. However, you can use chicken, beef, pork, or turkey sausages. Just remove from the casing and cook like you would with the ground pork. If you love more spice, try a spicy Italian sausage.
Liquid
- Chicken Broth
- Eggs
Vegetables
- finely chopped onion
- chopped celery
Herbs
Today, I used fresh sage, thyme, and parsley because I planned in advance and had them on hand. However, if you do not have fresh herbs, go ahead, and use dried.
Best Bread for a Dressing Side Dish
When it comes to crafting the perfect dressing side dish just about any kind of bread will work; however, choosing the right bread is a game-changer. You’ll want a bread that not only holds its texture during baking but also complements the flavors of the herbs, spices, and other ingredients in your dressing. Here are a few top contenders:
The airy and slightly chewy texture of a French bread baguette works wonders in dressing. It absorbs the flavors beautifully while maintaining a delightful contrast between a crispy crust and a soft interior.
Sourdough’s tangy flavor adds a unique depth to your dressing. Its sturdy structure means it won’t become mushy during baking, and the crust can bring a delightful crunch to each forkful.
With its porous and open crumb, ciabatta bread is excellent for absorbing the flavorful broth or stock used in dressing. It’s rustic, hearty, and can stand up to the moisture without losing its texture.
Cornbread brings a slightly sweet and crumbly texture to your dressing, adding a Southern twist to the dish. Its robust flavor pairs well with a variety of herbs and spices.
For those looking to add a nutty and wholesome element to their dressing, a multigrain or whole wheat bread can be an excellent choice. It introduces a depth of flavor and some extra nutritional benefits.
However, don’t be afraid to purchase store-bought stuffing cubes. They will work too and yes, I have used them a time or two. To be honest, using some pre-made items from the grocery store for your Thanksgiving day can be a real time saver. While they are a wonderful time saving option, I do prefer to make my own if I have the time.
Stale Bread
Whether you prefer cubes or torn pieces, it’s essential to let your chosen bread dry out a bit before mixing it into the dressing. This allows it to absorb the savory goodness without turning into a soggy mess.
What to Do if your Bread is Not Stale
If not, leave the bread bag open overnight or cut up and pile on a half sheet pan and dry out in an oven heated to 350 degrees Fahrenheit for 15 minutes. Toss the bread cubes halfway through the bake.
Go ahead and use store bought bread for this recipe that has already been dried and cubed. It is easy and works. However, sometimes, I find it is a bit too dry and I add a bit more liquid if needed.
Fresh Herb to Dry Herb Ratio
Dried herbs tend to be more potent than fresh herbs. Therefore, you need a bit less. If a recipe calls for one tablespoon of fresh herbs, use one teaspoon of dried herbs.
Adding Dried Fruit to the Sausage and Herb Dressing
Here is where my dilemma is for my Holiday cooking. Half of the family loves raisins and dried cranberries in their dressing, while others do not.
Therefore, I make one batch and take out about 1 ½ cups and mix that with dried fruit and bake it in a separate container.
That way, everyone is happy. For me, I enjoy this stuffing made with and without fruit.
If you do add dried fruit, I like to soak it in a bit of warm water for about an hour. Then drain the water and add to the mixture. Soaking the fruit in the water will help it rehydrate a bit and I think that it brings out the full-flavor a bit better.
Classic Sausage and Herb Stuffing
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Kitchen Essentials
Ingredients
- 1 Loaf Bread Stale and dried out, cut into cubes
- 1 Pound Pork Sausage
- 1 medium Onion Diced
- 2 Ribs Celery Diced
- 2 Cloves Garlic Diced, or 2 tablespoons of the pre-diced
- 1/4 Cup Fresh Sage Diced or 2 Teaspoons Dried Sage
- 1 Teaspoon Salt
- 1/2 Teaspoon pepper
- 16 Ounces Chicken Stock
- 3 Large Eggs
- 1/4 Cup Fresh Parsley Diced, or 2 Tablespoons Dried
- 1 Tablespoon Fresh Thyme Diced, or 1 Teaspoon Dried
- 1 Cup Dried Cranberries or Raisins Optional
- 4 Tablespoons Butter Thin sliced to dot the top before baking
Instructions
- Cube the stale bread and if not already dried out, place on a half sheet pan to bake for about 15 minutes at 350 degrees Fahrenheit.1 Loaf Bread
- In a skillet brown the sausage, breaking it up into small pieces while cooking. Add the onion, celery, garlic, and sage. Continue to cook, stirring frequently until the vegetables are soft and tender.1 Pound Pork Sausage, 1 medium Onion, 2 Ribs Celery, 2 Cloves Garlic, 1/4 Cup Fresh Sage
- Using a large bowl, mix the chicken stock, eggs, salt, pepper, and fresh parsley and thyme. Add the bread and sausage mixture. Add the dried fruit if desired. Combine using a spoon or your hand.1 Teaspoon Salt, 1/2 Teaspoon pepper, 16 Ounces Chicken Stock, 3 Large Eggs, 1/4 Cup Fresh Parsley, 1 Cup Dried Cranberries or Raisins, 1 Tablespoon Fresh Thyme
- Transfer mixture to a 9 X 13 baking pan that has been sprayed lightly with oil or lightly buttered. Dot the top with the thin sliced butter.4 Tablespoons Butter
- Bake uncovered for 60 minutes at 350 degrees Fahrenheit.
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Step-by-Step Instructions
Cube the stale bread and if not already dried out. It’s easy to dry bread cubes. Place on a half sheet pan in a single layer to bake for about 15 minutes at 350 degrees Fahrenheit.
In a large skillet brown the pork sausage over medium heat, breaking it up into small pieces while cooking. Add the onion, celery, garlic, and sage. Continue to cook, stirring frequently until the onion mixture is soft and tender.
Using a large bowl, mix the chicken stock, eggs, salt, pepper, and fresh parsley and thyme. Add the bread and sausage mixture. Add the dried fruit if desired. Combine using a spoon or your hand.
Transfer mixture to a 9 X 13 casserole dish that has been sprayed lightly with oil or lightly buttered. Dot the top with the thin sliced butter. Bake uncovered for 60 minutes at 350 degrees Fahrenheit until golden brown.
Prepare-Ahead and Freezer-Friendly Tips
You can assemble the stuffing a day in advance, keeping it refrigerated until it’s time to bake. Just follow the baking instructions as outlined in the recipe.
If you prefer to freeze it after baking, tightly cover the dish, and it will keep well for up to three months. When you’re ready to serve, thaw it in the refrigerator for 24 hours, then reheat it covered with foil in a 325°F oven until it’s piping hot.
Perfect for the Holiday season. You can enjoy the convenience of making this ahead without compromising on flavor. It’s a family favorite.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
Can I Leave out the Sausage?
Feel free to omit the sausage or create a vegetarian version of this stuffing. Substitute the sausage with additional mushrooms or diced butternut squash for a delightful twist.
The cooking instructions remain unchanged, and if you prefer, you can use vegetable broth in place of chicken broth. The flexibility is yours to customize this recipe to suit your taste and dietary preferences.
Can I Use White Bread in Stuffing?
While white bread it may result in a slightly softer texture, it effortlessly melds into a unified and cohesive dish.
What is the Best Way to Store Thanksgiving Dressing?
If you have leftover stuffing, allow it to cool to room temperature before refrigerating. Place the stuffing in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.
Round out the Holiday Dinner with a few of these delicious classic recipes.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.