Classic Herb Stuffing Recipe with Sausage!
Classic Herb Stuffing Recipe
This Classic Herb Stuffing recipe is loaded with flavor and super easy to make with extra protein too!
I’ve adapted this recipe from a keto stuffing recipe I developed a few years ago. It was such a hit and extra special with the sausage in it. This recipe uses real bread whereas the keto recipe here used keto friendly bread. If you want the keto stuffing recipe you can get that here: https://www.isavea2z.com/keto-stuffing-recipe-made-savory-keto-bread/
Also, if you are in need of a fantastic Turkey Brine recipe that is loaded with flavor, use this recipe from Sweet and Simple Living: https://sweetandsimpleliving.com/best-turkey-brine-recipe/
- Prep time: 15 minutes
- Cook time: 45–50 minutes
- Servings: 8 to 10
Classic Herb Stuffing recipe made with sausage:
- 12 oz bag of cornbread or sourdough stuffing cubes
- ¾ cup (1 ½ sticks) unsalted butter, plus more for greasing the dish
- 1 ½ cups yellow onion, chopped (about 1 large onion)
- 1 ½ cups celery, chopped (about 3-4 stalks)
- 3 tbs dried parsley
- 2 tsp dried sage
- 2 tsp dried rosemary
- 1 lb breakfast sausage (I used a sage flavored blend)
- 36 to 48 oz chicken or vegetable broth, depending on the texture you prefer
Classic Herb Stuffing recipe made with sausage instructions:
- Prepare onion and celery and sauté in the butter over medium heat in a large pan on the stove top until it’s softened and the onions are translucent..
- Add breakfast sausage and cook until browned.
- Once the breakfast sausage if fully cooked, add the remaining seasonings and mix until fully combined.
- Combine the dried bread cubes in a large bowl with the sautéed vegetables and butter. Toss until the liquid has fully coated all the mixture.
- Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30–35 minutes.
- Remove the foil and bake until the top is golden brown and crispy. The internal temperature should reach 160°F (71°C).
- Let cool briefly before serving warm.
Tips for Success
- You can use fresh herbs for optimal flavor but use less of the amounts listed above.
- Ensure the bread is very dry to prevent a mushy texture if you are making your own. Day old bread that has hardened is best.
- For safety and texture, the USDA suggests baking stuffing in a separate dish. If stuffing a bird, the stuffing must reach 165°F (74°C).
Here are a few photos we took while making this delightful recipe:
We hope you enjoy this recipe as much as we do!
Classic Herb Stuffing Recipe made with Sausage
Ingredients
- 12 oz bag of cornbread or sourdough stuffing cubes
- ¾ cup 1 ½ sticks unsalted butter, plus more for greasing the dish
- 1 ½ cups yellow onion chopped (about 1 large onion)
- 1 ½ cups celery chopped (about 3-4 stalks)
- 3 tbs dried parsley
- 2 tsp dried sage
- 2 tsp dried rosemary
- 1 lb breakfast sausage I used a sage flavored blend
- 36 to 48 oz chicken or vegetable broth depending on the texture you prefer
Instructions
- Prepare onion and celery and sauté in the butter over medium heat in a large pan on the stove top until it’s softened and the onions are translucent..
- Add breakfast sausage and cook until browned.
- Once the breakfast sausage if fully cooked, add the remaining seasonings and mix until fully combined.
- Combine the dried bread cubes in a large bowl with the sautéed vegetables and butter. Toss until the liquid has fully coated all the mixture.
- Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30–35 minutes.
- Remove the foil and bake until the top is golden brown and crispy. The internal temperature should reach 160°F (71°C).
- Let cool briefly before serving warm.
Notes
Nutrition facts are provided as a courtesy.
