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Classic Herb Stuffing Recipe made with Sausage

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main or Side
Cuisine: American
Keyword: Classic Herb Stuffing, herb stuffing, herb stuffing recipe, sausage herb stuffing, side dish recipe, stuffing, stuffing recipe
Servings: 10 servings

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

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).