Sausage and Herb Stuffing

12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Sausage and Herb Stuffing is a flavorful holiday dish, buttery and soft inside and crisp on the outside with sausage, rosemary, and sage.

If you’re gathering recipes for your Thanksgiving Menu, be sure to add this stuffing to your list. Just like this recipe for Slow Cooker Stuffing, it’s made with French bread, and cooked with vegetables, broth, and seasoning to the perfect texture.

Sausage and Herb Stuffing from top down


A flavorful stuffing is absolutely necessary to your holiday dinner. Pork sausage, onion, celery, rosemary, and sage gives this stuffing a distinct taste that’s still similar to the old fashioned stuffing you grew up with. Meanwhile, the cubed French bread absorbs all these flavors and gives the dish its buttery and crispy texture.

Sausage and Herb Stuffing is the perfect side dish to serve with your Thanksgiving spread. The sausage and herbs pair wonderfully with your turkey dinner. Put it out with your Roast Turkey, Mashed Potatoes, and Cranberry Sauce for a classic holiday dinner that all your guests are sure to love.

A delicious stuffing like this one is sure to be one of the most popular things on your table. In fact, if you’re hosting a big crowd this Thanksgiving, you may want to make a double batch. You’ll be amazed just how quickly this Sausage Stuffing gets gobbled up.



  • Prep: Start by preheating the oven to 350 degrees and spraying the baking dish with cooking spray. You want to do this first so it’s all ready when you finish preparing the stuffing.
  • Bread: For the best stuffing, you want bread that is slightly dried out. Cut your French bread into cubes and put it on a baking dish to toast for 10-12 minutes in the oven.
  • Sausage: While the bread is toasting, add your sausage to a large skillet. Cook for 5 minutes, breaking the sausage apart as you go. Once it’s all browned take it out of the skillet and set it aside.
  • Vegetables: Lower the heat and add butter, salt, pepper, onion and celery to cook in the skillet for about 5 minutes.
  • Broth: Turn off the heat, and whisk the chicken broth in with the vegetables. Add eggs, rosemary, and sage. Continue to whisk it together until smooth.
  • Combine: Put the bread cubes and sausage in a large bowl. Pour the broth and vegetable mixture over the top and toss it together until the bread is coated.
  • Bake: Pour the mixture into your prepared pan. Bake for 50-55 minutes. You want the top of the bread to become crisp and golden brown before you take it from the oven.
Sausage and Herb Stuffing on plate with turkey and gravy


What other breads can be used for this stuffing recipe?

French bread works wonderfully in stuffing, but there are plenty of other kinds of bread you could use. Try a simple white bread, challah, or brioche instead. Just be sure if you’re using a softer bread that you make sure it is not fresh. The firmer the bread the more it will maintain its structure, so dry it out well.

What other sausage can be used for this stuffing recipe?

You could use turkey sausage or chicken apple sausage in place of the regular pork sausage in the recipe.

What else can be added to Sausage and Herb Stuffing?

For some extra sweetness try adding dried cranberries, dried apricots, or chopped apples. You can also put in some crunch by tossing nuts over the top of Sausage and Herb Stuffing. Chopped Pecans, hazelnuts, or walnuts would make a nice addition.

Sausage and Herb Stuffing after baking



  • Serve: Don’t leave Sausage and Herb Stuffing out at room temperature for more than 2 hours.
  • Store: Let the stuffing cool before storing it. Cover the dish in plastic wrap, or store the leftovers in an airtight container. The stuffing will keep well in the fridge for 3-4 days.
  • Freeze: Seal the stuffing in an airtight container to store it in the freezer. It will stay good for up to a month.
Sausage and Herb Stuffing on plate with turkey and gravy

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Sausage and Herb Stuffing

Sausage and Herb Stuffing is a flavorful holiday dish, buttery and soft inside and crisp on the outside with sausage, rosemary, and sage.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 16 ounces French Bread , cut into 1 inch cubes (or 8 cups (14 ounces) stuffing cubes)
  • 1 pound pork sausage
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion , diced
  • 3 stalks celery , diced
  • 3 cups chicken broth
  • 1 large egg
  • 1 tablespoon fresh rosemary , chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh sage , minced (or 1 teaspoon dried)


  • Preheat oven to 350 degrees and spray a 9×13 baking dish with vegetable oil spray.
  • Add bread cubes to baking dish and toast for 10-12 minutes while you cook sausage and vegetables.
  • Add sausage to a large skillet on high heat and cook, breaking it apart as you cook, about 4-5 minutes until browned.
  • Remove sausage, lower heat to medium and add in butter, salt, pepper, onion and celery.
  • Stir and cook for 4-5 minutes until vegetables are softened.
  • Turn off the heat and whisk in the chicken broth.
  • Whisk in the egg, rosemary and sage until smooth.
  • In a large bowl add the toasted cubes of bread, the cooked sausage and the chicken broth mixture and toss to coat.
  • Pour mixture into baking dish.
  • Bake for 50-55 minutes or until golden brown.



Calories: 273kcal | Carbohydrates: 23g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 761mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
Sausage and Herb Stuffing Collage

Photo used in a previous version of this post

Sausage and Herb Stuffing before baking

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. My husband wouldn’t stop raving about this! I think it’s safe to say that this was a huge hit. Thanks for making me look like a rockstar.

  2. I’m not usually one for stuffing but this was so good! I think the sausage gave it a nice flavor, richer. This will be my new holiday go-to side dish.

  3. This recipe is delicious and even better if you use rye, pumpernickel, & french bread mixed. Makes my favorite Thanksgiving dish hands down.?

  4. I’ve been making my stuffing like this for 40 years, no egg, only salt, pepper, and Bell’s
    Seasoning, with onion, celery and broth.