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Sausage & Herbed Bread Stuffing Recipe

ByLily
Jump to Recipe· 4.7 from 7 reviews

If you’re on the hunt for a cozy, comforting side dish that feels like a warm hug at the dinner table, you’ve got to try this Sausage & Herbed Bread Stuffing Recipe. It’s loaded with savory sausage, fresh herbs, and just the right touch of sweetness from cranberries, making it the perfect holiday companion or anytime comfort food. Trust me, once you make this, it’ll become your go-to stuffing for special gatherings or even a simple Sunday dinner. Let me walk you through why it’s so fantastic and how to nail it in your kitchen.

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Why This Recipe Works

  • Perfect Balance of Flavors: The combination of savory sausage and fresh herbs with a hint of sweet cranberries makes every bite exciting.
  • Textural Harmony: Toasting your bread cubes first gives you that ideal mix of crispy edges and tender interiors.
  • Moist but Not Soggy: The careful addition of stock and egg ensures the stuffing holds together while staying moist without becoming mushy.
  • Flexible and Crowd-Pleasing: You can easily swap herbs or sausage types to fit your family’s taste.
Sausage & Herbed Bread Stuffing, savory sausage stuffing, holiday bread stuffing, herb-infused stuffing recipe, cranberry bread stuffing - A white rectangular baking dish filled with a mixture of light golden bread pieces, green celery bits, small pieces of cooked sausage, and dark red dried cranberries. The mixture has a crumbly texture with some moist chunks, and green herbs are scattered throughout. A clear glass bowl is tilted above the dish, pouring the mixture in. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Sausage & Herbed Bread Stuffing Recipe plays a crucial role, and together they create a comforting, flavorful dish that’s sure to impress. Here are a few notes to help you pick the best ingredients and understand their roles:

Sausage & Herbed Bread Stuffing, savory sausage stuffing, holiday bread stuffing, herb-infused stuffing recipe, cranberry bread stuffing - Flat lay of roughly chopped golden toasted bread cubes with a crispy texture, fresh plump Italian sausage links in their natural pinkish-beige color with specks of herbs, finely chopped translucent yellow onions, bright green celery stalks sliced into small pieces, peeled large garlic cloves with smooth white surfaces, vibrant green flat-leaf parsley leaves alongside fresh sage and rosemary sprigs showcasing textured, needle-like leaves, small clusters of deep red dried cranberries with a wrinkled surface, all arranged naturally with some herbs sprinkled loosely, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Bread: Day-old bread or slightly stale bread cubes dry out better, so they soak up all those delicious flavors without turning mushy.
  • Pork Sausage: I prefer sage pork sausage for its classic flavor, but you can choose spicy or sweet Italian sausage to suit your taste.
  • Unsalted Butter: Gives that rich, silky texture to the veggie sauté without overpowering the other flavors.
  • Onions & Celery: Classic aromatic base that adds sweetness and crunch – essential for texture and flavor.
  • Garlic: Adds depth and a nice aromatic kick when sautéed just right.
  • Fresh Parsley, Sage, Rosemary: These herbs are the heart of this stuffing — fresh is best for brightness and aroma.
  • Sea Salt & Black Pepper: Season thoughtfully to highlight each flavor without overshadowing.
  • Dry White Wine: Optional but highly recommended for that subtle acidity and complexity; broth works fine if you skip it.
  • Chicken Stock: Low sodium preferred to control the saltiness, and it keeps things moist and juicy.
  • Egg: Acts as a binder to help the stuffing hold together without falling apart.
  • Dried Cranberries: These add unexpected bursts of sweetness and a beautiful pop of color!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Sausage & Herbed Bread Stuffing Recipe is how easy it is to personalize. Whether you want to swap out herbs, add nuts, or make it vegetarian-friendly, this stuffing is a canvas for your flavor favorites!

  • Variation: My family sometimes prefers a spicy Italian sausage for a little extra kick, and it totally ups the cozy factor without losing the herbaceous notes.
  • Herb Alternatives: If you don’t have fresh rosemary, thyme works beautifully, and dried herbs can step in when fresh aren’t available—just use about a third of the amount.
  • Make it Vegetarian: Skip the sausage and add toasted walnuts or mushrooms sautéed with smoked paprika for a meaty flavor punch.
  • Add Seasonal Twists: Toss in chopped apples or toasted pecans for fall flair that’s both festive and delicious.

Step-by-Step: How I Make Sausage & Herbed Bread Stuffing Recipe

Step 1: Toast the Bread Cubes to Perfection

Start by spreading your bread cubes in a single layer on a baking sheet and giving them 7 to 10 minutes in a 350°F oven until they’re lightly toasted. This step is super important because dry, toasted bread soaks up all the flavors perfectly without turning mushy. Resist the urge to skip this step! I learned that the hard way when my stuffing turned into a dense, soggy mess. Keep an eye on the bread so it gets golden but not brown or burnt.

Step 2: Brown the Sausage

While your bread is toasting, heat a tablespoon of oil in a large sauté pan over medium heat. Remove the sausage casings (they can be chewy) and crumble the sausage into the pan. Cook for about 10 minutes, breaking it up with a fork until it’s beautifully browned and cooked through. The sausage fat renders out and adds so much flavor. Once done, transfer the cooked sausage into that big bowl of toasted bread cubes — this step infuses your bread right away!

Step 3: Sauté Veggies and Herbs

In the same pan, melt your butter and toss in the onions, celery, garlic, parsley, sage, and rosemary along with salt and pepper. This combo is the magic behind the fresh, vibrant flavor of this stuffing. Cook for about 10 minutes until the veggies soften and smell heavenly. Then pour in the wine (or broth) and let it reduce until about half — this concentrates the flavor while balancing out the richness.

Step 4: Bring It All Together

Remove the pan from heat and stir in the chicken stock. You’re building layers of moisture and savoriness here. Next, add your lightly beaten egg — this helps bind the stuffing so it’s not crumbly. Toss in the cranberries if you’re using them for that sweet contrast. Pour all of this magic over your sausage and toasted bread cubes, then mix gently with a wooden spoon until every cube is saturated with deliciousness.

Step 5: Bake to Golden Glory

Transfer your stuffing mixture to a greased 9×12-inch baking dish. Pop it into a 350°F oven for 30 minutes until the top is golden and crisp, but the inside stays juicy and tender. This step creates that classic stuffing texture that’s crispy on the edges and soft in the middle — it’s so satisfying!

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Tips from My Kitchen

  • Toast Your Bread: Don’t skip this—toast your bread until just golden. It’s the secret to great texture every time.
  • Don’t Overcrowd the Pan: When browning sausage or sautéing veggies, give your pan some breathing room for even cooking.
  • Low and Slow Herbs: Adding fresh herbs early while sautéing releases maximum flavor without bitterness.
  • Check Moisture: If your stuffing looks too dry before baking, splash a bit more stock to keep it tender.

How to Serve Sausage & Herbed Bread Stuffing Recipe

Sausage & Herbed Bread Stuffing, savory sausage stuffing, holiday bread stuffing, herb-infused stuffing recipe, cranberry bread stuffing - The dish is a baked stuffing served in a white rectangular baking dish, filled with multiple layers of cubed bread pieces that are golden brown and slightly crispy. Mixed throughout are small bits of browned sausage, green celery pieces, and dark red dried cranberries. The texture is a mix of soft and crunchy, with visible herbs sprinkled on top, adding a speckled green. A bronze spoon rests inside the dish slightly sunk into the stuffing, ready to serve, all sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a little extra chopped fresh parsley over the top before serving for a pop of green and freshness. Sometimes, I add a few toasted pecans or a handful of dried cranberries on top just before serving to add texture and a bit of festive flair.

Side Dishes

This stuffing is a star alongside roasted turkey or baked ham, but I also love serving it with green beans almondine or roasted Brussels sprouts for some bright, crunchy contrast. Creamy mashed potatoes make a great companion, too.

Creative Ways to Present

For holiday dinners, I like to serve the stuffing in individual ramekins topped with a fresh herb sprig and a drizzle of gravy for a personalized touch. I’ve also baked it inside hollowed-out acorn squash for a stunning centerpiece that’s both delicious and elegant.

Make Ahead and Storage

Storing Leftovers

Leftover stuffing keeps really well in an airtight container in the fridge for up to 3 days. I usually reheat it in the oven to help bring back some of that crisp texture, rather than microwaving, which can make it soggy.

Freezing

You can freeze cooled stuffing either before or after baking. I like to portion it into freezer-safe containers or bags. When ready to use, thaw overnight in the fridge and bake until warmed through and crispy on top.

Reheating

For the best results, reheat leftover stuffing covered with foil at 350°F for about 20 minutes, removing the foil for the last 5 minutes to crisp up the top. This way, you get moist stuffing with a golden crust that tastes freshly baked.

FAQs

  1. Can I make this Sausage & Herbed Bread Stuffing Recipe ahead of time?

    Yes! You can assemble the stuffing the day before and refrigerate it. Then, bake it fresh just before serving. This saves time on the big day and lets the flavors meld together beautifully.

  2. What type of bread is best for this stuffing?

    Day-old, slightly stale bread works best because it soaks up the stock without becoming mushy. Rustic white bread, sourdough, or even a French baguette can work well. Avoid very soft or overly fresh bread.

  3. Can I make this recipe vegetarian?

    Absolutely! Simply omit the sausage and substitute with sautéed mushrooms or toasted nuts for added texture and savoriness. Use vegetable broth instead of chicken stock, and you’re set.

  4. Do I have to use white wine?

    Not at all. The white wine adds nice acidity and depth, but you can easily swap it for additional chicken stock or vegetable broth if you prefer or don’t have wine on hand.

  5. How do I keep the stuffing moist but not soggy?

    Make sure you toast your bread well and add stock gradually—too much liquid can make the stuffing soggy. The beaten egg also helps bind moisture without making it mushy. Baking uncovered creates a crisp top while keeping the inside tender.

Final Thoughts

This Sausage & Herbed Bread Stuffing Recipe is one of those dishes I always come back to because it feels like home on a plate — hearty, aromatic, and full of love. Whether you’re making it for a big holiday feast or a cozy weeknight dinner, it’s a crowd-pleaser that doesn’t disappoint. Give it a try, tweak it to match your family’s flavors, and enjoy the compliments that follow. Trust me, your oven and your taste buds will thank you.

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Sausage & Herbed Bread Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A classic sausage stuffing recipe featuring toasted bread cubes, savory pork sausage, fresh herbs, and aromatic vegetables, baked to golden perfection. Perfect as a hearty side dish for holiday meals or family dinners.

Ingredients

Main Ingredients

  • 16 ounces bread cut into 1-inch pieces, day old bread if possible
  • 1 tablespoon oil
  • 1 pound sage pork sausage or sweet or spicy Italian sausage, casings removed
  • 1/3 cup unsalted butter
  • 1 1/2 cups yellow onions finely chopped, from 1 large onion or 2 small onions
  • 1 cup celery chopped from 2-3 stalks
  • 5 large cloves garlic minced, or 1 1/2 tablespoons minced garlic
  • 1/2 cup flat-leaf parsley chopped
  • 1 1/2 tablespoons fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 3/4 teaspoon sea salt or more to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dry white wine optional — sub with 1/4 cup of broth
  • 3 cups low sodium chicken stock
  • 1 egg lightly whisked
  • 3/4 cup dried cranberries optional

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for drying the bread and baking the stuffing later.
  2. Toast Bread Cubes: Place the bread cubes in a single layer on a sheet pan and bake for 10 minutes until dried and lightly toasted. Transfer the toasted bread cubes into a very large bowl for mixing.
  3. Cook Sausage: In a large sauté pan, heat the oil over medium heat. Cook the sausages for 10 minutes, breaking them up with a fork, until browned and cooked through. Add the cooked sausage to the bowl with the bread cubes.
  4. Sauté Vegetables and Herbs: In the same pan, melt the butter. Add onions, celery, garlic, parsley, sage, rosemary, salt, and pepper. Sauté over medium heat for 10 minutes until the vegetables are softened and aromatic.
  5. Deglaze with Wine: Add the white wine to the pan, if using, and cook until it reduces by half, about 4 minutes, concentrating the flavors.
  6. Add Stock and Combine: Remove the pan from heat and stir in the chicken stock to combine all flavors. Pour this mixture over the bread and sausage in the bowl.
  7. Add Egg and Cranberries: Mix in the beaten egg and dried cranberries thoroughly with a wooden spoon until the bread absorbs all the liquid evenly.
  8. Bake Stuffing: Transfer the stuffing mixture into a 9×12-inch baking dish. Bake in the preheated oven for 30 minutes until the top is browned and the inside is hot throughout.
  9. Serve: Remove from oven and serve warm as a flavorful side dish to your meal.

Notes

  • Dry out the bread beforehand by baking in the oven or toasting to ensure it absorbs the liquid well and holds texture.
  • Use your preferred sausage flavor; sage pork, sweet Italian, or spicy Italian all work beautifully.
  • Substitute white wine with additional chicken broth if preferred or to keep the recipe alcohol-free.
  • Day-old bread works best for stuffing; fresh bread may become too mushy.
  • Mix stuffing gently to avoid mashing the bread cubes completely, preserving a nice texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 70 mg

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