Stuffing is more than just a Thanksgiving side dish for Branden and me—it’s a cozy hug in casserole form. Whether we’re hosting a holiday dinner or just craving some warm, hearty comfort food, this recipe always delivers. It’s loaded with savory sausage, plenty of fresh herbs, and golden-baked bread cubes that are crispy on the outside and tender inside. Honestly, it’s hard not to go back for seconds…or thirds.
This dish takes me back to my childhood in Washington State, where the stuffing was always the star of our Thanksgiving table. My mom made hers from scratch, with a fragrant mix of sage and thyme that filled the kitchen with the most comforting aroma. Branden, on the other hand, grew up with a slightly spicier version thanks to his family’s love of sausage-packed stuffing. When we moved to Chicago, we decided to combine our family traditions into one unforgettable dish.
Now, we don’t just save stuffing for the holidays. This recipe has become a go-to for special dinners with friends or even Sunday meal prep (it’s fantastic as leftovers). Plus, it’s one of those dishes that always sparks a conversation—everyone has an opinion on what makes the perfect stuffing. For us, it’s all about balance: rich sausage, fresh herbs, and bread that’s toasted to perfection.
Why This Recipe Works:
- The Perfect Texture: Crispy, golden top meets soft, flavorful center—perfection!
- Packed with Flavor: Sausage, onion, celery, and fresh herbs make every bite pop.
- Versatile for Any Occasion: From holiday feasts to weeknight comfort food, this stuffing fits right in.
Classic Herb and Sausage Stuffing
Notes
- 1 loaf of rustic bread (about 1 pound), cubed and toasted
- 1 pound Italian sausage, removed from casing (mild or spicy)
- 2 tablespoons butter
- 1 large onion, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon fresh rosemary, chopped
- 3 cups chicken broth (preferably low-sodium)
- 2 large eggs, beaten
- Salt and pepper, to taste
- Optional garnish: Fresh parsley
Instructions:
Step 1: Prep the Bread
- Preheat your oven to 350°F (175°C).
- Spread the bread cubes on a baking sheet and toast them in the oven for 10-15 minutes until slightly golden and crisp. Let them cool.
Step 2: Cook the Sausage
- Heat a large skillet over medium heat and add the sausage.
- Cook until browned and fully cooked, breaking it into crumbles as it cooks. Remove the sausage and set aside, leaving any drippings in the skillet.
Step 3: Sauté the Veggies
- Add butter to the skillet with the sausage drippings.
- Sauté the onion and celery for about 5 minutes until softened.
- Stir in the garlic, sage, thyme, and rosemary, cooking for another 1-2 minutes until fragrant.
Step 4: Combine Ingredients
- In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and sautéed veggie mixture.
- In a separate bowl, whisk together chicken broth and eggs, then pour over the bread mixture. Toss everything gently until the bread is evenly coated but not soggy.
Step 5: Bake the Stuffing
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover with foil and bake at 350°F (175°C) for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crisp.
Step 6: Serve and Enjoy
Sprinkle with fresh parsley before serving for a pop of color and added freshness.Pro Tips:
- Dry Bread is Key: If you’re short on time, you can dry out bread cubes in the oven at 250°F for about 30 minutes.
- Amp Up the Flavor: Want a richer taste? Swap chicken broth for turkey stock or add ½ cup of grated Parmesan to the mix.
- Make Ahead: Prep the stuffing the day before and store it in the fridge. Just bake it off when you’re ready!
The Power of Stuffing Traditions
For us, stuffing isn’t just a dish—it’s a way to connect with loved ones and carry on family traditions. One year, Branden’s family hosted Thanksgiving in Chicago, and I’ll never forget how everyone circled around the kitchen to sneak a taste before dinner. It was chaos, but in the best way. Stuffing is also incredibly versatile. Sometimes, we add dried cranberries or sautéed mushrooms to give it a twist, especially during Christmas. And you can’t go wrong with a handful of toasted pecans for a little crunch. The beauty of stuffing is that you can adapt it to suit your family’s tastes while keeping the base recipe intact. If there’s one thing we’ve learned over the years, it’s that stuffing has the magical ability to bring people together. Maybe it’s the warm, familiar flavors, or maybe it’s just the way it feels like a hug on a plate. Either way, this recipe is guaranteed to leave your guests smiling.This Classic Herb and Sausage Stuffing is our favorite way to celebrate the flavors of the season, whether it’s Thanksgiving, Christmas, or just a Tuesday night when we’re feeling festive. We hope it brings as much warmth and joy to your table as it does to ours. Let us know how it turns out—and if you’re a crispy-top or soft-center kind of person! 😊