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stuffing with scoop taken out
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5 from 7 votes

Classic Sausage Stuffing

This Herb and Sausage Stuffing is a beloved classic side dish for Thanksgiving or Christmas! 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: dressing recipe, stuffing recipe, thanksgiving side dish
Servings: 12 servings
Calories: 324kcal


  • 1 Tbsp olive oil
  • 1/2 cup unsalted butter divided
  • 1 lb. ground sausage (mild, country, sage, etc)
  • 2 small yellow onions chopped
  • 3-4 stalks celery chopped
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh sage
  • 1/2 Tbsp minced fresh rosemary
  • 2 1/2 cups low sodium chicken broth
  • 2 large eggs
  • 1/3 cup minced fresh parsley
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 16 oz stale bread cut into 1/2 - 1" cubes


  • Preheat oven to 350 F degrees. Butter or grease a 3 quart baking dish (I use a 9x13” dish) and set aside.


  • Add oil and 5 Tbsp of the butter  to a large pan and heat over MED HIGH heat.  Add sausage and cook, using a wooden spoon to break up the meat as it cooks, until no longer pink, about 4-5 minutes.


  • Add onions, celery, thyem, sage and rosemary and cook, stirring occasionally, for 5 minutes, or until onions and celery have softened.
  • Pour in chicken broth, salt and pepper, and bring to a boil.  Remove from heat and set aside to cool slightly.


  • Slice remaining 3 Tbsp of butter into small cubes and set aside.
  • In a large mixing bowl, whisk together eggs and parsley.  Add bread cubes and sausage mixture and stir until combined well.


  • Transfer to prepared baking dish and dot with small cubes of butter.  Cover with foil and bake 25-30 minutes.  Remove foil and bake another 20-30 minutes, until golden brown on top.
  • Let sit 10-15 minutes before serving.


Calories: 324kcal | Carbohydrates: 21g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 668mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg