Sausage Stuffing with Fresh Herbs

Beth Pierce


This Sausage Stuffing recipe is made easy with unseasoned pork sausage, dried bread cubes, sauteed onions, celery and garlic and a perfect blend of fragrant fresh herbs. It comes together quickly and bakes to perfection in about thirty minutes. It is delicious served with roasted turkey, pork or chicken. I love to serve it on holidays with my Cranberry Sauce and Roasted Rosemary Potatoes.


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10 Min
40 Min


  • 1 lb
    pork sausage
  • 1/2 c
    unsalted butter
  • 1
    medium onion finely chopped
  • 3
    stalks celery finely chopped
  • 3
    cloves garlic minced
  • 2 Tbsp
    fresh chopped parsley
  • 1 1/2 tsp
    fresh chopped rosemary
  • 1 tsp
    fresh chopped sage
  • 1 tsp
    fresh thyme
  • 2
    large eggs
  • 8 c
    dried bread cubes
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 1 3/4
    chicken stock (see notes)

How to Make Sausage Stuffing with Fresh Herbs


  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium heat brown the sausage. When the sausage is almost browned add the butter, onion and celery; cook for an additional 3-4 minutes. Add garlic, parsley, rosemary, sage and thyme. Cook for 30 seconds stirring constantly.
  3. Add eggs to a large bowl; beat them lightly. Add dried bread cubes, cooked sausage/vegetable mixture, salt, pepper and chicken broth. Toss to coat and spoon into lightly greased casserole dish. Bake for 30 minutes
  4. NOTES
    Add about 1/2 cup at a time until lightly moistened. You can always add more but you can not take it back.
    For an added touch turn the broiler on low for the last 1-2 minutes of cooking to lightly brown the top. Stay close by and monitor as I have always found broilers unpredictable.

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