I love this dish for its warm, savory flavors and simple preparation. It blends toasted bread cubes with seasoned sausage, aromatic vegetables and herbs, and just enough broth to create a comforting side that works perfectly for holidays or any cozy dinner.
Why You’ll Love This Recipe
I enjoy this stuffing because it’s hearty, flavorful and very adaptable. The toasted bread gives it structure, the sausage adds richness and the herbs provide a comforting depth of flavor. I also like that I can prepare it ahead, switch up the ingredients and easily adjust the consistency.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 cups bread cubes (white, sourdough or French), toasted or day-old
1 pound ground sausage (chicken or turkey sausage)
Spread the bread cubes on a baking sheet and toast for 10–15 minutes, then let them cool.
In a large skillet over medium heat, cook the sausage until browned. Transfer to a bowl.
In the same skillet, melt the butter. Add onion, celery and garlic; cook until softened (about 5–7 minutes).
Stir in sage, thyme, rosemary, parsley, poultry seasoning, salt and pepper. Cook for 1 minute.
Add the sausage back into the skillet and stir to combine.
Place the toasted bread cubes in a large bowl and mix with the sausage mixture.
Slowly add the chicken broth until the bread is soft but not soggy.
Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.
Uncover and bake for another 15–20 minutes until the top is golden and slightly crisp.
Let rest for about 10 minutes before serving.
Servings And Timing
Serves: 10
Prep Time: ~25 minutes
Cook Time: ~45 minutes
Variations
I love changing things depending on the flavors I want:
Use chicken or turkey sausage for different seasoning profiles.
Mix in apples for sweetness, mushrooms for earthiness or cranberries and pecans for texture.
Swap the bread for cornbread to give it a Southern-style character.
Add two beaten eggs to the broth for a firmer, more custard-like stuffing.
Try fresh herbs like chives or tarragon for a different aromatic finish.
Storage/Reheating
Storage:
Let cool completely, then refrigerate for up to 4 days in an airtight container.
Freeze for up to 2 months in freezer-safe containers or tightly wrapped portions.
Reheating:
Reheat in the oven at 350°F, covered, until hot, then uncover to crisp the top.
For single servings, add a splash of broth, cover to warm and uncover briefly to crisp.
Leftovers are delicious in soups, stuffed vegetables, breakfast scrambles or pan-seared patties.
FAQs
What type of bread works best?
I prefer day-old or toasted white, French or sourdough bread because it absorbs broth well without becoming mushy.
Can I use chicken or turkey sausage?
Yes, I like using either chicken or turkey sausage, and both blend beautifully with the herbs and vegetables.
How do I get a crispy top?
I bake the stuffing covered first, then uncover it for the final 15–20 minutes to brown and crisp the surface.
Can I assemble this ahead of time?
Yes, I often toast the bread and cook the sausage and vegetables beforehand. Then I assemble and bake when needed.
How much broth should I add?
I start with 2½ cups and add more until the bread is soft but still holds its shape. The dryness of the bread determines the exact amount.
Conclusion
I find this sausage stuffing to be one of the most comforting and reliable dishes I make. It fits beautifully into holiday menus and everyday dinners, offering rich flavors, great texture and endless variation possibilities. It’s a dish I enjoy making again and again because it always brings warmth to the table.
This sausage stuffing is loaded with savory herb flavor—featuring toasted bread cubes, seasoned sausage, aromatic vegetables and fresh herbs for a comforting side dish perfect for holidays or cozy dinners.
Ingredients
10 cups bread cubes (white, sourdough, or French), toasted or day‑old
1 lb ground sausage (chicken or turkey sausage works too)
