If you’re looking for a cozy, delicious dish that smells amazing and tastes even better, you’re in the right place! This Herb and Sausage Stuffing is warm, flavorful, and perfect for holidays, family dinners, or anytime you want to impress your taste buds. With fresh herbs, Italian sausage, and buttery bread cubes, it’s like a big warm hug in a bowl. Let’s jump in!
Method
Prepare the Bread
Start by preheating your oven to 300°F (150°C). Take your French baguette and cut it into ½-inch cubes until you have about 8 cups. Spread these cubes evenly on a baking sheet. Drizzle them with olive oil, then sprinkle on the salt and garlic powder. Using your hands or a spoon, gently toss the bread so each piece is lightly coated with oil and seasoning. Place the tray in the oven and bake for about 15 to 20 minutes. The goal is to dry the bread out slightly while giving it a gentle golden color. This helps the bread absorb the stuffing flavors without turning soggy. Once toasted, remove the bread from the oven and let it cool while you prepare the rest of the ingredients.
Cook the Sausage & Veggies
Next, grab a large skillet and place it over medium heat. Remove the casings from the Italian sausage links if they have any, and crumble the sausage directly into the skillet. As it cooks, break the sausage into small chunks using a wooden spoon or spatula. Let it cook fully until it’s browned and no longer pink in the center. This should take about 7 to 10 minutes. Once the sausage is cooked through, transfer it to a bowl and set it aside. Leave any flavorful bits (also called fond) in the skillet for the next step.
Sauté the Veggies
Using the same skillet, melt one stick (½ cup) of unsalted butter over medium heat. Once the butter is melted and slightly bubbling, add the chopped celery, onion, and minced garlic. Sauté everything together for about 5 to 7 minutes, or until the vegetables are soft and smell fragrant. Be sure to stir occasionally so they cook evenly and don’t stick to the bottom. After the veggies have softened, stir in the fresh herbs: parsley, rosemary, thyme, and sage. Then add the salt and black pepper. Mix everything together so the herbs coat the vegetables nicely. Once combined, return the cooked sausage to the skillet and stir again until evenly mixed. Turn off the heat and set the pan aside.
Combine with Bread
In a very large mixing bowl, place your toasted bread cubes. Carefully pour the sausage and veggie mixture over the bread. Using a wooden spoon or clean hands, gently fold the mixture together. Try to combine everything without breaking the bread cubes too much you want the bread to hold its shape while soaking up the flavors.
Add the Liquid
Now, it’s time to bring everything together. In a separate bowl, whisk together the water and chicken base (or use chicken broth), then add the beaten eggs, salt, and pepper. Mix well until it’s all combined. Slowly pour this liquid mixture over the bread and sausage mixture in the large bowl. Use a spoon or spatula to gently toss and fold everything together. Make sure all the bread pieces are moistened, but not drenched. The texture should feel soft but not soggy.
Bake
Preheat your oven again, this time to 350°F (175°C), if it isn’t already. Butter a 9×13-inch baking dish generously, making sure to coat the sides and bottom. Carefully spoon the stuffing mixture into the dish and spread it out evenly. Dot the top with the extra 4 tablespoons of unsalted butter this helps the top turn golden and crisp while baking.
Cover and Bake
Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 30 minutes, allowing the flavors to meld and the eggs to set. After 30 minutes, remove the foil and bake for another 15 minutes uncovered. This final step gives the top a crispy, golden-brown finish that’s irresistible.
Garnish & Serve
Once baked, take the stuffing out of the oven and let it sit for a few minutes before serving. Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve warm and enjoy every herby, savory bite!
Necessary Tools
- Large mixing bowls
- Sharp knife
- Cutting board
- Baking sheet
- Large skillet
- Wooden spoon or spatula
- Whisk
- 9×13-inch baking dish
- Foil
- Measuring cups and spoons
Herb and Sausage Stuffing
Cuisine: BritishDifficulty: Easy8
servings25
minutes45
minutes1
hour10
minutesIngredients
For the Bread
1 large loaf of French baguette (about 8 cups, cubed into ½-inch pieces)
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon garlic powder
For the Stuffing
5 sweet Italian sausage links (about 1 lb)
3 celery stalks (about 1½ cups), chopped
1 medium onion, chopped
5 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
½ tablespoon fresh sage, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 stick (½ cup) unsalted butter
Fr the Liquid
2 cups water + 1 teaspoon Better Than Bouillon Chicken Base (or 2 cups chicken broth)
2 large eggs, beaten
¼ teaspoon salt
¼ teaspoon black pepper
Extra
4 tablespoons unsalted butter (for the top)
Fresh parsley, for garnish
Directions
- Prepare the Bread
Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet. Drizzle with olive oil, then sprinkle on salt and garlic powder. Toss them around a bit to coat. Toast in the oven for about 15–20 minutes until they’re dry and just a little golden. Let them cool. - Cook the Sausage & Veggies
In a large skillet, cook the Italian sausage over medium heat. Break it up into little pieces as it browns. Once cooked through, remove it from the pan and set aside. - Sauté the Veggies
In the same skillet, melt the butter. Add celery, onion, and garlic. Cook until soft and fragrant (about 5–7 minutes). Add in the fresh herbs, salt, and pepper. Stir everything together. Return the sausage to the pan and mix. - Combine with Bread
In a large bowl, combine the toasted bread cubes and the sausage-veggie mix. - Add the Liquid
In another bowl, mix water + bouillon (or broth), eggs, salt, and pepper. Pour this over the bread mixture. Toss gently until all the bread is moistened but not mushy. - Bake
Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Pour the stuffing mixture into the dish and spread it out evenly. Dot the top with the extra 4 tablespoons of butter. - Cover and Bake
Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 15 minutes until the top is golden and slightly crispy. - Garnish & Serve
Sprinkle fresh parsley on top and serve warm!
Notes
- Don’t over-soak the bread – it should be moist, not soggy.
- Let the bread dry properly – if it’s too soft, the stuffing can turn mushy.
- Taste as you go – especially when adding salt. Bouillon and sausage already have salt!
- Use fresh herbs if possible – they bring so much more flavor than dried ones.
- Bake covered first – this keeps it moist, then uncover to get that crispy top!
Serving Suggestion
- Serve this stuffing with roasted turkey, chicken, or even baked tofu for a meat-free meal.
- It goes great with cranberry sauce or gravy on top!
- Leftovers? Try heating it up in a skillet for a crispy morning breakfast with a fried egg on top.
Fun Fact
Did you know that stuffing has been around since ancient Roman times? People have been stuffing birds and roasting them for centuries! Now we just make it extra yummy with herbs and sausage.
Conclusion
And that’s it your very own homemade Herb and Sausage Stuffing! It’s savory, herby, buttery, and full of comfort. Whether you’re making this for Thanksgiving, a weekend dinner, or just because you’re craving something cozy, it’s sure to make your home smell amazing and your belly happy. I hope you enjoy every bite as much as I do!
