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Grandma’s Classic Herb Stuffing with Sausage

A close-up of a golden brown, savory slice of sausage stuffing on a white plate.
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This recipe delivers a traditional, savory stuffing with crispy edges and a moist interior, featuring fresh herbs and optional sausage for deep flavor. It is a reliable holiday side dish.

Ingredients

Scale
  • 1 pound dried bread cubes (about 10 cups), preferably sourdough or French bread
  • 1 pound bulk pork sausage (optional)
  • 1 cup unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken or vegetable broth
  • 2 large eggs, lightly beaten

Instructions

  1. If using sausage, cook it in a large skillet over medium heat until browned. Remove the sausage with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pan.
  2. Add the butter to the skillet. Melt over medium heat. Add the chopped onions and celery. Cook until softened, about 8 to 10 minutes.
  3. Add the minced garlic, sage, rosemary, and thyme to the skillet. Cook for 1 minute until fragrant.
  4. In a very large bowl, combine the dried bread cubes and the cooked sausage, if using.
  5. Pour the butter and vegetable mixture over the bread cubes. Toss gently to coat everything evenly.
  6. Stir in the salt and pepper.
  7. In a separate bowl, whisk together the broth and the beaten eggs. Pour this liquid mixture over the bread mixture. Toss gently until the bread is just moistened. Do not overmix.
  8. Transfer the stuffing mixture to a buttered 9×13 inch baking dish.
  9. Cover the dish tightly with foil. Bake at 350°F for 30 minutes.
  10. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crispy.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For the best texture, use bread that is slightly stale or dry. You can toast fresh bread cubes in a 300°F oven for 15 minutes if needed.
  • If you prefer a crispier top layer, place some of the mixture in a separate, uncovered baking dish for the last 20 minutes of baking.
  • This recipe works well with a simple meal planning approach; you can prepare the mixture a day ahead and refrigerate before baking.

Nutrition

Find it online: https://cutcooktaste.com/classic-homemade-herb-stuffing-recipe/