Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (2024)

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Today is Day 2 of “Thanksgiving Week” and I made Herb Stuffing with Sausage! This Herb Stuffing with Sausage is deliciously savory with a touch of sweetness from dried Cranberries.

When I was younger and I would go over my grandmother’s for Thanksgiving, and the one side that I couldn’t stand was stuffing. I think it was a texture thing for me. Also, the seasoning tasted like something from a package (now that I think about it, it probably was Stove Top). However, something magical happened around the age of 13 for me. Something so wonderful, so fantastic, so amazing, that it changed my life forever! I had homemade cornbread stuffing for the first time.

My Aunt Valerie made it and I think I ate about 3 plates of it by itself. Now, anytime I know I am going to my Aunt Valerie’s house for the holidays I ask for it. Now, my Aunt Valerie lives in Atlanta and I am not as fortunate as I once was to enjoy her stuffing for the holiday. Therefore, I made my own! To be honest, I think my Herb Stuffing with Sausage recipe can compete with my dear ole Aunt Valerie.

The first time I made this stuffing, I kid you not, the entire pan was gone by the end of the meal. Now, my family asks me to make this Herb Stuffing with Sausage recipe each year. I think it has something to do with the seasonings, the sausage, and the dried cranberries that I put in for some sweetness.

This stuffing is not only delicious and tasty but it is “stupid easy”! If you decide to make this Herb Stuffing for your family this year you can get as creative as you want. Instead of using Italian Sausage you can use Andouille or another Pork Sausage; Instead of using dried cranberries, you can use diced apples or another comparable dried fruit; and instead of using chicken stock you can use beef broth or a different kind of stock. That is the great thing about cooking, you can take a recipe and recreate it to be your own. Make this stuffing for your family and they will love you just as much as I love my Aunt Valerie!


Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (4)

Herb Stuffing with Sausage

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5 from 2 reviews

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Don’t make the same and boring stuffing, make this Herb Stuffing with Italian Sausage and dried cranberries.



  • 14 oz. Bag of Herb Stuffing Bread Cubes
  • 32 oz. chicken stock
  • 2 tbsp. olive oil
  • 1 lb. Italian Sausage
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 c. dried cranberries
  • 2 garlic cloves, minced
  • 1 tsp. dried sage
  • 1/2 tsp. cayenne pepper
  • 1 tsp. paprika
  • 3 tbsp. butter, softened
  • 1 c. water
  • salt and pepper to taste


  1. Preheat oven to 350 Degrees
  2. In a large pan, add the olive oil to the pan over medium-high heat. Add the onions and celery to the pan and saute until translucent, about 5 minutes. Add the garlic and cook for another 5 minutes and reduce heat so the garlic doesn’t burn. In a separate skillet, add the Italian sausage and cook over medium-high heat until thoroughly cooked.
  3. In a large bowl, pour in the stuffing bread cubes and pour the chicken stock over the stuffing and allow to sit for 10 minutes to allow the bread cubes to absorb the chicken stock. Add the sauteed vegetables, Italian sausage, and dried cranberries and mix until all ingredients are evenly incorporated. Add the butter and spices (dried sage, cayenne pepper, paprika, and salt and pepper) and stir once more.
  4. Pour the stuffing mixture into a casserole dish and pour the cup of water (or chicken stock if you have more) around the edges of the stuffing. Sprinkle the top with pepper and more paprika (if you would like). Bake for 20 to 25 minutes or until golden on the top.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Side Dish

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  1. Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (6)Lisa Broussard Januska says

    I made this a couple of weeks ago, following your recipe nearly to a T. The only exception, was I used JD sage flavored sausage. My hubby was over the moon, saying he thought it was as good, if not better than his dear Mom’s, now that is a real compliment! I have never had bread dressing as we have always been cornbread people down here in Texas, my hubs is an Ohioan. He’s been a saint for the last 16 yrs., putting up with our version of dressing, so as a treat, I am bring your dressing with our tweak, to “my” family Thanksgiving, these Texans aren’t gonna know what hit them! They’ll either love it, or love it…Ha, Ha, Ha!! But, I’m pretty sure they will love it…it’s that good!!! Thank you for sharing these ingredients, and not making us feel like we can’t make it our own!!!


    • Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (7)Nicole Nared-Washington says

      OH my goodness Lisa. Im grinning from ear to ear! I hope your family did indeed enjoy it!


  2. Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (8)Johanne Cardinal says

    Hi. I am making this stuffing recipe today. I live in Montreal and there is no bags of herb stuffing bread. What can I use instead. Should I dry a loaf of bread and cube it.


    • Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (9)Nicole Nared-Washington says

      Yes. I think that would be good if you get stale bread and cut it into cubes. You may have to add additional herbal seasonings for flavoring, but you should be fine.


  3. Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (10)Dana Pope says

    I just wanted to say that I have used this recipe for our large family Thanksgiving dinner every year for 5 years. It has always been and remains a family favorite. It had everything I wanted in a stuffing that reminded me of growing up. So when I came across this recipe I tried it and it became a hit every year since. I follow the recipe almost exactly as it states except I add a little more sausage, cut out the cranberries, and double the recipe of course!!! Trust me, it goes quickly! Your recipe has become a family tradition and I thank you!


Herb Stuffing with Sausage Recipe - Brown Sugar Food Blog (2024)


What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

What is sausage stuffing made of? ›

A mixture of sage, sausage, onion, garlic, and celery lends this stuffing classic flavor.

Why can't you make stuffing ahead of time? ›

You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it.

What should the consistency of stuffing be before cooking? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

How much water do you put in sausage before stuffing? ›

Add at least 1 oz. of water per pound of meat to aid in the stuffing process.

What do you stuff sausage with? ›

Using a sausage stuffer is typically the most time-efficient and simplest method for stuffing your own sausage. Some meat grinders have attachments like the KitchenAid® Sausage Stuffer Kit that can help streamline the process. It is possible to manually stuff sausage, but it can be time-consuming.

How do you keep sausage casings from breaking when stuffing? ›

Soak the casing in water for at least 5 minutes to make them more pliable and easier to work with.

Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

What happens if you don't cook stuffing? ›

It Could Give You Salmonella Poisoning

If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.

How do I know when my stuffing is done? ›

If you're putting your stuffing in the bird or using egg in your recipe, make sure to check that its temp is at least 165 degrees. That's the food safety magic number.

Which is better for stuffing broth or stock? ›

Homemade stock is the best, but if you don't have homemade, a good store bought stock will work as well. If you use a store bought stock, try to buy one with no/low sodium. I personally have started using bone broth in my stuffing and LOVE it.

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Why use an egg as a thickener? ›

Creamy desserts such as crème brûlée also benefit from eggs' ability to emulsify and produce smooth, satiny, hom*ogeneous mixtures. Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Why do we need to apply egg yolk in some dressing? ›

Egg yolks are especially recommended for their emulsifying and thickening properties in mayonnaise, salad dressings, ice cream, and baked goods, combined with their coloring properties.

Why do people add eggs to everything? ›

Not only do eggs add an element of creamy indulgence, there's even some science behind their joy. “Eggs are a perfect emulsifier and binder so work really well to make many dishes cohesive,” she continues.

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