Sausage Herb Stuffing Recipe (The Best Thanksgiving Side!)

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 I used to be one of those kids who couldn’t stand stuffing at Thanksgiving. The texture was weird, the flavor was bland, and honestly? It tasted like it came straight from a box (because it probably did). But then something magical happened when I was 13 – I tried my Aunt Valerie’s homemade cornbread stuffing and my entire world changed. I ate three plates of it by itself.

Now that Aunt Valerie lives in Atlanta and I can’t always make it down there for the holidays, I created my own version. And I’m not being modest when I say this sausage herb stuffing might actually rival hers. The Italian sausage adds incredible savory flavor, the herbs make it aromatic and festive, and the cranberries give it just the right touch of sweetness.

Why This Is the Best Stuffing Recipe

Here’s what makes this sausage herb stuffing stand out from all the others:

• Full of flavor – Italian sausage adds a savory, slightly spicy richness that bland stuffing just can’t compete with
• Perfect texture – Crispy golden top with a moist, tender inside
• Sweet and savory balance – Dried cranberries add pops of sweetness that complement the sausage beautifully
• Easy to customize – Swap ingredients based on what you have or your family’s preferences
• Makes amazing leftovers – This stuffing is even better the next day (if it lasts that long!)

Trust me, once you make homemade stuffing, you’ll never go back to Stove Top.

Ingredient Notes

Here’s what you’ll need for this crowd-pleasing stuffing:

• Herb stuffing bread cubes – The pre-seasoned cubes save time and add flavor. Look for them in the bread aisle around the holidays
• Italian sausage – Use mild or hot depending on your preference. I remove it from the casings and crumble it
• Chicken stock – This is what makes the bread cubes soft and flavorful (don’t skip this!)
• Onion and celery – The classic stuffing aromatics that add texture and depth
• Dried cranberries – Sweet, tart, and festive. You can also use fresh if you have them
• Garlic – Because everything’s better with garlic
• Herbs and spices – Dried sage, cayenne pepper, and paprika create that signature stuffing flavor
• Butter – Adds richness and helps create that golden top

Pro tip: Use high-quality chicken stock (homemade is even better if you have it). The bread cubes absorb all that flavor, so it makes a huge difference.

How to Make Sausage Herb Stuffing

This stuffing comes together faster than you’d think. Here’s the basic process:

• Cook the vegetables: Sauté onions and celery in olive oil until soft and translucent, then add garlic. In a separate pan, brown the Italian sausage until fully cooked.

• Prep the bread cubes: Pour chicken stock over the herb stuffing cubes and let them soak for 10 minutes. They’ll absorb all that delicious flavor.

• Combine everything: Mix the sautéed vegetables, cooked sausage, cranberries, butter, and spices into the soaked bread cubes. Stir until everything is evenly distributed.

• Bake until golden: Transfer to a casserole dish, add a little water around the edges (this keeps it moist!), and bake at 350°F for 20-25 minutes until the top is golden and crispy.

The key is getting that perfect balance of crispy top and moist interior. The water you add around the edges helps achieve this.

Tips for Perfect Stuffing Every Time

After making this recipe countless times, here’s what I’ve learned:

Don’t over-soak the bread: Ten minutes is perfect. Any longer and it gets mushy.

Brown the sausage well: Good color = good flavor. Don’t rush this step.

Add liquid around the edges: Pour your water or extra stock around the sides of the dish, not directly on top. This keeps the top crispy while the inside stays moist.

Taste and adjust: Before baking, taste the mixture (remember the sausage is already cooked) and adjust seasonings. Stuffing should be well-seasoned.

Let it rest: Give it 5-10 minutes out of the oven before serving. This helps it set up and makes it easier to serve.

Make-Ahead Instructions

Thanksgiving is busy enough! Here’s how to prep this stuffing ahead:

The night before: Assemble the entire stuffing (don’t bake it), cover tightly with plastic wrap and foil, and refrigerate. The next day, let it sit at room temperature for 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s cold.

Two days before: You can prep all the components separately – cook the sausage, sauté the vegetables, and store everything in airtight containers in the fridge. Assemble and bake on Thanksgiving day.

Variations and Substitutions

The beauty of this recipe is how customizable it is:

• Different sausage: Try andouille for a spicier kick, chicken sausage for a lighter option, or chorizo for a different flavor profile

• Swap the fruit: Use diced apples, dried cherries, or golden raisins instead of cranberries

• Add nuts: Toasted pecans or walnuts add a nice crunch

• Make it vegetarian: Skip the sausage and add more vegetables like mushrooms, bell peppers, or butternut squash

• Different bread: Use cornbread cubes for a Southern twist, or make your own bread cubes from day-old French bread

• Adjust the heat: More cayenne for spicy, less for mild. You can also add red pepper flakes.

Storing and Reheating Leftovers

• Storage: Keep leftover stuffing in an airtight container in the fridge for up to 4 days.

• Reheating: Add a splash of chicken stock or water to prevent it from drying out. Cover with foil and reheat at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes.

• Freezing: This stuffing freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat as directed.

Commonly Asked Questions

What to Serve with Sausage Herb Stuffing

This stuffing pairs perfectly with all your Thanksgiving favorites:

• Herb Roasted Turkey Breast Recipe
• Deep Fried Turkey with Brine Recipe (So Juicy!)
• Southern Collard Greens Recipe (Best Traditional Method!)
• The Best Sauce for Candied Yams Recipe
• Sweet Potato Casserole with Pecan Topping (Best Recipe!)

 

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