Simply Scrumptious Sausage and Herb Stuffing Recipe

This is by far one of the very best Thanksgiving stuffing recipes that we have encountered. For many, stuffing is the favorite part of a turkey feed and with a family get together is always important to have a pretty incredible recipe. Freshly toasted bread cubes, sage sausage, and savory herbs combine to make the best stuffing with perfect consistency and great flavor. This great tasting stuffing recipe, from Norine at Norine’s Nest, is an easy crowd-pleaser. This fabulous and very easy recipe also allows you to customize it to your own tastes and traditions.

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Best Sausage and Herb Stuffing Recipe

What it is

A classic American Thanksgiving stuffing (some families call it dressing) built on homemade toasted bread cubes rather than a bag of dried crumbs, with sage pork sausage, onion, celery and a generous handful of dried and fresh herbs, all bound together with stock, butter and eggs. Norine also gives an optional sweet-tart twist with apple and dried cranberries.

At a glance

• Serves: 10, according to Norine’s recipe card, so it covers a full holiday table
• Prep: about 20 minutes of hands-on work; check her page for the cooking options and times
• You’ll need: butter, celery, chicken stock, dried rosemary, dried sage, dried thyme, eggs, fresh parsley, onion, sage pork sausage, salt and pepper, wheat bread, white bread
• Optional: dried cranberries, a golden apple

Get the full recipe, amounts and method from Norine at Norine’s Nest →

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Why it stands out

• Homemade bread cubes. Toasting your own cubes from a mix of wheat and white bread gives a stuffing that holds its shape instead of turning to paste, and tastes of real bread.
• The sausage does double duty. Sage pork sausage brings both meatiness and a first layer of sage, so the herbs build on it rather than doing all the work.
• Easy to make your own. The apple and cranberry option turns it from savory to sweet-and-savory without changing the base.

Tips for a better stuffing

• Dry bread is the secret. Fresh, soft bread soaks up liquid unevenly and goes mushy. Cubes that are toasted or left out to dry absorb the stock and still keep some bite.
• Add the stock gradually. Different breads drink up different amounts, so stop when the cubes are moist but not swimming.
• Want a crisp top? Bake it uncovered for the last part of the cooking time. Keep it covered the whole way if your family likes it soft.
• Cooking it outside the bird is the safer and easier option, and it means everyone gets some of the golden edges.
• Make ahead: the bread cubes can be toasted several days early and kept in an airtight container, which frees up time on the day itself.
• Leftovers keep in the fridge for 3 to 4 days. Reheat covered in the oven with a splash of stock so it does not dry out.

What to serve with it

The full Thanksgiving spread: roast turkey, mashed potatoes, green bean casserole and cranberry sauce. It is just as good next to a roast chicken or pork loin on an ordinary Sunday.

Sausage & Herb Stuffing, Step by Step

More for your Thanksgiving table

• How to brine and cook a perfect Thanksgiving turkey
• Turkey cooking time per pound, so the bird and the stuffing are ready together
• Garlic mashed potatoes with sour cream
• Green bean casserole with frozen green beans
• 3-ingredient cranberry sauce with fresh cranberries
• Crock pot chicken and stuffing, a weeknight way to enjoy stuffing all year

Thanks to Norine for the featured image and amazing recipe.

Stuffing too salty? Bouillon, sausage and stock all add salt. Here is how to fix stuffing that’s too salty.