This Easy Sausage Stuffing Recipe is the best! This buttery, savory, flavorful, herb-infused Thanksgiving stuffing (dressing) will become your go-to stuffing recipe! Use it to stuff a turkey or bake it on it's own!
Preheat oven to 400 degrees F. Grease a 9x13” pan, set aside.
Combine stuffing mixture and chicken broth in a large bowl, gently stirring every 2 minutes until the liquid is absorbed by the stuffing. Set aside.
Place sausage in a large skillet and cook over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
Once the sausage begins to brown, add olive oil and butter and stir until butter is melted.
Add onion, garlic, celery, rosemary, sage leaves, and parsley and cook until veggies are soft and sausage is browned (about 5 minutes).
Add salt and pepper and stir to combine.
Add sausage mixture to the bowl with the stuffing and mix until evenly combined. Taste the stuffing and adjust the salt and pepper as desired.
At this point, you can use this stuffing to stuff a turkey or bake as described in the next steps:
Add stuffing to the prepared baking dish.
Bake 20-25 minutes in the preheated oven until the top is set and slightly browned/firm. I personally love a crunchy top, but if you like it soft you can bake it covered with foil.
Serve warm!
Video
Notes
How to Prepare in Advance
Follow the recipe completely, including baking.
Let stuffing cool to room temperature.
Cover with foil or a lid (if your baking dish has one).
Store in the refrigerator overnight.
To reheat: Cover stuffing and bake in the oven at 350 degrees until warmed through. Remove cover in the last 5-10 minutes of baking to restore the crunchy top!
Ingredient Substitutions
Herb stuffing mix. I recommend using a 12 oz package of herbed stuffing (like pictured above). If you can only find 10z or 14 oz packages that works too! You will simply need to either add less or a touch more chicken broth, depending on the size. But keep all other ingredients the same.
Maple Sausage. Use your favorite sausage. I use mild, but you can also use hot or spicy.
Onion. choose your favorite variety, yellow, white red, etc.
Herbs (rosemary, parsley, sage). In a pinch you can use dried herbs, but the flavor won't be as fresh.
Butter. If you'd prefer, you can use olive oil but butter its the best.
Chicken broth. from a carton, can or homemade it all works perfectly in this sausage stuffing.
Olive oil. any neutral oil works well if you don't have olive oil (avocado oil, canola oil, etc.)
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.