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Best Easy Sausage and Herb Stuffing Recipe for a Crowd

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This sausage and herb stuffing is savory, aromatic, and perfectly textured with a golden, crispy top. It’s a crowd-pleasing holiday side dish that can be made ahead and feeds 12-15 people comfortably.

Ingredients

Scale
  • 1 (1-pound) loaf good-quality French bread or sourdough, cut into 1-inch cubes (about 10–12 cups)
  • 3 tablespoons unsalted butter, melted
  • 1 ½ pounds bulk pork sausage (e.g., Jimmy Dean or sage sausage)
  • 4 tablespoons unsalted butter
  • 2 large yellow onions, diced (about 3 cups)
  • 4 celery ribs, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 large egg, lightly beaten
  • ¼ cup fresh sage, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground

Instructions

  1. Preheat oven to 375°F (190°C). Spread bread cubes on a large rimmed baking sheet. Drizzle with 3 tablespoons melted butter and toss gently. Bake for 10-12 minutes, stirring halfway, until lightly golden and dry. Set aside to cool.
  2. While bread toasts, heat a large skillet or Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through, about 8-10 minutes. Transfer sausage to a large bowl with a slotted spoon, leaving rendered fat in the pan.
  3. Reduce heat to medium. Add 4 tablespoons butter to the pan with sausage drippings. Once melted, add onions and celery. Cook, stirring occasionally, for 8-10 minutes until softened and translucent. Add garlic and cook 1 minute more until fragrant.
  4. Add cooked vegetables to the bowl with sausage. Add toasted bread cubes. Sprinkle with sage, thyme, rosemary, salt, and pepper. Toss gently until herbs are evenly distributed.
  5. In a small bowl, whisk together chicken broth and beaten egg until smooth.
  6. Slowly pour broth mixture over bread and sausage mixture. Gently fold until bread is moist but not swimming. Add more broth if needed.
  7. Transfer stuffing to a 9×13-inch baking dish and spread into an even layer. Do not press down.
  8. Bake uncovered at 375°F (190°C) for 35-45 minutes until top is deeply golden and crispy, and internal temperature reaches 165°F (74°C). If browning too quickly, tent with foil for last 10 minutes. Let rest 5-10 minutes before serving.

Notes

Toast bread cubes until completely dry for best texture. Use low-sodium broth to control salt. For extra crispy top, dot with cold butter before baking or broil last 2-3 minutes. Can be assembled a day ahead and refrigerated; add 10-15 minutes to baking time if starting from cold.

Nutrition

Keywords: stuffing, sausage stuffing, herb stuffing, Thanksgiving stuffing, holiday side dish, easy stuffing recipe, make-ahead stuffing

Find it online: https://cravemila.com/best-easy-sausage-and-herb-stuffing-recipe-for-a-crowd/