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Ultimate Herb Butter Sausage Stuffing – Easy, Best Homemade Recipe

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This Ultimate Herb Butter Sausage Stuffing is a rich, aromatic side dish featuring a compound herb butter that coats every bread cube, savory sausage, and a perfect crispy top. It’s a crowd-pleasing recipe that honors tradition while being completely your own.

Ingredients

Scale
  • 1 lb (450g) good-quality pork sausage (breakfast-style sage or Italian sausage)
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 large yellow onion, diced (about 2 cups)
  • 3 ribs celery, diced (about 1 cup)
  • 1 loaf (about 1 lb / 450g) sturdy bread (French baguette or sourdough), cut into 1-inch cubes
  • 1/2 cup (15g) fresh parsley, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 1/2 cups (360ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Spread bread cubes on a baking sheet in a single layer and toast for 8-10 minutes until dry and just starting to turn golden. Set aside to cool.
  2. Make the herb butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, sage, rosemary, and thyme. Add a pinch of salt and a few cracks of black pepper. Mash together until herbs are evenly distributed. Set aside.
  3. Brown the sausage: Heat a large skillet over medium-high heat. Add sausage and cook, breaking it apart, until browned and cooked through (6-8 minutes). Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the pan.
  4. Sauté the aromatics: Reduce heat to medium. Add diced onion and celery to the same skillet with sausage fat. Cook, stirring occasionally, for 5-6 minutes until onion is translucent and celery is softened. Scrape up browned bits from the pan. Remove from heat and let cool slightly.
  5. Combine base ingredients: In a large mixing bowl, combine toasted bread cubes, cooked sausage, and sautéed vegetables. Add herb butter in dollops. Toss everything together until butter coats the bread cubes evenly.
  6. Add the liquid: In a small bowl, whisk together chicken broth and beaten eggs. Pour over the bread mixture. Toss gently but thoroughly until every cube is moistened but not swimming. Let sit for 5 minutes so bread can absorb liquid. If it looks dry, add an extra 1/4 cup of broth.
  7. Transfer to baking dish: Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Pour stuffing mixture into dish and spread into an even layer. Don’t press down too hard.
  8. Bake covered: Cover dish tightly with aluminum foil and bake for 25 minutes.
  9. Bake uncovered: Remove foil and bake for another 15-20 minutes until top is golden brown and crispy. For extra crispiness, broil for 2-3 minutes at the end, watching carefully.
  10. Rest and serve: Let stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t skip toasting the bread—fresh bread will turn into a gluey paste. Use cold broth to prevent the eggs from cooking prematurely. Season in layers for depth of flavor. Different breads absorb liquid differently; start with less broth and add more if needed. This stuffing can be assembled the night before and refrigerated; add 10-15 minutes to baking time. For a vegetarian version, swap sausage for 8 oz finely chopped mushrooms and an extra tablespoon of olive oil.

Nutrition

Keywords: stuffing, herb butter, sausage stuffing, Thanksgiving, holiday side dish, homemade stuffing, easy stuffing recipe

Find it online: https://willarecipes.com/ultimate-herb-butter-sausage-stuffing-easy-best-homemade-recipe/