Holiday Sausage-Herb Stuffing

Prep Time
Cook Time
Ready In

"One stuffing that gets made pretty much every year, we bake it in a baking dish, it's basic but always is enjoyed. It's not very heavy and complements turkey (or chicken) very well. Don't just wait for a holiday to make this, add it to any dinner menu."

Original recipe yields 8 servings


  • Serving Size: 1 (248.5 g)
  • Calories 466.3
  • Total Fat - 18.6 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 34.3 mg
  • Sodium - 1340.1 mg
  • Total Carbohydrate - 56.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 17.5 g
  • Protein - 20 g
  • Calcium - 63.8 mg
  • Iron - 4.1 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350 F. Butter a 9x13 baking dish.

Step 2

Brown sausage in a large saute pan over medium heat. Use a wooden spoon to break it into small pieces. Once browned and cooked through, remove sausage with a slotted spoon and set aside.

Step 3

Add onions, celery, garlic, parsley, sage, thyme, salt and pepper to the sausage fat and cook for 10 minutes, or until vegetables have softened.

Step 4

Combine sausage, vegetables, raisins and bread cubes in a large bowl. Slowly pour in chicken stock. Stir until liquid is semi-absorbed and bread is moist. Transfer into baking dish. Cover with foil, bake 20 minutes.

Step 5

Remove cover and bake for another 15-20 minutes, or until top is lightly browned.

Tips & Variations

No special items needed.



Great stuffing with lots of flavor. I used half in the bird and baked the other half as directed for later. Used Italian turkey sausage.

review by:
(26 Nov 2015)