Chicken Sausage and Herb Stuffing

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I don't know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no Thanksgiving is complete without the homemade stuffing, and this recipe never disappoints! #stuffing #thanksgiving #weightwatchers

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!
Chicken Sausage and Herb Stuffing

I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no Thanksgiving is complete without the homemade stuffing, and this recipe never disappoints!

This is what I am making this Thanksgiving with my dry brined Turkey and this delicious Cranberry and Pear Sauce. Here are more Thanksgiving Recipes to go with your turkey this year!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

With Thanksgiving around the corner I thought I would revive this amazing stuffing from the archives. If you can’t find a good Italian chicken sausage, turkey sausage would also be great. Leftovers should be good for about 3 days.

I buy whole wheat baguettes to make this and cut the bread in cubes the night before to let it sit out and harden overnight. You can also do this in the oven the day of, but I personally like to prep as much as possible the night before.

How To Make Stuffing

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

More Thanksgiving Recipes:

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!
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4.88 from 8 votes
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Chicken Sausage and Herb Stuffing

166 Cals 9 Protein 19 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Yield: 12 Servings
COURSE: Side Dish
CUISINE: American
Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!


  • 14 oz whole wheat French bread or baguette, crusts removed (weight after crust is removed)
  • 2 tbsp whipped butter
  • 1 1/2 cups diced yellow onion
  • 1 3/4 cups about 4 stalks diced celery
  • 13 oz fresh sweet Italian chicken sausage, casing removed
  • 1/4 cup chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 3 to 3 1/4 cups reduced sodium chicken broth
  • salt and freshly ground pepper, to taste
  • cooking spray


  • Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
  • Preheat oven to 375°F. Spray a large baking dish with oil.
  • In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
  • In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
  • Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
  • Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.


Makes about 9 cups.


Serving: 3/4 cup, Calories: 166kcal, Carbohydrates: 19g, Protein: 9g, Fat: 6.5g, Saturated Fat: 2.2g, Cholesterol: 30mg, Sodium: 549mg, Fiber: 2.5g, Sugar: 2.9g
WW Points Plus: 4
Keywords: How To Make Stuffing, Sausage and Herb Stuffing, Stuffing, Thanksgiving Stuffing, Weight Watchers Sausage and Herb Stuffing

Photography by Sarah Fennel.

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  1. Best stuffing recipe. Includes nice vegetables:sausage, butter etc ratio. Usually I find stuffing greasy bland and gross. This is awesome

  2. I wouldn’t make this again. It was weird to have sausage when we were having turkey.

  3. Can you also cook this stuffing in the turkey?

  4. I couldn’t find the correct sausage so I used Cajun chicken sausage instead (which still was delicious) however the last step says bake for 30 minutes stir then bake for 30 minutes…. not saying just bake for 30 minutes total so I completely over reduced mine to a slightly burnt mush. Still great flavors but beware only bake for 30 minutes TOTAL not 30, stir, and an additional 30!

    • It actually does say cook 30 min, stir, then cook an additional 30-35. She clarifies it a couple times in the comments too. For anyone else reading the comments for tips, maybe just keep an eye on it. I don’t know what happened here, but several others seem happy with their results 

  5. The flavor was great, but there was way too much liquid in this recipe.  I only used 2 of the3 1/4 cups of broth that the recipe called for, and the mixture was swimming in liquid! I drained some of it off,  but it was still real soggy.  I used homemade French bread and I weighed it after I cut it into cubes.   I used smoked chicken and apple sausage because I couldn’t find sweet Italian chicken sausage.  I would definitely make this again, but just cut the liquid back by at least half. 

    • It seems you didnt have enough bread, the weight should be after its cubed and the bread should be toasted or stale. That being said, use less if you think it needs less.

  6. This is, by far, the best stuffing recipe I have ever used!  The whole family loved it.  Nobody would have known it was “Skinnytaste” had I not bragged about it.  I have all 3 of Gina’s cookbooks and every recipe I’ve used is a new family favorite!

  7. Delicious! This is good recipe with CHICKEN SAUSAGE. I love these so I can’t stand to try it now!

  8. It was AWESOME!!! Definitely a keeper! Like all things “SkinnyTaste”, no-one knew it was skinny and all reviews were FABULOUS! Thank you … yet again.

  9. This is a revelation to me,never put meat in stuffing before, but wanted to try it. I did it by making Skinny Taste Breakfast sausage, but not in patties, and used that, The seasonings in the whole dish were perfect. I added chopped fresh parsley too, will do with veggie sausage for vegetarians. Loved it, my new stuffing recipe!

  10. Hi your recipe says to cook for about 1 hour total but your video says 25min, what is the correct cook time? I’m don’t want to screw this up on Thanksgiving! 🙂 Thanks!

  11. This looks delicious.  Can I make this stuffing in advance and reheat it in the pan?

  12. Hi Gina! This recipe was hit flavor wise. It was so yummy that my son (9 yo) was so enamored that he wouldn’t let it get into the oven without a bowl first. The only problem we had was after the hour in the oven, it was so crunchy it hurt his mouth. I think next time, I’ll put it in for the first 30 but not the second.

    He wanted me to tell you that he loves your recipes. “They are super yummy”! Thanks!

  13. Hi Gina,
    This recipe sounds amazing and judging by all the previous comments it must be good!
    I was curious which brand of sweet Italian chicken sausage you use?
    Thank you!

  14. Could you make this in a crockpot? Trying to free up oven space for Turkey Day this year 😉

  15. Could I make this gluten free? Would I need to increase the cooking time? 

  16. Have you ever made this with the giblets rather than the sausage?

  17. Can you make this with gluten free bread?

  18. Hi, Gina! I’m trying this for Thanksgiving this year. Do you think it would be OK to prepare everything in the morning, and put it in the baking dish in the fridge, and then just pop it in the oven a few hours later just before dinner?

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  21. Can I make this the day or two  ahead and put it in the fridge/ freeze it?

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  24. What do you serve this stuffing with?

  25. ah! mine came out of the oven very soupy! how do i fix?

  26. Made this with sweet apple chicken sausage on Thanksgiving! Highly recommend this recipe!

    • i am also named michael and i would also highly recommend this recipe. it tastes like sweet lovins sprinkled with that homemade touch. i thoroughly enjoyed this meal and would suggest everyone at home to drop what they are doing and make this meal!!!!!

  27. Could you make this and then put it in the bird?  I like to stuff my turkey.

  28. Hi Gina! I made this recently and it was wonderful! I’ve always made my own dressing, same recipe for 20 years, so this was a big venture for me! I’ve had several people try it and they all agreed it was very good. I’ve done very little with sausage as I watch my sodium level pretty closely, so I’m not familiar with removing the casing. I managed, albeit I butchered it somewhat, I ended up using a potato peeler! A couple questions: why remove the casing? And what is the method that you use? Sorry if you’ve answered this before, I did try to look through the post, but it didn’t look like anyone had made it yet! Thanks much….

    • Hi Gina! Please disregard this question! I was preparing to make one of your soups that called for sausage and I ran a paring knife from one end to the other and the casing peeled right off! This was a different brand of sausage than what I used before, not sure if that had anything to do with it or not, but I was happy that it worked so well this time… 🙂 Thanks for all your wonderful recipes, I really am enjoying the new cookbook also!

    • I usually just slice the casing off with a sharp knife. Removing the casing just allows for better distribution of the sausage throughout the dish.

  29. Pingback: Chicken Sausage and Herb Stuffing | I Love My Home

  30. Do I absolutely have to remove the crust from the bread? What would happen if I left it on? I work in a bakery and have access to a 1/2″ slicer, which would make my life so much easier Thanksgiving day considering I am working. Also, do I necessarily have to whip the butter? Trying to take as many shortcuts as I can without setting myself up for failure! LOL

  31. I’m tempted to try this out before Thursday to see how I like it. In my family we have a competition of who makes the best stuffing each year, so I’m not sure if I should bring a new recipe to the table or modify the one that won me second place last year! 

    We shall see! This one sounds very flavorful, excited to try out something new. Fun spin on a classic! 

  32. We made this the other night and it was amazing!!!!  After the stuffing was made we added it to a hollowed out acorn squash along with the cooked squash, topped it with Parmesan and baked till the cheese was browned.  So good!  We’ll be making this for thanksgiving and many more nights!

  33. I always stuff the turkey. Can this be used in the turkey? If so, do you leave out the chicken broth?

  34. Hi Gina,

    LOVE your recipes; thank you! Can this stuffing be made the night before and cooked the day of Thanksgiving?

  35. What are your thoughts on cooking stuffing in the crockpot? Would you recommend that method with your recipe? This sounds amazing but trying to save space in my oven. Thank you!!

  36. Will this cook to perfection if stuffed in a whole chicken?

  37. I usually make a giant batch of stuffing every year because we love it! We eat half, and I freeze the other half for later meals…. tastes just as good as when it’s fresh! Excited to make this! 

  38. If you have celiac what would you substitute 

  39. I make a similar one, but do it in the Crock Pot! Basically get it all together, pop it in, moisten with stock, and let it sit on low until dinner’s ready. It frees up critical oven space, and gives that “inside the bird” texture I love. (For my friends who like the crunchier variety, I bake a small pan, too.)

  40. Pingback: Chicken Sausage and Herb Stuffing – Easy Low Cal Recipes

  41. If you actually use this to stuff the turkey, do you cook everything first and then stuff, or do you mix everything together and let it cook in the turkey?

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  43. I tweaked this a bit because I didn't have a lot of time to make it (plus it was a thrifty/lazy approach). I bought the 12 ounce pack of dried and seasoned bread cubes, used around 2 3/4 cup of chicken stock, bought caramelized onion chicken sausage meatballs (super tasty BTW), and I did NOT use salt, pepper, sage or thyme (since the bread crumbs were seasoned already). Everything I else I kept the same. It was fantastic, one of the best I've had in a while! 😀 Thanks for the recipe!

  44. I made this three years ago and both my husband and I loved it. I can not believe it is a low fat/low calorie dressing. I now make it every year for Thanksgiving. We have it with a smoked Turkey breast. Thank you so much for going through the trouble of creating this dish.

  45. I was wondering if you could replace the chicken with oysters? My grandmother makes a really good oyster stuffing but its not healthy AT ALL…

  46. delicious

  47. This is a silly question, but once you make this stuffing, do stuff it inside the turkey and then put the turkey in the oven??

  48. I am SO trying this instead of my usual stuffing with pork sausage!

  49. Brining is the way to go! I do it every year and it makes the BEST Turkey!! This stuffing looks delish! I usually do pork sausage so it would be great to lighten it up a bit!

  50. saw your post for this on facebook – i am dying to make this ASAP and have basically all the ingredients! will make in muffin tins as you suggested. think they would freeze well?

  51. I'm a huge fan of W-S's turkey brine also!

  52. Hi Gina! This recipe looks great. I see total fat is listed at 6.4g, but what is the amount of saturated fat in grams?

  53. Excellent article-thank you

  54. I have read your post and i enjoyed it tremendously. Thank you for sharing the information.

  55. I made this for Thanksgiving, instead of Bread I used my own homemade cornbread. This dish turned out phenomenal. I did have to use more cornbread to accomodate the chicken broth and I used Turkey Andouille Sausage instead of Chicken Sausage but this came out sooo wonderful!!!! Thanks so much for sharing this recipe.

  56. Regarding my comment above — I just realized what I did. I doubled the recipe, but forgot to double the bread. Geez! I will try this again. I do love Skinnytaste recipes and always have success.

  57. Oh, dear. I am having trouble getting this to dry enough. I've left the lid off and keep stirring it. I did double the recipe, but I'm using a large dish. Any ideas?

  58. I must admit I made this with cornbread. It was fabulous – the best stuffing I have ever made in 40 some odd years. I made up my cornbread recipe as usual but added the chopped sage and thyme to the batter. When it was cool, I cut the cornbread into croutons and dried them in a slow oven until crispy. I didn't have the chicken sausage, so I used less of pork sausage (8 oz) to keep the points low and it was still plenty. Sooo yummy!

  59. Could we make this recipe in a muffin tin for bite size portions… much easier for a large family doing Thanksgiving buffet style. If so, how will the baking time change? Thanks! Can't wait for the whole family to fall in love with this one 🙂

  60. Gina, the recipe does not mention stuffing the turkey at all with this recipe. Would you recommend this or not?

  61. Gina, you mentioned you think this would work great with cornbread, but do you think there should be any recipe modification due to the different nature of the two breads? My family is insisting on cornbread-everything this year, but the rest of this recipe sounds incredible!

  62. I know that 14oz is a weight measurement and not a volume measurement… but about how many cups would you say 14oz of bread is? 3-4? Thanks!!

  63. Your stuffing recipe sounds delicious and our kitchen will gladly try this! We hope you won't mind being included in our Pinterest Fan page?
    -Frank Isernio

  64. I made this recipe for Thanksgiving and again for Christmas.. it's so close to my mom's own recipe!! I tweaked it a bit and made it my own, but Gina, you gave me the springboard, and for that, I am forever grateful. Thanks!!!! 🙂

  65. This stuffing recipe was DIVINE!!! I added some mushrooms and dried cranberries to the mix but the chicken sausage was the ticket to this dish!! Thanks for a great recipe!

  66. OMG! This recipe turned out absolutely delicious! It was my first time making stuffing and I was nervous, however, this turned out so amazing i will be making it over and over again! Thanks Gina for all of your awesome recipes!

  67. Hi Gina,
    I absolutely love your recepies. I made this tonight for Thanksgiving. I must have done something wrong. It was super, super soggy. The breading went to mush. The top of it got nice and crispy but underneadth was smush. I wish it came out correctly, the top pieces tasted real good. I will definately try it again. FYI…All the recepies I have tried from you website have always been a hit. Happy Thanksgiving!

  68. Gina, if I am making this the night before and bake it the next day do I still put the broth in? Wouldn't that make the dish soggy overnight??? I am making this for tomorrow and don't want to screw it up! Thanks for the great recipes!

  69. I made this dish today and it is absolutely delicious! Since joining WW, I have made many of your recipes and have recommended your website to many of my WW friends.

  70. Hi Gina –
    I plugged your NI info into my WW calculator and got 5 P+ – not 3, so I am really hoping you fat-fingered one of the 4 important NI because I was hoping it was really just 3 P+!

  71. I got designated to make the stuffing and this is what I'm making! Went to one of my favorite new stores that makes their own sausages and got chicken basil sausage! So excited!!

  72. Thanks Laurie!

    Sally yes, go for it!!

  73. Would it be ok to cube these a few days before Thanksgiving to dry them out, I would like to cube it, spray with my misto and throw some seasonings on the cubes, what do you think?

  74. Gina I made this today for an early Thanksgiving with my family. I used Hot Italian Turkey sausage instead of chicken sausage and it was AMAZING!!!!

  75. Sally, I took most of the crust off, but if you left some on I suppose it would be ok as long as it's not too much.

    I think it would taste great with cornbread too.

  76. Hi Gina!!!

    I love your recipes– you are the bomb!
    This stuffing recipe looks DELISH…

    my mom wants me to bring a CORNbread stuffing for thanksgiving; would it be easy to make this recipe but with cornbread rather than french bread? or does that need to be a completely different recipe?

  77. Gina, the recipe says to remove the crust, but the picture looks like it has crust, can I leave the crust on and i'm sure it will soften with the chicken broth, and i'm going to buy a good loaf of multi grain Italian bread to use.

  78. I have not tried stuffing in the crock pot, but I'm sure it would work.

  79. What about putting it in the slow cooker while the turkey roasts, instead of the oven?

  80. The pictures of this stuffing are lick worthy. Thanks for the recipe!

  81. I halved this recipe and made it this week to decided if I will make it for Thanksgiving – it was delicious!! I added a little poultry seasoning, but otherwise stayed true to the recipe! Thanks, Gina!

  82. Yes! You can make this ahead and reheat!

    This was an oval pan but a 9 x 13 would be fine.

    I haven't tried it in the crock pot, but I think it would work!

  83. I love green beans. I am going to try these.

  84. This sounds amazing! Would it work to cook this in a crock-pot? I am trying to find a recipe for an office luncheon and the microwave use is limited in an office with over 50 people!

  85. Anonymous – regarding the frozen turkey, i would think if it hadn't suffered any accidental thaws in the freezer, it should be okay. i've had forgotten things in the freezer for that long and used them, just changed the cooking method some to accommodate. thaw it and see. you will be able to tell if it had spoiled as it will smell really bad. hope that helps.

  86. Love, love, love your website! Thanks for all the work you do taking pictures and posting!

    Question… Did you cook this in a 9 x 13 pan or a pan of another size? Thanks so much!

  87. That looks absolutely fabulous! I must try this one! You go girl!

  88. can this be made ahead and reheated??

  89. Yum, this looks great! I love stuffing and I love chicken sausage! I need to make this, this week! So excited for this recipe! He he

  90. I need a few experienced Thanksgiving chefs out there to give me their opinion on freezing a turkey. My friend's father-in-law passed this summer and they inherited the turkey that was in his freezer. We are having an early Thanksgiving party this weekend. I have volunteered to cook the bird. The only problem is that we dont know how old it is! Her guess is that it was bought on sale after Thanksgiving last year……but… might be older than that. What do you think? Give it a whirl?

  91. You got me sold on a sausage taste with the brown rice, chicken sausage celery dressing from a week or so ago. Don't use it in my turkey stuffing but may give it a try..this looks great. So far nothing I have tried from your site has failed me. It helps so much on WW to have this kind of variety. Thanks Gina!!

  92. I've never heard of sausage stuffing, but I feel like it should be on my table right nowww!

  93. that stuffing looks yummy…it's just how I make mine, only I don't use sausage. I might have to try that some time. I have to agree with your friend, I will never make a turkey without a brine ever again!

  94. Gina – This looks really, really good. The dressing (can't call it stuffing 'cause I don't stuff the bird) I make is very similar — use turkey Italian sausage instead and add a few dried cranberries and a chopped Granny Smith apple, and no butter. Otherwise, herbs, broth, all the same.

    As far as the turkey goes, PLEASE DO NOT NUKE!! (Sorry Mrs. although it sounds like your family doesn't like it either.) Absolutely can't see how it would be good. Roasting it or cooking it on the rotisserie works so much better. I sometimes spray my bird with olive oil – sometimes no oil or butter – and then baste it with chicken broth. Always good. Also, if roasting it, start the bird upside down and turn it over about half way through cooking time. This quite often takes two (or more) people depending on the size of the bird. (That's why I love my rotisserie.) (Also, the dog and cats think it's TV – very fun to watch them watch it.) Deborah

  95. This is great. The chicken sausage must add some nice flavor to the stuffing. I would love to hear how the brine works out. I would say that Williams Sonoma would be a pretty reliable place to get brine from.

  96. Very nice, thanks for sharing.

  97. Thanks Shari!

    Rose, I bought two, not sure which I will do yet. One is turkey brine with apple, the other has citrus.

  98. william-sonoma has 3-4 different turkey brines…which one are you doing?

  99. This looks great Gina! 🙂

  100. Thanks Mrs, nukes a turkey, huh?

    Yea, my mom uses butter but I'm trying to avoid that to see how it comes out!

  101. Looks fabulous!!

  102. This looks delicious! I cannot wait for thanksgiving this year!

  103. Oh this looks WONDERFUL! I love stuffing. I make a "leftover" turkey since our family is so big but mine is so good they switch out grandma's (who nukes it ALL morning) for mine. Brining never did anything for mine but you make some herb and shallot butter and rub it under the skin and you never need to baste it once. Put 2 bay leaves under the skin for extra taste and a little wow factor. 🙂

  104. This looks so good… Thanksgiving is one time of year that its tough to be a vegetarian!