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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

This flavorful, savory Sausage and Herb Stuffing made with chicken sausage and french bread is my go-to 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 vegetables and 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 brine 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!

This is the best sausage stuffing. If you can’t find a good Italian chicken sausage, turkey sausage would also be great. Leftovers should be good for about 3 days.

Ingredients

  • Bread Cubes: whole wheat French bread or baguette are used. You can also use sour dough or a rustic loaf.
  • Butter: whipped butter, salted butter, unsalted butter, vegan butter or even olive oil can be used
  • Vegetables: diced yellow onion and diced celery, from about 4 celery stalks
  • Sausage: sweet Italian sausage, chicken or turkey is used but you can also use pork sausage if you prefer.
  • Fresh herbs: fresh sage and fresh thyme are used. If you wish, add some fresh parsley or fresh chopped rosemary for more flavor.
  • Broth: homemade chicken stock or turkey stock can be used or store bought reduced sodium chicken broth
  • salt and freshly ground black pepper, to taste

How To Make Sausage and Herb Stuffing

  1. Bread: To make the bread cubes, start with whole wheat baguettes 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. QUICKER METHOD: If you don’t have time to do this overnight, you can place the bread on a rimmed baking sheet and bake in a 350°F oven about 20 minutes, or until the bread is dried out.
  2. Saute the sausage and vegetables: In a large skillet, 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.
  3. Combine ingredients in a bowl: 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. Pour the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
  4. Stuffing Mixture: Transfer the bread cube mixture to the prepared casserole dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. About 1 hour total.

Variations

  • If you prefer to use pork sausage, feel free to swap it out. Calories will increase.
  • I don’t use egg in this recipe, but if you want to add one as a binder, you can.
  • If you want to add a touch of sweetness, add dried cranberries or apples.

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

4.91 from 10 votes
4
Cals:166
Protein:9
Carbs:19
Fat:6.5
This flavorful, savory Sausage and Herb Stuffing made with chicken sausage and french bread is my go-to Thanksgiving stuffing recipe!
Course: Side Dish
Cuisine: American
Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!
Prep: 15 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins
Yield: 12 Servings
Serving Size: 3 /4 cup

Ingredients

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

Instructions

  • Cut the bread into 1/2-inch cubes. Spread the bread out on a sheet pan 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 skillet, 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.

Last Step:

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Video

Notes

Makes about 9 cups.

Nutrition

Serving: 3 /4 cup, Calories: 166 kcal, Carbohydrates: 19 g, Protein: 9 g, Fat: 6.5 g, Saturated Fat: 2.2 g, Cholesterol: 30 mg, Sodium: 549 mg, Fiber: 2.5 g, Sugar: 2.9 g

Categories:

Photography by Sarah Fennel.

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156 comments on “Chicken Sausage and Herb Stuffing”

  1. I have been making this recipe for years – recently swapped out the sausage for vegan sausage and plant based butter along with no chicken broth or vegetable broth. It is AMAZING! Even the pickiest meat eaters in my family love it. Thanks for being a staple at every Thanksgiving for many years!

    1. I always make it the same day, but I prep the sausage and bread and everything a day or 2 before so it’s easy to mix and bake.

  2. Can this be made in advanced/ frozen and reheated day of? If so what temperature and how long? 
    Looks yummy!! 

    1. I always make it the same day, but I prep the sausage and bread and everything a day or 2 before so it’s easy to mix and bake.

  3. Hi there! Interestingly, the video that accompanies this recipe suggests cooking for 25 minutes. Should we follow the written instructions or the video? Thank you! 

  4. Hello Gina! I have never taken the time to write a comment but I have made tons and tons of your recipes for years. Thank you for consistently great tasting food recipes! My children’s favorite meal is your Spaghetti and Meatball Soup.  I am getting ready to shop for Thanksgiving. Can you tell me how to make this a crockpot version? Exactly the same or do I change the liquid? And can you guess how long to leave it in? I made a killer crockpot stuffing a few years ago and never took the time to print where I got it from. I came here because I know your flavor will be awesome!

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

  6. 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!

    1. 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