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Sausage & Herb Dressing

  • Author: Garianne Gagliardi



18 to 24 ounces bread cubes (preferably toasted or stale), also could use two bags from the store!

1 cup unsalted butter

3 cups sweet onion, diced

2 cups celery, diced

6 garlic cloves, minced

salt and pepper to taste

3 tbsp fresh sage, chopped

3 tbsp fresh parsley, chopped

3 tbsp fresh rosemary, chopped

1/2 lb sausage, cooked (or 1 lb if you want it to be heavy on the sausage!)

2 1/2 cups chicken or vegetable stock

2 large eggs

a mixture of fresh herbs for sprinkling


  1. Preheat the oven to 350F. Brush two 9×13 baking dish with butter (you can also use a larger baking dish – I didn’t have one!). Place the bread in a large mixing bowl. Cook the sausage and set aside.
  2. Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley, rosemary and lastly the cooked sausage . Cook for another minute. Stir in 1 cup of stock.
  3. Pour the onion celery mixture over the bread crumbs and toss well to coat.
  4. In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs. Pour this mixture onto the bread cubes and stir and fold the bread cubes until thoroughly combined.
  5. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If you’re baking in two baking dishes like I did, check at 30 minutes and go from there! Also, if the stuffing is browning too much – cover with foil. 
  6. You can make this a day ahead and reheat it! I recommend!