Easy Pepperidge Farm Stuffing With Sausage Recipe

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Looking for a comforting holiday side that’s quick and easy? This Pepperidge Farm stuffing with sausage is made with seasoned bread crumbs, savory sausage, and simple add-ins. It comes together quickly and bakes to golden perfection.

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• Prep time – 20 minutes
• Bake time​ – 35 minutes
• Total time – 55 minutes
• Prep level​ – Beginner +

Ingredient Notes

• Pepperidge Farm Herb Stuffing Mix: The shortcut that makes this recipe so easy! It’s perfectly seasoned and creates a fluffy, flavorful base. You can use either the cubed or the classic mix. Cubed stuffing keeps its shape for a light, fluffy texture, while the crumbled variety soaks up more liquid for a softer, denser stuffing.
• Sausage: Use mild or hot Italian sausage, or even sage sausage, depending on the flavor you prefer.
• Onion​: A staple in any good stuffing, onions create a rich, savory base of flavor. Yellow or white onions are ideal for this recipe.
• Celery​: Adds crunch, freshness, and that traditional holiday stuffing taste.
• Mushrooms: (optional) Their earthy flavor gives stuffing more depth and pairs beautifully with sausage and herbs. Baby portobellos or cremini mushrooms have the best flavor.
• Fresh herbs​: I use chopped parsley and sage. You can also use rosemary or thyme to add that made-from-scratch taste.
• Poultry seasoning: A blend of dry seasonings that adds an overall savory flavor to stuffing.
• Broth: Use either chicken broth or chicken stock to keep the stuffing moist while baking.
• Vegan-friendly: Omit the sausage, substitute olive oil for the butter, and use vegetable broth instead of chicken.

Step-by-Step Instructions

Preheat oven. Lightly grease a casserole dish. In a large skillet, brown sausage until fully cooked, breaking it into crumbles, set aside. Melt half of the butter in a large saucepan or Dutch oven. Add the mushrooms and sauté for a couple of minutes.

Add the remaining butter, onions, and celery. Cook the vegetable mixture until it is tender.

Stir in the fresh herbs, salt, pepper, and poultry seasoning.

Add the broth and the cooked sausage. Heat to a low boil.

Remove from the heat, add the stuffing, and gently toss until combined. Spoon the stuffing mixture into the prepared baking dish.

Bake covered until heated through and golden on top. For crunchier stuffing, bake uncovered.

See the recipe card below for complete measurements and bake times.

​Cook It How You Love It

Stuff It

• Prepare the recipe as instructed, but do not bake it. Let it slightly cool. 
• Spoon the stuffing lightly into the main cavity. 
• Roast the turkey or chicken according to its weight.
• ​Allow the turkey to rest for 20-30 minutes before removing the stuffing to serve.

Scoop It

• Prepare as directed. Once all the ingredients are combined, cover the pot and heat on low for about 5-10 minutes, stirring a couple of times.
• Fluff with a fork and serve warm, straight from the stove top.

Laura Belle’s Tips

1. ​Brown the sausage well – Let it get a little caramelized for the best flavor.
2. Sauté the veggies – Cooking the mushrooms, onions, and celery before mixing them in brings out their sweetness and prevents a raw taste.
3. Mix gently – Toss the stuffing just until combined so it stays light and fluffy, not dense.
4. Adjust the moisture – Add the broth a little at a time until the mixture is moistened but not soggy. The bread should be soft but still hold its shape.

Make Ahead

Prepare the easy stuffing up to a day in advance, then cover and refrigerate. Let it come to room temperature, then bake as instructed.

Storing

Refrigerator – Let any leftover stuffing cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Keep in the fridge for up to 4 days.

Freezer – Wrap well or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm individual portions in the microwave, or reheat the whole dish covered with foil in a 350°F oven until hot. Remove the foil for the last few minutes for a crispier top.

Other Favorite Sides to Serve

Round out your table with some of my favorite Thanksgiving recipes:

• Creamy Mashed Potatoes – a simple recipe of smooth and buttery potatoes.
• Sweet Potato Casserole – A slightly sweet contrast to the savory stuffing.
• Homemade Cranberry Sauce – Sweet and tart with a pop of flavor.
• Roasted Brussels Sprouts – Crispy on the edges and caramelized to perfection.
• Green Bean Casserole – A classic side dish that has been a part of holiday meals for generations.
• Buttery Dinner Rolls – from Miss In The Kitchen

Continue to Content

Yield: 8 to 10 servings

Easy Pepperidge Farm Stuffing With Sausage Recipe

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A simple recipe loaded with savory sausage, onions, celery, and fresh herbs. It's the perfect holiday side dish!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 12 ounces of Italian sausage – casing removed
• ​1/3 cup butter (unsalted) – divided
• 8 ounces sliced mushrooms (optional) – portobello or cremini
• 1 cup chopped onion – yellow or white
• 1/4 cup fresh chopped parsley
• 1 tablespoon fresh chopped sage
• 1 teaspoon poultry seasoning
• 1 teaspoon salt – sea salt or kosher
• 1 teaspoon black pepper
• 2 cups chicken broth or stock
• 1 package of Pepperidge Herb Cubed Stuffing Mix – 12 ounces

Instructions

1. Preheat oven to 350°F.
2. Lightly grease a 3-quart (9×13-inch) baking dish.
3. In a large skillet over medium heat, brown sausage until fully cooked, breaking it into crumbles. Set aside.
4. Heat half of the butter in a large saucepan or Dutch oven over medium-high heat. Add the mushrooms and sauté for 2 to 3 minutes. 
5. Add the remaining butter, onions, and celery. Cook the vegetable mixture until it is tender, about 5-7 minutes.
6. Stir in the fresh herbs, salt, pepper, poultry seasoning, and the cooked sausage. 
7. Add the broth and heat to a low boil.
8. Remove from the heat, add the stuffing, and mix gently until thoroughly combined.
9. Transfer the stuffing mixture to the prepared baking dish.
10. Bake covered for 30 to 40 minutes or until heated through and golden on top. For crunchier stuffing, bake uncovered.

Notes

Helpful Tools and Equipment

• 2 or 3-quart baking dish
• Large skillet
• 4-quart saucepan or Dutch oven

Tips

• Brown the sausage well 
• Sauté the veggies until tender
• Use fresh herbs
• Adjust the moisture 
• Toss gently 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 657Total Fat: 66gSaturated Fat: 39gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 168mgSodium: 1230mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 9g

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