Ambit Cooks | Classic Sausage and Herb Stuffing

Posted by: Anna | 11/17/2016 at 02:49 PM

Ambit Cooks | Classic Sausage and Herb Stuffing

Forget the turkey! Stuffing is arguably the most coveted dish on your Thanksgiving menu. So it’s important to have a tried and tested recipe that won’t disappoint. This classic sausage and herb stuffing combines the savory flavors of the holiday with a little bit of spice and all of the goodness of fresh herbs. There’s no doubt you’ll be thanking us for this one.


  • 1 large bag or two small, Pepperidge Farm Herb Stuffing Mix
  • 4 cups chicken stock
  • 1 lb pork sausage
  • 1 medium diced yellow onion
  • 3 cloves minced garlic
  • 1 1/2 cups finely chopped celery
  • 1 stick unsalted butter
  • 1 egg, beaten
  • ¼ chopped parsley
  • ¼ cup minced fresh poultry herbs (sage, rosemary, thyme)
  • ¼ teaspoon red pepper flakes
  • Salt, to taste
  • Pepper, to taste


Preheat oven to 350°(F). In a large bowl, mix chicken stock with stuffing mix and set aside.

Sauté sausage, onion, garlic, celery, parsley, poultry herbs, salt, pepper and red pepper flakes until the sausage and vegetables are fully cooked. Add butter and stir until melted. Remove from heat and mix in the beaten egg. Combine the cooked sausage mix and stuffing. Pour into a greased, 9 by 12-inch baking dish.

Bake for 30 minutes until the center is hot (or until an instant read thermometer reads 150 degrees F). Garnish with chopped parsley and enjoy!

Stuffing Ingredients
One big plus about this recipe, the ingredients are simple and it’s not a killer to make. You can even cook it ahead of time and reheat it in the oven on the big day.

Cooking Process
Fresh herbs really make all the difference here. Don’t skimp and use dried. It’s just not the same.

Classic Sausage and Herb Stuffing
Presentation is everything! Use extra chopped parsley (there’s always extra) to sprinkle on top of your stuffing. Enjoy!

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