Sausage & Herb Dressing Sausage & Herb Dressing

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Serve up this savoury stuffing for your Thanksgiving dinner that’ll have guests begging you for the recipe. 

  • Prep time 25 minutes
  • Total time 1 hour & 15 minutes



Preheat oven to 400°F. Mist 13- x 9-inch baking dish with cooking spray.

Place bread on baking sheet; bake until lightly toasted, about 5 minutes. Let cool. Place bread and cranberries in large bowl.

Meanwhile, in large skillet, heat oil over medium-high heat. Add sausages; cook, breaking up with wooden spoon, until browned, about 4 minutes. Transfer to bowl with bread mixture; stir to combine.

In same skillet, melt butter over medium heat. Add onion, leek and 1/4 tsp of the salt; cook, stirring occasionally, until softened, about 10 minutes. Add garlic, parsley, sage and thyme; cook until fragrant, about 1 minute. Add 1/4 cup of the chicken broth, scraping up browned bits. Scrape into bowl with bread mixture; stir to combine. 

In separate bowl, whisk together remaining 1 3/4 cups chicken broth, eggs, remaining 1/2 tsp salt and pepper until thoroughly combined. Drizzle over bread mixture, tossing until coated and egg mixture is absorbed. Transfer to prepared dish. Cover tightly with foil; bake until thermometer inserted in centre reads 165°F, about 20 minutes. Uncover and bake until top is golden and crisp, 25 to 30 minutes. Let cool for 20 minutes before serving.

Makes 8 to 10 servings.

Nutritional facts PER EACH OF 10 SERVINGS: about

  • Fibre 3 g
  • Sodium 658 mg
  • Sugars 11 g
  • Protein 10 g
  • Calories 315
  • Total fat 12 g
  • Potassium 208 mg
  • Cholesterol 79 mg
  • Saturated fat 5 g
  • Total carbohydrate 41 g


  • Iron 21
  • Folate 35
  • Calcium 7
  • Vitamin A 11
  • Vitamin C 8
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Lunch & Dinner

Sausage & Herb Dressing