Holiday tables deserve a stuffing that steals the show, and this herb-infused version delivers the golden crust and comforting flavors Joanna Gaines made famous. The secret lies in balancing rustic sourdough with aromatic herbs and a touch of rich sausage, creating layers of texture in every bite.
Designed for stress-free entertaining, this recipe bakes up with a crispy top layer while staying moist and flavorful underneath. Whether served from a cast-iron skillet or ceramic dish, it brings that signature farmhouse warmth to your gathering—perfect for making ahead and baking when needed.
Ingredients for Joanna Gaines Stuffing
Rustic sourdough, aromatic herbs, and rich sausage create this signature holiday stuffing with golden crust and layered textures.
| Ingredient | Amount | Notes |
|---|---|---|
| Artisan Sourdough Bread 🍞 | 12 cups | Cubed and stale (1-inch pieces) |
| Breakfast Sausage 🥓 | 1 lb | Mild Italian or pork breakfast links |
| Unsalted Butter 🧈 | ¾ cup | European-style preferred for richness |
| Yellow Onion 🧅 | 1 ½ cups | Finely diced (about 1 large onion) |
| Celery Stalks 🌿 | 1 ½ cups | Finely diced (3-4 stalks) |
| Garlic Cloves 🧄 | 4 cloves | Minced to fine consistency |
| Fresh Sage Leaves 🌿 | 2 tbsp | Finely chopped (about 12 leaves) |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped (2 sprigs) |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Stripped from stems |
| Dried Cranberries 🍇 | ¾ cup | Sweetened variety preferred |
| Pecans 🌰 | ¾ cup | Toasted and roughly chopped |
| Low-Sodium Chicken Broth 💧 | 2 ½ cups | Divided for moisture control |
| Large Eggs 🥚 | 2 whole | Lightly beaten for binding |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Medium-coarse grind ideal |
The sourdough foundation requires day-old artisan bread for optimal texture absorption. Professional kitchens prefer La Brea Bakery or local bakery sourdough with visible air pockets. For the sausage component, Johnsonville Mild Italian provides consistent fat content (20-22%) that renders properly without drying. Herb selection demands freshness—organic sage and thyme from Whole Foods produce sections demonstrate superior aromatic qualities. The pecans should be Georgia-grown for ideal buttery richness when toasted.
Dietary modifications maintain structural integrity: vegetarian sausage crumbles (Beyond Meat) substitute at 1:1 ratio, while vegetable broth (Imagine No-Chicken) replaces chicken broth without flavor compromise. Gluten-free adaptations require Schar sourdough bread with added xanthan gum (1/4 tsp) for binding. Cranberry substitutions include diced dried apricots at equal volume, though tartness profile will differ. Herb quantities may reduce by one-third when using dried varieties, with rehydration in warm broth recommended.
Optimal preparation involves 24-hour bread drying at room temperature (spread on baking sheets). Herb mixture maintains potency for 12 hours when refrigerated in airtight containers. Complete stuffing assembly holds 1 day unbaked (covered, refrigerated) or 3 months frozen in vacuum-sealed portions. Reheating requires 350°F covered baking with additional broth (1/4 cup per quart) to restore moisture balance.
Why You’ll Love This Recipe
- No Fussy Steps: The hardest part is tearing the sourdough—honestly. Brown the sausage while the onions and celery soften in butter, then toss everything together. No fancy techniques, just real food with real flavor.
- That Sausage-Butter Magic: Here’s what sold me—the breakfast sausage renders into the butter, then the bread soaks it all up like a flavor sponge. Add the sweetness from caramelized onions? It’s the kind of bite that makes you pause mid-chew.
- Thanksgiving and Tuesday: I’ve served this at holiday dinners and, yes, on random weeknights when we need comfort food. Swap the sausage for mushrooms, and it’s suddenly vegetarian-friendly. Leftovers? Even better fried in butter the next morning.
- Stretches Like a Dream: One loaf of sourdough, a pound of sausage, and suddenly you’ve got enough to feed six—or to portion into freezer bags for later. My grocery budget thanks me every time I make this instead of boxed stuffing.
Step-by-Step Instructions for Herb-Infused Holiday Stuffing
This method ensures perfectly balanced flavors and that signature golden crust every time.
Step 1: Prepare the Bread and Toast the Pecans
Begin by spreading the 12 cups Artisan Sourdough Bread cubes on two large baking sheets. Toast in a 350°F oven for 15-20 minutes, stirring halfway through, until the cubes are dry and lightly golden. This step prevents soggy stuffing and develops deeper flavor. Transfer to a large mixing bowl once cooled.
While the bread toasts, spread the 0.75 cup Pecans on a separate baking sheet. Toast for 6-8 minutes until fragrant and lightly browned, watching carefully as nuts burn quickly. Roughly chop the toasted pecans and set aside. The nutty aroma should be pronounced when properly toasted.
Step 2: Cook the Sausage and Aromatic Base
In a large skillet over medium heat, brown the 1 lb Breakfast Sausage, breaking it into small pieces with a wooden spoon. Cook for 8-10 minutes until fully cooked through and developing a light crust. Transfer the cooked sausage to the bowl with bread cubes, leaving the rendered fat in the skillet.
In the same skillet with the sausage fat, add the 0.75 cup Unsalted Butter. Once melted, sauté the 1.5 cups Yellow Onion and 1.5 cups Celery Stalks for 8-10 minutes until translucent and softened. Add the 4 cloves Garlic Cloves and cook for 1 additional minute until fragrant but not browned. This aromatic base provides the flavor foundation for your stuffing.
Step 3: Build the Herb and Fruit Mixture
Stir the 2 tbsp Fresh Sage Leaves, 1 tbsp Fresh Rosemary, and 1 tbsp Fresh Thyme Leaves into the onion-celery mixture. Cook for 2 minutes to release the herbs’ essential oils. The kitchen should fill with their piney, earthy aroma. Remove from heat and transfer this mixture to the bread bowl.
Add the 0.75 cup Dried Cranberries and toasted pecans to the bread mixture. The cranberries should be plump and slightly sticky, while the pecans add textural contrast. Gently fold everything together until evenly distributed, being careful not to compress the bread cubes.
Step 4: Moisten and Bind the Stuffing
In a separate bowl, whisk together the 2 whole Large Eggs with 1.5 cups Low-Sodium Chicken Broth. Pour this mixture evenly over the bread mixture while gently tossing with a large spoon. The bread should be moistened but not soggy – you want it to hold together when pressed but not be wet.
Add the remaining 1 cup Low-Sodium Chicken Broth, 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. The mixture should glisten but not pool liquid at the bottom of the bowl. Taste and adjust seasoning if needed, remembering the flavors will concentrate during baking.
Step 5: Bake to Golden Perfection
Transfer the stuffing to a buttered 9×13-inch baking dish, spreading it evenly. Bake uncovered at 375°F for 30 minutes. Then cover with foil and continue baking for 20-25 minutes until the center reaches 160°F and the top develops a deep golden crust.
For the final touch, remove the foil and bake for 5-10 additional minutes to crisp the top. Let rest for 10 minutes before serving to allow the egg binder to set completely. The finished stuffing should have a crispy top layer, moist interior, and visible flecks of herbs throughout.
Pro Tips For Making Joanna Gaines Stuffing
- Dry the Bread Overnight: Cube your sourdough the night before and leave it uncovered on a baking sheet—I learned this the hard way after my first batch turned to mush. The stale cubes soak up broth and eggs better, giving you that perfect balance between moist and structured stuffing.
- Brown the Sausage Hard: Don’t just cook the breakfast sausage until it’s no longer pink—push it further until you get deep brown bits in the pan. Those crispy edges add serious flavor, and the rendered fat is gold for sautéing the onions and celery later.
- Skip the Raw Celery: After chopping the celery, take 30 seconds to quickly blanch it in boiling water, then shock it in ice water. It softens just enough to avoid that unpleasant crunch in the final dish while keeping its freshness—sounds fussy, but it actually changes the outcome.
- Butter Last, Not First: Wait to add the unsalted butter until after the onions and celery have sweated out their moisture—about 5 minutes in. This keeps the butter from separating or burning, and you’ll get a richer, more controlled flavor in every bite.
Make-Ahead Tips for This Dish
Prep Ahead Components
I always start by toasting the 12 cups Artisan Sourdough Bread cubes up to 2 days ahead. Spread them on baking sheets and dry at 300°F for 20 minutes, then store in a paper bag at room temperature. This ensures perfect texture without last-minute oven juggling. The toasted 0.75 cup Pecans can also be chopped and stored in an airtight container for up to 5 days. 🌰
Herb Mixture Prep
Chop all your fresh herbs—the 2 tbsp Fresh Sage Leaves, 1 tbsp Fresh Rosemary, and 1 tbsp Fresh Thyme Leaves—the night before. Store them together in a small container with a damp paper towel on top to keep them vibrant. I love how this makes the kitchen smell like a holiday morning when you open it.
Sausage and Aromatics
The 1 lb Breakfast Sausage can be browned and refrigerated for up to 24 hours. Cook it fully, then spread it on a plate to cool before storing. For the onion-celery base, I actually prefer making this mixture fresh, but you can chop the 1.5 cups Yellow Onion and 1.5 cups Celery Stalks a day ahead and store them together in the fridge.
Full Assembly Option
You can completely assemble the stuffing (without baking) up to 1 day ahead. After mixing everything in your bowl, transfer it to your buttered 9×13-inch baking dish, cover tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes while the oven preheats to ensure even cooking. ⏰
Freezing for Later
For true make-ahead magic, assemble the stuffing in a freezer-safe dish (I use Le Creuset stoneware), cover with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. You may need to add an extra ¼ cup chicken broth if it seems dry after thawing.
Day-Of Efficiency
On baking day, I pull everything from the fridge while the oven preheats to 375°F. If you’ve pre-assembled, you’ll just need to adjust the baking time—add about 10-15 minutes to the covered baking time since it’s starting cold. The top will still get that beautiful golden crust, and your kitchen will smell amazing without the morning rush. 💛
Nutrition Facts
Frequently Asked Questions
Can I use a different type of bread?
While sourdough adds tangy depth, you can swap for 12 cups of cubed brioche (richer flavor) or whole wheat bread (nuttier taste). For gluten-free, use Schar sourdough-style bread with 1/4 tsp xanthan gum to help binding.
How do I prevent soggy stuffing?
The secret is properly drying the bread cubes—spread them out and toast at 300°F for 20 minutes until completely dry. Also, add broth gradually until the mixture is just moistened, not wet. Baking uncovered for the first 30 minutes helps develop that crispy top layer.
Can I make this vegetarian?
Easily! Replace the sausage with 1 lb vegetarian crumbles (like Beyond Meat) and use vegetable broth instead of chicken. For extra richness, add 1/4 cup grated Parmesan or nutritional yeast. The herbs and pecans will still shine.
Why does my stuffing taste bland?
Underseasoning is the most common issue. Taste before baking and adjust with extra salt (start with 1/2 tsp) or a splash of Worcestershire sauce for depth. Don’t skip toasting the herbs—they release more flavor when briefly cooked in butter.
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