Easy Sausage Stuffing
A holiday staple and family favourite, this Easy Sausage Stuffing recipe comes together quickly and easily thanks to store-bought stuffing cubes. You will love this recipe as it’s soft and buttery on the inside with crispy, golden edges on the outside. It’ll definitely become your new go-to stuffing recipe.
Servings 8 people
Calories 412kcal
Ingredients
- 8 cups store-bought unseasoned stuffing cubes
- ½ cup unsalted butter
- 1 ½ cups diced yellow onion
- 1 cup diced celery
- 4 garlic cloves minced
- 1 pound bulk sweet Italian sausage casings removed
- 2 ¾ cups low sodium chicken broth
- 1 large egg beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1/4 cup fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Adjust the oven rack to the middle position, and preheat oven to 350°F. Grease a 9x13 in baking dish with butter or coconut oil. Set aside.
- In a large glass bowl, add the stuffing cubes.
- In a large skillet or pot, add butter and melt for 1 minute. Then, add the onions and celery and cook over medium heat for about 5 to 8 minutes. Don’t forget to stir occasionally. Add the garlic and sauté for 1to 2 minutes more. Place the vegetables in the stuffing cubes bowl.
- In the same skillet, add the sausage and cook for about 10 minutes. Break the sausage up with a wooden spoon as you cook it over medium heat.
- Then, add the browned sausage and fat to the stuffing cubes and vegetables bowl. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the stuffing cube mixture bowl and mix to combine all the ingredients.
- Add the stuffing in the prepared baking dish and bake for 65-75 minutes or until it is golden and crisp on top. It’s not necessary to cover the baking dish. Enjoy!
Notes
- You can make homemade croutons by cutting white or French bread into cubes. Bake or dry cubed bread on the countertop.
- Be sure to remove sausage casings before browning meat.
- Dry herbs can be swapped for fresh. Feel free to use some different herbs.
- To add some heat, use spicy sausage. Turkey and chicken sausage will also work.
- Mix in dried fruits like raisins, currants or chopped dates, if desired.
- You don't need to cover your stuffing while it bakes.
- To store: Put the leftover sausage stuffing into an airtight glass container and refrigerate for up to 3 days.
- To reheat: Rewarm leftover stuffing in the microwave or in the oven.
- To freeze: Freeze cooked stuffing in a freezer-safe airtight container for up to 2 months.
Nutrition
Serving: 1/8 | Calories: 412kcal | Carbohydrates: 35g | Protein: 17g | Fat: 24g | Cholesterol: 78mg | Sodium: 794mg | Potassium: 141mg | Fiber: 3g | Sugar: 8g