Easy Sausage & Herb Stuffing
Ingredients
- 8 cups store-bought unseasoned stuffing cubes
400g
- 1 stick unsalted butter
½ cup
- 1½ cups diced yellow onion
from 1 large or 2 small onions
- 1 cup diced celery
from 3 large celery stalks
- 4 garlic cloves
finely chopped
- 1 pound bulk sweet Italian sausage -- see note below
i.e., sausage with the casings removed
- 2¾ cups low sodium chicken broth
- 1 large egg
beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Directions
- 1
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- 2
Place the stuffing cubes in a large mixing bowl.
- 3
In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- 4
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
- 5
Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
- 6
Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
- 7
Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Easy Sausage & Herb Stuffing
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About this Recipe
Looking for the quintessential holiday side dish without the fuss? This Easy Sausage & Herb Stuffing brings all the beloved flavors to your table with minimal effort, making holiday meal prep a breeze.
The beauty of this recipe lies in its smart use of store-bought stuffing cubes, skipping the tedious step of drying out bread. Combined with savory sweet Italian sausage and a generous blend of fresh herbs, it guarantees a flavorful, perfectly textured stuffing every time, setting it apart from dry or bland versions.
You can anticipate a stuffing that's wonderfully moist on the inside, with a golden-brown, slightly crisp exterior from baking. Each bite offers a hearty blend of savory sweet Italian sausage, aromatic herbs like rosemary and sage, and the classic comfort of seasoned bread, all brought together by a rich chicken broth and butter base. It’s a robust, savory side that complements any festive meal, filling your kitchen with an inviting aroma as it bakes.
For a different flavor profile, consider using spicy Italian sausage instead of sweet. You can also vary the herbs; try adding a touch of fresh thyme alongside the rosemary, sage, and parsley for an even deeper aromatic complexity. If you prefer to add a little sweetness, some finely diced apple or dried cranberries would be a delicious addition to the onion and celery.
This rich, savory stuffing is the perfect centerpiece for your Thanksgiving or Christmas dinner, serving as a comforting accompaniment to roasted poultry or pork. It also makes a fantastic side for any celebratory autumn or winter meal.