Description
This Easy Sausage & Herb Stuffing recipe combines savory Italian sausage, fresh herbs, and classic stuffing cubes for a flavorful, moist side dish perfect for holiday meals or any comforting dinner. Cooked with sautéed onions, celery, and garlic, then baked to golden perfection, it offers a perfect blend of textures and traditional flavors.
Ingredients
Scale
Dry Ingredients
- 8 cups (400g) store-bought unseasoned stuffing cubes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Vegetables & Herbs
- 1½ cups diced yellow onion (from 1 large onion)
- 1 cup diced celery (from 3 celery stalks)
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
Protein & Dairy
- 1 pound bulk sweet Italian sausage (with casings removed; see note)
- 1 large egg, beaten
- 1 stick (½ cup) unsalted butter
Liquids
- 2¾ cups low-sodium chicken broth
Instructions
- Preheat Oven: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter to prevent sticking and ensure easy cleanup.
- Prepare Stuffing Cubes: Place the store-bought unseasoned stuffing cubes in a large mixing bowl, providing the base for the stuffing mixture.
- Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add the diced onions and celery, cooking and stirring occasionally for about 8 minutes until the vegetables become soft and fragrant. Add the chopped garlic and cook for an additional 2 minutes. Transfer all sautéed vegetables into the bowl with the stuffing cubes, scraping the pan well to include all flavor-packed bits.
- Cook Sausage: Using the same pan, cook the bulk sweet Italian sausage over medium heat for 8-10 minutes. Continuously break up the meat into pieces no larger than ¼-inch in size while stirring, and cook until the sausage is browned and cooked through. Add the cooked sausage and rendered fat to the stuffing and vegetables mixture.
- Mix Ingredients: Pour in the low-sodium chicken broth, beaten egg, fresh chopped rosemary, sage, parsley, salt, and black pepper to the stuffing bowl. Mix everything thoroughly until the bread cubes are evenly moistened and soft but not soggy.
- Bake Stuffing: Transfer the prepared stuffing mixture to the greased baking dish. Bake uncovered in the preheated oven for 65-75 minutes, until the top is deeply golden brown and crisp, indicating a perfect crust with a moist interior.
- Serving & Storage: Allow the stuffing to cool slightly before serving. This dish serves 8-10 people. For make-ahead, assemble up to one day in advance and refrigerate, adding extra baking time when ready to cook. To freeze, bake first, cool completely, cover tightly, and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat covered at 325°F until hot.
Notes
- If bulk sausage is unavailable, buy regular sausage and remove casings before cooking.
- The stuffing can be assembled a day ahead and refrigerated until baking; allow extra oven time when baking from cold.
- For freezing, cook the stuffing first, then cool, cover, and freeze for up to 3 months. Reheat covered in a 325°F oven until hot.
- Using low-sodium chicken broth helps control overall sodium levels in the dish.
- Ensure the sausage pieces are no larger than ¼-inch for even cooking and texture.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1 cup)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg
