Description
This Easy Sausage & Herb Stuffing is a flavorful, hearty side dish perfect for holiday gatherings or comforting family meals. Featuring store-bought stuffing cubes combined with savory sweet Italian sausage, fragrant fresh herbs, and a rich blend of sautéed vegetables, this stuffing offers a perfect balance of textures—from moist and tender inside to crispy and golden on top. The recipe is straightforward and allows for make-ahead preparations and freezer storage, making holiday cooking stress-free and delicious.
Ingredients
Scale
Stuffing Base
- 8 cups (400g) store-bought unseasoned stuffing cubes
Vegetables & Aromatics
- 1½ cups diced yellow onion (from 1 large onion)
- 1 cup diced celery (from 3 celery stalks)
- 4 garlic cloves, finely chopped
Protein
- 1 pound bulk sweet Italian sausage (casings removed)
Liquids & Eggs
- 1 stick (½ cup) unsalted butter
- 2¾ cups low-sodium chicken broth
- 1 large egg, beaten
Herbs & Seasonings
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare Baking Dish and Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish with butter to prevent sticking and ensure even baking.
- Combine Stuffing Cubes: Place the store-bought unseasoned stuffing cubes into a large mixing bowl, ready to be combined with the other ingredients.
- Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add diced onions and celery, cooking and stirring occasionally for about 8 minutes until softened and translucent. Stir in finely chopped garlic and cook for an additional 2 minutes to release its aroma. Transfer the cooked vegetables into the bowl with stuffing cubes, scraping every bit from the pan to capture all flavor.
- Cook Sausage: Without washing the pan, add the bulk sweet Italian sausage and cook over medium heat for 8-10 minutes, breaking it up with a metal spatula into pieces no larger than ¼ inch, until browned and fully cooked. Add the browned sausage and rendered fat to the stuffing mixture with vegetables.
- Mix Stuffing Ingredients: Into the bowl, pour the low-sodium chicken broth and beaten egg. Add freshly chopped rosemary, sage, parsley, salt, and freshly ground black pepper. Mix thoroughly until the bread cubes are moist and the ingredients are evenly combined.
- Bake the Stuffing: Transfer the assembled stuffing into the prepared baking dish. Bake uncovered in the preheated oven for 65-75 minutes, or until the top is deeply golden brown and crisp while the inside remains moist and flavorful.
- Serving and Storage Notes: Allow the stuffing to cool slightly before serving. It can be made up to a day ahead and refrigerated; when reheating, add a few extra minutes of baking time. The baked stuffing can also be frozen for up to 3 months; thaw in the refrigerator for 24 hours and reheat covered with foil at 325°F until hot.
Notes
- This rich and savory stuffing recipe is perfect for holiday meals or any special occasion, combining hearty Italian sausage with fragrant fresh herbs.
- Use bulk sausage or remove casings from regular sausage to achieve the right texture.
- Store-bought unseasoned stuffing cubes save time but allow you to control the flavors added.
- The stuffing can be made ahead or frozen, making your holiday prep easier and less stressful.
- Ensure the sausage is cooked thoroughly to a safe internal temperature before mixing.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 467
- Sugar: 5 grams
- Sodium: 1063 mg
- Fat: 28 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 15 grams
- Cholesterol: 57 mg
