This Easy Sausage & Herb Stuffing brings richness to your holiday table without the fuss. Hearty with sausage and aromatic with fresh herbs, it’s a straightforward, make-ahead dish that guarantees flavor and convenience.
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Servings: 8
Why You’ll Love This Recipe
- Conveniently uses store-bought stuffing cubes to save time.
- A great make-ahead dish, freeing up time for other holiday preparations.
- Combines savory sausage with fresh herbs for a classic taste.
- Freezes well, making it perfect for meal prep enthusiasts.
Ingredients
- 8 cups (400g) store-bought unseasoned stuffing cubes: These are the foundation, providing structure to your stuffing. Opt for your favorite brand.
- 1 stick (½ cup) unsalted butter: Adds richness and helps sauté the vegetables.
- 1½ cups diced yellow onion (from 1 large onion): Provides a sweet, aromatic base flavor.
- 1 cup diced celery (from 3 celery stalks): Adds a refreshing crunch and classic stuffing taste.
- 4 garlic cloves, finely chopped: Enhances the savory notes with pungent warmth.
- 1 pound bulk sweet Italian sausage: Main protein that infuses the dish with savory depth. If unavailable, remove casings from regular sausages.
- 2¾ cups low-sodium chicken broth: Softens and moistens the stuffing mix, making it tender.
- 1 large egg, beaten: Acts as a binder to help the stuffing hold together.
- 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped sage, ¼ cup fresh chopped parsley: Essential herbs that offer a fragrant and earthy flavor profile.
- ½ teaspoon salt, ½ teaspoon freshly ground black pepper: Enhances all flavors without overpowering.
How to Make It
Step 1: Prep Your Oven and Dish
Preheat the oven to 350°F and grease a 9 x 13-inch baking dish with butter. This will prevent the stuffing from sticking and ensure it crisps nicely on top.
Step 2: Sauté the Vegetables
In a large sauté pan, melt the butter over medium heat. Add diced onions and celery, stirring occasionally until they soften, about 8 minutes. Stir in garlic and cook for an additional 2 minutes until fragrant. This step builds flavor as the aromatics release their essences. Transfer everything to the bowl of stuffing cubes, scraping out all bits to prevent burning in the next step.
Step 3: Cook the Sausage
In the same pan, brown the sausage over medium heat. Break it up with a metal spatula, cooking until no pink remains and the pieces are about ¼-inch in size. The browning process adds a layer of complexity through the maillard reaction. Add both sausage and the rendered fat to the bowl with the vegetables and stuffing cubes.
Step 4: Combine and Moisturize
Mix in the chicken broth, beaten egg, chopped rosemary, sage, parsley, salt, and pepper. Stir until the bread cubes are uniformly moist and the mixture is combined. The liquid should absorb but not drown the ingredients, ensuring a cohesive stuffing.
Step 5: Bake to Perfection
Transfer the mixture into the prepared baking dish. Bake uncovered for 65-75 minutes or until the top is deeply golden and crisp. This creates a textural contrast with a crunchy exterior and soft interior.
Recipe FAQs
Can I prepare this stuffing in advance?
Yes, you can assemble the stuffing a day ahead and refrigerate it. Bake according to the instructions, adding a few extra minutes to ensure it’s heated through.
What if I can’t find stuffing cubes?
You can make your own by cubing day-old bread and toasting it until firm. Season with a bit of salt and olive oil for added flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven until warmed through, covering with foil to prevent excessive browning.
