Sausage Stuffing Recipe
With a quick prep, this savory sausage stuffing recipe can easily be made ahead of time for a must during the holidays.
Servings: 10
Equipment
Ingredients
- 8 cups stuffing cubes, unseasoned
- ½ cup butter, unsalted
- 1 cup yellow onion, diced
- 1 cup celery, diced (3 stalks)
- 4 garlic cloves, chopped
- 1 pound Italian sausage, sweet
- 2¾ cup chicken broth, low sodium
- 1 egg, beaten
- 1 tablespoon rosemary
- 1 tablespoon sage
- ¼ cup parsley, chopped
- ½ teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°F.
- Add 8 cups stuffing cubes stuffing cubes to a large bowl and set aside.
- Cook 1 pound sausage until browned and then add to the bowl with the stuffing cubes making sure to include the fat juices.
- Scrape out frying pan and add ½ cup butter. Cook 1 cup diced onions and 1 cup diced celery on medium heat until the veggies are soft (about 5-10 minutes). Add 4 chopped garlic and cook an additional 2 minutes.
- Pour the veggies into the sausage and bread mixture. Add 2¾ cup chicken broth, 1 egg, 1 tablespoon rosemary, 1 tablespoon sage, ¼ cup parsley, ½ teaspoon garlic salt, and ½ teaspoon pepper. Mix until all the bread pieces are coated and soft.
- Pour this into a greased 9x13 baking dish and bake for 60-65 minutes until golden brown.
Notes
Make ahead of time. Make this best sausage stuffing the day before and store it covered in the fridge.
FREEZE. Cover it with plastic wrap and then wrap the entire pan with aluminum foil. Label and freeze for up to 3 months. Thaw, if applicable, and bake according to directions.
Nutrition
Calories: 543kcal | Carbohydrates: 38g | Protein: 13g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 1548mg | Potassium: 354mg | Fiber: 5g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 3mg