Sausage Stuffing
It's easy to make this Sausage Stuffing recipe for Thanksgiving dinner, or a tasty side dish anytime of the year! In my house, we eat this classic dressing recipe year-round. It's easy to prep in 20 minutes and delicious paired with a variety of entrees.
Ingredients
- 1 pound pork sausage
- 2 tablespoons unsalted butter
- 3 stalks celery, diced
- 1 cup red onion, diced
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh sage, chopped
- 12 ounce bag stuffing mix
- 4 eggs, whisked
- 2 cups chicken broth
Instructions
- Preheat the oven to 400°F.
- Cook and crumble the sausage in a large pot on the stove over medium-high heat.
- Once the sausage is cooked through, use a slotted spoon to remove the sausage from the pot and place it on a clean plate.
- Melt the butter in the same pot. Once the butter is melted, add the celery and onion, and cook for 4-5 minutes.
- Add the crushed garlic, salt, pepper and sage, and cook for 1-2 minutes.
- Turn the heat on the stove off and add the cooked sausage back to the pot on the stove.
- Add the bag of stuffing, eggs and chicken broth to the pot. Toss lightly to combine everything.
- Coat the inside of a 9 inch x 13 inch casserole dish with cooking spray. Transfer the sausage stuffing from the pot to the prepared baking dish.
- Cover the stuffing loosely with a piece of foil and place it in the oven. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes.
Notes
- To make stuffing with a crispier top layer, do not cover the stuffing at all while it bakes in the oven.
- You can make this recipe with any bagged or boxed stuffing. Pepperidge Farm makes a great Herb Seasoned Stuffing that’s available online or in most major grocery stores year-round. That's what I use for this recipe. You could also use a loaf of white bread. Toast 10 slices of the bread, then slice them into small cubes. If using toasted bread cubes instead of an herb stuffing mix, I recommend adding ½ teaspoon dried rosemary and ½ teaspoon dried thyme with the salt and pepper.
- To make this stuffing in a bundt pan, follow all of the instructions to prepare the stuffing in a pot on the stove. Coat the inside of a bundt pan with cooking spray, then transfer the stuffing mixture to the bundt pan and press the stuffing in the pan. Place in a preheated 400°F oven, uncovered, for 30-40 minutes.
- Store leftover sausage stuffing in an airtight container in the refrigerator for up to 6 days. You can cover the stuffing in a casserole dish and reheat it in the oven at 350°F for 12-15 minutes. You can also reheat a single serving on a plate in the microwave for 2 minutes.
Nutrition Facts
Serving 8servingCalories 382kcal (19%)Carbohydrates 30g (10%)Protein 15g (30%)Fat 21g (32%)Saturated Fat 7g (35%)Cholesterol 130mg (43%)Sodium 1215mg (51%)Potassium 378mg (11%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 345mg (7%)Vitamin C 6.8mg (8%)Calcium 76mg (8%)Iron 2.7mg (15%)
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