Go Back
Print Recipe Add to Collection
5 from 1 vote

Stuffing with Sausage

Ingredients

  • 8 cups 400g store-bought unseasoned stuffing cubes
  • 1 stick ½ cup unsalted butter
  • 1½ cups diced yellow onion from 1 large or 2 small onions
  • 1 cup diced celery from 3 large celery stalks
  • 4 garlic cloves finely chopped
  • 1 pound bulk sweet Italian sausage
  • 2¾ cups low sodium chicken broth
  • 1 large egg beaten
  • 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

  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
  • Place the stuffing cubes in a large mixing bowl.
  • In a large pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
  • In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch).
  • Add the browned sausage and fat to the bread cubes and vegetables.
  • Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened.
  • Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until golden and crisp on top.