Easy Sage and Sausage Stuffing
Made with Italian sausage, store-bought stuffing cubes, and fresh herbs, my sage and sausage stuffing is guaranteed to be a crowd pleaser. It’s a classic holiday dish that goes well with turkey or ham, and it’s easy to reheat too!
Equipment
Ingredients
- 1 ½ lbs Italian sausage casings removed
- 1 tablespoon olive oil
- 1 cup celery diced (about 2–3 stalks)
- 1 cup onion diced (about 1 large onion)
- 2 cloves garlic minced (about a teaspoon)
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- ¾ teaspoon salt to taste
- ½ teaspoon pepper to taste
- 12 oz bag herb seasoned stuffing cubes store-bought
- 1 ½ cups chicken broth
- 2 eggs lightly beaten
- Butter or oil for greasing the baking dish
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and then grease a 9x13-inch baking dish and set it aside.
- In a large skillet, brown the Italian sausage over medium heat until it is fully cooked (8–10 minutes). Transfer it to a large mixing bowl.
- Using the same skillet, heat olive oil and cook the celery and onion for 5–6 minutes, until they are softened. Add the garlic, sage, rosemary, salt, and pepper (to taste). Cook them for another 1–2 minutes, and then transfer everything to the bowl with the sausage.
- Add the stuffing cubes to the sausage-veggie mix and toss everything together to combine.
- In a separate bowl, whisk the chicken broth and eggs together.
- Pour the broth mixture into the stuffing and gently stir until everything is well combined. Let the mix sit for about 5 minutes.
- Spread the mixture evenly into your baking dish and bake the casserole uncovered for 30 minutes, or until the top turns golden brown and the bread is a little bit crispy.
Notes
- I make sure to brown the sausage well so that it has a satisfying texture and a delicious caramelized flavor.
- Sausage drippings add loads of flavor, which is why I leave some in the pan when it’s time to sauté the veggies.
- Letting the stuffing sit right before baking makes a huge difference! This gives the bread enough time to soak up the flavor from the broth.
- If the pre-made stuffing cubes feel too soft, toasting them for 5 to 10 minutes will help them crisp up nicely.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers at 350 degrees F in the oven with a little splash of broth and covered in foil for about 15 to 20 minutes.
Nutrition
Calories: 505kcalCarbohydrates: 36gProtein: 19gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.004gCholesterol: 107mgSodium: 1627mgPotassium: 415mgFiber: 2gSugar: 5gVitamin A: 126IUVitamin C: 4mgCalcium: 82mgIron: 3mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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