Easy Sage and Sausage Stuffing (Store-Bought Cubes)

A white baking dish with completed sage and sausage stuffing in it.

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Easy Sage and Sausage Stuffing (Store-Bought Cubes)

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!

Prep Time20

Cook Time40

Resting Time5

Total Time1 5

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 505kcal

Author: Samantha Erb

Equipment

13x9 baking dish

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

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.

You can also reheat a scoop of leftovers in the air fryer preheated at 350 degrees F for 3-5 minutes in a heat proof dish. I like to add a splash of broth or water on top before reheating.

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