Easy Savory Sausage Stuffing
This is my FAVORITE STUFFING (Dressing) EVER!! It’s seriously one of the easiest recipes you’ll come across too.
Whatever you want to call it, it’s a holiday side dish staple. Some people go to all sorts of trouble making it – baking homemade bread, letting it sit out to get somewhat stale – etc, etc, etc. But me, I’m so busy preparing everything else & attempting to get all fifty zillion dishes cooked & out on the table at the same time – I need a stuffing that tastes like I spent hours on it but didn’t take even a fraction of that time.
This stuffing is just that. I make it the exact same way each & every year… and I’ve been doing it just like this for over a decade now. There’s no going back for me, it’s just too good to switch to another one. It’s my favorite by far.
And when I say it’s easy, that’s not even a slight exaggeration. Even the most novice of cooks can pull this one off with ease – and your family & guests will just ‘ooh’ & ‘ahh’ about how delicious it is. After all, that’s what we all want – right?
So, let’s get down to business. Stuffing business. Or dressing business – whatever floats your boat. Although dressing business kind of makes it sound like you’re naked and you’re in serious need of some coverings… But that’s a post for a different day… or maybe not.
Here’s what you need:
Get your skillet nice & hot, and cook up the sausage, chopped onion, & celery. Give it a good dose of pepper.
Once your sausage is cooked through, turn off the heat.
Using a large bowl, combine the sausage, celery, & onion mixture with 1 bag of herb seasoned stuffing. I really like the cubed version in the Pepperidge Farm brand, but use your favorite. Stir in 2.5 cups of chicken broth.
Pour the combined mixture into a 3 quart baking dish. You can sprinkle it with a little chopped parsley if you want at this point, but that’s totally optional.
Cover the dish with aluminum foil, and bake for 30 minutes in an oven preheated to 350 degrees. However, if you like a crunchy stuffing – you can bake it uncovered. I’m not a crunchy stuffing kinda girl myself. But if that’s your cup of tea.. er cup of stuffing – then crunch away 😉
Once it’s done, you can sprinkle with a little more chopped fresh parsley if you want – just as a garnish. But once again, it’s no biggie if you don’t.
It’s absolutely delicious either way.
And that’s all it takes to produce a yummy & effortless pan of delectable stuffing – you may even need to make some recipe cards to hand out to your guests because you’re likely to get some recipe requests. Or, you can just refuse any recipe requests… claim it’s a recipe handed down to you from your great great great grandmother twice removed – and it took you 3 days to prepare from start to finish. Your secret is safe with me, I won’t tell.
Like I said earlier, I’ve been making mine exactly this way for over a decade, and it’s just the best. If you like other add ins such as pecans, cranberries, or apples – then add those in too. The great thing about recipes is the ability to play around with them a bit – you won’t hurt my feelings any! 🙂
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Easy Savory Sausage Stuffing
- 1 package 12oz-14oz herb seasoned stuffing I prefer Pepperidge Farm brand - cubed
- 1 pound sausage
- 2 stalks celery chopped
- 1 large onion chopped
- 2.5 cups chicken broth
- pepper to taste
- chopped parsley to garnish optional
- Preheat oven to 350 degrees.
- In a hot skillet, cook the sausage, chopped onion, & chopped celery until the sausage is cooked through. Remove from the heat. In a large bowl, combine the sausage, onion, & celery mixture with the package of herb seasoned stuffing. Stir in 2.5 cups of chicken broth - mixing lightly to be sure everything is evenly combined.
- Pour the mixture into a 3 quart baking dish. Sprinkle with a little chopped parsley if desired (optional). Cover with aluminum foil & bake for 30 minutes. If you like a crispy stuffing, then leave the dish uncovered while baking.
- Garnish with a little chopped parsley once you remove the stuffing from the oven if desired (optional).
Woot!! This also has been my recipe for over 20 yrs!
Awesome, great minds think alike! 🙂
have you ever stuffed the bird with this recipe?
I have actually, and it works really well. I just prefer mine cooked on the side though, so that’s the way we do it most the time 🙂
Thanks for letting me know Crystal, I will be using your recipe for my bird this year, after all us gals can use all the shortcuts we can get! Happy Thanksgiving!
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This is a fantastic recipe. I made this for our family’s dinner. Everyone loved it and some even said it was the best they ever had! Crunch on the top and soft in the middle. Highly recommend!
Wow, this is great! I recently bought an oven so I’m looking for an easy bake recipe for my first try and this should be it! Thank you for the video, it makes the recipe easy and the steps are not complicated.