Description
This classic Sausage Stuffing recipe combines savory mild Italian sausage, seasoned stuffing mixes, and aromatic herbs for a comforting side dish perfect for holiday meals or family dinners. It’s cooked by sautéing and baking to achieve a moist yet crispy texture that pairs wonderfully with poultry and other main dishes.
Ingredients
Scale
Meat
- 1 lb. mild Italian sausage (ground)
Vegetables
- 1 cup celery (chopped)
- 1 cup onion (chopped)
Liquids & Fats
- 2 cups chicken broth (low sodium)
- 1 ½ cups/3 sticks butter (divided)
Seasonings
- 1 tsp Sage seasoning (rubbed)
- 1 tsp salt
- ¼ tsp black pepper
Stuffs
- 1 10-ounce box cubed seasoned stuffing mix
- 1 6-ounce box cornbread stuffing mix
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
- Cook sausage: In a large pan over medium heat, cook the ground mild Italian sausage until it is no longer pink, breaking it into small pieces as it cooks. Once cooked, drain the excess fat by transferring the sausage to paper towels and set aside.
- Sauté vegetables: In a large saucepan over medium heat, melt 1 stick of butter. Add chopped celery and onion, sautéing in the butter until vegetables are softened, about 1-2 minutes.
- Add broth and butter: Pour in the 2 cups of low sodium chicken broth and add the remaining 2 sticks of butter. Heat gently, stirring frequently until the butter is fully melted. If the mixture begins to foam, reduce the heat to prevent boiling over.
- Season and mix stuffing: Remove the saucepan from heat. Stir in rubbed sage seasoning, salt, and black pepper until evenly combined. Add both the cubed seasoned stuffing mix and the cornbread stuffing mix to the pan, stirring until all bread cubes are fully moistened. Incorporate the cooked sausage thoroughly into the mixture.
- Bake stuffing: Transfer the stuffing mixture into the greased casserole dish and spread it evenly. Cover tightly with foil and bake in the preheated oven for 30 minutes. Remove foil and stir the stuffing to release any excess moisture at the bottom. Return to oven uncovered and bake for an additional 15 minutes until the top is slightly crispy. Serve warm.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Feel free to substitute mild Italian sausage with spicy for a more robust taste.
- The combination of two different stuffing mixes adds a unique texture and flavor.
- Covering the casserole with foil during the initial bake keeps the stuffing moist while the uncovered baking crisps the top.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
