Homemade Sausage and Herb Stuffing Recipe
A family favorite recipe for the holidays, this Homemade Sausage and Herb Stuffing use store-bought bread cubes, spicy sausage, vegetables, and flavorful seasonings. It's a must-have side dish for roasted turkey or chicken.
Servings: 8 servings
Ingredients
- 1 package Pepperidge Farms Stuffing Cubes with Herbs
- 2 cup unsalted chicken stock, warmed
- 1 pound spicy breakfast sausage
- ½ (1 stick) cup unsalted butter
- 3-4 stalks celery, diced
- 2 medium carrots, diced
- 1 large onion, diced
- 1 cup fresh mushrooms, chopped
- 2-3 teaspoons minced garlic
- 1 tablespoon poultry seasoning
- 2 teaspoons Italian seasoning
- salt and pepper, to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 350 degrees (if roasting a turkey, the oven can be at 325 degrees, just add a few extra minutes to your cooking time) Spray a casserole dish with non-stick spray.
- Pour stuffing cubes into a large bowl.
- Heat chicken broth in a small saucepan till warmed, keep on low till needed.
- Brown and crumble the sausage in a medium frying pan, drain, and set aside.
- Melt the butter in a large frying pan over med-high heat. Add the celery, onion, carrots, mushrooms, and garlic. Saute till just about softened.
- Add poultry seasoning, Italian seasoning, and salt and pepper to taste.
- Add in the sausage and the fresh parsley; combine. Heat till the sausage is warmed again.
- Pour the sausage/vegetable mixture over the stuffing cubes and combine well. Once it's combined, start to add the chicken broth, a little at a time. You want your stuffing to be moist, not mushy. You'll know when it's enough. You may not use all of the broth you warmed up.
- At this point, you can spoon it into the casserole dish you prepared and bake in a 350-degree oven for about 30 - 45 minutes, till the top is golden brown and the stuffing is hot. - OR - If you are stuffing a turkey, do this when you are ready to put the bird in the oven and not a moment before. As I mentioned above, this will stuff your bird and also a casserole dish too.
Notes
- I use unsalted chicken stock to cut down on the salt; however, you do you. Keep in mind, the bread cubes have salt and you're adding salt to your taste.
- Omit the sausage and use Vegetable broth for a Vegetarian option.
- Use mild, spicy, or maple bulk sausage, or a breakfast turkey sausage.
- Add cut-up apples, dried cranberries, toasted pecans, or chestnuts to the stuffing.
- Change up the herbs to use fresh thyme, oregano, and/or rosemary.
- Prepare the vegetables prior to starting the recipe.
- Can be made a day or even a week ahead. See the recipe card for details.
- Use leftover stuffing in this delicious recipe.