Sausage Stuffing
November 20, 2024 • 0 comments
1 pound maple pork sausage (or your favorite variety)
▢½ cup onion diced
▢½ cup celery diced
▢1 Tablespoon minced garlic
▢2 Tablespoons salted butter
▢¼ teaspoon sea salt
▢¼ teaspoon black pepper
▢1 Tablespoon minced fresh rosemary
▢1 Tablespoon minced fresh sage leaves
▢1 Tablespoon minced fresh parsley
▢12 ounces package herb seasoned stuffing
▢4 cups chicken broth
- Prep Time:
- Cook Time:
- Servings: 12
Ingredients
- (1lb) Country Sausage
- (1/2 cup) Onion
- (1/2 cup) Celery
- (1 Tablespoon) Garlic
- (2 Tablespoons) Salted Buter
- (1/4 teaspoon) Sea Salt
- (1/4 teaspoon) Black Pepper
- (1 Tablespoon) Rosemary
- (1 Tablespoon) Sage
- (1 Tablespoon) Parsley
- (1 12oz Bag) Herb Stuffing Mix
- (4 Cups) Chicken Broth
Directions
Instructions
- Preheat oven to 400 degrees F. Grease a 9×13” pan, set aside.
- Combine stuffing mixture and chicken broth in a large bowl, gently stirring every 2 minutes until the liquid is absorbed by the stuffing. Set aside.
- Place sausage in a large skillet and cook over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
- Once the sausage begins to brown, add butter and stir until it is melted.
- Add onion, garlic, celery, rosemary, sage leaves, and parsley and cook until veggies are soft and sausage is browned (about 5 minutes).
- Add salt and pepper and stir to combine.
- Add sausage mixture to the bowl with the stuffing and mix until evenly combined. Taste the stuffing and adjust the salt and pepper as desired.
- At this point, you can use this stuffing to stuff a turkey or bake as described in the next steps:
- Add stuffing to the prepared baking dish.
- Bake 20-25 minutes in the preheated oven until the top is set and slightly browned/firm. I personally love a crunchy top, but if you like it soft you can bake it covered with foil.
- Serve warm!
