Homemade Stovetop Stuffing with Sausage
This simple and delicious skillet stovetop sausage stuffing is made completely from scratch in about 30 minutes!
Ingredients
- ½ lb bulk ground sausage
- 6 tablespoons salted butter
- 1 small onion , chopped
- 4 ribs celery , chopped
- 2 cloves garlic , minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon fresh herbs (I prefer a combination of thyme, sage and rosemary)
- 5 cups dried unseasoned stuffing bread cubes
- 1 ½ cups chicken, turkey or vegetable broth , heated until steaming
Equipment
Instructions
- Brown sausage in skillet over medium high heat until cooked all the way through, about 5 minutes. Transfer to a paper towel-lined plate.½ lb bulk ground sausage
- Add butter, onions, celery, garlic, seasonings and herbs to skillet and cook till veggies are softened, about 5 minutes.6 tablespoons salted butter, 1 small onion, 4 ribs celery, 2 cloves garlic, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 tablespoon fresh herbs
- Return sausage to pan along with bread cubes and gently toss. Pour hot broth over the whole skillet, trying to moisten as many bread cubes as possible as you pour. Toss very gently.5 cups dried unseasoned stuffing bread cubes, 1 ½ cups chicken, turkey or vegetable broth
- Cover skillet with a tight-fitting lid or aluminum foil, turn off the heat, and let sit for 15-20 minutes to let the bread cubes soak up the broth.
- (Optional) Place skillet under the broiler for 2-4 minutes to lightly brown the top of the stuffing. Watch carefully so it doesn't burn!
- Serve stuffing immediately, or see Notes sections for how to keep it warm if not serving right away. Store any leftovers in an airtight container for up to 5 days.
Video
Notes
- Sausage: You can use any kind of bulk/ground sausage you like for this recipe. You can also leave out the sausage completely for a vegetarian option, skipping Step 1 and following all other instructions and amounts as written. Previous versions of this recipe called for 1 full pound of sausage, but I have updated it to just a ½ pound. If you want a very meat-forward stuffing, you can stick to 1 lb.
- Herbs: You can substitute 1 1/2 teaspoons dried poultry seasoning for the fresh herbs.
- Dried bread cubes: You may find them in the grocery aisle with Stove Top Stuffing mix, and the bakery section often will have big bags of it around Thanksgiving time. If you can't find them, you can make your own by slicing any kind of bread into small 1/4-1/2 inch sized cubes and leaving them to dry on a sheet pan under a towel overnight. You'll need roughly 7.5 cups of fresh bread to make 5 cups dried bread cubes.
- Why hot broth matters: Starting with hot broth ensures that the finished stuffing is still warm when you're ready to serve it. Heat in microwave or on the stove until steaming.
- Make ahead options:
- Prep ahead: Cook the sausage and vegetables up to 2 days in advance and refrigerate. When ready to serve, warm them in a skillet and finish the recipe as directed.
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- Keep warm: Transfer freshly cooked stuffing to a preheated slow cooker on the warm setting for up to 4 hours, keeping it at 140°F or hotter until serving.
Calories: 268kcal, Carbohydrates: 19g, Protein: 9g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 666mg, Potassium: 198mg, Fiber: 2g, Sugar: 3g, Vitamin A: 375IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 2mg
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