Homemade Stovetop Stuffing with Sausage
This simple and delicious skillet stovetop sausage stuffing is made completely from scratch in about 30 minutes!
Ingredients
- 1 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 chopped rosemary, thyme and sage
- 5 cups dried stuffing bread cubes , unseasoned
- 1 ½ cups chicken, turkey or vegetable broth , heated until steaming
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.
- Add butter, onions, celery, garlic, and herbs to skillet and cook till veggies are softened, about 5 minutes.
- 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.
- 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 serving . Store any leftovers in an airtight container for 5-7 days.
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.
- Herbs: If desired, 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.
- Use HOT broth: 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:
- Transfer cooked stuffing to a slow cooker on the warm setting (preheat it before adding stuffing) and serve within 4 hours.
- Prep sausage and veggies up to a few days before and refrigerate, and then warm everything in a skillet and proceed with the recipe.
- Make the completed stuffing, store in the fridge for 1-2 days and reheat in the microwave or in a 350°F oven.
Calories: 352kcal, Carbohydrates: 19g, Protein: 13g, Fat: 25g, Saturated Fat: 11g, Cholesterol: 63mg, Sodium: 868mg, Potassium: 304mg, Fiber: 2g, Sugar: 3g, Vitamin A: 395IU, Vitamin C: 5mg, Calcium: 70mg, Iron: 2mg
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