Sausage Stuffing
Featuring store-bought stuffing cubes, this hearty sausage stuffing is easy and delicious. Add this classic side dish to your holiday meal!
Servings: 10
Ingredients
- 1 lb. ground mild Italian sausage
- 3.5 tablespoons olive oil divided
- 1 large sweet potato cut into half-inch cubes (skin on)
- 2 medium Yukon gold potatoes cut into half-inch cubes (skin on)
- 1 teaspoon garlic powder divided
- 1/2 teaspoon salt divided
- 1 large yellow onion sliced in half and then thinly sliced
- 2 small honey crisp apples minced
- 1 tablespoon freshly minced thyme
- 1 tablespoon freshly minced rosemary
- 1 tablespoon freshly minced sage
- 1/8 teaspoon ground pepper
- 12 oz. store-bought stuffing cubes we used Pepperidge Farm
- 3.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter cut into thin pads
Instructions
- Preheat the oven to 375ºF. Spray a 9x13-inch casserole dish with nonstick cooking spray. Set aside.
- In a skillet set over medium/high heat, partially brown the Italian sausage. Cook until there is a little pink left, about 3-4 minutes. Transfer the partially cooked sausage into the casserole dish.
- In the same skillet, add 1.5 tablespoons of olive oil. Add both kinds of potatoes, sweet potatoes, Yukon potatoes, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Cook just long enough to partially cook through, about 3-5 minutes. Transfer the potatoes into the casserole dish.
- In the same skillet, caramelize the onion. Heat 2 more tablespoons of olive oil. Add in the thinly sliced onion and cook over low/medium heat until the onions are translucent and caramelized, about 7-10 minutes. Transfer the caramelized onions into the casserole dish.
- To the casserole dish, add the apple, fresh herbs, remaining garlic powder and salt, pepper, and bread cubes. Mix everything together using a spatula (or your hands).
- In large glass measuring cup (or bowl), mix together the beef broth and Worcestershire sauce. Pour the liquid over the stuffing mix in the casserole dish and mix again.
- Place thin pads of butter on top of the sausage stuffing. Bake, uncovered, until the top is golden brown and firm to the touch, about 35-45 minutes. If you notice the top is browning too quickly, tent a piece of foil over the top of the casserole dish halfway through baking.
Notes
- Storage: Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Warm individual servings in the microwave or follow the reheating instructions below.
- Freezing Instructions: Let the stuffing cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to enjoy, allow the frozen stuffing to thaw completely, then follow the reheating instructions below.
- Reheating Instructions: For best taste and texture, add 2-3 tablespoons of broth to a clean casserole dish (this helps keep the stuffing moist while reheating). Transfer the sausage stuffing into the casserole dish with the broth. Cover with foil and bake at 325ºF for 10-15 minutes or until completely warm (it will take longer to reheat larger quantities of stuffing).
Nutrition
Calories: 350kcal | Carbohydrates: 33g | Protein: 13g | Fat: 18g | Fiber: 4g | Sugar: 7g