once upon a chef

Easy Sausage & Herb Stuffing

A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.


– 8 cups (400g) store-bought unseasoned stuffing cubes – 1 stick (½ cup) unsalted butter – 1½ cups diced yellow onion (from 1 large or 2 small onions) – 1 cup diced celery (from 3 large celery stalks) – 4 garlic cloves, finely chopped – 1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below – 2¾ cups low sodium chicken broth – 1 large egg, beaten – 1 tablespoon fresh chopped rosemary – 1 tablespoon fresh chopped sage – ¼ cup fresh chopped parsley – ½ teaspoon salt – ½ teaspoon freshly ground black pepper

Step #1

Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.

Step #2

Cook until soft, about 8 minutes.

Step #3

Add the garlic and cook a few minutes more.

Step #4

Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.

Step #5

As it cooks, use a  metal spatula to break it apart into small pieces. Add the sausage to the stuffing cubes and veggies. Then add the broth, egg, herbs, salt and pepper.

Step #6

Mix well. Transfer the contents to a buttered 9 x 13-inch baking dish.

Step #7

Bake for 65-75 minutes, until the top is golden brown and crisp.