Perfectly Easy Sausage Stuffing

The first time that I tasted this stuffing was about 10 years ago at my sister's house.  Up until then, I didn't think that I liked stuffing that had, well, stuff in it.  You see, my mother used to make the Pepperidge Farm seasoned stuffing cubes with just water and butter in it.  She didn't add any seasonings, celery, or onion to it, let alone sausage.  To this day, I am not really sure why.  I assume that it was because that is how she liked it.  My sister had us over for Christmas and she made this recipe.  Well, I fell in love!  I really do like the "stuff" in stuffing! 

She gave me the recipe and for the last 9 years, this stuffing has graced our table every Thanksgiving and Christmas.  It is delicious and super easy!  It bakes up soft and moist, and when I put it on the table, you would never believe that it wasn't baked in the turkey! 

Here's what you'll need to make this fabulous stuffing yourself:

1 12 oz. bag of seasoned cubed stuffing mix
1 12 oz. pork sausage, cooked and crumbled (comes in a roll)
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 stick of butter (I would not recommend subbing margarine for this, you can...but the flavor and texture aren't the same.)
2 full cans of chicken or turkey broth. (plus extra if needed)
1/2 tsp. dried sage

Directions-
1. Melt the butter in a large sized frying pan.  Add the onions and celery and cook on medium until the veggies are tender, stirring often so that the onions don't over cook.  Add the broth and cook until the contents of the pan are boiling.  Turn off the heat. 

2.  Grease a 9 x 13 in. baking dish with cooking spray.  Directly in the baking dish, combine the cooked sausage, sage, and the stuffing cubes.  Carefully, pour the hot liquid and veggies into the dish.  Stir everything to combine, making sure to reach all of the cubes in the corners of the dish.  Cover with foil.  Leave the dish on the counter for about 15-30 minutes so that the cubes can absorb all of the yummy liquid.  This is what makes this dish so soft and moist.

3.  Bake at 350 degrees until the stuffing is heated through.  Serve immediately.


I love to make this stuffing ahead, but you can make it the day of as well.  Because I make it the day before Thanksgiving, I usually add extra broth to it just before I bake it.  

In addition to your Thanksgiving feast, this stuffing is delish the next day on a sandwich with turkey and gravy.  Yum Yum!

Blessings to all!