Someday I would love to try a new stuffing recipe, maybe a cornbread stuffing, or even one with cranberries or apples. But for now, this is my old stand-bye and it is always delicious. Nate does not really care for stuffing, but even he likes this recipe. I realize that the technical term for this recipe is “dressing,” but I grew up with stuffing, not dressing. So in or out of the bird, it is stuffing in our house.
Sage and Sausage Stuffing
- 1 pound roll of breakfast sausage (I prefer Jimmy Dean)
- 1 large onion, diced
- 3 stalks celery, diced
- 1 (16 ounce) package cubed stuffing (I prefer Pepperidge Farm)
- 2 tablespoons fresh sage, chopped
- 1 teaspoon poultry seasoning
- 3 to 4 cups chicken stock or broth
- 6 tablespoons melted butter
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. Add sage, and poultry seasoning. Mix well. In a small pot over medium heat, melt butter. Add 3 cups of chicken stock and heat until warm.
In a large bowl, place cubed stuffing. Add sausage mixture and mix well. Pour broth and butter over the top and toss to combine. Add remaining broth if mixture seems dry. Spoon into prepared baking dish. Cover and bake in preheated oven for 35 minutes. Uncover and bake an additional 10 minutes.
Note: If you are making this ahead of time, bake for the first 35 minutes only. Bring to room temp prior to reheating in a 350 degree oven, uncovered, for 15 to 20 minutes, until heated through.
Adapted from allrecipes.com.