Easy Stuffing Recipe
If you're looking for an easy stuffing recipe, look no further. This quick and simple recipe makes the perfect side dish to your Thanksgiving dinner!
If you’re looking for more Thanksgiving recipes, be sure to check out some of my other favorites like Bone Broth Mashed Potatoes, Simple Cranberry Kale Salad with Homemade Dressing, or Slow Cooker Turkey.
A Quick Look At The Recipe
- Recipe Name: Easy Stuffing Recipe
- Ready In: 1 hour 5 minutes
- Makes: 12 servings
- Main Ingredients: whole wheat bread, celery, onion, salted butter, pork sausage
- Flavor Profile: butter herb with tender inside, golden edges and savory pork sausage
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: a classic side dish with a twist of protein and nostalgia
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Why You’ll Love This Recipe
- Quick and Easy: This easy stuffing recipe is quick and simple. If you want an easy side dish that is both nostalgic and delicious, then look no further.
- Added Protein: I love this recipe because it has Italian sausage which is added protein!
- Crowd Pleaser: This is a traditional stuffing recipe, with the addition of sausage so it’s sure to be a crowd pleaser. It’s both nostalgic and has that little something extra!
My YiaYia (grandma in Greek) always put ground pork in her stuffing growing up. So, I knew that adding Italian sausages would be so good in a quick and simple stuffing recipe like this! While my YiaYia's stuffing is a production (I have yet to nail down her recipe to share, as my husband and my dad are constantly yelling at each other in the kitchen about how much water to keep basting it with haha). We'll get there!
So, I love this recipe because it’s quick and easy. This stuffing takes less than 30 minutes to prep, then it’s in the oven. With the addition of Italian Sausage it also has added protein, making this not just another bread side dish. While Roasted Cinnamon Sweet Potatoes With Pecans and Sourdough Crescent Rolls are comforting sides, it's nice to have one that's not only carbs!
Ingredients
- Bread: Stuffing is made of up mostly bread! I’m using One Mighty Mill Organic Whole Wheat Bread in this recipe. Using fresh stone milled bread with no seed oils is my top choice.
- Italian Sausage: I use pre-cooked organic Italian sausages.
- Dried Herbs: I use a mix of organic celery salt, dried rosemary, dried sage, and dried thyme. Using dried herbs can infuse more flavor and it makes it easier as well.
- Broth: You can use organic chicken broth, beef broth or even vegetable broth. Any of these will work. Use code MIMIBAKESCOOKIES for 20% off Kettle and Fire.
- Eggs: I use organic large eggs, which bind this stuffing together.
- Fresh Herbs: I garnish this with fresh organic herbs — sage and thyme. This is optional, but I like the added flavor!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- I’m using One Mighty Mill Organic Whole Wheat Bread here. You can use another kind of bread if you prefer, such as sourdough, it would also be delicious!
- You may need extra broth, depending on the size bread loaf you have. That’s why I noted 2 to 3 cups of chicken broth. You want the bread to feel soaked and not dry. So, feel free to add more if needed.
- Make sure to store extra stuffing in an airtight container.
How to Make This Easy Stuffing Recipe
- Preheat the oven to 350°F.
Cut the bread into cubes that about 1-inch in diameter or just tear up small pieces with your hands.
Add the bread cubes to a sheet pan and bake for 10 to 15 minutes to dry out the bread.
Remove the bread from the oven and turn oven up to 375°F.
- Dice the Italian sausages, set aside.
- In a large skillet, add 2 tablespoons of butter and the minced garlic. Melt over medium heat. Add in the celery, onions, and diced sausage.
- Sauté until the onions are translucent and lightly browned and the sausages are lightly browned. Remove from the heat.
- Melt the remaining butter in a small saucepan.
- Add in the celery salt, rosemary, sage, and thyme and mix together. Remove from the heat.
- In a medium bowl, add the chicken broth and eggs and whisk together.
- Transfer the bread cubes, sausage mixture, melted butter, and egg mixture to a large mixing bowl and stir to combine.
- Transfer to a 9×13-inch baking pan. If the bread is still dry, add more chicken broth until it’s completely coated.
- Bake at 375°F covered for 30 minutes, and then remove foil. Turn the oven up to 400°F and bake uncovered for 10 more minutes or until the edges are golden brown. Garnish with chopped fresh sage and thyme (optional).
Easy Stuffing Recipe FAQ’s
No, you can omit the Italian sausage if you prefer.
Yes, if you have a smaller Thanksgiving, just half the recipe and bake it in a 9×9-inch baking dish.
I don’t recommend making stuffing ahead of time because you don’t want it to dry out if you reheat it in the oven. I think this is best made the day of.
Thanksgiving Dinner Menu Idea
Try this simple and organic Thanksgiving menu!
- Cocktail: Sparkling Apple Cider Bourbon makes a wonderful festive cocktail.
- Turkey: Try Slow Cooker Turkey for a small gathering or Roasted Herb Butter Turkey if you're cooking a bigger bird.
- Sides: Enjoy Organic French Baguettes With Instant Yeast as you have to have homemade bread! And, add Pumpkin Spice Sweet Potato Fries as a fun twist on classic sweet potatoes, both will go well with this stuffing. Don't forget a salad like Kale Apple Salad with Honey Dijon Dressing.
- Dessert: Try the Caramel Pumpkin Spice Snack Cake for an out of the box Thanksgiving dessert, along with a classic like Brown Sugar Honey Apple Pie or Vanilla Bean Apple Pie.
More Organic Thanksgiving Recipes
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Easy Stuffing Recipe
Equipment
- Large Skillet
- Small Pot
- Large Mixing Bowl
- 9×13-inch Baking Dish
Ingredients
- 1 loaf whole wheat bread
- 12 ounces precooked Italian sausages
- 1 large yellow onion (diced)
- 4 large celery stalks (diced)
- 1 cup salted butter
- 2 teaspoons minced garlic
- 1 teaspoon celery salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 to 3 cups chicken broth
- 2 large eggs
- Fresh sage and thyme (optional)
Instructions
- Preheat the oven to 350°F.
- Cut the bread into cubes that about 1-inch in diameter or just tear up small pieces with your hands.
- Add the bread cubes to a sheet pan and bake for 10 to 15 minutes to dry out the bread.
- Remove the bread from the oven and turn oven up to 375°F.
- Dice the Italian sausages, set aside.
- In a large skillet, add 2 tablespoons of butter and the minced garlic. Melt over medium heat.
- Add in the celery, onions, and diced sausage. Sauté until the onions are translucent and lightly browned and the sausages are lightly browned. Remove from the heat.
- Melt the remaining butter in a small saucepan. Add in the celery salt, rosemary, sage, and thyme and mix together. Remove from the heat.
- In a medium bowl, add the chicken broth and eggs and whisk together.
- Transfer the bread cubes, sausage mixture, melted butter, and egg mixture to a large mixing bowl and stir to combine.
- Transfer to a 9×13-inch baking pan. If the bread is still dry, add more chicken broth until it’s completely coated.
- Bake at 375°F covered for 30 minutes, and then remove foil. Turn the oven up to 400°F and bake uncovered for 10 more minutes or until the edges are golden brown.
- Garnish with chopped fresh sage and thyme (optional).
Video
Notes
- I’m using One Mighty Mill Organic Whole Wheat Bread here. You can use another kind of bread if you prefer, such as sourdough, it would also be delicious!
- You may need extra broth, depending on the size bread loaf you have. That’s why I noted 2 to 3 cups of chicken broth. You want the bread to feel soaked and not dry. So, feel free to add more if needed.
- Make sure to store extra stuffing in an airtight container.
Nutrition
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Simple to make, this side dish is always a hit!