Easy Stuffing Recipe
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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 side recipes, be sure to check out some of my other favorites like Bone Broth Mashed Potatoes, Simple Cranberry Kale Salad, or Slow Cooker Turkey.
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I created this easy stuffing recipe with my friends at Organic Prairie using their Organic Italian Sausage. My YiaYia (grandma in Greek) always put ground pork in her stuffing growing up. So, I knew that Organic Prairie Italian Sausage would be so good in a quick and simple stuffing recipe like this!
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.
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!
Ingredients & Health Benefits
- 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 the best way to get nutrients from bread (in my opinion)!
- Italian Sausage: I use my favorite Organic Prairie Italian Sausage!
- Onion: I use organic yellow onion, but white also works. Onions are loaded with antioxidants.
- Celery: Organic celery is high in fiber, vitamin C, folate, vitamin K and more.
- Butter: I use my favorite Organic Valley Salted Butter.
- Garlic: I use organic minced garlic for ease. But you can also use fresh, either works. Garlic is antibacterial and antimicrobial.
- 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 are high in omega-3 fatty acids, B vitamins, and more.
- Fresh Herbs: I garnish this with fresh organic herbs — sage and thyme. This is optional, but I like the added flavor!
Tools Needed
- Large Skillet: I use a large skillet to sauté the veggies and sausage.
- Small Pot: I use a small pot for melting the butter.
- Large Mixing Bowl: You’ll need a really large mixing bowl to mix up all the ingredients.
- Baking Dish: I use a 9×13-inch baking dish. I’m using ceramic here, but you can also use aluminum if you prefer too.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
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.
Step 4
Melt the remaining butter in a small saucepan. Add in the celery salt, rosemary, sage, and thyme and mix together. Remove from the heat.
Step 5
In a medium bowl, add the chicken broth and eggs and whisk together.
Step 6
Transfer the bread cubes, sausage mixture, melted butter, and egg mixture to a large mixing bowl and stir to combine.
Step 7
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.
Step 8
Garnish with chopped fresh sage and thyme (optional).
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.
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.
Craving More?
Easy Stuffing Recipe
Equipment
- Large Mixing Bowl
- 9×13-inch Baking Dish
Ingredients
- 1 loaf whole wheat bread
- 12 ounces Organic Prairie Italian Sausage
- 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
Nutrition
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