Ingredients

The following ingredients have 4 Servings
  • 8 cups store-bought unseasoned stuffing cubes
  • ½ cup unsalted butter
  • 1 ½ cups diced yellow onion
  • 1 cup diced celery
  • 4 garlic cloves (minced)
  • 1 pound bulk sweet Italian sausage (casings removed)
  • 2 ¾ cups low sodium chicken broth
  • 1 large egg (beaten)
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped sage
  • 1/4 cup fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Adjust the oven rack to the middle position, and preheat oven to 350°F. Grease a 9x13 in baking dish with butter or coconut oil. Set aside.
  • In a large glass bowl, add the stuffing cubes.
  • In a large skillet or pot, add butter and melt for 1 minute. Then, add the onions and celery and cook over medium heat for about 5 to 8 minutes. Don’t forget to stir occasionally. Add the garlic and sauté for 1to 2 minutes more. Place the vegetables in the stuffing cubes bowl.
  • In the same skillet, add the sausage and cook for about 10 minutes. Break the sausage up with a wooden spoon as you cook it over medium heat.
  • Then, add the browned sausage and fat to the stuffing cubes and vegetables bowl. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the stuffing cube mixture bowl and mix to combine all the ingredients.
  • Add the stuffing in the prepared baking dish and bake for 65-75 minutes or until it is golden and crisp on top. It’s not necessary to cover the baking dish. Enjoy!