Quick and Easy Stuffing

4.93 from 13 votes

Celery, onions, and Italian sausage are tossed with dried bread cubes and butter and then topped with broth and baked to perfection. This Quick & Easy Stuffing Recipe can complete just about any meal, and it’s absolutely perfect for Thanksgiving dinner.

Prep Time15

Cook Time50

Total Time1 5

Servings:

Calories: 223kcal

Author: Kari

Equipment

a frying pan or skillet
a 13 x 9 baking dish

Ingredients

1 12 oz bag Pepperidge Farm Stuffing Mix
1 pound Italian sausage
4 tablespoons butter I use salted, but you can use unsalted as well
1 cup celery, diced
1 cup onion, diced
2 cups chicken stock, chicken broth, or bone broth

Instructions

Preheat oven to 350°F and grease or spray a 13 x 9 pan with non-stick spray.
Cook sausage until browned, then strain off grease. Set aside.
1 pound Italian sausage
Saute onions and celery in butter until celery is soft and onions are translucent - about 5 minutes.
4 tablespoons butter, 1 cup celery, diced, 1 cup onion, diced
In a large bowl, combine sausage, stuffing mix, and cooked vegetables.
1 12 oz bag Pepperidge Farm Stuffing Mix, 1 pound Italian sausage
Pour broth in the bowl and toss gently to combine.
2 cups chicken stock, chicken broth, or bone broth
Pour this mixture into the greased baking dish.
Cover with foil and bake for 25 minutes.
Remove the foil and continue baking for another 25 minutes. (50 minutes total)
Remove from oven and serve immediately.

Notes

You should get 8-12 1/2 cup servings from this recipe.

Check that the stuffing is done before serving - the internal temperature should be 165℉.

Storing Leftovers

If you have leftover stuffing, save it for 3-5 days.
Place it in an airtight container in the refrigerator or freeze it in an airtight container or freezer bag for 3 months.
To reheat leftover stuffing, put it in an oven-safe dish, covered in aluminum foil, and cook it for 15 minutes at 325℉.

Nutrition