25-Minute Stove Top Stuffing with Sausage
This Stove Top stuffing with sausage turns a box of stuffing mix into a savory holiday side with browned Italian sausage, sautéed vegetables, herbs, butter, and chicken broth. It's ready entirely on the stovetop in just 25 minutes, leaving your oven free for the rest of Thanksgiving dinner.
Servings: 6 servings
Calories: 293kcal
Equipment
- Large Skillet
Ingredients
- ½ lb. ground Italian sausage mild or spicy
- 2 Tablespoons butter
- ½ cup onion chopped
- ½ cup carrot chopped
- ½ cup celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 ½ cups chicken broth
- 6 ounce box of store-bought stuffing mix I use Stove Top or Pepperidge Farm
Instructions
- Brown the sausage. Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small crumbles, until cooked through and lightly browned.
- Sauté the vegetables. Add the butter, onion, carrot, and celery. Cook for about 4–5 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened. Stir in the garlic, rosemary, and thyme and cook for another 30–60 seconds, just until fragrant.
- Add the broth. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Increase the heat as needed and bring the broth to a boil.
- Add the stuffing. Turn off the heat and gently fold in the dry stuffing mix until evenly moistened. Cover the skillet with a lid and let it sit off the heat for 5 minutes so the stuffing can absorb the broth.
- Fluff and serve. Remove the lid and gently fluff the stuffing with a fork. Taste before adding any salt, since the sausage, stuffing mix, and broth are already well seasoned. Serve warm.
Notes
- Because the sausage and boxed stuffing are already seasoned, I prefer to taste the finished dish before adding any additional salt. The original recipe likewise doesn't call for added salt because the sausage, stuffing mix, and broth already contribute plenty of sodium.
- Fluff instead of stirring. Once the stuffing has rested, use a fork to gently separate the bread pieces rather than stirring vigorously.
- If you're cooking for a larger crowd, use the ‘2x’ or ‘3x’ on the recipe card to multiply. I recommend making it in a Dutch oven or 2 large skillets if you plan to double or triple the recipe.
Nutrition
Calories: 293kcal | Carbohydrates: 24g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 747mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1954IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg
