When you think of Christmas dinner, what comes to mind? For many of us, it’s the sides that truly steal the show. And at the center of that holiday spread is a warm, fragrant, and deeply satisfying stuffing. This isn’t just any stuffing; this is the Savory Sausage and Herb Baked Stuffing for Christmas that will have everyone coming back for seconds. It’s a classic, comforting dish packed with sweet Italian sausage, aromatic fresh herbs like rosemary and sage, and baked to golden-brown crispiness on top while staying wonderfully moist inside. It’s the kind of recipe that creates memories.
Forget the boxed mixes that feel a little lackluster. This homemade version is straightforward enough for any home cook to tackle, yet it delivers a depth of flavor that tastes like it came from a seasoned pro. It’s the perfect addition to your holiday table, bringing together all the traditional tastes we crave during the festive season. Let’s dive into what makes this one of the best stuffing recipes you’ll ever make.
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Why You’ll Love This Recipe
There are so many reasons this Baked Stuffing will become a staple in your holiday cooking rotation. First off, the flavor is simply outstanding. The combination of savory sweet Italian sausage with the woodsy notes of fresh rosemary and sage is a match made in heaven. It’s rich, hearty, and feels incredibly festive. The top gets beautifully crisp and golden in the oven, providing a delightful textural contrast to the soft, flavor-soaked bread cubes underneath. It’s the best of both worlds!
Beyond the taste, this recipe is wonderfully straightforward. We use store-bought stuffing cubes to save time, but we build up so much homemade flavor that no one will ever guess you took a little shortcut. Sautéing the vegetables and sausage in the same pan not only saves on dishes but also layers the flavors beautifully. It’s a practical recipe that doesn’t compromise on quality, making it one of the most reliable Christmas Stuffing Recipes you can have in your back pocket.
Ingredients
Here’s what you’ll need to gather to create this amazing stuffing. Using fresh herbs is highly recommended here, as they provide a vibrant aroma and taste that dried herbs just can’t match.
- 8 cups (400g) store-bought unseasoned stuffing cubes
- 1 stick (½ cup) unsalted butter
- 1½ cups diced yellow onion (from 1 large onion)
- 1 cup diced celery (from 3 celery stalks)
- 4 garlic cloves, finely chopped
- 1 pound bulk sweet Italian sausage (casings removed)
- 2¾ cups low-sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Step-By-Step Instructions
Ready to get cooking? Follow these simple steps to create the most delicious stuffing your family has ever tasted. The process is easy, and the reward is huge!
Step 1: Prep Your Pan and Bread
First things first, let’s get the oven ready. Preheat it to 350°F. Grab a 9 x 13-inch baking dish and give it a good greasing with some butter. This will prevent the stuffing from sticking and help the edges get nice and crispy. Next, pour all 8 cups of the stuffing cubes into a very large mixing bowl. You’ll need the space later, so don’t be shy with the bowl size!
Step 2: Sauté the Aromatics
In a large sauté pan or skillet, melt the stick of butter over medium heat. Once it’s melted and shimmering, add the diced onions and celery. Cook them, stirring every now and then, for about 8 minutes. You’re looking for them to become soft and translucent. Add the finely chopped garlic and cook for another 2 minutes until it’s fragrant. Be careful not to let the garlic burn! Scrape every last bit of these delicious cooked vegetables into the bowl with the stuffing cubes.
Step 3: Cook the Sausage
Don’t wash that pan! Place it right back on the medium heat. Add the bulk sweet Italian sausage and cook it for about 8-10 minutes. As it cooks, use a spatula to break it up into small crumbles, about ¼-inch in size. Continue cooking until the sausage is browned and cooked through. Once it’s done, transfer the sausage and all those flavorful drippings from the pan directly into the bowl with the bread cubes and vegetables.
Step 4: Combine Everything
Now it’s time to bring it all together. To the bowl with the bread, veggies, and sausage, add the chicken broth, the beaten egg, the chopped fresh rosemary, sage, and parsley, plus the salt and pepper. Gently mix everything together with a large spoon or spatula until all the bread cubes are evenly moistened and have started to soften. You want everything to be well-combined, but avoid mashing the bread cubes too much.
Step 5: Bake to Perfection
Carefully transfer the stuffing mixture into your prepared 9 x 13-inch baking dish, spreading it out into an even layer. Pop it into the preheated oven and bake, uncovered, for 65-75 minutes. You’ll know it’s ready when the top is a deep golden brown and beautifully crisp. The aroma that fills your kitchen will be absolutely incredible!
How To Store Leftovers
If you’re lucky enough to have leftovers, storing them is a breeze. Let the stuffing cool completely to room temperature first. Then, you can either cover the baking dish tightly with aluminum foil or plastic wrap, or transfer the leftovers to an airtight container. Stored properly in the refrigerator, the stuffing will stay fresh and delicious for up to 4 days.
When you’re ready to enjoy it again, you can reheat individual portions in the microwave for a minute or two. For a larger amount, the oven is your best bet to bring back that crispy top. Place the stuffing in an oven-safe dish, cover it with foil, and warm it at 350°F for about 15-20 minutes, or until heated through. For an extra-crispy top, you can remove the foil for the last 5 minutes of reheating.
Conclusion
And there you have it—a truly exceptional Savory Sausage and Herb Baked Stuffing for Christmas. This recipe proves that you don’t need complicated steps to create a show-stopping side dish. With quality ingredients like fresh herbs and savory sausage, you can build incredible flavor that will make this a highlight of your holiday meal. It’s more than just a side; it’s a centerpiece of comfort and tradition. I hope this becomes one of your favorite Christmas Stuffing Recipes for years to come!
FAQ
Can I Prepare This Stuffing Ahead of Time?
Yes, absolutely! To make it ahead, you can assemble the entire stuffing in the baking dish a day in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. You might need to add 5-10 minutes to the baking time since it’s starting from cold.
What Kind of Bread Works Best for Stuffing Cubes?
If you’re making your own cubes, a sturdy, day-old bread like French bread, sourdough, or challah works wonderfully. They hold their shape well after absorbing the liquid. If you’re buying them, look for unseasoned or lightly seasoned cubes so you can control the flavor with your fresh herbs.
Can I Use a Different Type of Sausage?
Of course! While sweet Italian sausage is recommended for its classic flavor profile, you could easily substitute it with hot Italian sausage for a little kick, or even a breakfast sausage for a different savory note. Just make sure it’s bulk sausage without the casings for easy crumbling.
Is It Possible To Make This Recipe Vegetarian?
Yes, you can adapt it. To make it vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth. To add back some of that savory depth, you could sauté 8 ounces of chopped mushrooms along with the onions and celery. Adding some chopped nuts like pecans or walnuts can also add a nice texture and richness.
