I love this stove top stuffing! It’s simple to make and tastes amazing! As a kid, Thanksgiving was my very favorite holiday! Go figure! I grew up to be a chef and food blogger.
I loved it because we would meet up with all of our cousins and play all day! We had talent shows, ran around and of course ate lots of delicious food! I always looked forward to the stuffing and it was my very favorite item at Thanksgiving dinner! I could not get enough of it!
I still love stuffing and eat way more than I should every Thanksgiving! This recipe tastes great and is fairly traditional in it’s stuffing flavors but is layered with different herbs and the richness from the sausage. If you want to add a little twist, add dried cranberries to give it a sweet and sour pop.
What you need to make this stove top stuffing:
Serves 6
- 1 Pound Mild Pork Sausage
- 1 Cup Chopped Onion
- 1 Cup Celery
- 1 teaspoon Dried Ground Sage
- 1/2 Teaspoon Garlic Powder
- 2 cups Chicken Stock
- 1 Stick Butter
- 9 Ounces Dried Garlic and Herb Stuffing Bread
- *Optional – 1/2 cup dried Cranberries
Instructions
- In a large pan, cook sausage, onion, celery, dried sage, and garlic powder until sausage is cooked and onions and celery are softened.
- Add Chicken Stock and butter and stir over medium heat until the butter is melted. If adding cranberries add them now.
- Add dried stuffing bread and stir. If Stuffing feels too dry for you add more chicken stock. You can serve from the pot at this point, however, I recommend moving mixture to a casserole dish and baking at 375 F. for 20 minutes.
Here are a few other recipes you may love:
Bacon and Mushroom Stuffing
Honey Spiced Carrots
Maple Roasted Brussels Sprout Salad
Perfect Mashed Potatoes
Sweet Potato Dinner Rolls
Stove top stuffing
Ingredients
- 1 Pound Mild Pork Sausage
- 1 cup Cup Chopped Onion
- 1 cup Cup Celery
- 1 teaspoon Dried Ground Sage
- 1/2 teaspoon Garlic Powder
- 2 cups Chicken Stock
- 1/2 cup Butter
- 9 ounces Dried Garlic and Herb Stuffing Bread or dried and chopped bread with garlic and herb seasoning on it.
- 1/2 cup *Optional – dried Cranberries
Instructions
- In a large pan, cook sausage, onion, celery, dried sage, and garlic powder until sausage is cooked and onions and celery are softened. Add Chicken Stock and butter and stir over medium heat until the butter is melted. If adding cranberries add them now. Add dried stuffing bread and stir. If Stuffing feels too dry for you add more chicken stock. Add dried stuffing bread and stir. If Stuffing feels too dry for you add more chicken stock. You can serve from the pot at this point, however, I recommend moving mixture to a casserole dish and baking at 375 F. for 20 minutes.