Ingredients:

  • 4 oz (115 g) Mild Italian or Pork Sausage, casings removed
  • 6 Tbsp (85 g) Unsalted Butter (high quality)
  • 1/2 cup (80 g) Yellow Onion, finely diced
  • 1/2 cup (70 g) Celery, finely diced
  • 1 Tbsp (5 g) Fresh Sage, minced, tightly packed
  • 1 tsp (2 g) Fresh Thyme leaves, off the stem
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 1/2 cups (360 ml) Low-Sodium Chicken or Turkey Stock (quality stock is essential)
  • 6 oz (170 g) Boxed Savory Herb Stuffing Mix (one standard box)
  • 1 Tbsp (5 g) Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Brown the Sausage: Place a large pan over medium-high heat. Add the sausage meat and break it up. Cook until fully browned and crispy, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the 6 tablespoons of unsalted butter to the pan. Once melted, add the diced onion and celery. Sauté gently until softened and translucent (not browned), about 5–6 minutes.
  3. Bloom the Herbs: Stir in the fresh sage, thyme, salt, and pepper. Cook for 1 minute until the herbs are highly fragrant.
  4. Add Liquid and Simmer: Pour in the 1 1/2 cups of chicken/turkey stock. Bring the mixture to a rolling boil over high heat.
  5. Reintroduce Sausage and Prep the Mix: Once boiling, remove the pan from the heat immediately. Stir the reserved cooked sausage back into the liquid mixture.
  6. Introduce the Stuffing: Gently pour the entire contents of the boxed stuffing mix over the liquid/sausage base in the pan. Do not stir. Use the back of the spoon to gently push the mix down so that all pieces are damp.
  7. Rest and Steam: Immediately cover the pan with a tight-fitting lid. Let the stuffing steam for exactly 5 minutes. Do not peek, as this resting period is critical for proper hydration.
  8. Fluff and Finish: After 5 minutes, remove the lid. Using a fork, gently fluff the stuffing, incorporating all the moist ingredients from the bottom. Garnish with fresh chopped parsley if desired, and serve hot immediately.