Stress less at the holidays by getting your stuffing halfway done before T-Day. Simply prepare the bread cubes, sausage and vegetables, then stop and freeze. Finish and bake it on the big day. Once you have the prep in the bag, the rest is easy.
Recipe courtesy of Food Network Kitchen
Make-Ahead Sausage Stuffing
Total:
2 hr 35 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 35 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.

Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.

Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.

To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.

Cook's Note

You can serve the stuffing right away instead of freezing it. After tossing it with the bread cubes, bake it, covered, until hot, about 30 minutes. Uncover the stuffing, and continue to bake until golden brown on top, about 20 minutes more.

IDEAS YOU'LL LOVE

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Uncle Al's Sausage and Peppers Casserole

Recipe courtesy of George Stella

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Spicy Sausage Bites

Recipe courtesy of Giada De Laurentiis

Sausage and Leek Casserole

Recipe courtesy of The Neelys

Sausage and Broccolini Pizza

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking