Robyn Lane

Weekdays 10am - 3pm

Rocker’s Sausage Stuffing


1 – 12 oz pkg of herb seasoned stuffing cubes.

1 stick of unsalted butter

2 medium onions diced

3 celery stalks diced

2 garlic cloves minced

1 lb Jimmy Dean pork sausage or your favorite bulk sausage

3 c. chicken broth or stock

2 eggs beaten

2 tbl poultry seasoning

2 tsp salt

1 tsp pepper


Preheat oven to 400 degrees. Butter a 9×13 Pyrex baking dish.  Place stuffing cubes into a large mixing bowl.  In a large frying pan, melt the butter, add the onions and celery and cook on medium heat for about 8 to 10 minutes or until softened.  Add the garlic and cook for another minute or 2 until fragrant.  Add the cooked vegetables to the bowl of stuffing cubes.  In the same pan. add the sausage on medium heat until thoroughly cooked and make sure t0 break up the sausage into small pieces with a wooden spoon while cooking.  Add the cooked sausage including all the fat in the pan to the stuffing mixture and mix through.  Add the beaten eggs, the poultry seasoning, and salt and pepper and mix thoroughly.  Add the stuffing mixture to the buttered baking dish until evenly distributed.  Pour the chicken stock evenly over the mixture. If it feels too dry, add more stock.  Let it sit on the counter for a few minutes until the stuffing absorbs the liquid.  That’s the best way to tell if the stuffing needs more stock.  Bake for 60 minutes. If you want a crispier stuffing add another 10 minutes.  Serves about 8 people or 6 really hungry stuffing loving people.  Will last in the fridge well covered for about 5 days.