Stuffing is one of my favorite parts of Thanksgiving dinner, and my mom makes it exactly like this every year. Here's the secret: you don't have to make it from scratch. This is how to make boxed stuffing better with Italian sausage, garlic, celery, onion, fresh herbs and a good amount of butter. It's ready in 30 minutes, and nobody at your Thanksgiving or Friendsgiving table will guess it started in a box.
AI Summary: To make boxed stuffing taste homemade, brown crumbled Italian sausage, then sauté garlic, onion and celery in butter before adding chicken stock in place of water. Stir in a 12 oz bag of stuffing mix, cover for 5 minutes and fluff with a fork. For a crispy top, bake it at 375°F for 15 to 20 minutes. The whole recipe takes about 30 minutes, serves 12 and can be made up to 2 days ahead.
You'll Love This Upgraded Boxed Stuffing
It frees up your oven. This stuffing comes together on the stove in one pot, so the oven is all yours for the turkey and the pies.
It tastes like you put in way more effort. Sausage, fresh vegetables, herbs and chicken stock do all the heavy lifting, and boxed stuffing already has the seasoning built in.
It's made for hosting. Make it a couple of days ahead, reheat it while the turkey rests, and spend that time with a drink in your hand instead of a pile of bread cubes.
Ingredients
Stuffing mix. One 12 oz bag or box. Use whatever brand you like, including two 6 oz boxes of Stove Top. Traditional, herb or cornbread all work.
Italian sausage. Two links, casings removed. This is what makes it taste homemade. Mild or hot both work, so go with whatever your crowd likes.
Celery. About 1 cup diced, or 2 stalks. It adds that classic stuffing crunch and freshness the box can't give you.
Onion. About 1 cup diced, or half of a sweet onion.
Garlic. Always, always, always add fresh garlic. Two to three cloves, minced.
Fresh thyme and rosemary. Optional, but a tablespoon of chopped fresh herbs is one of my favorite ways to make boxed stuffing taste homemade.
Chicken stock. 2 ½ cups. Swapping stock in for the water on the box is the single easiest upgrade. Use low-sodium if you can, since the mix is already seasoned.
Butter. 4 tablespoons. The box will call for butter anyway, and I always use salted.
How to Make Boxed Stuffing Better
- Brown the sausage. In a large pot or Dutch oven over medium heat, crumble and cook the sausage until browned, about 5 to 7 minutes. Leave the drippings in the pot.
- Sauté the vegetables. Lower the heat to medium-low. Add the butter, garlic, onion, celery and fresh herbs and cook until the onion is translucent and fragrant, 7 to 10 minutes.
- Add the stock. Pour in the chicken stock and bring it to a boil.
- Stir in the stuffing. Take the pot off the heat, stir in the stuffing mix until it's all moistened, then cover and let it sit for 5 minutes.
- Fluff and serve. Gently fluff with a fork and serve right away, or set it aside to reheat later.
Bake It for a Crispy Top (Optional)
If your family fights over the crunchy edges, spread the finished stuffing into a buttered 9x13 baking dish. Dot the top with a tablespoon of butter and bake at 375°F for 15 to 20 minutes, until the top is golden and crisp.
Substitutions and Variations
- Vegetarian: Use a plant-based sausage like Beyond, or skip it, and swap in vegetable broth.
- More herbs: Add 1 teaspoon poultry seasoning or 1 tablespoon chopped fresh sage with the vegetables.
- Sweet and savory: Stir in 1 diced apple or ½ cup dried cranberries with the celery.
- Brown butter: Brown the butter before adding the vegetables for a nutty, slightly sweet flavor.
- Mushrooms: Sauté 8 oz sliced mushrooms with the onion for extra earthiness.
How to Make It Ahead
Make the stuffing up to 2 days ahead, let it cool, then cover and refrigerate. If you plan to bake it, spread it into the baking dish before chilling so it goes straight from the fridge to the oven on the big day.
How to Reheat Stuffing
Reheating Stuffing in the Oven
Add ¼ cup broth, cover with foil and bake at 350°F for 30 to 40 minutes. Take the foil off for the last 10 minutes if you want it crispy.
Reheating Stuffing in the Microwave
Cover with a damp paper towel and heat in 1-minute intervals, stirring in between.
Leftovers keep in an airtight container in the fridge for 3 to 4 days.
What to Serve With It
This stuffing is right at home next to turkey, gravy and garlic whipped mashed potatoes, but it's just as good on a Friendsgiving potluck table next to honey sriracha Brussels sprouts.
Frequently Asked Questions
How do you make boxed stuffing taste homemade?
Cook it in chicken stock instead of water and add fresh aromatics. Browned Italian sausage, sautéed onion, celery and garlic, fresh herbs and real butter make boxed stuffing taste like it was made from scratch.
What can I add to Stove Top stuffing?
Italian sausage, celery, onion, garlic, fresh thyme, rosemary or sage, apples, dried cranberries or mushrooms all work well. Add them while you sauté, before the stock goes in.
Can you bake boxed stuffing?
Yes. Make it on the stove, spread it in a buttered baking dish and bake at 375°F for 15 to 20 minutes for a golden, crispy top.
Can I make boxed stuffing ahead of time?
Yes, up to 2 days ahead. Refrigerate it covered, then reheat in a 350°F oven with ¼ cup broth, covered with foil, for 30 to 40 minutes.
How much boxed stuffing do I need per person?
Plan on about ½ cup per person. One 12 oz bag makes about 12 servings, which covers a Thanksgiving table of 8 to 10 with some leftovers.
Pin It for Later!
Want More Thanksgiving Sides?
- Air Fryer Crispy Garlic Bread
- Roasted Honey Sriracha Brussels Sprouts
- Garlic Whipped Mashed Potatoes
Upgraded Boxed Stuffing Recipe
Stuffing is one of my favorite parts of Thanksgiving dinner. My mom makes it every year just like this and this is my favorite boxed stuffing recipe! It's so easy to doctor up boxed stuffing, and here's how.
Ingredients
- 1 12 oz bag or box of stuffing
- 1 cup celery, about 6 stalks
- 1 cu onion, about half an onion
- 2 Italian sausage links, casing removed and crumbled
- 2-3 cloves garlic
- 2.5 cups chicken stock
Instructions
- In a large pot or Dutch oven, crumble and brown your Italian sausage over medium heat.
- Turn the heat down to medium-low and add in 4 tablespoon of butter, 2-3 cloves of garlic, 1 cup of onion, and 1 cup of celery.
- Saute your sausage, butter, garlic, onion, and celery until the onions are translucent and fragrant. This should take about 7-10 minutes.
- Add 2.5 cups of chicken stock and bring it to a boil.
- Once the chicken stock is boiling, remove from heat and pour in your 12 oz. bag, or box, of stuffing mix.
- Cover for 5 minutes.
- Gently mix well and fluff with a fork.
- Serve immediately, or set aside to reheat for dinner
Notes
How to reheat stuffing
You very well could find yourself bringing stuffing to Thanksgiving and having to reheat it before setting it on the holiday table! Here are the different ways you can reheat this boxed stuffing recipe.
Reheating stuffing in the oven
Add an additional ¼ cup of broth to your stuffing and cover with aluminum foil. Bake at 350F until heated all the way through, which will take roughly 30-40 minutes. If you want a bit of a crunch, you can remove the aluminum foil for the last 10 minutes of baking.
Reheating stuffing in the microwave
To reheat stuffing in the microwave, cover it with a damp paper towel, and microwave in 1 minute increments until heated through. Be sure to stir in between every minute increment.
Other ways to make boxed stuffing taste better
There are absolutely other ways you can upgrade boxed stuffing, here are some other options!
- Add a tablespoon of poultry seasoning
- Fresh sage
- Fresh apples, I love the sweet apple flavor and the bit of crunch is such a great addition for this delicious stuffing.
- Brown butter. If you take the bit of time and brown butter, it adds a little sweetness to the stuffing.
Substitutions and variations
Italian Sausage. If you want to sub out Italian sausage, you can use beyond sausage for the vegetarian option, or omit the Italian sausage all together.
Chicken Broth. You are vegetarian, feel free to use vegetable broth for that added flavor!
