Easiest Thanksgiving Stuffing

1 lb. fresh mild Italian sausage
1 tbsp. Kowalski's Extra Virgin Olive Oil
16 oz. pkg. Kowalski's Fresh Mirepoix
1 cup chicken broth
1 ¼ tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
1 tsp. Kowalski's Poultry Seasoning
2 loaves Kowalski's Take & Bake Bread (flavor of your choice), cut into ¾" cubes (about 10 cups)
2 eggs, beaten
  1. Preheat oven to 350°.
  2. In an extra-large skillet over medium-high heat, cook and crumble sausage until just beginning to brown (about 5 min.).
  3. Add oil and mirepoix; cook, stirring often, until sausage is cooked through and vegetables are tender (5-7 min.).
  4. Add broth; scrape up brown bits with a spoon. Season with salt, pepper and poultry seasoning.
  5. Add bread cubes and eggs; toss to combine.
  6. Pour mixture into a 13x9" glass baking dish sprayed lightly with cooking spray; loosely cover with foil.
  7. Bake in preheated oven for 25 min.
  8. Uncover; continue baking until top is lightly browned and crisp (about 20 min. more). If needed, shield top of stuffing with a sheet of foil in the last 15 min. of cooking to prevent excess browning.

Find It!

  • Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute approx. 3 cups of finely chopped mixed vegetables, such as carrots, celery and onions).