Cynthia Beretta’s make-ahead stuffing recipe

A stuffing with garlic sausage and aromatics that will play well with the bird.

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We're getting close to the holidays and you'll want a good stuffing recipe at the ready. And even though holiday calories don't count, you want to use the best ingredients in everything you make. Beretta Farms has been offering wholesome, organic, grass-fed and hormone-free meats for years, so you know that your stuffing made with its sausages are not only tasty, but made as healthy as possible. 

Tip: if you are using the stuffing for poultry, do not warm. Let it defrost before stuffing your holiday bird.


1 1/2 lb honey garlic sausage, meat removed from casings

In a pan over medium high heat, sauté sausage, onion, garlic, celery and mushrooms until the sausage is fully cooked, about 7-10 minutes. 

Add fresh thyme, sage, salt and pepper and remove from heat when there is still some liquid at the bottom of the pot. 

Combine the bread crumbs with sausage mixture and mix well. Cover and let cool. Once cooled to room temperature, transfer the stuffing into resealable freezing bags and store. Freeze in bundles to make defrosting easier. (Stuffing can be frozen up to 2 weeks in advance.)

When ready to serve, preheat oven to 350 degrees and lightly grease a 9 by 13-inch baking dish with butter.

Slowly break apart the stuffing with your hands, place it in the greased baking dish and let it warm in the oven.