The Best Sausage Stuffing
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The Best Sausage Stuffing

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The best sausage stuffing is appropriately named because this is my mom’s tried and true recipe that we have enjoyed for years!

To know my mom is to love her, not only is she the best mom and human… she can really throw down in the kitchen every holiday.

Seriously this stuffing is the star of our Thanksgiving dinner each year, making it the BEST.

It is a labor of love and takes a little extra time than the boxed stuff, but all efforts are very well worth it.

How to make the best sausage stuffing

You’ll start with about 2 loaves of bread.

We just used regular sandwich bread then cube it up or tear the bread into smaller pieces and place in a very large bowl.

loaves of bread before cutting

Next we’ll cook 2 pounds of country sausage.

My mom uses this sage infused ground sausage.

two packages sage sausage

Set a large skillet over medium heat and add the sausage, a tablespoon of celery salt, and a tablespoon of dried sage.

Cook the sausage for about 6 to 7 minutes, breaking it apart as it cooks.

Once the sausage is brown remove the sausage, but leave in all of the drippings.

sausage in a skillet

Add some butter to the same skillet over medium to medium low heat along with the sausage drippings.

Then add three diced onions and a bunch of celery that has also been diced.

Season with another tablespoon of dried sage, kosher salt, and pepper.

These are a lot of veggies and we’re cooking over medium to medium low heat so they do take around 15 minutes before they are soft and ready to go in the stuffing.

During the last minute stir in more butter and let this mixture cool slightly.

If we didn’t let it cool, the heat might scramble the eggs that are also going into the stuffing so this part is important.

cooked celery and onions

As the veggies are cooling, mixed together about 2 tablespoons of Turkey or chicken base with 3/4 cup of hot water.

turkey base

This mixture is a simple step but it really brings so so much flavor to this classic Thanksgiving/ holiday side dish.

turkey base mixed with water

Put a tablespoon each of dried parsley and dried thyme into the bread mixture.

You could also add a bit more dried sage, we love the extra sage flavor!

The Best Sausage Stuffing before mixing

Then add in the cooked sausage from earlier, the slightly cooled celery and onions, the Turkey or chicken base mixture, 3 eggs, and half a 14 ounce can of turkey or chicken broth.

cooked sausage for the stuffing

Stir and mix this together until it is well incorporated, we always use our hands.

In my family we prefer the bigger chunks of bread so we gently mix this together.

If you prefer a softer stuffing where the bread is really mushed with the other ingredients just squeeze and mix a little more.

Add in a little more chicken broth as you mix this together.

You probably will not use the entire can but adding a little at a time helps you get the correct consistency.

stuffing before cooking

This side dish really does feed a crowd!

If you’re not feeding so many it is a very easy recipe to cut in half.

So once it’s all together you will either put it in a very large casserole dish, or two regular sized casserole dishes.

Cover with foil and bake in a 350 degree oven for an hour to an hour and a half.

The time will depend on if you are doing one giant casserole dish or using the two regular sized dishes.

stuffing in pan before cooking

The best sausage stuffing is sure to be the side dish star of any Thanksgiving or holiday meal!

The Best Sausage Stuffing
The Best Sausage Stuffing
The Best Sausage Stuffing

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The Best Sausage Stuffing

The Best Sausage Stuffing is the most amazing because it's my mom's tried and true recipe that's always the star of our family Thanksgiving! It feeds a huge crowd, but it's very easy to cut in half if you are not feeding an army.

Course Side Dish
Cuisine American
Keyword Dressing, Recipe, sage, Sausage, side dish, Stuffing, Thanksgiving
Prep Time 30 minutes
Cook Time 2 hours
Servings 18 servings
Calories 278 kcal
Author My mom, Rita

Ingredients

  • 2 loaves bread (I used regular sliced sandwich bread)
  • 2 pounds ground country sausage (I used sage flavored sausage)
  • 1 tablespoon celery salt
  • 2 1/2 tablespoons dried sage
  • 6 tablespoons butter
  • 3 onions diced
  • 1 bunch celery stalks diced
  • kosher salt, pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 2 tablespoons turkey or chicken base mixed with 3/4 cup hot water
  • 3 eggs
  • 1 14 oz can turkey or chicken broth (you might not use all of it)

Instructions

  1. Cut the bread into cubes or tear into smaller pieces, set them in a large bowl.

  2. Set a large skillet over medium heat and add the sausage, celery salt, and 1 tablespoon of the dried sage. Cook 7 to 8 minutes, breaking the sausage apart as it cooks. Remove the sausage but keep the drippings in the skillet.

  3. Add half of the butter, the diced onions and celery, 1 tablespoon of dried sage, kosher salt, and pepper to the same skillet over medium to medium low heat. Cook about 15 minutes, stirring a few times. Stir in the remaining butter and let this mixture cool slightly.

  4. To the bowl with the bread add the remaining 1/2 tablespoon dried sage (optional depending on how much sage taste you prefer), cooked sausage, onion and celery mixture, parsley, thyme, turkey or chicken base and water mixture, eggs, and half the can of turkey or chicken broth.

  5. Mix this together with your hands. If you prefer a stuffing where the bread stays in pieces, gently mix and fold. If you prefer a stuffing where the bread is softer, mix and squeeze together a bit more. Add more of the chicken broth a little at a time until it's the right consistency, you might not use all of the chicken broth.

    Note: If you accidently add too much broth, add some more diced bread.

  6. Put the stuffing into two casserole dishes or one very large casserole dish and cover with foil. Place in a 350 degree oven for an hour to hour in a half (this will depend if you are doing two casserole dishes or one large casserole dish).

  7. Remove the foil during the last 8 to 10 minutes to brown the top.

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