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Sausage Stuffing

User Rating 5 Star Rating (1 Review)


Sausage Stuffing

Sausage Stuffing

Image © Diana Rattray
Sausage, onion, and celery give this stuffing great flavor. Use fresh or canned chicken broth in this recipe, along with fresh herbs if you have them. Serve this sausage stuffing with a holiday turkey or serve with a pork or chicken dinner.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1 pound mild or sage breakfast sausage
  • 4 ounces (1/2 cup) butter
  • 2 cups chopped onion
  • 1 1/2 to 2 cups chopped celery
  • 10 cups cubed French bread or white bread
  • 1 tablespoon poultry seasoning
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried leaf sage, crumbled
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • dash freshly ground black pepper
  • 1 1/2 to 1 3/4 cups chicken broth


Lightly butter a 9x13-inch baking dish. Heat oven to 350°.

In a large skillet over medium heat, cook the sausage, breaking up and stirring frequently, until sausage is no longer pink. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.

In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.
Serves 10 to 12.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Perfect holiday stuffing, Member malibucat

The rest of the family will get their taste tomorrow, but I think they're going to love it! Because of my daughter's food allergies, I did make two minor changes: I used a loaf of white bread I'd baked in the bread machine, cubing and toasting it before using it. And instead of chicken broth, I used turkey broth, and used twice as much. Likely I had a bit more bread in the mix, but we like our stuffing a bit wetter anyway. This tastes so good, I kept picking at it! I'll definitely fix this again. Thanks for the recipe!

4 out of 4 people found this helpful.

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