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SAUSAGE STUFFING

Ingredients

  • 2 loaves white sandwich bread
  • 1 package Jimmy Dean sage sausage
  • 3 stalks celery, finely chopped
  • 1/4 white onion, finely chopped
  • 1 stick salted butter
  • 1 box chicken or turkey broth/stock
  • 2 to 3 TBLs fresh parsley, chopped
  • 1 beaten egg
  • kosher salt/pepper
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Stuffing or Dressing? Whatever you grew up calling it, everyone has a favorite recipe. And, I’m not talking Stove Top! This is mine. Thanksgiving for me is typically the only time of year that I make this amazing Sausage Stuffing recipe. This recipe was handed down to me from my Mother who still has the handwritten recipe from my Grandfather. Even though I never had the chance to physically meet him, when I make this, it makes me feel nostalgic and close to him. I hope you enjoy it as much as I do.  It is definitely an old school preparation and takes time, but it is so worth it in the end.

What I love most about this recipe is that it has multiple uses. You can stuff your bird (see link below for safety tips), make stuffing balls, serve as a casserole, or use as leftovers in a homemade TV dinner! In addition, it freezes well. So, make extra. For those of you serving turkey at Christmas, the Sausage Stuffing is already prepared. Click here to check my video on TikTok.

Feel free to substitute the white bread with cornbread. I have yet to try this. However, now that I am living in the South, I found that most Southerners prefer this. Be sure to check out my Cornbread recipe!

Another great option for your Thanksgiving meal, especially if you grew up in the South, is my amazing Oyster Dressing. It is super simple to prepare. Be sure to checkout my Thanksgiving Dinner blog. There are so many other great recipes and also a few tips!

HOW TO PREPARE SAUSAGE STUFFING

Start by browning the sausage. It is a must to use sage sausage! While the sausage is browning, toast the white bread. I use a combination of the toaster and the oven to speed up the process. Once the bread has been toasted, start pulling it apart into pieces in a large deep bowl.

Once the sausage has browned, remove from pan, drain any excess grease and place, in batches if you have to, in a food processor. Pulse only about three times to break up the sausage. Do not turn into a paste. The sausage should looks something like this when you are done processing.

Cut three stalks of celery into tiny bits. I am all about knife cuts and tend to like my vegetables, especially in this preparation, cut really small. Do the same with the white onion. Feel free to add more onion if you would like. Less is more for me.

minced celery and onions in a bowl

In the pan you browned the sausage, remove any remaining grease. Add the butter and vegetables to the pan. Allow to soften for about five to eight minutes. Do NOT brown. Once the celery and onions have softened, add about two-thirds of a box of turkey or chicken stock to the pan. Allow to cook for a few minutes then add back the browned sausage. The mixture does not look that appealing at this point. However, I promise you, it will be fantastic!

DICED CELERY/ONIONS FOR SAUSAGE STUFFING
STOCK FOR SAUSAGE STUFFING

Add the parsley and a dash of kosher salt and black pepper to the bowl with the toasted bread. Pour the stock mixture on top and start combining. The best way I have found to do this is with your clean hands. Mixture should not be dry at this point. If it is, just add a bit more stock and mix. Allow the mixture to cool just enough to add one beaten egg. Do not add the egg while it is too hot or it will scramble.

Form the Sausage Stuffing into balls (or prepare using my other options mentioned above). Place in buttered dish and bake at 375 degrees for about fifteen minutes. Of course, for those of us that do, stuff your turkey. I would suggest taking a peak at this article from The Daily Meal, Is it Safe to Stuff a Turkey? Included in this article are some great tips on how to safely stuff the turkey. In addition, keep in mind that if you are stuffing your bird, the cook time will increase. ENJOY!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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