Mom’s Sausage Stuffing is a homemade stuffing made with sausage, onion, garlic, celery, hand-torn bread, and plenty of spices. It’s always a big hit!
My mom has been making her awesome sausage stuffing every Thanksgiving for as long as I can remember. We usually make it together; someone is chopping veggies, while the other is cooking the sausage or tearing the bread. We don’t have it written down and we don’t measure anything, so when someone asks for the recipe I have never been able to give it to them. Recently, my friend asked for my mom’s sausage stuffing recipe and I decided that not only do I need to actually write it down, I need to put the recipe on FlavorfulEats.com so everyone can have access to it. It’s just that good!
I’ve been making Mom’s Sausage Stuffing for my own family every Thanksgiving and sometimes on Christmas, too. I love the moist bread combined with the veggies, pieces of sausage, and all the seasonings that give it that quintessential stuffing flavor. To me, the best part is the top where the bread pieces get a little crispy from cooking in the oven. Yum!
Some people say “stuffing” is when you put it in the turkey, otherwise it is called “dressing”. I don’t stuff my bird and I don’t call it “dressing”, so I guess I’m breaking all the rules! If you do use this recipe to stuff your bird, please tell me how it turns out!
I never use store-bought, dried bread cubes for this recipe. Using a fresh loaf of bread is really the way to go.
Simply cook the sausage and remove it from the pan when done. Add a stick of butter, veggies, and seasonings to the now empty sausage pan. Cook the veggies until they’re tender. Pour the buttered, seasoned veggies over the bread pieces (including all the melted butter), add the sausage, and combine. Gradually pour in the chicken stock while stirring the stuffing to make sure the stock is evenly distributed. The bread should be moist when done. Pour into a greased casserole dish, bake for 30 minutes and that’s it!
- If you like mushrooms in your stuffing, increase the butter and add sliced mushrooms to the pan with onion, garlic, and celery.
- You’re going to need to season the butter/veggies liberally with salt and pepper. Remember, we’re seasoning a whole loaf of bread!
Delight your holiday guests with a slow cooker full of Warm Apple Cinnamon Spiced Wine. It’s warm, comforting, and makes your home smell amazing!
- 1 16oz loaf of white bread, hand-torn into bite-size pieces
- 16 oz. pork sausage
- 1 stick of butter
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup celery, chopped (about 3 long stalks)
- 1¼ tsp. poultry seasoning
- ½ tsp. rubbed sage
- dash white pepper
- Plenty of salt & pepper
- 1¼ cup chicken stock
- Cook sausage until done and set aside.
- In the empty sausage pan, add the butter, onion, celery, garlic, and seasonings. Cook until the veggies are tender.
- Pour buttered veggies over bread, making sure to get all the butter in the pan, too. Add sausage to bread and combine with the veggies.
- Gradually pour chicken stock over the bread while stirring, to fully incorporate everything. When the stuffing mixture is moist and well-seasoned, pour it into a greased 2½ quart casserole dish and bake at 375 for 25-30 minutes or until the top is a little crunchy.