Sausage Stuffing

Sausage Stuffing

102
Elizabeth Ryan 0

"This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 514 cals

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Nutrition

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  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. Cook sausage. Drain.
  2. Melt margarine. Add enough to sausage drippings to make 1 cup.
  3. Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
  4. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
Tips & Tricks
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Stuffing turn out a little dry? We’ve got several ways to save it!

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Reviews 102

  1. 139 Ratings

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Bev
11/26/2008

This is the recipe I use. I never had the measurements either, Mom taught me the same, add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs, so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked, add it to the mixture for extra flavor. Happy Turkey Day!

Catherine
3/25/2007

I made this for a big get together I had, and made it in the crock pot. I continued to add broth as it cooked, and I used a few different breads (what I had on hand, I like options). So easy! And good! It is almost as good as my Grandmother's (and hers has almost started fights at Christmas). I made a vegetarian version too, and that was also a hit. I'll be using this recipe again.

Menwith Hill'er Back Home !!
12/23/2003

Great recipe! I used one loaf of white bread and one loaf of wheat bread - didn't use the end pieces. I toasted every slice and cut off all the crusts, then cubed. I only used one scant teaspoon of poultry seasoning and added one teaspoon garlic pepper. I didn't have any sausage drippings - so I used more butter than listed. If I had baked this as a side dish - I might have had to add more liquid (chicken broth). But - since I baked it in the turkey (12 lb.)- no additional liquid was needed. It came out perfectly!!!!!!!! This is the recipe I will use from now on. For variety - I might try using "hot" sausage next year - or maybe a different type of sliced bread (potato??). Thanks!!!!!!!!!!!!