Potato Sausage Stuffing Recipe

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Dec 02, 2005

Really good recipe. I made it in my crockpot (45 minutes on high, 3-4 hours on low.) and it came out wonderful.

—S.J.

Nov 19, 2007

I absolutely loved this recipe. Everytime I am going to use a stuffing recipe, I always come back and dig this one up off the internet. Typically I just put it in a crock pot, vice using the oven, and it takes about 30-45 mins on high. I also found that when you use the crock pot, you usually don't need any broth to keep it moist, the stuffing seems to retain it's moisture pretty well by itself. I would make one change, only to make this recipe a little quicker, and that is to just use the Jimmy Dean sausage, with sage, so you don't have to measure it out. The flavor is still just as perfect. Oh, and the cheap grocery store bread works best for this recipe as well! Thank you for the great recipe!

—Sherri Ann

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28 Ratings

Dec 18, 2002

Everyone loved this stuffing. Instead of baking in the oven, I placed it in a slow cooker for 4 hours--it was great. However, if you do this, be careful not to make the stuffing too wet.

—JAMIEJWRIGHT

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Oct 09, 2003

This has to be the best stuffing we have ever tasted. It is absolutely a Thanksgiving must.

—DKJG

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Dec 10, 2004

Very good tasting stuffing! I loved it. The only note that I wqould make is to add some broth for sure before baking (or maybe even a beaten egg?) because mine didn't stick together at all (it was really loose)

—MIASMAMA

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Oct 09, 2003

Made this stuffing for Thanksgiving 2000. Pulled it off of the computer the night before, so my guests were my testers. We all loved it, especially my husband who said it was one of the best meals he ever had!

—CHICKENWOMAN

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Dec 22, 2008

I think this is going to be my usual Thanksgiving Day stuffing recipe from now on. I made the dish "veggie" by using vegetarian style sausage instead of meat sausage (cuts down a lot on saturated fat and calories too!). I use the kind in a roll, and prepare it by chopping the uncooked sausage into bite-sized pieces and then saute until browned. This keeps it from having a sticky, squishy texture. I also added some vegetable broth to keep it moist, seasoned with McCormick brand poultry seasoning, and used soft potato bread cubes. I used red skinned potatoes and kept the skins on, for extra fiber and color. I got compliments on how moist and flavorful it was.

—RPCOOKIE

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Nov 24, 2006

What a great recipe!!! I made it in the crock pot using dry bread cubes. I added about 1/4 cup chicken stock and it turned out so delicious. Rave reviews from all my guests on my new Thanksgiving stuffing.

—bee mamma

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Nutrition

Calories
363 kcal
18%

Carbohydrates
21.3 g
7%

Cholesterol
56 mg
19%

Fat
27.7 g
43%

Fiber
1.8 g
7%

Protein
7.5 g
15%

Sodium
721 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Sausage Stuffing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 363
Calories from Fat: 249

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 13g 65 %
Cholesterol 56mg 19 %
Sodium 721mg 29 %
Potassium 311mg 9 %
Total Carbohydrates 21.3g 7 %
Dietary Fiber 1.8g 7 %
Protein 7.5g 15 %
** Sugars 2.1g
Vitamin A 9 %
Vitamin C 15 %
Calcium 8 %
Iron 18 %
Thiamin 31 %
Niacin 26 %
Vitamin B6 15 %
Magnesium 8 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.