"This potato and sausage stuffing is best prepared with homemade bread cubes." — Carolyn
Watch video tips and tricks
lean pork sausage
potatoes, peeled and diced
1 1/2 cups
diced sweet onion
soft bread cubes
ground black pepper
Really good recipe. I made it in my crockpot (45 minutes on high, 3-4 hours on low.) and it came out wonderful.
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!
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.
This has to be the best stuffing we have ever tasted. It is absolutely a Thanksgiving must.
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)
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Sausage Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 249
See the amazing story behind Joseph Crecca’s famous “Fachamatta Potatoes.”
See how to make easy oven-roasted potatoes.
See how to make a 5-star sausage stuffing for Thanksgiving turkey.