Sausage Stuffing

Sausage Stuffing

103

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 514 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

103
  1. 140 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

This stuffing was all right, but the major problem with it is that I tried to stuff my turkey with this, and it ended up very wet. Almost too wet. It was MUCH better outside of the turkey. It ...

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 ...

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! ...

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 teas...

I really like this stuffing. I toasted the bread until very dry. Greased a 9x13 pan, baked at 350 for 45 minutes. I basted it with the dripping from my chicken twice during the 45 minutes and...

Best stuffing ever! I substituted Sweet Italian sausage for the breakfast sausage. Instead of stuffing the bird I put the stuffing in a crockpot and added a little chicken stock to moisten and c...

This stuffing was all right, but the major problem with it is that I tried to stuff my turkey with this, and it ended up very wet. Almost too wet. It was MUCH better outside of the turkey. It ...

This Stuffing comes from the old country Scotland that is. I've made this recipe my whole adult life. MY mother taught me this and hers taught her. If you try you'll buy guaranteed. 5*****

This was fantastic. Everyone said it was better than my mom's and that is the ultimate compliment. I deviated a little by adding 1/2 can of cream of celery and 2 cans of mushroom pieces/stems....

Yeah, this one is a definite keeper. The flavor is as good as any dressing I have ever had. I prepared mine in a slow cooker. Since I doubled the recipe, until the bread compacted, it barely fit...