This recipe for French bread produces hot, fresh loaves that have a crunchy, crisp top and a slightly mushy inside. This bread has the same tradition as French bread.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
Ingredients
- 1 pound breakfast sausage
- ¾ cup melted margarine, or as needed
- 1 ½ cups chopped celery
- ¾ cup finely diced onion
- 8 cups soft bread cubes, divided
- 1 tablespoon poultry seasoning
- ¼ teaspoon ground black pepper
Instructions
- Gather all ingredients.
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- Cook and stir sausage in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Remove sausage from the skillet with a slotted spoon and drain on a paper towel-lined plate.
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- Pour pan drippings into a liquid measure. Add as much melted margarine as needed to measure 1 cup; pour back into the skillet and place over medium heat.
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- Add celery and onion to the skillet; cook and stir until onion is tender but not browned, about 10 minutes.
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- Add 1/3 of the bread cubes and stir to moisten.
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- Transfer bread and onion mixture to a large bowl. Add sausage, remaining bread cubes, poultry seasoning, and pepper; stir until well combined, using caution as it will be hot.
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- Bake as desired.
- Place stuffing in the cavity of your turkey and cook according to the recipe you’re following. Or, bake in a greased casserole dish in an oven preheated to 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 512 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Beautiful! I stuffed the bird and baked the rest in a casserole dish. I used cornbread and added a diced apple (any kind) to the veggies.
This is really good! I used impossible sausage removed from the casing, vegan butter, and gluten-free bread and it’s literally the best stuffing I have ever made. Per other reviewers, I used about 2 cups of vegetable stock to moisten it up. I also added 3/4 cup raisins to add a little sweetness. Thanks!
When I planned on making this for Thanksgiving I didn’t realize it was for stuffing the turkey. So I read the reviews, made the following adjustments to the recipe, and it turned out great! Only 1tspn of poultry seasoning instead of 3, only 1/2 c of butter instead of 3/4c, and I added 1.75c of chicken stock to the mixture at the end of the recipe when all of the ingredients are mixed together. I baked it, covered, for 1 hr, then uncovered for 20 min. It was delicious!
Good recipe. I double the recipe but triple the sausage. If cooking outside the turkey, I only use 2/3 or the original poultry seasoning and add 2 cups of broth. Cook for an hour covered and then pull cover off to toast it up a bit.
It was a bit all around.
Excellent recipe! My Mom always used breakfast sausage in hers so I used Jones breakfast links cut into small pieces. Very moist and flavorful, it was a hit. My wife said don’t ever lose this recipe!
I cooked sausage,onion and celery together. I used butter not margarine. It came out great!
This stuffing was awesome! The only change I made was to also add a pan of crumbled cornbread to the mixture since I had cornbread on hand and didn’t want to waste it. This stuffing has become my new Thanksgiving tradition. Thank you for the recipe.
It was a hit. I used one loaf of bread to get the 8 cups. I will most likely use about 2 cups more bread crumbs next time.
this was excellent, I did read others suggestions and added some chicken broth before baking covered for 30 mins
I added 1 cup chicken broth and used maple sausage. Cooked in a 9×13” pan at 350 covered with foil for 45 min. It was excellent!
more chicken stock. added turkey gizzards
We loved this, I added a jar of chicken gravy to the dressing and put crunchy French onion chicken breasts ( recipe on this site) on top. Baked at 400 degrees for 50 min.
Easy and delicious! I will be making this again!
This was excellent! I made it for Thanksgiving and after reading the reviews I adjusted the poultry seasoning down to 1.5 t since I wasn’t stuffing the bird. I added sage, rosemary, and thyme and some chicken broth before roasting. Delicious! Everyone loved it 🙂
I used 1 and 3/4 packages of Pepperidge Farm cornbread stuffing mix and doubled suggested ingredients. I also added 64 oz. of packaged turkey broth, I topped with butter for the last 10 minutes of baking to create a beautiful browned top. It was a huge hit with everyone!
This recipe was utter bliss. Some things I did, the pepper and poultry seasoning measurements here are not nearly enough. I also used double the sausage. Next, once I put the sautéed mix in the bowl I seasoned, I added a layer of bread, seasoned again, a layer of sausage, and started over. With the layers In place is easy to mix it all together. I baked at 350 degrees for about 40 minutes.
Delicious!! Like some others have said, this recipe is for stuffing the turkey and it’s perfect without any changes. I did add turkey broth to the extra stuffing that I baked in the oven.
Used 1 bag of pepperidge farm herb crumbs/stuffing mix, and probably 3 to 4 cups of chicken stock to moisten. Just delicious, did cook in the water bath as instructed. So moist and flavorful
This stuffing was really good. Even the non-stuffing eaters ate it. Reading through the comments ahead of time REALLY helped. I made it as a side dish and did not use it to stuff the bird. I cut the butter down to 1/4 and the poultry seasoning to 1 teaspoon. I also used a 16 oz bag of herb flavored stuffing bread crumbs ( I forgot to add the bread to my shopping list). Used 1 carton of chicken stock as many had recommended and I baked it in the oven at 350 for 40 minutes. It was moist and delicious.
This is a good basic stuffing. Others mentioned adding ingredients. I peel a large Granny Smith apple and cut it into slices then halve those. I add a tablespoon of butter to a frying pan and then add the apple and sprinkle with a little cinnamon and about a tablespoon of brown sugar. When the apple just starts to soften I add it to the stuffing mix. It gives the stuffing a great flavor!