There are so many components in this fantastic sausage and bacon stuffing that some people claim it could be a dinner by itself. Use it to fill the bird or bake it as a side dish.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 25 |
| Yield: | 25 servings |
Ingredients
- 6 ounces sliced bacon
- 1 pound ground pork sausage
- 1 ½ pounds sweet onions, peeled and chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 1 cup fresh mushrooms, sliced
- ½ cup butter
- 1 tablespoon ground black pepper
- 2 tablespoons celery salt
- 1 tablespoon seasoning salt
- 2 ½ tablespoons poultry seasoning
- 1 tablespoon dried basil
- 2 tablespoons garlic powder
- 4 cups water
- 3 (1 pound) loaves white bread, torn into pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
- Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
- Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
- Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 1080 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delish!! Just loved this stuffing! Did all the prep work the day before Thanksgiving and cooked it up for one hour, stirred it to mix the crunchy parts around and cooked it for 15 more mins. Added Celery and 1 Tblsp sage, toasted my bread first! Yummy
I make this every Thanksgiving as my husband loves it. I added more mushrooms, which I liked.
I substituted Creole seasoning for the seasoning salt, everything else is as directed. One person at Thanksgiving dinner and myself thought it was the best we had ever eaten. It will be my go to recipe from now on!
I love this recipe.. I add water chestnuts and make it with chicken broth instead of water. It’s great!
BEST STUFFING EVER!! And I can make it ahead.
fantastic, I tend to use a little less sausage and an extra slice of bacon and 3 green/red peppers but I think this dish is great. The family loves it and I am required to make it every major holiday.
Forgive previous review! Thought it was for the make ahead gravy….the STUFFING was AMAZING! Best ever!!
i made this recipe as written, except i diced up some celery and added some regular salt instead of using celery salt. i also used minced, fresh garlic instead of garlic powder. as i was making this i thought that basil was an unusual choice for the recipe, and i think that was what made my wife and i hate it. my wife said it smelled like pizza and it did. i just didn’t like it. i’m giving the recipe 2 stars instead of 1 because my side of the family loved. they described it as wonderful and savory. if they ever make the recipe; they can give it more stars. i do have one compliment; this stuffing looked great and was the visual highlight of our thanksgiving table.
Delish!! Just loved this stuffing! Did all the prep work the day before Thanksgiving and cooked it up for one hour, stirred it to mix the crunchy parts around and cooked it for 15 more mins. Added Celery and 1 Tblsp sage, toasted my bread first! Yummy
I always skip not only making stuffing but also skip consuming stuffing that others make as its not my favorite. This thanksgiving, I decided to give it a shot and used this recipe, and much to the delight of everyone at the table, it was a HIT! Even with my teenagers! Who doesn’t agree that bacon makes everything better? The flavor is like no other stuffing I’ve had! The reason I give it 4 not 5 stars is because it does take a lot of prep, dirty pans and time. I would suggest preparing all but the bread a day ahead and then add the bread the day of baking to keep it from getting soggy. I also used chicken broth and drippings from the turkey instead of water.
Made this today for Thanksgiving 2014, the smell is throughout the house I don’t think my husband will make it till dinner time!
I made this recipe with some modifications. First, I did not use celery salt since I did not have that at hand. I wish I would have added chopped celery. Second, I used half the order of bread and half of jiffy corn bread. The reason I used jiffy corn bread was because I thought the dish was a bit salty, so I used corn bread to sweeten it up some. I toasted the bread and sprinkled in some sage. I also added 1 more cup of water to really soak the dish. I used my hands to mix the ingredients well. I liked it. Depending on how big a hit it is tomorrow, I’ll think about doing this recipe again.
was way too “peppery” and just not what I thought it was going to be.
tried it Thanksgiving 2013. lots of compliments. Make this again this year.
The recipe itself is very good. With a crying newborn, I threw in all the stock and of course that was way too much! Oh well, I baked it uncover the whole time and just ate the crunchies on top…lol I will make this again of course with a little tweeking here and there.
Delicious!!!! One of my sons was present just after I made it, he took a bite and went for more! And he does not even like dressing very much. So when he says it is delicious, it is delicious!!!!
never liked stuffing, as a child, until I had it with sausage. this recipe (peppers omitted but parsley and chantrelles added) was divine, and was even better than the original dish that won my heart as a kid! a definite keeper, and permanent presence for my future turkey dinners
If you’re a traditional bread stuffing purist don’t try this, especially on Thanksgiving when you don’t want to take any chances! I was after something different tonight and this was it. Green peppers in stuffing was a first for me. So was bacon. And this was the first time I did not add a beaten egg. Rather than boiling the vegetables, bacon and sausage, I browned the meats and sweated the vegetables. I added the warmed broth to the combined ingredients. I used about 1/3 less of the spices called for which proved to be a good call for us. Bottom line? Eh –nice to try, but not a repeat for us. There was so much going on with this stuffing that the “bread” part of bread stuffing was lost. Two stars from Hubs, and I’m being generous with my three.
This was different from any I have ever had. However, it fit right in with my southern/cajun family style. It was an excellent addition. It was also my first time making the stuffing so I’m proof it’s a doable recipe.
A little time consuming, but worth it!
This is a really versitile recipe. I’ve made it half a dozen times. I use it to stuff mushrooms, flank steak and birds. Great everytime.