The stuffing made from sausage meat is flavorful and juicy. To your liking, the ingredients can be changed. Because everyone loves it so much, I multiply this recipe by four and roast the extra portions in my electric roaster.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 8 cups |
Ingredients
- 1 pound breakfast sausage
- ¾ cup melted butter, or as needed
- 1 ½ cups finely diced celery
- ¾ cup chopped onion
- 8 cups white bread cubes
- 3 teaspoons poultry seasoning
- ¼ teaspoon ground black pepper
Instructions
- Gather all ingredients.
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- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a large bowl.
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- Pour sausage drippings into a measuring cup. Add enough melted butter to make 1 cup. Pour into the skillet over medium heat.
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- Sauté celery and onions in butter mixture until onion is tender; do not brown.
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- Stir in 1/3 of the bread cubes.
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- Transfer mixture to the large bowl with sausage. Add remaining bread cubes, poultry seasoning, and pepper; mix well.
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- Stuff bread and sausage mixture into the body and neck cavities of turkey; roast turkey as desired.
- If you omit the sausage, use 9 cups bread cubes and add 1 to 2 teaspoons salt. You can also add apples, giblets, oysters, etc.
- To bake extra stuffing: Preheat the oven to 350 degrees F (175 degrees C) and butter an appropriately sized dish. Place stuffing mixture in the prepared dish and cover. Place the dish in a pan of hot water and bake in the preheated oven until golden brown and crisp on top, basting occasionally with turkey drippings.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 989 mg |
| Sugars | 4 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Love, love, love this recipe! I like things on the spicy side so I used hot breakfast sausage. Soooo good.
Yes ykol
Yummy. Easier than others. No poultry seasonings on hand, so looked at other recipes: sage, rosemary, thyme. Added apple, small bag of dried cranberries.
I grew up on this and have made it since. I used 3 loafs white bread and lay the slices out on a bed. sprinkle both sides with ground sage and let dry out for a day or 2. break it up and ready to mix. dump in 1/2 bread then 2 hand fills of sausage (always add about 1/3 C fresh fine chopped sage to meat), celery and onion. dust with poultry seasoning, and about 4 eggs (mix up well with a little cold water) mix and repeat. until all bread gone. I have fresh turkey stock so I ladle some over to moisten BUT NOT WET. bake at 350 covered till 225 inside. ladle more if starting to dry.
This was delicious! Finally! A stuffing that is flavorful and not soggy. I used 1.5 baguettes. Removed the crust all around and cut into 3/4”-1” cubes.
I follow the directions to a tee and it turns out perfect every time. Excellent!
I loved this, we made this last year but could not find the recipe to add to my favorites
This was the best stuffing I ever ate!
Loved this. very, very good. Will make it for many years to come.
Great recipe for a stuffing amateurs especially with the other reviewer notes. I was serving this with smoked chicken so I was not able to stuff a bird. I also added one apple chopped. Otherwise I followed the prep directions. I used my smaller roaster pan lined with parchment paper and covered the pan with tin foil. I baked mine for an hour at 350 deg. Without the bird body for moisture, I added chicken broth to baste it every 20 min until it was steaming on its own. It was so good. Everyone loved it and went back for seconds.
This is the recipe I make as well. I use sage sausage and pre made stuffing bread crumbs. I also add a bit of powdered sage spice. If needed, you can add some chicken broth.
I didn’t finish cooking in the oven. Turned out great.
This is the recipe I use every year. Everyone loves it. I double the recipe using 1 pound of sage breakfast sausage and 1 pound of hot breakfast sausage. Butter instead of margarine. The doubled recipe just barely fits into a 5 quart crockpot. I add several cups of homemade turkey broth and pack it down to fit. I heat on low for an hour before dinner. Sometimes I’ll add breadcrumbs to the top and stick under the broiler before serving.
Our favorite sausage stuffing recipe! I also love to use the Pepperidge Farm cubes with chicken broth. One thing I would say is to be careful about which brand of chicken powder you use because not all are created equal and you may be in for an overly salty surprise! I always check the sodium content now ??
Delicious! Added thyme . Will definitely make again!
Great flavor. Worked well in the crock pot .
Definitely cut the poultry seasoning in ha
1st time having this dish, had only heard of it. It’s a keeper.
This is basically the recipe I use. Always put a little in the bird for flavor. Take the rest, spray a bundt pan , add rest of stuffing. Crispy on top/bottom/ and all the sides??
Great recipe
Use sausage with sage