Sausage Stuffing Recipe

With Thanksgiving this week, I decided to share a recipe that has been acquired through another family by marriage. The recipe for this stuffing is highly coveted and I’m sharing it with you. It is a huge hit, a staple at every holiday. It’s packed with flavor and is amazingly delicious. I will say anyone that’s made this or tried it, has fallen in love with it.

The flavor of the sausage really is more than sufficient to make this succulent because it’s already packed with all the herbs you really need. Summer Savory is the only item in this recipe that might be hard to come by. I know my local grocery store now carries it as a standard seasoning. I think I may have pestered them one too many times about it. I’m guilty of having about 5 bottles in my pantry. You never know, right? Summer savory shortage? I’m prepared!

Without further ado, I give you the recipe every family should have for their Thanksgiving or any stuffing worthy holiday.

Sausage Stuffing

  • 1 Loaf of Bread, cubed (recommended Oroweat- Country Potato* (*do not use wonder)
  • 1 Stick Butter
  • ½ yellow onion finely chopped
  • ½ lb Jimmy Dean Regular Sausage (I used 50% less fat and Sage infused)
  • 1 lb. Mushrooms, sliced (or quartered)*
  • 2 Celery Stalks, sliced
  • 1 ½ teaspoons Summer Savory Seasoning “Spice Islands”
  • 2 Tablespoons Turkey Broth, Chicken Broth, or white dry wine

 

Cube the bread and leave out the night before uncovered, so it will dry out. You can do this two to three days in advance. Don’t have the time? Pop it into a 225 degree F oven for about 20 minutes.

In a large pan over medium heat, fry sausage, remove to a dish lined with paper towels to absorb the grease.

In the same large pan over medium heat, sauté mushrooms, celery, and onion, then return sausage to pan.

Add Summer Savory to Bread cubes and toss.

Melt Butter add to pan and fold in Bread Cubes, slowly add Broth and toss. Season with salt and pepper to taste. Stuff into turkey and cook.

Remove from turkey once cooked, put in oven save casserole dish. Put back into oven to crisp the top at 325 degrees F for about 15 minutes.

*Anti-stuffing in bird people: If you are hesitant about cooking the stuffing inside the bird, you may add about 3/4 cup of chicken stock, turkey stock, wine or a combination of the three to the cubed bread (until they are just moist) and bake in a casserole dish for about 35-45 minutes at 350 degrees F or until the top of the stuffing is just crispy.

IMG_4740
Fresh Bread Stuffing

Voila, A great new sausage stuffing recipe. I hope it becomes a tradition on your family’s table as it is on mine.

Have a wonderful holiday with your loved ones.

* Don’t like mushrooms or have picky eaters, quarter the mushrooms so they are large enough to pick out.

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