Great Grandma’s Sausage Stuffing
Posted: 11/11/20
Updated: 02/02/23
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This sausage stuffing comes from my great grandmother – we’ve been making it for over a hundred years! It’s perfect if you ask me, with plenty of savory sausage, aromatics, and easy bread crumbs, delicious as dressing or in a turkey as stuffing. Easy to make and simply the perfect sausage stuffing!
What Makes This Recipe So Good
- This recipe has been passed down for generations from my great-grandmother. I’ve eaten it every single Thanksgiving my entire life and have made it in France, Austin, and Alabama while I was in college. Trust me – it’s that good!
- Made super easily with store-bought stuffing, breakfast sausage, and seasonings, it’s such an easy way to upgrade stuffing from the store.
Dry seasoned stuffing – I like to use a couple bags of Pepperidge Farms Seasoned Stuffing. It’s already delicious on its own, but the addition of sausage and seasoning makes it out of this world.
Breakfast sausage – Perfectly spiced already, it’s the perfect add-on to the flavors of onion, celery, and sage.
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Slightly brown the sausage in a frying pan. Add the veggies and cook together, then let cool.
Add the mixture to the store-bought stuffing with the egg.
Stuff in your turkey or bake in a casserole dish.
Chef’s Tips
- This recipe can be made vegetarian by leaving out the sausage or replacing them with veggie “sausage” crumbles.
- For gluten free sausage stuffing, you can use sausage from my Whole30 and gluten free sausage, or use gluten free stuffing (store-bought or homemade – I like this recipe) instead of regular ones.
More Delicious Holiday Recipes
Great Grandma’s Sausage Stuffing
This savory sausage stuffing is absolutely perfect as a side or stuffed in turkey
servings
Ingredients
- 10 cups dry seasoned stuffing such as Pepperidge Farms Seasoned Stuffing
- 1 pound breakfast sausage
- 1 cup onion chopped
- 1 cup celery chopped
- 1 tablespoon parsley
- 1 egg beaten
- sage if desired, to taste
- 2-4 cups chicken stock
Instructions
- In a large frying pan or skillet over medium heat, cook sausage until mostly browned, crumbling with a wooden spoon or spatula.
- Add onions, parsley, and celery. Cook together for 5 minutes, or until onion is translucent. Remove from heat and let cool slightly.
- Pour dry seasoned stuffing into a large bowl or 9×13" baking pan. Add sausage-vegetable mixture, sage, and egg to stuffing in pan. Pour over 2 cups chicken stock and mix well to combine. Add more chicken stock, as desired, to reach desired moistness: 2 cups total for a drier stuffing, 4 cups for a much moister, denser stuffing (our preference).
- Stuff in your turkey and bake as directed, or bake in a 9×13" pan at 350º F for 35-40 minutes. Remove from oven and serve alongside carved turkey or chicken.
Notes
- Vegetarian: Omit sausage or replace with plant-based crumbled sausage.
- Gluten free: Use gluten free sausage or use gluten free stuffing instead of regular.
Nutrition Information
Serving: 1serving, Calories: 470kcal, Carbohydrates: 58g, Protein: 16g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 61mg, Sodium: 1532mg, Potassium: 253mg, Fiber: 3g, Vitamin A: 171IU, Vitamin C: 3mg, Calcium: 21mg, Iron: 1mg, Net Carbs: 55g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Can I confirm this recipe is 655 calories for 1 serving 🙈
No, apologies for the error. 1 serving out of 8 is closer to 470 calories. You may end up with more total servings depending on your preferred portion sizes, bring the calorie count down even more.
Phew! Thanks for the peace of mind 😅
looks like my grandmother’s -except i add a can of cream of celery soup and less onions and celery.
Thanks so much for the review, Lisa! Glad it reminded you of her recipe!
how many ounces is 10 cups of dry seasoned stuffing
It should be about 20 ounces! If you use Pepperidge Farm’s Seasoned Stuffing, a 12-ounce bag has 12 half-cup servings. 1 ounce = 1 half-cup, so 10 cups would be 20 ounces.
Do you cover this at all or just bake it uncovered? Have you ever tried Craisins in it? Do you use fresh parsley or dried?
Craisins would be delicious! And fresh or dried parsley will work here. And just bake it uncovered!
Can this be made a day ahead and be baked on the day of?
We suggest cooking it when it is fresh. 🙂
Do you use the cubed stuffing mix or the ” crumbly” stuffing mix for your recipe
Hi! The mix is larger “crumbly” stuffing. 🙂
This sounds delicious! But when do you add the chicken stock?
Pour dry seasoned stuffing into a large bowl or 9×13″ baking pan. Add sausage-vegetable mixture, sage, and egg to stuffing in pan. Pour over 2 cups chicken stock and mix well to combine. Add more chicken stock, as desired, to reach desired moistness: 2 cups total for a drier stuffing, 4 cups for a much moister, denser stuffing (our preference). 🙂
I see chicken broth in the ingredients list but did not see it used in the directions. Can this be used instead of water to moisten the stuffing before baking?
Pour dry seasoned stuffing into a large bowl or 9×13″ baking pan. Add sausage-vegetable mixture, sage, and egg to stuffing in pan. Pour over 2 cups chicken stock and mix well to combine. Add more chicken stock, as desired, to reach desired moistness: 2 cups total for a drier stuffing, 4 cups for a much moister, denser stuffing (our preference). 🙂
Sorry about that!