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Home Blog Course Side Dishes

Great Grandma’s Sausage Stuffing

Cheryl Malik
Cheryl Malik Posted: 11/11/20 Updated: 12/22/22
5
/5
17 Comments
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GF Gluten Free VG Vegetarian

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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!

Sausage stuffing in a white baking dish with a spoon

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.

Instructions for sausage stuffing

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.
Close-up overhead shot of sausage stuffing in a white baking dish

More Delicious Holiday Recipes

  • Chicken Gravy
  • Creamed Onions
  • Instant Pot Butternut Squash Soup
  • Pumpkin Bisque

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Overhead photo of a white casserole dish with Thanksgiving sausage stuffing
5 from 7 votes

Great Grandma’s Sausage Stuffing

Prep:15 minutes
Cook:1 hour
Total:1 hour 15 minutes
This savory sausage stuffing is absolutely perfect as a side or stuffed in turkey
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8 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.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Meg says

    Posted on 11/23/22 at 11:23 pm

    Can I confirm this recipe is 655 calories for 1 serving 🙈

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 11/24/22 at 10:01 am

      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.

      Reply
      • Meg says

        Posted on 11/24/22 at 3:03 pm

        Phew! Thanks for the peace of mind 😅5 stars

  2. LISA R GATTIS says

    Posted on 11/23/22 at 3:09 pm

    looks like my grandmother’s -except i add a can of cream of celery soup and less onions and celery.5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 11/28/22 at 2:28 pm

      Thanks so much for the review, Lisa! Glad it reminded you of her recipe!

      Reply
  3. Tim Fogg says

    Posted on 11/24/21 at 6:14 pm

    how many ounces is 10 cups of dry seasoned stuffing

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 11/24/21 at 6:54 pm

      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.

      Reply
  4. Linda says

    Posted on 11/21/21 at 1:51 am

    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?

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 11/21/21 at 11:25 am

      Craisins would be delicious! And fresh or dried parsley will work here. And just bake it uncovered!5 stars

      Reply
  5. Nicole says

    Posted on 11/24/20 at 1:43 pm

    Can this be made a day ahead and be baked on the day of?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/25/20 at 10:57 am

      We suggest cooking it when it is fresh. 🙂5 stars

      Reply
  6. DB says

    Posted on 11/15/20 at 10:26 pm

    Do you use the cubed stuffing mix or the ” crumbly” stuffing mix for your recipe

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 12/4/20 at 5:27 pm

      Hi! The mix is larger “crumbly” stuffing. 🙂5 stars

      Reply
  7. Brianna Tuttle says

    Posted on 11/12/20 at 7:18 am

    This sounds delicious! But when do you add the chicken stock?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 12/14/20 at 10:23 am

      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). 🙂5 stars

      Reply
  8. Sara says

    Posted on 11/12/20 at 7:04 am

    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?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 12/14/20 at 10:23 am

      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!5 stars

      Reply

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