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 Sausage Stuffing
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, 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.
Top Tips For Making
- 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
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Great Grandma’s Sausage Stuffing
This savory sausage stuffing is absolutely perfect as a side or stuffed in turkey
- 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
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.
- Vegetarian: Omit sausage or replace with plant-based crumbled sausage.
- Gluten free: Use gluten free sausage or use gluten free stuffing instead of regular.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
If you’re looking for a great wine to serve with a holiday dinner or while entertaining, I like:
– 2019 Fiddleneck Chardonnay from Lake County, California
– 2019 Etnico Sauvignon Blanc from Chile
– 2016 Bernhard Cabernet Sauvignon from Napa Valley, California