Sausage Stuffing | Midwest Living

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Sausage Stuffing

Sausage Stuffing

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  • Makes: 10 to 12 servings
  • Prep 30 mins
  • Bake 30 mins

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The bread mixture for this popular holiday side dish includes crumbled corn bread. Either make a recipe of your own, or if you are short on time, prepare a package corn muffin mix.


  • 12 ounces bulk pork sausage
  • 3/4 cup finely chopped onion (1 large)
  • 1/2 cup chopped green sweet pepper (1 small)
  • 1/2 cup chopped celery (2 stalks)
  • 1/2 cup butter or margarine
  • 5 cups dry white bread cubes
  • 4 1/2 cups crumbled corn bread
  • 1 teaspoon poultry seasoning
  • 1/8 teaspoon black pepper
  • 3/4 cup chopped pecans, toasted (optional)
  • 1 1/4-1 1/2 cups chicken broth


  1. In a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside.
  2. In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.
  3. In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans. Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through.
  4. Or use bread mixture to stuff one 10- to 12-pound turkey. Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. Makes 10 to 12 servings.


  • Quick Sausage Stuffing: Prepare as above, except substitute 3 cups corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit the black pepper. Substitute water for the broth.

Nutrition Facts

(Sausage Stuffing)

Servings Per Recipe 10, sugar (g) 1, fiber (g) 1, Fat () 4, vit. C (mg) 7, vit. A (IU) 389, High-Fat Meat () 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Riboflavin (mg) 0, Thiamin (mg) 0, sodium (mg) 686, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 24, carb. (g) 29, iron (mg) 1, pro. (g) 8, calcium (mg) 71, cal. (kcal) 373, Potassium (mg) 134, Monounsaturated fat (g) 8, Starch () 2, sat. fat (g) 10, chol. (mg) 62, Fat, total (g) 24, Polyunsaturated fat (g) 2

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