Herb-Sausage Dressing | Midwest Living

Herb-Sausage Dressing

Herb-Sausage Dressing

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  • Yield: 9 cups
  • Prep 35 mins

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  • 1 12 - ounce package bulk pork sausage with sage
  • 4 stalks celery, finely chopped
  • 2 medium onions, finely chopped
  • 1/2 cup butter
  • 5 cups dry bread crumbs, finely ground*
  • 1 teaspoon dried sage, crushed
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil, crushed
  • Dash ground red pepper
  • Salt and pepper
  • Chicken broth or water (optional)


  1. In a large skillet, cook the sausage over medium heat, stirring occasionally, until brown. Drain and set aside.
  2. In the same large skillet, cook chopped celery and onions in the butter until tender.
  3. In a large bowl, combine bread crumbs, sage, rosemary, basil, and ground red pepper. Add sausage and the celery mixture and toss. Season with salt and pepper. If you like, drizzle with enough chicken broth or water to moisten, tossing lightly.
  4. Use to stuff one 10- to 12-pound turkey. Or place stuffing in a 2-quart casserole and bake, covered, in a 325 degree F oven for 40 to 45 minutes or in a 375 degree F oven for 20 to 30 minutes or until heated through. Makes 9 cups.


  • * To prepare crumbs, measure soft bread crumbs and spread in a shallow baking pan. Bake in a 300 degree F oven for about 15 minutes or until dry, stirring twice. Transfer crumbs to a food processor bowl. Cover and process until finely ground. Or process purchased dry bread crumbs until finely ground.

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