Traditional Sausage Stuffing 🧅
I am so proud and honored to present to you my family’s Traditional Sausage Stuffing recipe! Since as far back as I can remember this is the stuffing recipe that I have enjoyed, beginning at my grandmother’s house. My grandmother and grandfather made Thanksgiving dinner for their five daughters and for their grandchildren since as far back as I can remember. This sausage stuffing was at our Thanksgiving table without fail every year! I carried on the tradition and even when my grandparents no longer hosted Thanksgiving, it was always made no matter where it was hosted whether it was at my house, my sisters house, or my mothers house. This sausage stuffing recipe is served regardless where we enjoy our thanksgiving dinner!
This Traditional Sausage Stuffing recipe is surprisingly simple and incredibly delicious! I ask that you make it exactly as I have detailed the recipe to get the full experience. In the past I have posted this recipe on my social media platforms and people have said they think I should use chicken broth in place of what is listed in this recipe. To that, I say we have chicken 364 days of the year and today is the day to let the sausage take center stage! And if you follow this recipe exactly how it’s written you’ll see why. Let’s make it!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
In a pan, add 2 tbsp of olive oil and 2 (12 oz) packages of sliced white mushrooms. Sauté them on medium heat until they become golden and brown.
In a separate pan, add in 16 oz of mild country sausage.
Also add in 4 tbsp of butter.
Sauté on medium heat for a few minutes until the sausage is halfway cooked .
🗒 More Delicious Thanksgiving Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
You can make this up to 3 days before Thanksgiving, cover with tinfoil, and place it in the fridge until you are ready to bake it the day of. I usually make mine the night before Thanksgiving and then bake it the day of.
I always use mild country sausage made with 100% pork.
🎥 Items Featured in the Video
Traditional Sausage Stuffing
Ingredients
- 2 tbsp olive oil
- 2 12 oz packages of sliced white mushrooms
- 16 oz tube of mild country sausage
- 2 sticks + 6 tbsp of salted butter divided
- 1 large sweet onion chopped
- A package of celery chopped
- Bunch of fresh italian parsley chopped
- Salt & cracked black pepper to taste
- 1 & ½ tsp rubbed sage
- 12 – 15 cups of water
- 2 12 oz bags of Pepperidge Farms cubed stuffing
Instructions
- In a pan add in olive oil and sliced mushrooms. Saute those on medium heat for 7-10 minutes or until the mushrooms become golden & browned.
- In a separate pan add in the sausage and 4 tbsp of salted butter. Saute the sausage on medium heat for a few minutes until it’s halfway cooked. Then, add in the chopped celery, onion, fresh parsley, salt & cracked black pepper, and stir everything together. Throw in 4 more tbsp of salted butter and the rubbed sage. Saute that on medium-medium high heat until the sausage is browned and the veggies are translucent (stirring occasionally).
- In the pan with the mushrooms, once the mushrooms start looking slightly browned, for the last five minutes of cooking time you’re going to add 2 tbsp of salted butter and salt & cracked black pepper. Saute that together for the remaining 5 minutes. Once they are done set them aside
- Fill a large pot with about 12 cups of water and add in 1 & ½ sticks of salted butter. Bring the pot to a boil and right when the water comes to a boil and the butter is melted, it is ready to go.
- While you’re waiting for the water to come to a boil, in a large disposable roasting tray or baking dish add in the bags of cubed stuffing. Next, take the pan with the sausage and veggies and pour that over the cubed stuffing. Then, take the pan that has the sauteed mushrooms and pour it over the sausage and veggies. Begin folding and mixing the stuffing cubes with the sausage and veggies until everything is incorporated.
- Once the water is hot and the butter has fully melted, scoop 2 cups of the buttery water into a measuring cup and pour it into the baking dish with the stuffing. Mix that until incorporated and then add in 3 more cups of the buttery water. Mix & fold the corners of the stuffing in until everything is fully incorporated and the cubes are all soft and not hard. (I used 5 total cups of the buttery water in the stuffing).
- Bake in the oven at 350°F for 40 – 45 minutes
Video
Notes
- You can make this up to 3 days before Thanksgiving, cover with tinfoil, and place it in the fridge until you are ready to bake it the day of. I usually make mine the night before Thanksgiving and then bake it the day of.
Nutrition
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Morning. What is cubed stuffing & Sausage meat. We do not hv this in S.Africa! Want to make the baked stuffing 🤷♀️ thanku. Lyn
Enjoy =-))
My mother also made extra stuffing and her recipe was like yours except for the mushrooms. When my mom passed I took over making the turkey and extra stuffing and sometimes I chopped up apples and sautéed them with the celery and that was good too.
I will try adding apples next time I make! Sounds delicious!!!
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