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Classic Sausage Stuffing


  • 1 lb Sweet Italian Sausage taken out of the casing
  • 1 onion diced
  • 4 ribs of celery diced
  • 1 stick of butter cut into chunks
  • 1 tsp dried thyme
  • 3/4 tsp rubbed sage
  • 1 Tbsp dried parsley
  • 1 tsp dried oregano
  • salt & pepper to taste
  • 1-2 cups chicken broth
  • 16 cups of bread cubes and/or croutons


  1. In a large frying pan, brown off the Italian sausage. You want to cook it through until it is no longer pink, and starts to caramelize a little on the edges. Use a wooden spoon or a potato masher to break apart the sausage into smaller crumbles.
  2. Once the sausage is cooked through, add the stick of butter. Stir everything together until it melts. Then, add the celery and onion. Cook the celery and onion until softened. Add all of your herbs and spices, and stir to combine.
  3. Put your bread cubes and croutons into a large bowl. I use whatever leftover bread I have available – wheat, white, rye, hamburger buns, leftover garlic bread. I keep a bag in the freezer throughout the year and save the random bits for just this reason. You can also use the prepackaged bread cubes or stuffing croutons from the store.
  4. Dump the sausage, celery, and onion mixture onto the bread cubes. Add anywhere from 1-2 cups of chicken broth to the stuffing mixture as you stir to combine. You want your stuffing to be moist but not soggy.
  5. Cook your stuffing inside your turkey until the turkey is fully cooked & the stuffing reaches a temperature of 160º.
  6. If you choose to make dressing instead of stuffing (in a casserole dish instead of in the bird), mix 2 beaten eggs and up to another cup of chicken broth into the sausage stuffing mixture. Place the mixture into a buttered casserole dish and bake at 350º for 30-45 minutes.

Recipe Notes

This is enough stuffing for an 18 lb turkey.