Easy Sausage Stuffing

The classic Thanksgiving side dish of Sausage Stuffing is only a few steps away with these easy to follow step by step photo instructions. Make it ahead and pop it in the oven while you cook the turkey,
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Casserole
Cuisine: American
Servings: 12 serving
Calories: 444kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 30 slices bread about 2 loafs
  • 4 stalks celery diced
  • 1 onion large
  • 1 1/2 teaspoon thyme
  • 1 1/2 teaspoon sage
  • 1/3 cup dry parsley
  • 2 lbs sausage Bob Evans preferred
  • 4 eggs slightly beaten
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Start by ripping about 30 slices of bread into small pieces (about two loafs). Dice 4 stalks of celery to make about 2 cups and one large onion.
  • Prepare spices: 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.
  • In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.
  • Pour all but 1/4 cup of the drippings from the Dutch oven. Cook the onion and celery in the Dutch oven until tender (abt ten mins) stirring occasionally.
  • In a separate bowl mix four eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, one teaspoon salt, and 1/2 teaspoon pepper.
  • Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.
  • Place in an oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned and an internal temperature of at least 165.

Notes

Pro Tips:

  1. Use the bread and sausage you like.
  2. The recipe as written is large. It is easy to make 1/4 or 1/2 of this recipe.
  3. Do not try to cook inside the turkey. It is not safe.
  4. You can cook the giblets on the stovetop ahead and add the broth for the milk and add the cooked meat.
  5. I prefer to just get to sausage cooked, veggies cut and bread ready.Then mix and cook on the day. But officially, this can be assembled ahead and refrigerated for a couple of days before cooking.
  6. Leftovers are good refrigerated for 3-4 days.
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Nutrition

Calories: 444kcal | Carbohydrates: 35g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 132mg | Sodium: 1192mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 170mg | Iron: 3.4mg