Sausage Stuffing

Sausage Stuffing

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound bulk pork sausage (like Weber’s or Bob Evans, I use spicy version)

  • ¾

    cup minced onion (white or yellow or Vidalia) – about 1 large or 2 small

  • cup chopped celery (rinse well before chopping) – part of one bunch

  • 1

    cup butter (2 sticks)

  • 8

    cups or a 14 oz bag of stuffing (I use the crumbs not the cubes but either works)- not the stuffing mix, use the bagged stuff, like Pepperidge Farm

  • Seasoning: (if using preseasoned stuffing, you don’t need to add these)

  • 1

    tsp dried thyme

  • tsp crushed dried sage

  • ½

    tsp pepper


1. Crumble and brown sausage in large skillet over medium high heat, until no longer pink. Remove sausage with slotted spoon to a large bowl. Drain and discard fat (put into old can or cup and discard, do not put down drain; or wipe up with paper towels and throw them away.) 2. Melt butter in same large skillet over medium heat, and then cook onion and celery together in butter until soft and onion is transparent (8 minutes?). Turn off the heat. 3. Mix bread crumbs or stuffing cubes into sausage. Stir about 1/3 of this mixture into onion mixture in skillet. (This absorbs the butter). Then pour back into large bowl. Add seasonings if desired, and mix all together. 4. Put into Pam-sprayed casserole and heat in microwave for 5 minutes , or in oven at 350F for 20-30 minutes, just to heat through.


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