Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.

Ingredients Nutrition


  1. Saute sausage until brown; remove from pan and cut into small bites.
  2. In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
  3. Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
  4. Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
  5. Toss well and adjust seasoning.
  6. Stuffing should be moist but not soggy. Add more stock if needed.
  7. Transfer to a baking dish.
  8. Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
  9. Or better yet stuff it into a big fat turkey.


Most Helpful

Excellent recipe! This was the first I made stuffing from scratch and needless to say I was very impressed with myself!! The flavors were so good. I was worried about using sausage, since I'm not really a pork person but it was perfect. My husband loved it. In fact, he thought it was better than his mom's! Can't get any better than that.

krnwife December 27, 2009

i used all corn stuffing from a bag. turned out great except i do have to agree w/ others that since i didn't stuff it into a turkey i should have added a little more liquid. other than that will definitely make this again. thanks!

LuvMyBabies December 25, 2009

This is an excellent recipe for stuffing. I made it for Thanksgiving and I was pleased with the results. I received several compliments from my family members about how good this was. I used homemade cornbread cubes and toasted french bread cubes as the bread. I omitted the mushrooms, eggs, and salt and used only 1/2 tsp pepper. We like our stuffing on the dry side so I also omitted the eggs as well. I assembled the stuffing the day before and baked it on Thanksgiving day. I noticed that the spices were more dominant the second day and the stuffing was a tad more moist. I thought I should mention that just in case anyone makes this stuffing the day ahead like I did. Thanks crazymom for sharing this recipe. It's a great recipe so I will use it again.

beckas December 06, 2003

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