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.
- 340.19 g bulk sausage or 340.19 g sausage links
- 118.29 ml butter
- 709.77 ml onions, chopped
- 236.59 ml celery, chopped
- 709.77 ml mushrooms, chopped
- 1419.54 ml cornbread stuffing mix
- 1419.54 ml bread cubes
- 4.92 ml rubbed sage
- 4.92 ml dried thyme
- 14.79 ml poultry seasoning
- 4.92 ml salt
- 4.92 ml fresh ground pepper
- 236.59 ml pecans, chopped
- 354.88 ml turkey broth or 354.88 ml chicken broth
- 2 eggs
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
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.
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!
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.