Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was less of mine to put away. The rich earthiness of this dish is a nice counterpart to sweeter aspects of a Thanksgiving meal as well as a pleasant support for the meat, be it ham or turkey, or even tofurkey or turducken. Adjust the spiciness of the sausage to your liking.

Ingredients Nutrition


  1. If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
  2. Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
  3. Stir in the spices.
  4. Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
  5. Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
  6. Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
  7. Uncover and bake for 20 minutes more.
Most Helpful

Wonderful!! I followed the recipe as written but added 2 Tblsp. fresh sage and 1/2 tsp. granulated garlic and an egg. It took the full amount of broth to get it to the consistency I wanted. It was very tasty and a big hit with our meal tonight. I loved the addition of mushrooms. I will definately make this again. Thanks for sharing. Made for PAC Spring 2010.

CJAY April 18, 2010