Sausage Stuffing
"This recipe is from my MIL, Joyce. Good stuff!"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 3 shallots, chopped fine
- 1 cup celery
- 2 tablespoons butter
- 1⁄2 lb sausage
- 1 teaspoon parsley
- 1 teaspoon dried chives
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 1⁄2 bay leaf, finely crushed
- kosher salt
- fresh ground pepper
- 8 cups dried bread, cubes
- 3⁄4 - 1 cup chicken broth
directions
- Brown sausage, remove from pan.
- Add butter to pan drippings and saute celery and onion till soft.
- Combine sausage, onion, celery, herbs, and bread cubes in a bowl and add broth till stuffing is moistened.
- Stuff bird or fill casserole dish (if baking in dish bake covered at 325* for 40-45 minutes).
- Recipe doubles well, in fact, I usually double it- we love stuffing!
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Reviews
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We had to modify this a little bit for our Christmas dinner since every grocery store was out of dried bread cubes, so we used 1 box of Mrs. Cubbison's mix instead. It was very good, and we'll be making this one again! Thanks! -
This was outstanding! I also replaced the shallot with onion - all I had - and used 6 slices of Italian bread, which was more than enough. The herb blend was good and did not overpower the stuffing. Thank you for a wonderful recipe. -
Tried this one out this year for something different. Family really enjoyed it. I used Jimmy Deans hot sausage. The only thing I added was chopped mushrooms. Will make this again. Thanks! -
I made this to go with roast beef with port and stilton gravy. I replaced the sausage meat with ground beef and added a large tablespoon of fresh thyme and finely chopped garlic clove ( as that were the flavours i used in the gravy) and omitted the marjoram and chives , i then shaped the stuffing into walnut-sized balls and baked for about 20 - 25 minutes. Everyone was really impressed! Thank you so much for this recipe! -
We liked this recipe a lot. I boiled a turkey neck for 30 minutes and added a little of that meat and liquid to the mixture and used a whole roll (1lb) of Jimmy Dean's sage stuffing. I also added one package of crushed Saltine Crackers, fresh sage leaves and some poultry seasoning to the mixture. It was very good and will make this one again.
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Tweaks
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I made this to go with roast beef with port and stilton gravy. I replaced the sausage meat with ground beef and added a large tablespoon of fresh thyme and finely chopped garlic clove ( as that were the flavours i used in the gravy) and omitted the marjoram and chives , i then shaped the stuffing into walnut-sized balls and baked for about 20 - 25 minutes. Everyone was really impressed! Thank you so much for this recipe!
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Made this for Thanksgiving and it was fantastic. No leftovers. Everyone loved it so much, that they want me to make it again very soon. I substituted onions for the shallots and used turkey sausage. Will definately keep this in my recipe book.
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I misread this recipe and used onions instead of shallots. I love cornbread so used 4 cups of bread and 4 cups cornbread and then added mushrooms b/c I love them. This turned out fabulous! -
I love this stuffing! This is the way I (and my mother and grandmother) have been making it for years, this year being no exception. The only thing I did different was replace the shallot with onion and I used poultry seasoning in place of the thyme, majoram and bay leaf. Thanks for posting this BothFex!
RECIPE SUBMITTED BY
Living in Oregon wine country working as a personal chef and caterer.
