Stuffing with Sausage

Rachel Maria's Recipes

When I was a kid, mom made her Thanksgiving stuffing with liver. To this day, I cannot stomach liver. I’ve always loved the flavor of stuffing with Thanksgiving turkey and gravy. But, I remember the frustration of picking out the liver before getting to the good parts. Years later, as a young adult, I came across a variation that would not only change my preference for stuffing, but my mom’s long-standing, family recipe, as well! Stuffing with SAUSAGE!

Ironically, it was one of my first boyfriend’s mom’s recipe! I remember having Thanksgiving dinner with his family, and feeling so homesick. Until I tried that stuffing! I not only swore to never go back to eating stuffing with liver, but convincing my mom to change her recipe, as well. 

As you probably guessed, mom loved it, too! 

Here is the recipe! Let me know what you think. 

Stuffing with Sausage

Yield: 4-6


  • 1/2 - 3/4  lb. Italian Sausage (mild)
  • 1 Tbs. Olive Oil
  • 4 Tbs. Butter
  • 1 Large Yellow Onion (3/4 cup) - Chopped
  • 2-3 Celery Stalks (3/4 Cup) - Chopped
  • 4 Cups of Herb Seasoned Stuffing
  • 1 1/2 Cups Chicken Broth (or water)


  1. Remove Sausage from its casings and break apart into small pieces.
  2. Add olive oil to a large saucepan on medium-high heat.
  3. Cook sausage until brown.
  4. Remove Sausage from the pan and set aside.
  5. Melt butter in pan.  
  6. Add celery and Onion and cook on Medium-high for 3-5 minutes.
  7. Return cooked sausage to the pan.
  8. Add stuffing to saucepan and gradually stir in broth to moisten the stuffing.
  9. Set aside until cooled enough to handle and stuff into your poultry.
  10. Follow regular cooking time for poultry.
  11. If preparing in a casserole...
  12. Spoon prepared stuffing into a greased casserole dish.
  13. Cover and bake at 350º for 45 min.  Remove foil last ten minutes for a crunchier texture.



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