This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 -pound turkey stuffing
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.

    Advertisement
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts

325 calories; protein 6.9g 14% DV; carbohydrates 13.5g 4% DV; fat 26.9g 41% DV; cholesterol 27mg 9% DV; sodium 512.3mg 21% DV. Full Nutrition
Advertisement

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2006
Pretty good recipe. Does need a little chicken stock as another stated and you can add quite a few different things to personalize the recipe: bacon, apples, different spice, etc. A couple of people mentioned the lack of cooking instructions and the increased poultry spice. What they didn't notice is this recipe is for turkey stuffing. It's meant to be cooked in the bird. No cooking instructions are required as you would cook it just like a stuffed turkey. The increased spices are required because the spices are diluted from all the wonderful turkey juice that will be flowing through the stuffing. If your sausage is lean, your bread dry, and you're not planning on using the recipe as stated (in a turkey) then reduce the spice, add some chicken broth till moist, put in a covered baking dish for an hour at 350°, and then remove the cover and cook for another 20 minutes to brown/crisp the top. You'll enjoy it. Read More
(413)

Most helpful critical review

Rating: 2 stars
01/06/2006
This is not a bad recipe overall, but let me tell you that it needs some help. The recipe does not indicate an oven temperature or baking time. Obviously, this is needed. Since the meat is already cooked, I'd suggest baking 30 minutes in a covered casserole dish at 325 degrees to start, but keep an eye on it. The prep time is very misleading, in part because the recipe does not include baking time also because it assumes that you have cubed bread, cooked sausage, and pre-chopped celery and onions on hand. The recipe is too greasy--cut down the margarine/drippings to 1 stick of margarine, and add some water instead to keep it moist. 3 tsp of poultry seasoning is way too much. Cut to 1 tsp. Read More
(286)
104 Ratings
  • 5 star values: 68
  • 4 star values: 29
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
11/27/2006
Pretty good recipe. Does need a little chicken stock as another stated and you can add quite a few different things to personalize the recipe: bacon, apples, different spice, etc. A couple of people mentioned the lack of cooking instructions and the increased poultry spice. What they didn't notice is this recipe is for turkey stuffing. It's meant to be cooked in the bird. No cooking instructions are required as you would cook it just like a stuffed turkey. The increased spices are required because the spices are diluted from all the wonderful turkey juice that will be flowing through the stuffing. If your sausage is lean, your bread dry, and you're not planning on using the recipe as stated (in a turkey) then reduce the spice, add some chicken broth till moist, put in a covered baking dish for an hour at 350°, and then remove the cover and cook for another 20 minutes to brown/crisp the top. You'll enjoy it. Read More
(413)
Rating: 2 stars
01/05/2006
This is not a bad recipe overall, but let me tell you that it needs some help. The recipe does not indicate an oven temperature or baking time. Obviously, this is needed. Since the meat is already cooked, I'd suggest baking 30 minutes in a covered casserole dish at 325 degrees to start, but keep an eye on it. The prep time is very misleading, in part because the recipe does not include baking time also because it assumes that you have cubed bread, cooked sausage, and pre-chopped celery and onions on hand. The recipe is too greasy--cut down the margarine/drippings to 1 stick of margarine, and add some water instead to keep it moist. 3 tsp of poultry seasoning is way too much. Cut to 1 tsp. Read More
(286)
Rating: 4 stars
11/17/2006
This is similar to my mother's traditional recipe,with a few critical ommissions. I am not good with measurements... do it by taste... so a good handful of chopped fresh parsley and a cup or so of chopped walnuts really complement. Also, I use sage sausage, and rather than poultry seasoning, (we already have the parsley)plenty sage, rosemary and thyme (la la la). I stuff it into the turkey (bah humbug to non-stuffer panic)and always make extra, bake in a covered casserole. When you unstuff the turkey, you can mix some of that wetter stuffing in with the dryer baked batch. We all fight over it, later adding it cold with real cranberry sauce to turkey sandwiches w/salt,pepper,mayo. mmmmmmmm Read More
(180)
Advertisement
Rating: 5 stars
11/19/2004
This recipe did not have the oven temp or cooking time????? Read More
(35)
Rating: 4 stars
03/03/2012
I cut this recipe in half. I added in fresh minced garlic and I used butter instead of stuffing. I also threw in some fresh minced carrots. This needed a little more moisture I added in a little chicken broth (I didn't measure I just added until it looked right). This was a nice basic stuffing. I served this with Sherry Apple Pork Chops drizzling the "sauce" over the stuffing. It went really well together. Read More
(24)
Rating: 2 stars
10/09/2003
I used this recipe for Thanksgiving dinner. I made a single batch for stuffing the turkey and a double batch in a roaster. My family loves stuffing. The batch from the turkey was edible but the roaster batch was terrible. There is way too much poultry seasoning. We could not even eat it. I ended up tossing it in the garbage. Last time I try a recipe for the first time on a holiday. Stupid me!!!! Read More
(21)
Advertisement
Rating: 5 stars
11/23/2002
Great stuffing - Husband had been requesting sausage stuffing and this was a hit - be carful when blending everything with your hands - hot hot Read More
(21)
Rating: 5 stars
10/09/2003
Fantastic! Simple recipe but it packs a lot of flavor. This was a big hit with my family. Read More
(19)
Rating: 4 stars
10/09/2003
Wonderful recipe! Something similar to the one my grandmother used to make years ago. I did however cut my poultry seasoning down to my family's liking. Very tasteful and they enjoyed it. Thanks for sharing with us.:) Read More
(17)
Advertisement