Potato Sausage Stuffing

39 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 5
  • 3 Rating Star 1
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This potato and sausage stuffing is best prepared with homemade bread cubes.

By Carol
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.

  • Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.

  • Bake stuffing in a covered casserole dish for 40 to 50 minutes.

Nutrition Facts

Per Serving:
363.42 calories; 7.49 g protein; 21.35 g carbohydrates; 27.69 g fat; 56.23 mg cholesterol; 721.21 mg sodium.Full Nutrition

Reviews (27)

Read All Reviews

Most helpful positive review

S.J.
12/02/2005
Really good recipe. I made it in my crockpot (45 minutes on high 3-4 hours on low.) and it came out wonderful.
Helpful
(41)

Most helpful critical review

MIASMAMA
12/10/2004
Very good tasting stuffing! I loved it. The only note that I wqould make is to add some broth for sure before baking (or maybe even a beaten egg?) because mine didn't stick together at all (it was really loose)
Helpful
(16)
39 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 5
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
S.J.
12/02/2005
Really good recipe. I made it in my crockpot (45 minutes on high 3-4 hours on low.) and it came out wonderful.
Helpful
(41)
Anonymous
11/20/2007
I absolutely loved this recipe. Everytime I am going to use a stuffing recipe I always come back and dig this one up off the internet. Typically I just put it in a crock pot vice using the oven and it takes about 30-45 mins on high. I also found that when you use the crock pot you usually don't need any broth to keep it moist the stuffing seems to retain it's moisture pretty well by itself. I would make one change only to make this recipe a little quicker and that is to just use the Jimmy Dean sausage with sage so you don't have to measure it out. The flavor is still just as perfect. Oh and the cheap grocery store bread works best for this recipe as well! Thank you for the great recipe!
Helpful
(40)
Anonymous
12/18/2002
Everyone loved this stuffing. Instead of baking in the oven I placed it in a slow cooker for 4 hours--it was great. However if you do this be careful not to make the stuffing too wet.
Helpful
(32)
Anonymous
10/09/2003
This has to be the best stuffing we have ever tasted. It is absolutely a Thanksgiving must.
Helpful
(20)
MIASMAMA
12/10/2004
Very good tasting stuffing! I loved it. The only note that I wqould make is to add some broth for sure before baking (or maybe even a beaten egg?) because mine didn't stick together at all (it was really loose)
Helpful
(16)
Anonymous
10/09/2003
Made this stuffing for Thanksgiving 2000. Pulled it off of the computer the night before so my guests were my testers. We all loved it especially my husband who said it was one of the best meals he ever had!
Helpful
(12)
Scott Button
02/02/2004
This recipe is fantastic. I have had a sausage stuffing years ago and was desperately trying to find the recipe. I came across this one and tried it. FABULOUS! It tasted exactly the same! What's more the others I had served it to (normally picky eaters) had tried it and loved it as well. I have found my Christmas stuffing! Many thanks Carolyn!
Helpful
(10)
Anonymous
11/24/2006
What a great recipe!!! I made it in the crock pot using dry bread cubes. I added about 1/4 cup chicken stock and it turned out so delicious. Rave reviews from all my guests on my new Thanksgiving stuffing.
Helpful
(10)
RPCOOKIE
12/22/2008
I think this is going to be my usual Thanksgiving Day stuffing recipe from now on. I made the dish "veggie" by using vegetarian style sausage instead of meat sausage (cuts down a lot on saturated fat and calories too!). I use the kind in a roll and prepare it by chopping the uncooked sausage into bite-sized pieces and then saute until browned. This keeps it from having a sticky squishy texture. I also added some vegetable broth to keep it moist seasoned with McCormick brand poultry seasoning and used soft potato bread cubes. I used red skinned potatoes and kept the skins on for extra fiber and color. I got compliments on how moist and flavorful it was.
Helpful
(10)
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