Sausage Stuffing Recipe
for Poultry, Meats or as a Casserole

Try serving Stuffing as an alternative to rice or potatoes.

Traditional in every way, this recipe has the depth and great taste you appreciate.

Use as a stuffing for poultry, pork, fish and more, or this can be a side dish for many meals.

Our guests enjoy the diversity - a little something different. We think your guests will agree.

Here is our Complete List of Vegetables

This is the recipe for our basic stuffing - it’s completely versatile, so you can substitute the sausage with so many things including fruits, meats, some seafoods - whatever your heart desires.


This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Sausage Stuffing Recipe Shopping List
for 12 People:

___1 cup chopped onion

___ 1 cup chopped celery

___ 1 cup melted butter/margarine

___ 1 cup stock

___ 8 cups bread pieces

___ 1/2 teaspoon pepper

___ Salt - unless you’re using base for seasoning

___ 1 teaspoon garlic

___ 1 pound cooked sausage, including drippings


One or Two Days Before the Party:

Build the stuffing ahead of time and refrigerate until ready to use. You’ll need to time it around your turkey or main course - but you can easily store it cold for two days before baking.

Cook the sausage and save the dripping. Remove the sausage from the pan and lightly saute the onion and celery. Allow to cool.

The bread. We use a heavier, cut into 1/2” cubes, and toasted. Nothing against the prepared, seasoned cubes sold in bags.

It’s just too expensive for us - and the taste is much smoother if you cut your own bread.

Mix the seasonings with the stock. What kind of stock? You can use canned chicken stock,

or your own, or you can do like we do and make stock from base. We would use turkey base when stuffing a turkey, or chicken stock (or even a blend for something smoother.)

Check out how we use bases, what they are and where to get them.

Combine all the ingredients, cover well and refrigerate for use within a day or two, or use immediately.

Stuffing a Bird

When you’re ready to cook the turkey/chicken/whatever, fill all the cavities with some stuffing spilling out. Cover the exposed stuffing with foil so that it doesn’t dry out when cooking.

Stuffing Meats

Stuffed Pork Chops, or the like? Stuff away, no protective foil is needed because you won’t have it in the oven that long.

Baking a Casserole of Stuffing

Spray the baking dish with vegetable release, fill with stuffing, and cover with foil. Bake at 350°f for 35+ minutes - you’re looking for 165°f internal. Remove the foil for the last bit if you like - we don’t.

Presentation: Your Eyes Eat First

Stuffing is so good!


Cover leftovers tightly with film and refrigerate or freeze. Reheat to 165 °f internal when re-serving.

How about some Desserts?

Check out some Appetizers!

Ready for some Dinner and Entrée ideas?

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