The bread mixture for this popular holiday side dish includes crumbled corn bread. Either make a recipe of your own, or if you are short on time, prepare a package corn muffin mix.

Sausage Stuffing

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 12 ounces bulk pork sausage
  • 3/4 cup finely chopped onion (1 large)
  • 1/2 cup chopped green sweet pepper (1 small)
  • 1/2 cup chopped celery (2 stalks)
  • 1/2 cup butter or margarine
  • 5 cups dry white bread cubes (see tip)
  • 4 1/2 cups crumbled corn bread
  • 1 teaspoon poultry seasoning
  • 1/8 teaspoon black pepper
  • 3/4 cup chopped pecans, toasted (see tip) (optional)
  • 1 1/4 – 1 1/2 cups chicken broth
  1. Instructions
  2. In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.
  3. In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.
  4. In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans. Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through.
  5. Or use bread mixture to stuff one 10- to 12-pound turkey. (See stuffing tips.) Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. (For doneness temperatures and roasting times, see roasting chart.) Makes 10 to 12 servings.