Savory Sausage Stuffing Recipe

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Savory Sausage Stuffing Recipe
Savory Sausage Stuffing Recipe photo by Taste of Home
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Savory Sausage Stuffing Recipe

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5 1 1
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I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. —Ursula Hernandez, Waltham, Minnesota
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours

Ingredients

  • 1 pound sage Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/2 cup butter, cubed
  • 1/2 pound fresh mushrooms, finely chopped
  • 6 celery ribs, finely chopped
  • 2 small onions, finely chopped
  • 2 garlic cloves, minced
  • 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
  • 4 cups cubed multigrain bread (1/2 inch)
  • 1 tablespoon rubbed sage
  • 1 cup chicken stock
  • 1/2 cup white wine or chicken stock
  • 1 cup dried cranberries
  • 1/2 cup sunflower kernels, optional

Directions

In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once. Yield: 16 servings (3/4 cup each).
Originally published as Savory Sausage Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p110

  • 1 pound sage Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/2 cup butter, cubed
  • 1/2 pound fresh mushrooms, finely chopped
  • 6 celery ribs, finely chopped
  • 2 small onions, finely chopped
  • 2 garlic cloves, minced
  • 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
  • 4 cups cubed multigrain bread (1/2 inch)
  • 1 tablespoon rubbed sage
  • 1 cup chicken stock
  • 1/2 cup white wine or chicken stock
  • 1 cup dried cranberries
  • 1/2 cup sunflower kernels, optional
  1. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
  2. Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once. Yield: 16 servings (3/4 cup each).
Originally published as Savory Sausage Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p110

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Rosestar17 User ID: 8101106 257227
Reviewed Nov. 24, 2016

"Made this for Thanksgiving this year and we all loved it! Great flavors, the only thing I added was a handful of black olives. Yum!"

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