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

Skillet Sausage Stuffing Recipe

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I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion to make this stuffing. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 1-1/4 cups chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1 large garlic clove, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 teaspoon rubbed sage
  • 1 package (6 ounces) stuffing mix

Nutritional Facts

1 serving equals 219 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 756 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage.
  2. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 8 servings.
Originally published as Skillet Sausage Stuffing in Quick Cooking January/February 2005, p35

Nutritional Facts

1 serving equals 219 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 756 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Skillet Sausage Stuffing

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 22, 2014

"This is delicious. I used hot sausage because that's what I had on hand. It's so easy to make. The second time I made it I used it as a stuffing for large mushrooms. They disappeared rapidly."

MY REVIEW
Reviewed May. 13, 2013

"Everyone liked this stuffing that I served with our Mother's Day dinner."

MY REVIEW
Reviewed Nov. 24, 2011

"I Tried out this Recipe for Thanksgiving this Year. However, After sauteing the sausage, onions, mushrooms, garlic & sage, I then added a little Pinoit Noir, actually (Pinoit Evil) for a wonderful dash of taste. Then followed through with the rest of the Recipe. It was Delicious!... ; )"

MY REVIEW
Reviewed Jun. 22, 2011

"I used a roll of hot, spicy sausage and a box of sage stuffing mix. I generally dislike stuffing or dressing, and have been known to call it "wet bread". My husband and I both liked this recipe, and decided it was a "keeper"."

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