Skillet Sausage Stuffing Recipe

5 10 12
Skillet Sausage Stuffing Recipe
Skillet Sausage Stuffing Recipe photo by Taste of Home
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Skillet Sausage Stuffing Recipe

Read Reviews
5 10 12
Publisher Photo
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. —Jennifer Lynn Cullen, Taylor, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural 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

Directions

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

  • 1 pound Jones Dairy Farm All Natural 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
  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

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Reviews forSkillet Sausage Stuffing

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rustedgold1 User ID: 3141438 265597
Reviewed May. 6, 2017

"So delicious! Loved it and will make again for sure!"

MY REVIEW
amehart User ID: 1464390 257257
Reviewed Nov. 25, 2016

"This was so simple and delicious - everyone loved it!! I made it the day before and then heated in the oven - perfect!"

MY REVIEW
No_Time_To_Cook User ID: 6334849 238749
Reviewed Dec. 5, 2015

"I actually made this for Thanksgiving instead of stuffing the turkey, but used the hot pork sausage. I made it ahead of time and put it in the crockpot. Everyone loved it. Will definitely do this again."

MY REVIEW
volson User ID: 3322527 238741
Reviewed Dec. 5, 2015

"I'm not crazy about stuffing, but this was delicious!! My whole family enjoyed it on Thanksgiving. Thanks for sharing!!"

MY REVIEW
newgrandma User ID: 1077052 238212
Reviewed Nov. 27, 2015

"My husband and I were alone for Thanksgiving so I used this recipe. We thought it was great! I only used 1/2# sausage and it was plenty. I think a pound would have been too much. I've already emailed it to my 4 sisters and I will make it again."

MY REVIEW
KittieCatt User ID: 6154720 237597
Reviewed Nov. 18, 2015

"It was excellent, so thanks Jennifer Lynn! I have often used a boxed stuffing mix and added 'goodies' to it when I was in a hurry. It always turned out great, and everyone loved it. Thank goodness for the 'shortcuts' which are available to us today. We loved this stuffing!"

MY REVIEW
ebramkamp User ID: 702841 206798
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
katlaydee3 User ID: 3741999 63133
Reviewed May. 13, 2013

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

MY REVIEW
slyster33 User ID: 6035707 62742
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
as2162 User ID: 3203906 94809
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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