stuffing with sausage

This stuffing has so many ingredients – it’s no wonder that it is so moist and flavorful. Some of the secret ingredients are bacon and pork sage sausage just to name a few. Once you have a bite of this stuffing you will never want to taste another stuffing again. It is seriously the best stuffing on earth. I guarantee it. The best part about this stuffing is that it can be made in the slow cooker.

Thanksgiving Stuffing in a Slow Cooker

pork chops

salt

white bread slices (16 ounces)

bacon

Jimmy Dean premium pork sage sausage

tomatoes (chopped)

onion (finely chopped)

chicken broth

unsalted butter (plus another 1⁄2 stick for topping)

carrot

celery

bag Mrs. Cubbison’s Classic Seasoned Dressing

black olives

poultry seasoning

black pepper

Boil pork chops in some water with 1 teaspoon salt added until cooked all the way through, about 20 minutes. When cool, chop into small 1⁄4-inch pieces and then finely chop in a food processor and set aside. Reserve cooking water.

Toast bread slices on a cookie sheet in the oven or in a toaster and when cool tear into small 1⁄2-inch pieces and set aside.

Chop bacon into 1⁄2-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings.

In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.

In the same skillet used for cooking the bacon and sausage, sauté the tomatoes and onion about 5 to 7 minutes. Add chopped pork chops, cooked bacon, and cooked sausage and stir together and simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

In a separate large pot, combine the chicken broth, butter, carrots, and celery. Let come to a boil. Add 1 bag of dressing (there are 2 in the box) and mix well. Remove from heat. Allow to cool.

In a large bowl, combine toasted bread pieces with the sausage mixture and dressing mixture. If this is too dry add some pork chop water or chicken broth, a little at a time.

Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.

Spray slow cooker with non-stick cooking spray. Add stuffing and put 4 pats of unsalted butter on top of stuffing. Cook on high for about 1 hour until it gets to a boiling stage and bread expands, then lower temperature to low. This will keep it warm until it’s ready to be served (make sure it doesn’t burn on the sides).

Preheat oven to 350 degrees F. Place stuffing in a 9x11-inch greased pan and add 4 to 6 pats of butter on top of the stuffing. Cover with aluminum foil. Bake for about 1 to 1 1⁄2 hours, uncovering the last 10 to 15 minutes.

Oven Baked Variation:

Prepare this easy Italian sausage stuffing recipe with just 15 minutes of prep time for a rich, savory side course or main dish!

Sausage Stuffing

bread

unsalted butter (plus more for greasing)

sweet Italian sausage (casings removed)

onion

celery (diced)

garlic (minced)

flat-leaf parsley (finely chopped, plus more for topping)

sage (finely chopped)

thyme (finely chopped)

eggs

heavy cream

chicken broth (Note 2)

Preheat

Preheat the oven to 325°F with a rack in the center position. Grease a 9x13-inch baking dish with butter.

Bake

While you cook the sausages and veggies. Add the torn bread to a rimmed baking sheet lined with parchment paper. Bake, stirring halfway, until dried out for about 25 minutes. Transfer to the prepared baking dish and set aside.

Brown

Heat a large skillet over medium-high heat. Melt 4 tablespoons of butter, then add the sausages, break them up into smaller chunks with a wooden spoon. Cook for 4-5 minutes. Remove to a bowl.

Sauté

In the same pan, melt the remaining 4 tablespoons of butter along with the onions and celery, and cook for 5 minutes on medium heat. Add the garlic, salt, and herbs. Cook for an additional 1 minute. Turn off the heat and add the sausage back in the pan and toss to combine.

Combine

Add the sausage and onion mixture to the baking dish along with the toasted bread. Toss to evenly combine.

Whisk

In a medium bowl, whisk together the eggs and heavy cream, then add in the chicken broth and whisk until combined. Add to the bread mixture and toss together.

Cover with foil, and bake until set, about 40 minutes. The mixture shouldn’t move when you jiggle the pan. Discard the foil. Return to the oven uncovered and bake until browned and crispy on top, about 20 minutes.

Cool

Remove from the oven, let cool for 5 minutes before serving. Top with some extra chopped parsley and enjoy.

A delicious traditional Thanksgiving Sausage Stuffing made with onions, celery, apples, and pork sausage with a perfect blend of fresh herbs and spices.  

Thanksgiving Stuffing Recipe

lb. pork sausage sausage

unsalted butter

sweet yellow onion

apple

garlic

parsley

rosemary

thyme leaves

sage leaves

chicken broth or chicken stock

Preheat oven to 350 degrees.  Spray a 9x13-inch baking dish with nonstick cooking spray for easy cleanup. 

Prepare by drying out the bread several days in advance or spread the bread out on baking sheets and place it in the oven at 275 degrees for about about 45 minutes tossing it several times. 

In a large skillet over medium heat, brown the sausage breaking it up as it cooks. About halfway through the browning process, add the butter and melt it. Add the onion, celery, and apple. Continue cooking until the onions and celery are soft. Reduce the heat to low. Add the garlic, parsley, rosemary, thyme and sage.  Cook for 1 minute, stirring constantly. 

In a large bowl, toss together the dried bread, sausage mixture, chicken broth, salt, black pepper, and beaten eggs. Spoon into a greased casserole, cover, and bake for 30 minutes. Remove cover, raise oven temperature to 375 degrees, and continue baking for 15 minutes or until the top begins to brown. Place under the broiler for a minute if more browning is desired.

I love classic recipes and this is something I know my whole family would enjoy eating. Perfect for Thanksgiving or Christmas family meal

This stuffing was so so good!!! I had never had sausage stuffing before and this is my new favorite. I just love adding fresh sage, thyme, and rosemary!

I have often thought about making my own stuffing from fresh, and admit I do use packet usually. Think I might have to give this a go as will be so much nicer

This stuffing is really flavorful! And it is so easy to make, too!

Easy and flavorful! I love this side idea for Thanksgiving!

Stuffing is my favorite part of Thanksgiving, and this recipe is fantastic!

Full of flavor and wonderful texture, this Cornbread Stuffing with Sausage just might end up being the star of your holiday table. If you’ve never tried a cornbread stuffing recipe before, this is the one to try!

Cornbread Stuffing with Sausage

lb sweet Italian sausage

celery (diced (about 2 cups))

cornbread (see note)

breadcrumbs

sage

Cook Sausage

Place a large skillet over medium-high heat. Remove the casings from the sausage and break into pieces. Place in the hot skillet. Start to cook, breaking it up as it cooks.

Add Veggies

When the sausage is about halfway cooked through, add the celery and the onion. Continue to cook until the sausage is browned and the vegetables are soft. Remove from the heat and place in a large bowl.

Add the cubed cornbread and the stuffing breadcrumbs to the sausage mixture. Pour in the chicken broth and season with the poultry seasoning and the sage. Gently stir to combine all of the ingredients.

Transfer

Transfer to a 9x13-inch baking dish. Cover with foil.

Bake in the preheated oven for 45 minutes, then remove the foil and continue to cook for another 15 minutes, or until the top is slightly crisped.

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