Sage Sausage Stuffing

There are so many great stuffing recipes out there.

Here’s a quick and easy recipe that I’ve made for years and it’s always a hit.

What really makes this recipe taste good is the sage sausage.  It adds a perfect flavor and texture to the stuffing.

Each year I make all of the Thanksgiving fixings and it’s so much easier when I prepare as much as possible ahead of time.

The day before Thanksgiving I make a couple of different pies, prep the veggies, and cut the relish tray items.

Also, I cook the sausage, onions, and celery ahead of time for this recipe so all I have to do is mix them together with the stock, butter and stuffing mix about 15 minutes before I serve dinner.

I just love Thanksgiving but it never fails, after finishing dinner I’m so full I can’t even move…..but then 15 minutes later all I can think about is having some of the pie!

Hopefully, most of the pie will be eaten by our guests because I can’t be trusted.  In the past, I’ve accidently eaten leftover pie for breakfast.

Ok…I’m getting the idea of pie for breakfast out of my mind right now.

Moving on to the ingredients:

Here’s how to make it.

When picking out the stalks of celery to cut, if possible choose some of the celery hearts with the leaves on top.

The celery leaves add a nice color to the dish.

Coarsely chop the celery.

Then add the celery to a medium size bowl.

Next, coarsely chop the onion.

Add the chopped onion to the bowl with the celery and set aside.

Heat a skillet on medium heat.

Add small to medium size pieces of the sausage to the skillet.

Stir the sausage so it cooks evenly.

You may need to turn the heat down just a tad so the sausage doesn’t get too brown before it’s done cooking.

After the sausage is done cooking, remove it from the pan and set it on to a paper towel to drain off any excess grease.

Add the olive oil to the pan that the sausage was in.

Then add the celery and onions to the pan.

Add a couple dashes of pepper.

Sauté the celery and onions until they start to turn translucent (about 8 minutes).

When the celery and onions are done, turn off the heat and put the sausage back in the skillet and stir all of the ingredients together.

This is the point where you can stop if you’re making the dish ahead of time.

Just add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing.

About 15 minutes before you’re ready to serve the stuffing, add 1 cup of the broth to a pan (reserving ½ cup).

Then add the butter to the pan.

Heat the pan on low to medium heat until the butter melts.

Then stir in the sausage, onion, and celery mixture.

Then add the stuffing mix.

I like to use cornbread mix but feel free to use your favorite kind.

Stir all of the ingredients together.

Turn off the heat and cover the pan.  Let it sit with the lid on for about 8 minutes.

After about 8 minutes check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup of broth.

Serve warm.

Leftovers heat up nicely too….

……try putting some leftover stuffing in a turkey sandwich….it’s so delish.

Enjoy!

Print Save

Sage Sausage Stuffing

Yield: Serves 6

Ingredients:

1 package (6 ounces) Cornbread Stuffing Mix
½ package Jimmy Dean Sage Sausage (16 ounce package)
1 cup chopped celery
1 cup chopped onion
1 ½ cups chicken broth
2 tablespoons butter
1 tablespoon olive oil
2 dashes of pepper

Directions:

Coarsely chop the celery and onion. Add the chopped celery and onion to a bowl and set aside. Heat a skillet on medium heat. Add small to medium size pieces of the sausage to the skillet. Cook the sausage. You may need to turn the heat down just a tad so the sausage doesn’t get too brown before it’s done cooking.

After the sausage is done cooking, remove it from the pan and set it on to a paper towel to drain off any excess grease. Add the olive oil to the pan that the sausage was in. Then add the celery and onions to the pan. Add a couple dashes of pepper. Sauté the celery and onions until they start to turn translucent (about 8 minutes).

When the celery and onions are done, turn off the heat and put the sausage back in the skillet and stir all of the ingredients together. This is the point where you can stop if you’re making the dish ahead of time. Just add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing. About 15 minutes before you’re ready to serve the stuffing, add 1 cup of the broth to a pan (reserving ½ cup).

Then add the butter to the pan. Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture. Then add the stuffing mix. Stir all of the ingredients together. Turn off the heat and cover the pan. Let it sit with the lid on for about 8 minutes.

After about 8 minutes check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup broth. Serve warm.

    Pin It

14 Responses to “Sage Sausage Stuffing”

  1. #
    1
    redkathy — November 20, 2011 at 8:36 am

    This stuffing IS delish! Very versatile too. Have added mushrooms, and peppers and sometimes I even use it in the bird.

    Reply

    • CouponClippingCook — November 20th, 2011 @ 8:46 am

      Love the idea of mushrooms and peppers in this stuffing. Sounds delicious and would look so pretty too. Thank you for stopping by. You have a beautiful site!

      Reply

  2. #
    2
    Tina@flourtrader — November 21, 2011 at 12:10 pm

    I do like the idea of using sausage in a stuffing. So often I find many without it to be dry. This recipe looks like it would go well with a turkey dinner, I have seen some recipes that are a little on the exotic side. Nothing wrong with exotic sometimes but my relatives really are not into all that. I will need to try this one, sounds like everyone would find it to be tasty. Thanks for sharing this one and have a wonderful Thanksgiving.

    Reply

    • CouponClippingCook — November 21st, 2011 @ 12:14 pm

      Thank you Tina and you too!

      Reply

  3. #
    3
    Magic of Spice — November 21, 2011 at 4:58 pm

    What a lovely stuffing recipe, my kids love flavored sausages but I don’t think we have seen the sage. Perfect for the holidays :)

    Reply

    • CouponClippingCook — November 21st, 2011 @ 5:03 pm

      Thank you! Have a nice Holiday.

      Reply

  4. #
    4
    Ann — November 21, 2011 at 8:20 pm

    Holy Cow! That looks SO amazing! I love sage and sausage stuffing! Thanks for sharing (and photos are brilliant, as always).

    Reply

    • CouponClippingCook — November 21st, 2011 @ 8:25 pm

      Thank you very much Ann. Have a nice Holiday!

      Reply

  5. #
    5
    Irma — November 22, 2011 at 4:49 am

    I make a similar dressing. I save myself money by toasting 10-12 cups cubed bread, or cornbread. And make the whole recipe, except for the chicken broth, stick it into a freezer bag, or bread bag and freeze. you can make this a week or 2 ahead this way. On the night before, I just stick the bag in the fridge. Day of, I just put it into a bowl, add the broth, put in a buttered casserole and bake 25-30 min. I have also stuffed the turkey with it. Turns out great every time.

    Reply

    • CouponClippingCook — November 22nd, 2011 @ 8:07 am

      Hi Irma, what a great idea for make-ahead stuffing and for saving money by using fresh bread. Thank you for sharing that! Have a nice Holiday!

      Reply

  6. #
    6
    Lindsay @ Schnoodle Soup — November 22, 2011 at 7:33 am

    Ohhh…I saw this on Tasty Kitchen and wanted to congratulate you. You’re basically famous :smile: Looks delish!

    Reply

    • CouponClippingCook — November 22nd, 2011 @ 8:09 am

      Hi Lindsay, thank you and have a nice Holiday! (So love the picture of that cute dog of yours!)

      Reply

  7. #
    7
    Val — November 22, 2011 at 11:40 am

    I am a huge fan of sage. It always adds another level of depth and flavour, a richer quality that complements any type of meat. Your stuffing looks wonderful. Congrats on making T9!

    Reply

    • CouponClippingCook — November 22nd, 2011 @ 11:44 am

      Thank you very much Val!

      Reply

Leave a Comment