Delicious every time.

Sage Sausage Stuffing in Bowl

There are so many great stuffing recipes out there.

Here’s a quick and easy recipe for stuffing (dressing) 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 wonderful 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 many side dishes and desserts as possible ahead of time.

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

And for this stuffing recipe, the sage sausage, onions, and celery can be cooked ahead of time which really helps cut down prep and cooking time on the holiday.

All that’s left to do for this stuffing is; about 15 minutes before serving, in a pan add chicken stock, butter, the precooked sage sausage, onions and celery, and stuffing mix.

Warm it up until the stuffing is moist (about 15 minutes) and it’s ready to put on the table.

Here’s a recipe for one of the pies I make each year that’s a crowd pleaser; “No-Bake Cherry Cheese Pie with Helpful Tips“.

Let’s check out the ingredients for this stuffing.

Sage Sausage Stuffing Ingredients

Jimmy Dean sage pork sausage, a box of your favorite stuffing (corn bread stuffing is used in this recipe), chicken broth, butter, onion and celery

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Chopped Celery on cutting board

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

Coarsely chop the celery (including the leaves from the celery hearts).

Chopped celery in bowl

Then add the celery to a medium size bowl.

Chopped onions on board

Next, coarsely chop the onion and…

Chopped onions and celery in bowl

…add it to the bowl.  Set aside.

Burner underneath skillet on stove

For the Sausage – Heat a skillet on medium heat.

Uncooked sage sausage in pan

Using a heat proof spatula, break up the sausage as it’s cooking so that the pieces are all about the same size.

Cooking sage sausage in pan

Stir the sausage so it cooks evenly.

Cooking sage sausage in pan

The heat may need to be turned down slightly so that the sausage doesn’t get too brown before it’s done cooking.

Cooked sage sausage in pan

After the sausage is thoroughly cooked (about 15 minutes), turn off the heat and transfer the sausage on to a paper towel-lined plate to drain off any excess grease.

Set aside.

Add olive oil to skillet

Cooking the Celery and Onion – Reheat the pan that the sausage was cooked in on medium heat and add olive oil.

Saute onion and celery in pan

To the pan add celery and onions.

Onion and celery in pan

Add a couple dashes of pepper and stir.

Saute onion and celery in pan

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

Cook vegetables with sausage in pan

Turn off the heat and put the sausage back in the skillet and stir all of the ingredients together.

Cooked sausage with vegetables in bowl

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

Lid on bowl with cooked sausage

If Making This Recipe Ahead of Time – Add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing. 

Add chicken broth to pot

About 15 minutes before serving, in a medium to large size pot, add 1 cup of chicken broth (reserving ½ cup).

Stir chicken broth in pot

To the pan, add butter.

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

Sausage and vegetables in pot

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

Dried bread stuffing in pot

Then add the stuffing mix.

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

Stuffing mix and sausage in pot

Stir all of the ingredients together.

Lid on top of pot

Turn off the heat and cover the pan.

Let it sit with the lid on for 8 minutes.

Then 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.

Sage Sausage Stuffing in Bowl

Serve warm and enjoy.

Sage Sausage Stuffing in Bowl

Leftovers heat up nicely too.

Sage Sausage Stuffing in Bowl

Try putting some leftover stuffing in a turkey sandwich.  It’s sooo good.

Thank you so much for stopping by CCC!

More Holiday Recipes You May Like:

Smoked Gouda and Garlic Mashed Potatoes

Easy Potato Salad with Egg

How to Barbecue a Turkey

Cherry, Pineapple and Mandarin Orange Ambrosia

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Sage Sausage Stuffing (Dressing)

Sage Sausage Stuffing {Dressing}

Delicious every time.
5 from 1 vote

Ingredients

  • 1 package (6 ounces) cornbread stuffing mix or your favorite type of stuffing mix
  • 1/2 package (16 ounce tube) Jimmy Dean sage sausage
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped onion
  • 1-1/2 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 dashes ground black pepper

Instructions

  • For the Sausage - Heat a large skillet on medium heat and add the sausage.  Using a heat proof spatula, break up the sausage as its cooking so that the pieces are all about the same size.
  • Stir the sausage as it cooks.  The heat may need to be turned down slightly so that the sausage doesn't turn too brown before its completely cooked through.
  • Continue to stir as the sausage cooks until the sausage is thoroughly cooked (about 15 minutes). 
  • After the sausage is done cooking, turn the heat off and transfer the sausage onto a paper towel-lined plate to drain off any excess grease.  Set aside.
  • Reheat the same pan that the sausage was cooked in on medium heat and add olive oil. 
  • For the Celery and Onion - To the pan, add the celery, onions and a couple dashes of pepper. Sauté the celery and onions until they start to turn translucent (about 8 minutes).
  • Combining the Cooked Sausage, Celery and Onion - Turn off the heat, and put the sausage back in the skillet and stir all of the ingredients together. 
  • If Making This Recipe Ahead of Time - This is the point where you can stop if making the dish ahead of time.  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; to a medium to large size pot, add butter and 1 cup of broth (reserving ½ cup). 
  • 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 and stir together.
  • Turn off the heat and cover the pan. Let the stuffing sit with the lid on for about 8 minutes
  • Then 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. 
  • Stir the stuffing and serve warm.