This Sage Sausage Stuffing recipe starts with a store bought basic — Stove Top Stuffing. Starting with a basic store-bought brand, I then put my personal twist on it to make it distinctly mine. You an easily vary the recipe and add some of your favorite ingredients to it as well.
This Sage Sausage Stuffing Recipe makes a full casserole dish and easily serves 6-8+ very hungry people with leftovers for the next day. If you have more mouths to feed you can simply add another box of stuffing to the mix or simply double the recipe below for a big group.
It has become a holiday tradition and it is always requested if the holidays are spent somewhere else.
Give it a try as I promise you will love it!
- 2 – Boxes of Stove Top Stuffing – can use any flavor as desired: Savory Herbs, Chicken or Turkey
- 1 – Package Jimmy Dean Sage Sausage
- 1 – Medium Onion
- 2 – Stalks of Celery
- 1 – Package Mushrooms – you can use regular or Baby Bella’s, whichever are on sale
- 2 – Cloves of Garlic or 1 tsp. or so of Minced Garlic
- 3 cups – Chicken Broth
- ½ cup – Butter
- Salt and Pepper to Taste
- Chop and saute onion, celery, mushrooms and garlic in a large pot with a tablespoon of butter. This is all made using one pot so select one that is large enough to hold everything. Let saute for just a minute or two.
- Add the Jimmy Dean Sage Sausage and let it cook thoroughly. Do not drain the liquid as it is full of flavor.
- Next begin to make the Stove Top Stuffing as per the directions on the package. Again, it all gets added to the same pot.
- Add 3 cups of chicken broth (or you can use water as per the package directions)
- Add ½ cup butter and bring to a boil.
- Once boiling, add contents of the stuffing pouches, stir, cover and reduce heat to low and let set for a few minutes before removing from heat completely.
- Add Salt and Pepper to taste.
- Place in a corning ware serving dish that is oven safe.
- At this point it the sausage stuffing recipe is actually ready to eat, but here’s what I do. When I take my turkey out of the oven to cool before slicing I take a few spoonfuls of the turkey dripping and pour it on top of the stuffing and then let it heat in the oven at 350 degrees for the 15 minutes of so while I am slicing the turkey. This way it incorporates some of the great turkey flavor, adds great moisture and gets a bit crispy on top. YUM!