Best Stuffing Recipe Ever With Sausage


When stuffing whole birds, prepare stuffing just before roasting. You will need ¾ to l cup stuffing per pound of bird. Best stuffing recipe ever with sausage for more see information step by step.

Stuffing expands during cooking, so pack it lightly into the bird. If you wish, bake extra stuffing in a covered, greased casserole along with the bird during the last 30 to 45 minutes of roasting time.

Moist Bread Stuffing

  • 1 cup butter or margarine
  • 2 cups diced celery
  • 1½ cups chopped onions
  • ¼ cup minced parsley
  • 2 teaspoons salt
  • 2 teaspoons poultry seasoning
  • ½ teaspoons pepper
  • 18 cups white bread cubes
  • 3 eggs, slightly beaten


  • In an 8-quart Dutch oven over medium heat, in hot butter or margarine, cook celery and onions until tender, about 10 minutes.
  • Add parsley, salt poultry seasoning, and pepper stir well until thoroughly mixed.
  • Stir in bread cubes and eggs; mix together well.

Mixed-Fruit Stuffing

  • 1 12-ounce package mixed dried fruit, cut in pieces water
  • 1 medium onion packing cranberries
  • 5 cups lightly packed, day-old bread cubes
  • ½ teaspoon ground allspice


  • If prunes have pits, remove and discard. In a 2-quart saucepan over high heat, heat 2-cups water fruit and onion to boiling. Reduce heat to low; simmer 15 minutes or until fruit is tender; pour the mixture into a large bowl.
  • In the same pan over medium heat, heat ¼ cup water, cranberries, and sugar to boiling. Reduce heat to low; simmer 7 minutes or until berries pop, stirring occasionally. Drain liquid from berries. Pour berries into fruit mixture.
  • Add remaining ingredients; toss lightly.

Chestnut Stuffing

  • ½ pounds chestnuts water
  • 1 cup butter
  • 1½ cups diced celery
  • 1 cup chopped onions
  • 2 teaspoons salt
  • 1 teaspoon thyme leaves
  • 1 teaspoon marjoram
  • ½ teaspoon seasoned pepper
  • 8 cups fresh bread crumbs


  • With the tip of a sharp knife an “X” in the flat side of each chestnut. In a 3-quart saucepan, cover chestnuts with water.
  • Over high heat, heat to boiling; cook 1 minute. Remove pan from heat. With a slotted spoon remove 3 or 4 chestnuts at a time; set aside.
  • In a 6-quart Dutch oven over medium heat, in hot butter, cook celery and next 5 ingredients about 10 minutes or until vegetables are tender.
  • Remove pan from heat. Stir in chestnuts and bread crumbs; mix all ingredients together well.

Rich-Raisin Stuffing

  • 2½ cups long-grain rice
  • 1 8-ounce packing sliced bacon
  • ¾ cup dark seedless raisins
  • 1/3 cup boiling water
  • ¾ cup butter
  • 4 cups diced celery
  • 2 cup diced onions
  • 2 teaspoon pepper


  • Prepare rice as label directs. Meanwhile, in a 12-inch skillet over medium-low heat, cook bacon; drain on paper towels; crumble into pieces. In a bowl, combine raisins with water.
  • In an 8-quart Dutch oven over medium heat, in hot butter, cook celery, onions, salt and pepper 10 minutes, stirring often.
  • Remove celery mixture from heat; stir in rice bacon pieces and seedless raisins.

Sausage-Rice Stuffing

  • ¾ cup regular long-grain rice
  • ½ pound sweet Italian sausage links, casings removed
  • 1 green onion, thinly sliced
  • 1/8 teaspoon pepper


  • Prepare rice as label directs; meanwhile, in a 10-inch skillet over medium heat, cook sausage until well browned, breaking apart with a fork. Drain.
  • Toss rice with sausage, onion, and pepper.

Sausage-Apply Stuffing

  • 1 pound pork sausage meat
  • 3 large apples, peeled, cored, and chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 4 cups fresh bread crumbs
  • 2 eggs
  • 1½ teaspoon salt
  • 1 teaspoon poultry seasoning


  • In 4-quart saucepan over medium heat, cook sausage meat until browned, breaking apart with a fork. Remove meat to a medium bowl.
  • Pour off drippings but return ¼ cup to pan. In drippings over medium heat, cook apples, onion, and celery until celery are tender, about 10 minutes.
  • Remove from heat. Add the sausage meat and remaining ingredients. Stir until well mixed.

Spinach Stuffing

  • 1 10-ounce package frozen chopped spinach, thawed
  • ½ cup butter or margarine
  • ¼ pound mushrooms, thinly sliced
  • 1 cup diced celery
  • ½ cup chopped onion
  • 3 cups fresh bread crumbs
  • ½ 15-ounce container ricotta cheese (1 cup)
  • 1 egg
  • 1 teaspoon minced parsley
  • ½ teaspoon poultry seasoning
  • 1/8 teaspoon pepper


  • Squeeze spinach dry with paper towels.
  • In 4-quart saucepan over medium heat, in hot butter or margarine, cook mushrooms, celery, and onion until tender, about 5 minutes, stirring occasionally; remove from heat.
  • Add remaining ingredients and spinach; mix well.

Leave a Comment

Your email address will not be published. Required fields are marked *