Side Dishes/ Thanksgiving

Traditional Sausage Stuffing / Dressing

There are a few dishes that define Thanksgiving and stuffing is certainly one them. I make two types of stuffing each year – sausage stuffing and a meatless stuffing using the imitation breakfast sausage.

Before I get a bunch of angry typed comments, I know that technically if it isn’t stuffed into the turkey, it’s dressing. Or depending where you are from, you may call it dressing. I grew up calling it stuffing. Old habits die hard, what can I say?

In order for the turkey to cook more evenly, I don’t stuff the bird. I bake the stuffing separately which, in addition to allowing the bird to cook more evenly, you can get that crust on the edges and the center pieces are still moist and delicious.

My sausage stuffing is pretty traditional. I wanted the same familiar flavors I grew up with and I think I captured them well in this dish. The sausage flavored with sage, along with the celery and onions combined with the crust of the bread crumbs… DELICIOUS!

If you don’t already have a dressing / stuffing recipe, I hope that you will try mine.

Traditional Sausage Stuffing / Dressing

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By Patrick Dulmage Serves: 10-12
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes

Traditional Sausage Stuffing / Dressing


  • 1 stick unsalted butter
  • 1 lb sweet Italian sausage or any seasoned sausage you like
  • 4 stalks celery, chopped
  • 2 onions, chopped
  • 2 tablespoons fresh sage, chopped
  • 3 cups chicken, turkey, or vegetable broth
  • 2 large eggs
  • 1/2 cup fresh parsley, chopped
  • salt and pepper to taste
  • 16 cups bread cubes - you can use white bread, corn bread or a mixture



Preheat the oven to 350 degrees


Grease the baking dish of choice with butter


Add 6 tablespoons of butter and the sausage to a large skillet over medium high heat


Cook sausage until lightly browned, about 6 minutes


Add the celery and onions and cook until softened, about 5 minutes


Mix in the sage, then add the broth, salt and pepper to taste


Bring to a simmer and remove from heat


In a large bowl, whisk the eggs, then add the parsley and bread cubes


Gently fold in the sausage and broth mixture until thoroughly combined


Top the mixture with about 2 tablespoons of cubed butter and cover with foil


Bake for 30 minutes


Uncover and bake for another 20-30 minutes until the top is golden brown

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