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Holiday Sausage Stuffing

(9 Votes)
Holiday Sausage Stuffing
1 Hr 15 Min

Zesty ground pork sausage and crunchy almonds add a tasty contrast of flavors and textures to a store-bought stuffing mix. This "make it your own" version of Holiday Sausage Stuffing is perfect to team with your turkey for your holiday entertaining.

What You'll Need

  • 1 onion, chopped
  • 1/2 cup (1 stick) butter, melted, divided
  • 1 (16-ounce) package ground pork sausage
  • 1/4 pound fresh mushrooms, chopped
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 (8-ounce) package corn bread stuffing
  • 1/2 cup chopped almonds, toasted (optional)
  • 1 egg, beaten

What to Do

  1. Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large skillet over medium-high heat, saute onion in 1 tablespoon butter 5 to 7 minutes, or until golden. Add sausage and mushrooms and saute 3 to 5 minutes, or until sausage is browned and mushrooms are tender; drain, if necessary, and set aside.
  3. In a large bowl, combine chicken broth, stuffing, and almonds, if desired; mix well. Add remaining butter, the sausage mixture, and the egg; mix well. Spoon into prepared baking dish.
  4. Cover with aluminum foil and bake 30 minutes. Uncover and bake 30 to 35 additional minutes, or until heated through and top is golden.


  • You can bake this in almost any type of oven-proof mold. 
  • It's easy to lighten up almost any stuffing by substituting chicken stock for half or more of the melted butter.
  • You can use chopped celery in place of nuts in stuffing if you prefer.
  • We've got lots of yummy stuffing recipes on our website, so check 'em out! We've put together a collection of our best stuffing recipes to make it easy!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made sausage stuffing for years. I use it to stuff the bird too! Cornbread stuffing mix, by itself, as very little seasoning in it. The only thing this really seems to be missing is the poultry spices.

I noticed the lack of seasonings. No sage? No poultry seasoning? The recipe looks delicious. I'll make it first and see if it needs spices.

I use Jimmy Dean's SAGE sausage.

I made this last year for our Thanksgiving dinner; and making it again this year! That in itself should say how good this is.

I make this one every year, and like others, always use celery. Have one family member who dislikes mushrooms, so I chop them fine rather than slice and he just gobbles this up and asks for leftovers! I have also done this in crockpot, freeing up valuable oven space. (Cook on high for 30 min and then low for 4-8 hours, lightly spray pot first.) Happy Thanksgiving!

I like to use 1 package of mild turkey or pork sausage and 1 package of hot sausage sauteed and cooked until done. I add several stalks of partially cooked chopped celery, mushrooms and a cooked chopped onion. I mix the corn bread stuffing with the celery flavored water for extra flavor and add a bit of butter. Bake it until fully cooked (approx. 30 minutes). You can also make it ahead of time and it freezes well. Just reheat in the microwave until hot. It's a favorite in my house!

only difference between mine and the one listed is the corn bread, I use regular stuffing bread no nuts, with celery

mmm this will be good for me and my family becouse we eat stuffing all year round. :)

sounds just like the dressing my mom made in Tennessee but without the nuts and with celery. Was the best I ever had. Thanks

I think this sounds really good but I ALWAYS add celery. That's the way my mother made it.


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