Sausage Stuffing is flavored with ground sausage, onion, celery, sage, and a can of cream of chicken soup for one of the most flavorful Thanksgiving sides you will ever taste. This is always the most looked forward to side for my family at Thanksgiving.
Johnsonville ground sausage gives stuffing so much flavor and heartiness. We love this recipe so much, I’ve been known to make stuffing multiple times throughout the year and I’m perfectly happy to have just a plate of Sausage Stuffing for dinner.
I’ve used Johnsonville Sausage in my kitchen for as long as I have been cooking. We won’t count how many years that has been!
I love that Johnsonville makes 4 flavors of ground sausage: Mild, Sweet, Hot, and Four Cheese.
Typically I use the Mild for this recipe but I also like the Sweet in it and Hot is perfect for when you want to give your stuffing a spicy kick.
The convenience of ground sausage is perfect for making family meals when you want to get a meal on the table in the least amount of time possible. No need to get your fingers a mess trying to remove it from the casings. Just open the package and toss it in a pan to brown. Johnsonville Sausage is a quality product that is perfect for flavoring up your family meals and the fact that it already comes seasoned makes meal prep a cinch. I love to substitute it for ground beef and even chicken and turkey in recipes to make a dish with even more flavor.
A traditional Southern Cornbread Dressing is always popular but I love the flavor of crumbled cornbread and packaged stuffing mix together. Along with the sausage, I add onion and celery cooked in butter. Mushrooms are delicious too. I add a good amount of dried sage along with poultry seasoning for more flavor. A can of condensed cream of chicken soup keeps it super moist and gives it a richer consistency.
I like to bake Sausage Stuffing in a casserole dish so that it gets a crunchy topping. The best part!
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- 4 tablespoons butter
- 2 medium sweet onions, chopped
- 3 celery stalks, chopped
- 1 pound Johnsonville ground sausage
- 1 1/2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 4 cups crumbled cornbread
- 5 cups herb seasoned stuffing mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2 to 2 1/2 cups chicken broth
- 2 tablespoons butter, cut into slivers
- Preheat oven to 350 degrees and lightly grease a casserole dish.
- Add ground sausage to a pan and cook until no longer pink, breaking it apart with a wooden spoon as it cooks. Remove from pan and drain on paper towel-lined plate.
- Wipe pan clean and heat 4 tablespoons of butter. Add onion and celery. Cook until soft, about 6 to 8 minutes. Return sausage to skillet.
- Add sage and poultry seasoning to skillet and give it a good stir. Remove from heat and transfer mixture to a large bowl.
- Add crumbled cornbread and stuffing mix to bowl along with all other ingredients except slivered butter. Stir well and pour into prepared casserole dish.
- Scatter slivered butter on top. Place in oven and bake for 30 to 35 minutes.
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This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.