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Sausage Stuffing

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.

 

Sausage Stuffing-ground sausage, onion, celery, sage, and cream of chicken soup make this a fabulously flavored  side dish for 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.

Sausage Stuffing- super flavorful and moist with a can of cream of chicken soup. #SausageSunday

 

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.

Sausage Dressing made with Johnsonville Sausage

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.

Sausage Stuffing made with ground sausage and a can of cream of chicken soup. Such a flavorful Thanksgiving side.

 

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.

Sausage Stuffing made with ground sausage, onion, celery, sage, and a can of cream of chicken soup. Makes such a flavorful Thanksgiving side.

 

I like to bake Sausage Stuffing in a casserole dish so that it gets a crunchy topping. The best part!

To learn more ways to put quickly made meals on your family table follow Johnsonville on Facebook, Twitter, Pinterest, Instagram, and Youtube.

Sausage Stuffing recipe made with ground sausage, onion, celery, sage, and a can of cream of chicken soup. Makes such a flavorful Thanksgiving side.

Sausage Stuffing-ground sausage, onion, celery, sage, and cream of chicken soup make this a fabulously flavored side dish for Thanksgiving.

Sausage Stuffing

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. 
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
SERVINGS: 8 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

Use cornbread that is a day or two old for best results.

Nutrition

Calories: 378kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern

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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.

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18 thoughts on “Sausage Stuffing”

  1. Stumbled upon this recipe a couple years ago. Was nervous to try something new but so glad we did. This has become our new Thanksgiving dressing. Everyone loved it!

  2. My son’s favorite side dish is sausage cornbread stuffing. I decided to give your recipe a try this year for our Thanksgiving meal and by far this seems to be my family’s favorite. Christin, thanks for sharing!

    1. I used to use stuffing but for years now I have made dressing. It is tricky to get it completely done and cooked to the right temp. I know the recipe says stuffing but the directions are for dressing. I would stick with this recipe as written. It’s really good!!

  3. Nita Tallent
    less than a minute agoI like the oval casserole dish you used. Where did you get it?

  4. Stuffing is by far my favorite side dish at Thanksgiving. I’ve never tried it with sausage before, but I love the idea! I’m keeping this recipe for later, so perfect for the holidays!

  5. Mary Ann | The Beach House Kitchen

    This stuffing sounds delicious Christin. Love the Italian sausage and cream of chicken soup. Will definitely need to give this one a go!

  6. Gayle @ Pumpkin 'N Spice

    This stuffing looks perfect, Christin! Sausage stuffing is one of my favorites, and I’m loving that you used Johnsonville in here. Sounds delicious!

  7. I’ve never been a huge stuffing fan, but I’ve also never had one with sausage in it! I think that would be the difference for me!

  8. Stuffing has always been one of my favorite parts of Thanksgiving dinner! This version looks just wonderful! Have a great holiday Christin!!

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