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.
Course Side Dish
Cuisine Southern
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8servings
Author Christin Mahrlig
Ingredients
4tablespoonsbutter
2medium sweet onions,chopped
3celery stalks,chopped
1poundJohnsonville ground sausage
1 1/2teaspoonsdried sage
1teaspoonpoultry seasoning
4cupscrumbled cornbread
5cupsherb seasoned stuffing mix
1/2teaspoonsalt
1/4teaspoonpepper
1egg,lightly beaten
1(10.5-ounce)can condensed cream of chicken soup
2 to 2 1/2cupschicken broth
2tablespoonsbutter,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.