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.
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