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Savory Sausage Stuffing

I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. —Ursula Hernandez, Waltham, Minnesota
  • Total Time
    Prep: 30 min. Cook: 2 hours
  • Makes
    16 servings (3/4 cup each)


  • 1 pound sage pork sausage
  • 1/2 cup butter, cubed
  • 1/2 pound fresh mushrooms, finely chopped
  • 6 celery ribs, finely chopped
  • 2 small onions, finely chopped
  • 2 garlic cloves, minced
  • 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
  • 4 cups cubed multigrain bread (1/2 inch)
  • 1 tablespoon rubbed sage
  • 1 cup chicken stock
  • 1/2 cup white wine or chicken stock
  • 1 cup dried cranberries
  • 1/2 cup sunflower kernels, optional


  • In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
  • Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
Nutrition Facts
3/4 cup: 261 calories, 13g fat (6g saturated fat), 31mg cholesterol, 446mg sodium, 28g carbohydrate (10g sugars, 2g fiber), 8g protein.

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