In the past, I’ve probably claimed certain foods to be my favorite part of the Thanksgiving Homemade Holiday Feast, which are all true, I just happen have a lot of favorites, including the stuffing.
In years past, I’ve always been stuck with the boxed stuffing because well, we just don’t have a good family recipe. I love my mother like no other, but the woman can’t make a decent stuffing to save her life and I don’t blame her. Stuffing is surprisingly difficult to master if you ask me. But after some careful planning, I finally created one that I really love and I bet you will too.
Sausage & Celery Bread Stuffing
Ingredients
- 5 cups 1 inch Italian Bread Crumbs
- 5 cups 1 inch French Bread Crumbs
- 2 tablespoons olive oil
- 1 stick salted butter
- 4 stalks celery (1/4 inch chopped, total 2 cups)
- 1 medium yellow onion (chopped, 1 inch)
- 1 tablespoon poultry seasoning
- 2 cups chicken broth
- 1 cup mild sausage crumbles
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
1. Preheat oven to 325 degrees F.
2. Cut loaves of bread into 1 inch cubes and spread evenly on a large baking sheet. Bake for about 10 minutes, until bread cubes are crispy and dry.
3. In a large skillet over medium heat, melt butter and add olive oil.
4. Cut celery into ¼ inch slices and add to skillet.
5. Chop onions into 1 inch squares and add to skillet.
6. Add poultry seasoning, salt, pepper and stir until combined
7. Sauté vegetables for about 20 minutes, until tender.
8. Add vegetables to chicken broth.
Here’s where using your KitchenAid stand mixer comes in handy, especially if you have the KitchenAid 5-Quart Glass Bowl
9. Crumble sausage into the skillet previously used for sauteing the vegetables and cook over medium heat until fully cooked.
10. Using the flat beater, turn your stand mixer to the stir setting and add the bread crumbs, sausage crumbles and chicken broth. Stir for about 20 – 30 seconds.
11. Preheat oven to 350 degrees F.
12. Place stuffing mixture into a large baking dish, greased, and bake for 30 minutes.
Now that I’ve shared my stuffing secret, I want to hear how you make it? What ingredients do you use that make your stuffing extra special? And do you actually call it “stuffing” because I’ve heard some folks call this stuff “dressing”?
Looking for more Thanksgiving recipes? Be sure to check out the Homemade Holiday Feast which will be updated with new recipes every week and stay tuned for a fabulous holiday giveaway where one of my lucky reader will win a KitchenAid Artisan mixer in one of over a dozen color options.
Disclosure – The KitchenAid Artisan Mixer featured in this recipe was provided to me free of cost by KitchenAid. Opinions expressed are my own and are not influenced by monetary compensation.
I love plain ol’ stuffing. Vegetables, seasonings, chicken broth, and day old bread.
I make mine into stuffin’ muffins!
I used to hate stuffing when my mother made it, then come to find out I didn’t like it because it was from a box.!!
When making it homemade it just has such a depth of flavor, and the texture, well there’s no comparison.
Never tried it with sausage, but it sure looks delicious!
Oh I saw Rachel Ray do those stuffin muffins, it’s a cute idea for people the like the crispy parts. I tend to dig to the bottom for the soggy stuffin.
My favorite part of Thanksgiving is the sausage stuffing. I stuff the turkey with it, so I use a little water to dampen the stuffing instead of broth. Any excess stuffing, I put it a Pyrex or casserole dish and dampen with some of the turkey broth that comes from the turkey before putting it in the oven. I prefer the Jimmy Dean raw sausage in a roll best for flavor. After cooking the sausage, onions, and celery, I just let the butter melt on top of it after turning off the burner so that the butter doesn’t give it a cooked butter taste. Prior to that (about three days), I cube up Italian bread and put in a huge metal bowl to dry (oven on low temperature will work in a pinch) and toss with my hands periodically. Then I add the sausage, onion, celery, butter, and seasonings mixture to it and toss it with my hands. Then, I add the eggs and just enough water to dampen it (I like stuffing on the drier side). Then it’s ready to stuff in the turkey! :)
That sounds really good Denise, especially using the turkey drippings to flavor the stuffing.
Oh dear lord, that looks so GOOD!
I really hope this year that I can actually help my mum in the kitchen and maybe take a little of that stress load off of her :)
Thanks for this recipe!
Kayla, I think she would really appreciate that. I know my mom always gets stressed in the kitchen during the holidays.
My very favorite stuffing is a sausage and mushroom stuffing using jimmy dean sausage that my mom makes every year. I’ll be sharing it on my blog soon! I can’t imagine a stuffing without sausage. It adds so much flavor, doesn’t it? Yours looks yummy too! Wish I could try some. :)
Ewww mushrooms, really? Fungus in the stuffing is a no no in our house. lol But yes, I think stuffing is one of the things my mom is always missing in hers. One year she put turkey giblets in it (barf)
I knew you were going to say that about the mushrooms. But really Cat, if you are some who likes mushrooms you generally always love mushrooms in things like this. And sausage and mushrooms (for those who like yummy fungas) is a great combo.
There are others who think onions are nasty too and I think they are just as crazy as those who don’t like mushrooms. :)
You wanna hear something crazy … I hate mushrooms in every instance except when I mix the little button mushrooms with golden hominy and fry it in butter. Then they’re awesome. Strange.
And my husband would agree with you on the onions, he despises them. I could tell you a story about the “meatloaf incident”
Aww, so you are a mushroom snob? Only the little button ones are good enough for you? :)
I feel a bit blessed that my husband isn’t a picky eater at all and neither am I. We are always open to new foods. Unfortunately the same can’t be said for our kids. I’m really hoping they outgrow it because I’m so sick of the same things for dinner and I hate making two dinners.
Ha! My mom use to fry this one particular type of mushroom that she put on steak, I forget what it’s call but it’s a big, stinky mushroom when it’s fried. I always had to sit outside until the smell went away.
Jon isn’t super picky either, except when it comes to onions and gravy. Mattison won’t eat meat or pretty much anything at all. I have no advice for you there, I just stopped making two separate dinners, I’m not a short order cook. :)
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I’ve never had sausage stuffing, but I’m anxious to try your recipe! Thanks for sharing!
In my humble opinion, stuffing is the best part of the thanksgiving meal. We make at least 3 batches every year.
That looks delicious! I wonder why I limit myself to making dressing just for the holidays ….This one I have to try, the recipe looks fantastic.
I love your recipe using the different bread and sausage as well. I made a simple stuffing this one will be tried for Christmas though. I believe my family will love it
Sausage & Celery Stuffing sounds great. I usually use bacon in my stuffing instead of sausage
Hellmann’s also offers some great turkey recipes here: http://www.hellmanns.us/promotions/therealfoodproject/prizes.aspx?utm_source=Facebook_Promotions&utm_medium=Facebook&utm_campaign=Hellmanns_Facebook
I think I’ll try this recipe for Christmas. thanks
I didn’t make my own stuffing this year :( I used the box version! I wish I would have seen this recipe beforehand! My Aunt makes the most fabulous stuffing though! She uses sausage too and I really believe that it’s what makes good stuffing GREAT!
Love your recipe it is almost how I make mine and it is just delicious too!
May have to try this for Christmas…looks yummy.
I love adding sausage to stuffing!
I’ve never had stuffing with sausage in it. My mom makes a fantastic stuffing with bacon though, and I love it! Basically adding bacon or sausage to anything is going to make it better, right! I know Thanksgiving is over, but now I”m wanting stuffing. Thanks for the recipe!
Looks so much better than stove top! May just have to have Thanksgiving round…3! Lol.
Would you please invite me to your house to have stuffing and noodles and bread and cranberry sauce and potatoes and turkey? please? Pretty please?
I have never used sausage before but it sounds yummy. We always do the old fashioned giblet stuffing…lots of celery, onions, and extra meat by simmering some chicken legs and thighs in with the broth mix and cut it small . So…just wondering if you buy the bread crumbs or cut them yourself from a loaf? the french bread crumbs would be so great and more dense.
STUFFING…it’s called stuffing! dressing is what you put on a salad or slaw!
I make enough for an army..which is pretty much what I have ;)
Okay YUM-stuffing is my favorite part of the Thanksgiving meal and my dad has such a great recipe as well were onions are an important ingredient-I might have to tell him about the celery. The bread crumbs look/sound perfect as well!!
I am making this to go with a baked chicken some night. this sounds scrumptious!
that look great
I am a vegetarian so cant comment on this one!!!!
My favorite part of Thanksgiving is the stuffing (we call it dressing here in the South!), but I have never had it with sausage. I love celery in my dressing, though! So good!
I call mine stuffing, even though I don’t stuff the turkey with it. This year, for time’s sake, I prepared Stove Top ahead of time, then added all of my thyme, parsley, celery, onions, and apples for a nice twist. Then I put in the Pam-sprayed casserole dish and baked it.
I cannot believe that this mixer can blend such hearty ingredients!
I use regular bread, not bread crumbs. I also stuff my turkey. Now, you can make it just in a casserole in the oven, but I only make it in the turkey. It’s 1-1.5# bread broken into pcs, about 4-5 stalks celery with leaves, medium onion chopped, sage, thyme, little salt and pepper and maybe 1/2 stick butter. I cook like my grandmothers so I’m sorry if I’m estimating. I sprinkle spices to sight and smell, but must be 1/2 tsp sage and thyme for lightly flavored, 3/4-1 tsp for robust. I also chop my celery and onion up very fine so my kids can’t pick it out, it also spread flavor better I think. Cook in butter few mins, pour over bread crumbs, and stuff turkey right before baking. I make extra cuz everyone loves it.
being from an Italian family, this sounds like a great dish for our next holiday!
I am going to try this recipe next year – very similar to my own recipe except for the sausage and broth, I use lots of butter in mine to moisten the bread crumbs so I am sure this is much healthier lol!
12-3 http://twitter.com/simplydab/status/10897167162019840
12-3 http://www.facebook.com/simplydab/posts/115324891866948
12-3 I could use the ravioli attachment to make turkey and cranberry ravioli
http://www.shopkitchenaid.com/product_detail.asp?HDR=attachments&T1=KTA+KRAV
my dad likes his stuffing crispy (read: burned!)
I’ve never had Sausage Stuffing before, but it sounds really good. I need to get a KitchenAid Stand Mixer so I can try all of your yummy recipes!
Sorry for the duplicate comments, I posted the comment on here before I did the required entry.
I’ve never had Sausage Stuffing before, but it sounds really good. I need to get a KitchenAid Stand Mixer so I can try all of your yummy recipes!
That looks absolutely delicious! I love, love Stuffing!!! But, it would be even more fantastic if I could make it with this beautiful mixer!! Fingers crossed and toes crossed too!
I love homemade stuffing!
I must try this for Christmas!
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OMG, I love that the ingredients are so easily available-nothin’ fancy, but really tasty!
I make traditional Stuffing. This past thanksgiving I cut up some apples and tossed in it. I thought it was good.
I have never called it dressing. But know folks that do.
Hi Cat!
I grew up in the South in Texas, and now live in the Pacific North West. When growing up, my Mom made “dressing” (“stuffing” is stuffed into the bird, “dressing” isn’t) it had white bread crumbs, sweet Jiffy corn bread crumbs, onions and celery sauteed in butter, salt and pepper, sage, poultry seasoning, and broth till moist. Mix and bake400 degrees until brown and golden about 30 minutes.
I LOVE that recipe, but I also like to experiment. I use my Mom’s recipe as a base then enjoy playing with flavors like sage sausage, walnuts, apples, etc. Its sooo good!
Angela
I’m vegetarian – but substituting field house’s veggie sausage in this recipe would be delicious!
I want to try your recipe. My neighbor serves this on Thanksgiving and it is everyone’s favorite food.
Another great Thanksgiving post that makes me hungry!!!
I like fruit and nuts in my stuffing(I call it stuffing whether it is in or out of the bird)
My Mom always added chopped apple(healthy skin and all) celery, onion and pecans to her stuffing. I luv the crunch and flavor the pecans add. i guess it really depends on what you grow up with.
I was taught to save up the ends of my bread in a bag in the freezer. I like that my stuffing has a variety of different breads in it. We use a very large shallow pan to cook ours because we all luv the crunchy part of the stuffing and fight over it.
I call it “stuffing”- never “dressing”. To me, If I hear “dressing” I only think of salads. Stuffing is my favorite savory holiday food, and I love it traditional with veggies or made with cornbread, with nuts and fruit.
I didn’t know the Kitchen Aid could mix ingredients up without blending them.
ceis8009 at yahoo.com
One word. YUM.
Stuffing is one of my favorite parts of thanksgiving! This looks GREAT!
well, i dont like sausage lol but i would do it with turkey or some other meat lol
My son is the stuffing lover in my house – for some reason I just don’t like it (although I like everything that goes into it – go figure). I love that glass mixing bowl on the Kitchenaid with the measures, pour spout and handle! Even if you don’t need to use your mixer, the bowl can be used for so many things… although honestly if I owned a Kitchenaid I’d be dreaming up different ways to use it :)
sounds delicious!!
I am sooooooo not a fan of celery but I’ll have to admit this looks good! My husband makes a similar stuffing (minus the celery) and it is one of the, if not the, best part of our Thanksgiving and Christmas Day meal.
now im hungry