My mom started making this midwest sausage stuffing many years ago when I was a child and it is one of the three things I still look forward to at Thanksgiving. (The other two are pumpkin pie with real whipped cream and pecan pie.) For a couple of years my mom made some other stuffing recipes and it just was not Thanksgiving for me. Thankfully we’re back to this one every year!
This also helps you make exceptionally tasty gravy because the flavoring from the ingredients will mix with your pan drippings for the gravy (Updated note: Caroline loves this, too! LOL!)
Midwest Sausage Stuffing
- 1 pound bulk pork sausage, crumbled
- 3/4 cup minced onion
- butter, melted (amount will vary – see directions)
- 1 & 1/2 cups chopped celery (stalks and leaves)
- 8 cups soft bread crumbs
- 1 & 1/2 tsp crushed leaf sage
- 1 tsp thyme leaves
- 1/2 tsp pepper
- In a large skillet, cook and stir sausage, onion, and celery until meat is brown and onion is tender.
- Drain off fat; add enough melted butter to sausage fat to measure one cup.
- Stir butter mixture and about 1/3 of the bread cubes into meat mixture. Turn into deep bowl.
- Add remaining ingredients and toss.
- Makes 9 cups (enough for a 12 pound turkey)
You can see all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!
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