The Best Sausage Stuffing Recipe

I’m always curious why sausage stuffing is typically only served maybe once or twice a year, typically around the holidays. In all honesty, sausage stuffing, or sausage dressing if you will, is probably my favorite part of the Thanksgiving or Christmas holiday. No lie. I could probably just live off of that during those couple of days, with a ladle of gravy, I’m set. I’ve been making this recipe for years now, and I might add a slight twist or two depending on my mood, but this is the one, and one that many people love.

The Best Sausage Stuffing Recipe

This recipe uses fresh herbs, a couple of different types of bread, chicken livers, sausage, and an array of vegetables, all drowned in chicken stock to be baked, then crisped at the end. It’s a wonderful spoonful in every bite.

This recipe feeds a small army, probably 12 or more, so from this, you can figure out what you need, or freeze the leftovers and use them up on any day where you require a bit of comfort food.
Let’s get started.


  • 2 tbsp canola oil
  • 1 cup of chicken livers, pureed in a food processor
  • 2 pounds of Jimmy Dean’s Pork Sausage with Sage
  • 1/2 cup of fresh sage, minced
  • 1/2 cup of fresh rosemary, minced
  • 21 oz Pepperidge Farm herbed seasoned stuffing
  • 4 cups sour dough bread cut into thick cubes
  • 6 slices of Nueske’s bacon, cut into pieces
  • 1 head of kale, stems removed, chopped
  • 1/2 cup water
  • 4 cremini mushrooms, chopped
  • 2 medium yellow onions, minced
  • 8 cloves garlic, minced
  • 6 ribs of celery, chopped
  • 1/4 cup of flat leaf parsley, chopped
  • 1/4 cup of raisins
  • 2 sticks of unsalted butter
  • 5 cups of chicken stock, warmed
  • 2 tbsp cracked black pepper
  • 1 tbsp salt, to taste

Heat two skillets on your stove, on medium heat.

To one skillet add the canola oil and let it come to temperature. Once heated for a few minutes, add the pureed chicken livers and mushrooms, and give a good stir.

To the other skillet, add the chopped bacon.

Cook the livers only for a few minutes, stirring along the way, then remove the skillet from the heat and set the livers into a bowl.

Cook the bacon, just until slightly crisp, then strain some of the bacon fat, reserving for later use if you want.

To the skillet with slightly cooked bacon, add the chopped kale, and half a cup of water. Continue cooking until the kale gets nice and wilted, about 12 minutes.

Preheat your oven to 325 degrees. Once heated, add the sour dough bread cubes to a baking sheet and place into the oven, cooking for about 12 minutes or so until the bread is nice and golden crisp.

To the skillet where you were cooking your chicken livers, heat on medium high heat, add the 2 pounds of Jimmy Dean sausage. Cook the sausage until nice and crisp, about 10 minutes. Once cooked, place into a bowl and set the sausage to the side.

To your large skillet, add the butter. Cook on medium heat and let the butter melt. Add the onions, garlic, parsley, fresh herbs, and celery. Cook for about 10 minutes or until everything is nice and tender. Season with the salt and pepper.

How to make Thanksgiving Stuffing

I used a large aluminum pan that I purchased from the store to mix all of the ingredients.

To the large pan, add the bread cubes, bacon and kale mixture, liver and mushrooms, raisins, and sausage. Give this a good mix, making sure you incorporate all of the ingredients. Next, ladle in the warm chicken stock. You want to make sure the mixture gets softened, but not mushy. You don’t want mush.

Cover the pan with foil.

To the preheated 325 degreed oven, add the stuffing pan, and cook for 30 minutes, covered. Next, uncover cook for an additional 15 minutes so the top gets a bit crisp.

How to make Thanksgiving Sausage Stuffing

The end result is pretty flipping amazing. You get sweet, savory, and great texture all around. This is my go to stuffing recipe and it’s one that I crave during the fall and winter months.

Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “The Best Sausage Stuffing Recipe”

  1. Thank you,

    My Mom always made Sausage Stuffing, since getting married divorced and so on and on, not one feed since then have I had sausage stuffing. Many turkeys, never sausage in the stuffing.

    Thanks for the recipe and you can bet this will be on my table this Christmas.

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