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Sausage Stuffing for your Thanksgiving Turkey

1908 vintage postcard.

1908 vintage postcard.

Sausage Stuffing

12-16oz. seasoned bread cubes

3-4 pounds pork sausage

1 cup chopped celery

½ cup chopped onion (optional)

4 large eggs

¾ cup warm water

May add poultry seasoning if desired (especially if bread cubes are not well seasoned).

This recipe will stuff a 10-14-pound turkey.

Mix well all ingredients together until mixture is the texture of a meatloaf. You may find it easier to use your hands to mix it thoroughly.

Thaw turkey in bottom of refrigerator three days before Thanksgiving. Be sure to allow enough time for preparation before your planned meal event. Rule of thumb is to allow an hour cooking time for every 2 pounds of bird. Stuff all cavities of the turkey including the area between the skin and the breast. This will make the breast moist. Be sure to take out extra parts likely packed in the bird such as neck and giblets. Place turkey in large roaster. Add two-three inches of water to bottom of roaster and cover with aluminum foil. Place in 300-degree oven about 5 hours. Remove foil last half hour of cooking to brown outside of bird.

For larger turkey, double recipe and allow longer to cook. Electric roasters are also a good way to cook turkey. This will free your oven for other favorite dishes.

Ingredients

  • seasoned bread cubes
  • pork sausage, rolled breakfast sausage works well
  • chopped celery
  • chopped onion
  • large eggs
  • warm water
autumn-in-the-hills-of-potter-county-pennsylvania

My Mother-in-law Cecelia Pierce's Recipe for Sausage Stuffing

I was many years perfecting this family favorite. My late husband Bill would not let me make any other kind of stuffing for our Thanksgiving bird than the kind his mother made. Everyone loved her sausage stuffing and sometimes she would add the element of surprise to the recipe by adding in a little fresh ground venison to the mix.

Nothing beats a family tradition like this one. Good food and good company to share it with. Being the mother of twelve children, Cecelia catered to a large family gathering. They all loved this recipe.


This is my mother-in-law Cecelia Pierce. We lost her Christmas day 2015. Her memory lives on in all who knew her.

This is my mother-in-law Cecelia Pierce. We lost her Christmas day 2015. Her memory lives on in all who knew her.

© 2017 Diana L Pierce

Comments

Jeff on November 21, 2020:

Thanks Diana pierce for sharing this with every one they all deserver to try these recipe .i am like bill it the only way to make it.thanks cecelia pierce for leaving us somthing specal.for the holladays

Diana L Pierce (author) from Potter County, Pa. on November 22, 2017:

Thank you, Rochelle. I certainly know what you mean about trying new things. My husband would not let me make stuffing any other way.

Diana L Pierce (author) from Potter County, Pa. on November 22, 2017:

Thank you, Kari. This recipe is very good, but I know all about changing things, they tend to stick their nose up.

Rochelle Frank from California Gold Country on November 21, 2017:

I have always put put a little sausage in my stuffing. We like it.... but if your family is used to having it a certain way, you should be careful.

Kari Poulsen from Ohio on November 21, 2017:

I've never had sausage stuffing. The recipe looks very good. I wonder how my family would feel about change, lol.

Diana L Pierce (author) from Potter County, Pa. on November 20, 2017:

Thank you, Jackie. Yes, you should share your recipe. Everyone likes eats.

Jackie Lynnley from the beautiful south on November 19, 2017:

I love sausage, I bet this is really good.

I should share my stuffing recipe...thanks for inspiring me!

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