{"id":23366,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/grandma-s-poultry-dressing\/"},"modified":"2024-11-22T04:07:55","modified_gmt":"2024-11-22T10:07:55","slug":"grandma-s-poultry-dressing","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-poultry-dressing\/","title":{"rendered":"Sausage Stuffing"},"content":{"rendered":"<p>Stuffing is a classic Thanksgiving side dish, but for some reason, my family never served it during the holidays. My husband&#8217;s family, however, never had a <a href=\"https:\/\/www.tasteofhome.com\/collection\/thanksgiving-dinner-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/thanksgiving-dinner-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\">Thanksgiving dinner<\/a> without it. Their family&#8217;s sausage stuffing recipe was made with Jimmy Dean and plenty of celery. After a single bite of the rich, savory casserole, I instantly became a stuffing convert.<\/p>\n<p>I&#8217;ve since learned that most families have a signature recipe. Some use a bold blend of spices and herbs, while others add nuts like chestnuts or umami-rich ingredients like mushrooms or oysters. So, even though we think this is the best sausage stuffing recipe, we know you may want to modify it to fit with your family&#8217;s traditions. We&#8217;ll offer plenty of suggestions for substitutions and variations, including how to stuff it inside the turkey or bake it as a stand-alone side dish.<\/p>\n<h2>Sausage Stuffing Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032421\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_FT24_4215_JR_0815_1.jpg?fit=700%2C1024\" alt=\"milk, bread, eggs, parsley, sausage, celery and onion\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Bulk pork sausage:<\/strong> Bulk sausage refers to any sausage without a casing. You can keep it simple with mild breakfast sausage, or spice it up with bold chorizo or spicy Italian sausage. To substitute sausage stuffed inside a casing, simply peel off the casing with a paring knife before cooking the meat.<\/li>\n<li><strong>Celery and onion:<\/strong>\u00a0These aromatic vegetables add flavor and texture to our best sausage stuffing recipe.<\/li>\n<li><strong>Milk:<\/strong> Milk moistens the bread cubes and allows them to soak in the flavors from the other ingredients. Feel free to substitute melted butter to add richness to our stuffing recipe with sausage, or use chicken broth to make dairy-free sausage stuffing.<\/li>\n<li><strong>Bread:<\/strong> We use stuffing cubes or day-old cubed bread to give the stuffing a chunkier texture. Coarse <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread crumbs<\/a> work, too, if you prefer a crumbly texture.<\/li>\n<li><strong>Eggs:<\/strong> Eggs add moisture and richness to sausage stuffing.<\/li>\n<li><strong>Parsley:<\/strong> Fresh herbs like parsley add balance to stuffing. This stuffing recipe with sausage has a lot of rich, heavy flavors, and chopped parsley brings a welcoming, fresh finish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the sausage, celery and onion<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032425\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_1.jpg?fit=700%2C1024\" alt=\"Browned and crumbled sausage in a large skillet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F.<\/p>\n<p>In a large skillet over medium heat, brown and crumble the sausage until no longer pink, six to seven minutes. Drain the sausage, discarding all but 2 teaspoons drippings. Set the sausage aside.<\/p>\n<p>In the same skillet, cook and stir the celery and onion in the reserved drippings over medium heat until the celery is tender-crisp and the onions are translucent, three to four minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To give the stuffing vegetables a softer texture, saute the chopped onion and celery in the drippings until softened.<\/p>\n<h3>Step 2: Heat the milk<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032426\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_2.jpg?fit=700%2C1024\" alt=\"milk heating in a saucepan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a small saucepan, heat the milk over medium heat until bubbles form around the side of the pan.<\/p>\n<h3>Step 3: Combine the stuffing ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032427\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_3.jpg?fit=700%2C1024\" alt=\"sausage, celery mixture, milk, bread cubes, eggs, parsley, salt and pepper mixed in a bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine the sausage, celery mixture, milk, bread cubes, eggs, parsley, salt and pepper.<\/p>\n<h3>Step 4: Bake the sausage stuffing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032428\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_4.jpg?fit=700%2C1024\" alt=\"Sausage Stuffing \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the stuffing to a greased 2-quart baking dish. Cover and bake until lightly browned, about 40 minutes. If desired, sprinkle with additional parsley just before serving.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>If you prefer to cook your stuffing inside the turkey, feel free to use this sausage stuffing recipe to make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-stuffed-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-stuffed-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">stuffed turkey<\/a>. Just make sure the stuffing reaches a safe temperature of 165\u00b0 before removing the turkey from the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032423\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_FT24_4215_JR_0815_3.jpg?fit=700%2C1024\" alt=\"Sausage Stuffing \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Sausage Stuffing Variations<\/h2>\n<ul>\n<li><strong>Customize the flavor:<\/strong> Add apples to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-walnut-sausage-stuffing\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-walnut-sausage-stuffing\/\" data-module=\"content engagement\" data-position=\"embedded links\">apple sausage stuffing<\/a>, include herbs for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/savory-sausage-stuffing\/\" data-name=\"www.tasteofhome.com\/recipes\/savory-sausage-stuffing\/\" data-module=\"content engagement\" data-position=\"embedded links\">sage sausage stuffing<\/a> or use crumbled cornbread to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cornbread-sausage-stuffing\/\" data-name=\"www.tasteofhome.com\/recipes\/cornbread-sausage-stuffing\/\" data-module=\"content engagement\" data-position=\"embedded links\">cornbread sausage stuffing<\/a>. Stir in shucked oysters just before baking to give the stuffing a unique twist.<\/li>\n<li><strong>Change the meat:<\/strong> Instead of sausage, use ground meat like ground beef, turkey or pork. You can also substitute chopped meat like giblets.<\/li>\n<li><strong>Omit the sausage:<\/strong> You don&#8217;t have to make this stuffing recipe with sausage, or any meat. Substitute mushrooms, sweet potatoes or butternut squash to make a savory vegetarian stuffing.<\/li>\n<li><strong>Add seasoning:<\/strong> Season the best sausage stuffing recipe with poultry seasoning, or use seasoned stuffing cubes to give it a boost of flavor. Just make sure to adjust the salt to taste.<\/li>\n<\/ul>\n<h2>How to Store Sausage Stuffing<\/h2>\n<p>You can bake our best sausage stuffing recipe ahead of time and store it in a covered container in the refrigerator for up to four days. Store any leftovers in the refrigerator for the same amount of time.<\/p>\n<h3>Can you freeze sausage stuffing?<\/h3>\n<p>You can freeze our best sausage stuffing recipe for up to one month. Thaw the stuffing in the fridge overnight before reheating.<\/p>\n<h3>How do you reheat sausage stuffing?<\/h3>\n<p>Reheat the stuffing recipe with sausage in a 350\u00b0 oven for 30 to 40 minutes or in a 320\u00b0 air fryer for about five minutes. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-reheat-thanksgiving-leftovers\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-reheat-thanksgiving-leftovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to reheat Thanksgiving leftovers<\/a>.<\/p>\n<h2>Sausage Stuffing Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2032424\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_FT24_4215_JR_0815_4.jpg?fit=700%2C1024\" alt=\"A white plate with a meal consisting of sliced roasted turkey breast covered in gravy, stuffing with vegetables, and green beans.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Is sausage stuffing better with or without eggs?<\/h3>\n<p>Our stuffing recipe with sausage includes eggs to add moisture and richness to the stuffing. However, many family recipes omit the egg, so feel free to leave it out to make egg-free sausage stuffing. Add an extra splash of milk or broth to compensate for the moisture.<\/p>\n<h3>Should you bake stuffing covered or uncovered?<\/h3>\n<p>We always bake our best sausage stuffing recipe in a covered pan. The cover traps steam inside the pan, mimicking the steamy environment the stuffing would encounter if it were stuffed inside a turkey. Baking the stuffing uncovered can cause the bread to dry before the mixture warms through. If you like a crispy topping on your stuffing, remove the cover for the last 5 to 10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best sausage stuffing recipe evokes nostalgia for time spent with loved ones at the holiday table. Pair it with turkey for Thanksgiving, or eat it as an all-in-one meal any time of the year.<\/p>\n","protected":false},"author":7954,"featured_media":2032007,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,306854,306849,304423,304328,305487,304338,304515,303966,304408,304368,303887,306848,304268,307307,307383,307404,304558,324623,304313,304020,304005,306805,304150,303883,304468],"categories-v2":[308500,309439,309608,309605,308821,308988,308984,308481,310796,308992,308880,308495,308813,308745,308478,309603,259483,310342,310410,310435,308910,309177,308313,308594,308549,313073,309434,308476,308875],"coauthors":[50034],"recommended_recipes":[{"post_title":"Stuffing-Stuffed Pork Chops","post_link":"\/recipes\/stuffing-stuffed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffing-Stuffed-Pork-Chops_EXPS_TOHD24_136098_KristinaVanni_9.jpg"},{"post_title":"Sausage-Stuffed Pizza","post_link":"\/recipes\/cast-iron-pizza-pie\/","post_image":"\/wp-content\/uploads\/2019\/11\/Cast-Iron-Pizza-Pie_EXPS_THVP24_236702_MR_01_19_24_SausageStuffedPizza_1.jpg"},{"post_title":"Pork Tenderloin with Stuffing","post_link":"\/recipes\/pork-tenderloin-with-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27910_TA64349D222A.jpg"},{"post_title":"Cornbread Sausage Stuffing","post_link":"\/recipes\/cornbread-sausage-stuffing\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cornbread-Sausage-Stuffing_EXPS_TOHcom25_4305_DR_01_17_07b.jpg"},{"post_title":"Mushroom Stuffing","post_link":"\/recipes\/mushroom-stuffing\/","post_image":"\/wp-content\/uploads\/2024\/08\/Mushroom-Stuffing_EXPS_TOHD24_9218_EmilyJDavis_017.jpg"},{"post_title":"French Meat Stuffing","post_link":"\/recipes\/french-meat-stuffing\/","post_image":"\/wp-content\/uploads\/2024\/11\/French-Meat-Stuffing_EXPS_FT24_277466_EC_1024_5.jpg"},{"post_title":"Skillet Sausage Stuffing","post_link":"\/recipes\/skillet-sausage-stuffing\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps27005_THCA153054C10_21_1b.jpg"},{"post_title":"Stuffing & Sausage Strata","post_link":"\/recipes\/stuffing-sausage-strata\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps133064_THCA153054D12_03_1b-1.jpg"},{"post_title":"Vegetarian Stuffing","post_link":"\/recipes\/moist-poultry-dressing\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_11892_KristinaVanni_5.jpg"},{"post_title":"Sausage Stuffing Muffins","post_link":"\/recipes\/sausage-stuffing-muffins\/","post_image":"\/wp-content\/uploads\/2024\/09\/Sausage-Stuffing-Muffins_EXPS_TOHVP24_113911_MF_08_15_2.jpg"},{"post_title":"Savory Sausage Stuffing","post_link":"\/recipes\/savory-sausage-stuffing\/","post_image":"\/wp-content\/uploads\/2024\/08\/Savory-Sausage-Stuffing_EXPS_TOHD24_72711_ChristineMa_1.jpg"},{"post_title":"Roasted Chicken with Sausage Stuffing","post_link":"\/recipes\/roasted-chicken-with-sausage-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5228_CHK1290623D57B.jpg"},{"post_title":"Sausage-Stuffed Squash","post_link":"\/recipes\/sausage-stuffed-squash\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4398_RX2010C47D.jpg"},{"post_title":"Apple-Walnut Sausage Stuffing","post_link":"\/recipes\/apple-walnut-sausage-stuffing\/","post_image":"\/wp-content\/uploads\/2024\/10\/Apple-Walnut-Sausage-Stuffing_EXPS_TOH24VP_39512_MF_09_13_1.jpg"},{"post_title":"Stuffing Meatballs","post_link":"\/recipes\/stuffing-meatballs\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sausage-Stuffed Pumpkins","post_link":"\/recipes\/sausage-stuffed-pumpkins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-Stuffed-Pumpkins_EXPS_PCBBZ19_34055_E09_19_2b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sausage-Stuffing_EXPS_FT24_4215_JR_0815_2.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-poultry-dressing\/","name":"Sausage Stuffing","datePublished":"2018-01-01","dateModified":"2024-08-26","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_EXPS_FT24_4215_JR_0815_2.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"The best sausage stuffing recipe evokes nostalgia for time spent with loved ones at the holiday table. Pair it with turkey for Thanksgiving, or eat it as an all-in-one meal any time of the year.","recipeIngredient":["1 pound bulk pork sausage","2 cups chopped celery","1 cup chopped onion","1 cup 2% milk","7 cups coarse dry bread cubes","2 large eggs, lightly beaten","2 tablespoons minced fresh parsley","1\/2 teaspoon salt or salt to taste","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the sausage, celery and onion","text":"Preheat the oven to 350\u00b0F. In a large skillet over medium heat, brown and crumble the sausage until no longer pink, six to seven minutes. Drain the sausage, discarding all but 2 teaspoons drippings. Set the sausage aside. In the same skillet, cook and stir the celery and onion in the reserved drippings over medium heat until the celery is tender-crisp and the onions are translucent, three to four minutes. Editor's Tip: To give the stuffing vegetables a softer texture, saute the chopped onion and celery in the drippings until softened.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Heat the milk","text":"Meanwhile, in a small saucepan, heat the milk over medium heat until bubbles form around the side of the pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Combine the stuffing ingredients","text":"In a large bowl, combine the sausage, celery mixture, milk, bread cubes, eggs, parsley, salt and pepper.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the sausage stuffing","text":"Transfer the stuffing to a greased 2-quart baking dish. Cover and bake until lightly browned, about 40 minutes. If desired, sprinkle with additional parsley just before serving. Editor's Tip: If you prefer to cook your stuffing inside the turkey, feel free to use this sausage stuffing recipe to make a stuffed turkey. Just make sure the stuffing reaches a safe temperature of 165\u00b0 before removing the turkey from the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sausage-Stuffing_TOHVS19_4215_BL_10_28_4.jpg?fit=700,1024"}],"recipeYield":"6 cups","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 352 calories","fatContent":"12g fat (4g saturated fat)","cholesterolContent":"52mg cholesterol","sodiumContent":"826mg sodium","carbohydrateContent":"48g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"12g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.269231,"reviewCount":26,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Grandma's Poultry Dressing","description":"Check out this video for how to make Grandma's Poultry Dressing","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/QjgLDi6W\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/QjgLDi6W-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joyce539"},"reviewBody":"<p>I have been serving this stuffing for over 50 years, but adding a little sage and poultry seasoning.  In my family, this recipe dates back over 100 years.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GWENDOLYNCHAPMAN"},"reviewBody":"For those complaining about the word \"poultry\"...perhaps it is simple...it means it is a side for poultry.   It is a good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AdeleFarough"},"reviewBody":"Who cares what it's called? There are people who have commented here who really need to get over themselves (you know who you are). I make something very similar to this, although, like one other commenter, I like to add chopped apple. I also like to add a lot more onion and celery. Further, I commit the unpardonable sin of saut\u00e9ing my onions, celery and apples in the sausage drippings.  So sue me!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PamelaEsperes"},"reviewBody":"My father used to make this with the Thanksgiving turkey and the reason it is called poultry stuffing is because it would include not sausage but the livers, hearts and kidneys.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summy"},"reviewBody":"I'm not a fan of meat in my dressing, as some other reviewers commented. But I like this recipe.  It this solves the problem for those of us who can never get enough of leftover dressing after the holidays: put meat in it, and call it dinner! Just serve with a side salad and maybe some cranberry sauce. ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"peanutsnona76"},"reviewBody":"Nice recipe. Not one I will use often, but when we'd like something different. And \"poultry dressing\" doesn't mean it contains either poultry OR poultry seasoning. It refers to what the purpose of the dish is -as a \"dressing\" or accompaniment to poultry. Historically came into use during Victorian Era because \"stuffing\" didn't sound as, well...nice. Some poultry dressing\/stuffing doesn't even have bread. Got to love our wealth of culinary variations:)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"becky1789"},"reviewBody":"I haven't tasted this, but sausage meat in stuffing? yes, and it is traditional. I should know, I'm British and we were eating stuffing before you lot :P I'd add sage to that too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nana22"},"reviewBody":"It is my understanding to review the recipe if you have tried it, not to give an opinion on the understanding of the recipe. I have used sausage in my stuffing every Thanksgiving , over 45 yr. It is the only way I make it. Try it you might like it!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JudieJamison"},"reviewBody":"My mom ALWAYS made stuffing with meat. She said it was French. It was about 2\/3 hamburg, 1\/3 ;loose pork sausage. More onion, sauteed w\/the celery. We didn't use milk or egg. But definitely add Bell's seasoning! Yum. We put it inside the turkey & it was delicious.Of course that is now a no-no, but basting it w\/broth or adding broth in the mix is ok. I don't like plain old bread stuffing, but LOVE this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cabuccola"},"reviewBody":"Sounds like what my Nana used to make except we used all of the above ingredients, minus the eggs, as well as extra stuffing bread, chicken broth and poultry seasoning.  Always the favorite dish on the table","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"johnnacastle"},"reviewBody":"The ingredients call for one lb. of bulk pork sausage. It's the 1st item on the list. I have not tried YET but I thought I would help anyone in the future that can't properly read recipes. It is very similar to mine but I am always looking at ways to change it up. Everyone loves mine but sometimes change is good too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RNMOM502"},"reviewBody":"In defense of the sausage, I have a copy of a recipe from back when Carter was president.  It was their traditional Thanksgiving stuffing that always included sausage.  And it tasted delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"laurih"},"reviewBody":"Going to make in addition to my regular family favorite. Sounds amazing!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LPHJKitchen"},"reviewBody":"While the name might be misleading, we loved the flavors of this recipe! We did actually use chicken sausage and added just a bit more liquid but overall, it was very well received!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest3840"},"reviewBody":"The name is a misnomer.  Poultry would indicate it has some form of poultry in the ingredients. I know the intent was to show that it is good to serve WITH poultry but actually this dressing recipe would be an excellent side dish with pork.  This is a nice, easy, basic SAUSAGE dressing recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Grandma's Poultry Dressing","description":"Check out this video for how to make Grandma's Poultry Dressing","url":"https:\/\/cdn.jwplayer.com\/videos\/QjgLDi6W-Uot7Fvi8.mp4","duration":"1m10s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/1t6602x4dcvx026d7ut815go4d321bgb.jpg","advertising":"","jw_id":"QjgLDi6W","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/QjgLDi6W-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/QjgLDi6W\/poster.jpg?width=720","jw_publish_date":"2019-11-15T00:00:00"},"rms_legacy_id":"4215","romance_copy_dek":"The best sausage stuffing recipe evokes nostalgia for time spent with loved ones at the holiday table. 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This is truly a good old-fashioned recipe. \u2014Norma Howland, Joliet, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 6-7 minutes. Drain sausage, reserving 2 teaspoons drippings; set sausage aside. In same skillet, cook and stir celery and onion in reserved drippings over medium heat until celery is crisp-tender and onions are translucent, 3-4 minutes.","SequenceNo":1},{"Direction":"   Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around side of pan. In a large bowl, combine sausage, celery mixture, milk, bread cubes, eggs, parsley, salt and pepper. ","SequenceNo":2},{"Direction":"   Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes. 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