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Nanny's Thanksgiving Turkey Stuffing with Sausage and Sage


1 lb Jimmy Dean pork sausage
3/4 cup butter – divided
3 stalks celery – finely diced
1 large yellow onion – finely diced
2 cloves garlic – minced
Large handful of Italian leaf parsley – finely chopped
1 large bag Pepperidge Farms seasoned bread crumbs
2 eggs – beaten
1 tsp poultry seasoning
3-3 1/2 cups of chicken broth
Salt and pepper


In a large sauté pan, brown the sausage, breaking it into small pieces while it cooks and set aside in a bowl. Into the drippings, melt 1/4 cup butter. Add the celery, onion, garlic and parsley. Cook at medium-low heat for about 10 minutes, until vegetables are softened, stirring often. Remove from heat.

In a large bowl, add bread crumbs, eggs, sausage, vegetable mixture, 1/2 cup melted butter, poultry seasoning and mix to combine. Add 1 1/2 cups of the chicken broth, mixing to combine, followed slowly by the remaining broth, making sure the dressing is moist, not wet or dry.  Season with salt and pepper to taste. When ready to cook your bird, stuff the turkey right before you put it in the oven. Serves 6-8.

Serve with:

Kunde Family Winery Malbec