It took me years to knowingly try it, but I really like Sausage Stuffing. I didn't want to try it because I am not a big fan of sausage. (Actually, I do not eat it alone. I eat it in Sausage Stuffing and Egg and Sausage Casserole. That's about it.) It also intimidated me that I could see the celery in it...because I don't care for celery either. However, my grandmas's stuffing recipe is great!
The first year I made Thanksgiving dinner in my home, I asked my mom for her recipe and was pleased to learn it is actually my grandmother's. It is a basic, tasty recipe.
1 c finely chopped celery
1 c finely chopped onion
1/2 c butter
2+ c chicken broth or water (depending on how moist you like your stuffing)
1/2 lb sausage
2 tsp sage
3/4 bag seasoned croutons (for stuffing, not salad)
1. Place celery, onion, and butter in a saucepan. Cover with water or chicken broth. Cook over medium heat for 5-7 minutes. Do not drain.
2. Make sausage as a large, thin patty. Brown both sides, then crumble meat.
3. Place celery mixture and liquid in large bowl. Add crumbled sausage, sage, and croutons. Mix gently. Add more liquid if it seems to dry to you. If it is dry now, it will be even drier upon exiting the oven
4. Place in a greased casserole dish. Cover with aluminum foil.
5. Bake at 375° for 20 minutes. Remove foil and bake for 3-5 more minutes.
I always prepare the onion, celery, and sausage the day before I need to make the sausage. It makes for quick preparations! If you have lots of leftover stuffing, don't forget to put some in the freezer or make a sandwich with turkey, gravy, and stuffing!
If you are wondering how you will have room in your oven to bake stuffing and turkey, try my turkey tip to take out your turkey hours in advance!