Grandma’s Sausage Turkey Stuffing: A Thanksgiving Tradition

The aroma of Thanksgiving morning was always a symphony of spices and savory meats. But above all, the star of the show was Grandma’s sausage stuffing. The entire family would gather around her, sneaking bites as she prepared it, the savory scent of sage and sausage filling the air. It wasn’t just a side dish; it was a symbol of family, warmth, and the love that Grandma poured into every holiday.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8-10
• Dietary Type: Dairy-Free (Check Sausage and Stuffing Mix Ingredients)

Ingredients

• 1 lb Bob Evans Mild Sausage
• ¾ cup finely chopped onion (one large)
• 8 celery ribs, finely sliced
• 1 (16 ounce) can chicken stock
• 1 (14 ounce) bag Pepperidge Farm Herb Seasoned Classic Stuffing
• ¼ cup fresh parsley, washed and chopped
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage

Equipment Needed

• Large skillet (electric skillet recommended for easy cleanup)
• Large mixing bowl
• Casserole dish
• Vegetable spray

Instructions

1. Begin by prepping your vegetables. Finely chop one large onion (about ¾ cup), thinly slice 8 celery ribs, and chop ¼ cup of fresh parsley. Setting these aside will streamline the cooking process.

2. In a large skillet, preferably an electric skillet for its even heating and easy cleanup, start to cook the 1 lb of Bob Evans Mild Sausage. As the sausage begins to brown, use a spatula or utensil to chop it into smaller pieces. This will ensure even distribution throughout the stuffing.

3. Once the sausage is starting to cook and is broken up, add the prepared ¾ cup of chopped onion, 8 sliced celery ribs, 1 teaspoon poultry seasoning, and 1 teaspoon dried sage to the skillet.

4. Cook the mixture until the sausage is fully cooked and browned, and the celery and onion have softened and become translucent. This usually takes about 8-10 minutes.

5. At this point, it’s crucial to taste the sausage mixture. Since all the ingredients are cooked and safe to eat, you can now adjust the seasonings to your preference. Remember, the mixture should taste like stuffing. Add more poultry seasoning or sage if needed. Once you are satisfied with the flavor, turn off the heat to the skillet.

6. In a large mixing bowl, pour half of the 14-ounce bag of Pepperidge Farm Herb Seasoned Classic Stuffing (the cubed croutons) into the bowl. Then, add half of the 16-ounce can of chicken stock, and half of the cooked sausage mixture. Stir well to combine.

7. Repeat the process with the remaining stuffing croutons, chicken stock, and sausage mixture. Stir until everything is evenly moistened and combined.

8. For optimal flavor and texture, refrigerate the stuffing mixture overnight, or until you are ready to use it. This allows the flavors to meld together beautifully.

9. When you are ready to bake the stuffing, preheat your oven to 325 degrees Fahrenheit.

10. Generously spray a casserole dish with vegetable spray to prevent sticking. Pour the prepared stuffing mixture into the casserole dish.

11. If available, add some turkey drippings to the casserole dish before baking. This will add an extra layer of rich, savory flavor.

12. Bake the casserole in the preheated oven for approximately 25 minutes, or until it is heated through and the top is lightly golden brown.

13. Serve hot and enjoy!

Expert Tips & Tricks

• For an extra layer of flavor, consider adding other vegetables like mushrooms or diced apples to the sausage mixture.
• If you want a crispier topping, you can broil the stuffing for the last few minutes of baking, but watch it closely to prevent burning.
• To prevent the stuffing from drying out, cover the casserole dish with foil during the first half of baking and remove it for the last half to allow the top to brown.
• If you’re short on time, you can bake the stuffing immediately after mixing, but refrigerating it overnight allows the flavors to develop more fully.

Serving & Storage Suggestions

Serve Grandma’s Sausage Turkey Stuffing hot as a side dish alongside your Thanksgiving turkey, mashed potatoes, cranberry sauce, and other holiday favorites. Garnish with fresh parsley for a pop of color.

Leftover stuffing should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire casserole dish in a preheated oven at 350 degrees Fahrenheit until heated through.

For longer storage, you can freeze the stuffing in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	397.9 kcal	N/A
Calories from Fat	157 g	40%
Total Fat	17.5 g	26%
Saturated Fat	5.6 g	28%
Cholesterol	43.1 mg	14%
Sodium	1264.4 mg	52%
Total Carbohydrate	42.8 g	14%
Dietary Fiber	2.6 g	10%
Sugars	6.4 g	N/A
Protein	15.9 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free stuffing mix and ensure the sausage is also gluten-free.
• Vegetarian: Substitute the sausage with a plant-based sausage alternative.
• Spicy: Use hot Italian sausage for a kick of heat.
• Different Herbs: Experiment with other herbs like thyme, rosemary, or marjoram.
• Bread Type: Instead of the Pepperidge Farm Herb Seasoned Classic Stuffing, you can use day-old bread, cornbread, or a combination of both.
• Added Vegetables: Sauté mushrooms, diced apples, or cranberries for extra flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I make this stuffing ahead of time?
A: Absolutely! In fact, refrigerating it overnight allows the flavors to meld together even more beautifully. Just be sure to add a few extra minutes to the baking time to ensure it’s heated through.

Q: My son is allergic to dairy. Is this recipe safe for him?
A: This recipe is naturally dairy-free, but it’s crucial to double-check the ingredients in the sausage and the stuffing mix, as ingredients can change. Always read labels carefully.

Q: Can I use turkey stock instead of chicken stock?
A: Yes, turkey stock will enhance the turkey flavor even more.

Q: How do I prevent the stuffing from drying out?
A: Cover the casserole dish with foil during the first half of baking and remove it for the last half to allow the top to brown. You can also add a little extra chicken stock or turkey drippings to the stuffing before baking.

Q: Can I stuff this inside the turkey?
A: While this recipe can be used to stuff a turkey, it’s generally safer to bake the stuffing separately in a casserole dish. Stuffing the turkey increases the risk of the turkey and stuffing not cooking to a safe internal temperature.

Final Thoughts

Grandma’s Sausage Turkey Stuffing is more than just a recipe; it’s a legacy. It’s a taste of home, a reminder of cherished memories, and a symbol of the love and warmth that defines the holidays. I urge you to try this recipe and experience the joy it brings. Feel free to experiment with variations and make it your own family tradition. And most importantly, share it with those you love! This stuffing pairs wonderfully with a crisp, dry white wine or a light-bodied red. Happy cooking, and happy Thanksgiving!