Grandma’s Farmhouse Bread & Sausage Stuffing

This is one of those old-fashioned, best-ever recipes that you just cannot beat. I’ve asked my mom a hundred times for this recipe and then finally wrote it down, never to be lost again! I’m posting it here to pass on to my boys and everyone, for ever more!

We have done this recipe every Thanksgiving that I can remember and it gets huge raves from everyone!

No cornbread, mushrooms, wild rice or quinoa fancy business here! This is the classic. Your straight bread and sausage, down home, not low-cal, BEST EVER Thanksgiving stuffing. This is all you need for this recipe:

• Yellow Onion
• Celery
• Butter
• Bread (any kind)
• Ground Sausage
• Kosher Salt
• Dried Sage Leaf
• Dried Thyme
• Black Pepper
  

There are lots of fun parts of this recipe that are good for kids to help with:

1. They can chop the onions & celery (if they know how to handle knives).
2. Stir the butter, onion & celery (great for your youngest chef).
3. Brown the sausage (advanced kid chef skill).
4. Cube the breadcrumbs (just have them tear up the bread into about 1 inch pieces).
5. Mix everything in a big bowl with a big spatula or spoon (great for young ones).
6. Help stuff the bird (for your non-squimish kids. Be ready for BUTT jokes!)

Your crazy uncles will thank you for doubling when they are taking leftovers home!

I’VE ADDED DETAILS BELOW THAT WILL BE EASY AND CLEAR FOR KIDS TO FOLLOW!

JUMP TO THE RECIPE BELOW FOR JUST THE THE BASICS.

• In a regular size skillet, brown the SAUSAGE. Once broken up and browned, put a lid on the skillet and tilt it to pour off the fat into a can or tin foil (not into plastic or straight into your sink, it will cool into a solid and clog up your sink). Set the drained meat aside.
• In a large deep skillet, place chopped ONION, chopped CELERY and BUTTER (it is a lot of butter, be brave!), and cook on medium heat stirring to heat through and soften to tender (so the celery is see-through and no longer crunchy). Turn on some sweet music at this point and do something fun because you will LOVE the scents your are experiencing! It will take about 20-30 minutes, keep the heat to medium, it will be very buttery and liquidy. Let it just hang out and cook, stir it here and there, it is not an exact science. It smells AMAZING!!! Kick back and enjoy!
• Add 1/3 of the cubed BREAD into your large skillet. The bread you add now will soak up the buttery fats, the onion juices, and celery elixir, and the mixture will become dry. Toss it all together. Trust the process, it will not stay dry.
• Transfer mixture to large bowl, add SAUSAGE and the rest of the BREAD. Toss it up!
• It is going to feel like A-LOT of bread…Trust again. It works. It will mix down to the right texture for stuffing. This is CLASSIC farmhouse stuffing and is amazing!
• Add the SALT, SAGE, THYME & BLACK PEPPER.
• Stuff your turkey and roast. Place stuffing in a shallow baking dish and bake at 350 for 30 minutes to crisp up the outside. Once baked, stir to mix in the crispy top layer with the rest of the stuffing.
• It’s so good. I wish you could all taste it as I write this! Thank you Grandma!

Tag your photos @sizzlekidz and hashtag #sizzlekidz! Thank you!!!!

Enjoy!

Grandma’s Farmhouse Bread & Sausage Stuffing

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• Author: Jill
• Total Time: 1 hour
• Yield: 6 cups 1x

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Description

NOTE: Your will always want to double this recipe. This recipe is for a 12 pound turkey, it is never enough, trust me. Always double. That way you have enough for stuffing the bird and making a nice side dish of it that you can bake in the oven. Doubled measurements are in (parenthesis: note you cannot doublet SALT or it will be too salty with the sausage).

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Ingredients

Scale 1x2x3x

3/4 cup chopped yellow onions (to double: 1.5 cups)

1 1/2 cups chopped celery w/ leaves (to double: 3 cups)

1 cup butter (to double: 2 cups) (to lighten it up, sub out 1/2 cup butter with 1 cup beef, chicken or veggie broth).

9 cups bread cubes (this is about 1 regular size grocery store loaf; to double = 18 cups, don’t be scared, it’s 2 small grocery loaves).

1 lb. browned ground sausage (to double: 2 lbs.)

2 tsp. salt (to double: 3 tsp. NOT 4)

1 1/2 tsp. dried sage  (to double: 1 Tbsp.)

1 Tbsp. dried thyme (to double: 2 Tbsp.)

1/2 tsp. black pepper (to double: 1 tsp.)

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Instructions

1. Brown the SAUSAGE in a medium sized skillet. Set aside.
2. In large deep skillet, place chopped ONION, chopped CELERY and BUTTER.
3. Add 1/3 of the cubed BREAD pieces into your large skillet & toss.
4. Transfer stuffing to a large bowl and add SAUSAGE and the rest of the BREAD. Toss.
5. Add the SALT, SAGE, THYME & BLACK PEPPER. Toss.
6. Stuff your turkey and place the extra stuffing in a shallow baking dish. Bake at 350 for 30 minutes.

Notes

GLUTEN-FREE: Use gluten-free bread.

DAIRY-FREE: Use ghee instead of butter.

LOWER-CALORIE: Substitute 1/2 cup of the butter for 1 cup broth.

This recipe is not suited to modify for vegetarian, vegan, paleo or Whole30 diet plans.

• Prep Time: 30
• Cook Time: 30

Nutrition

• Serving Size: 1 cup

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