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Marilyn's Sausage Stuffing/Dressing

Updated: Dec 23, 2020

This recipe was passed down to Suzie and I from our paternal grandmother. She passed away when we were quite young, but this recipe has been a great way to keep a piece of her with us during the holidays. We hope you will love this recipe as much as our family does.


What you'll need:

1 pound pork sausage

1 tablespoon of sage*

1 big bag of dried bread crumbs

1 whole white onion

4-5 sticks/ribs of celery

1 liter of turkey (or chicken) broth

12-16" oven safe roasting dish

1 medium frying pan

1 large mixing bowl

1 fork or potato masher

1 large mixing spoon


Preheat your oven to 375° F


To start, dice your onion and celery sticks.


Add your pork sausage, sage, diced onion, and celery to your frying pan over medium heat. Use a fork or potato masher to mash your meat into a a crumble consistency. Mix and mash your sausage and veggies until the sausage is browned and the onions are translucent. Remove from heat and let cool slightly.


In a large mixing bowl, dump the large bag of dried bread crumbs. Pour your cooked sausage mixture (drippings and all) over the dried bread crumbs. Using your large mixing spoon, stir until the sausage mixture and bread crumbs are evenly distributed amongst one another.


Pour your new mixture into the oven safe roasting dish and evenly distribute the mixture across the bottom of the pan. Once evenly distributed, pour the broth as evenly as possible over your sausage and breadcrumbs mixture.


Place stuffing pan into the oven and bake for approximately 30 minutes (or until the edges are browned).


After you remove from the oven, allow the stuffing to sit for 10-15 minutes before serving.


*Sage is an incredibly important magical ingredient. One of the uses of sage within magical practice is to help lessen the pain caused by the death of a loved one. Having this dish around each major holiday certainly helps me feel close to our Grandmother from whom this recipe originated and makes her absence more bearable. Perhaps it's the sage, perhaps it is the good memories this dish is attached to. Who am I to say?


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