Sausage Dressing

Sausage dressing, or sausage stuffing if that's what your family calls it, is my favorite side dish at Thanksgiving each year. My family makes the perfect recipe and I'm happy to share it with you!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 347kcal

Author Karly Campbell

Ingredients

1 loaf white bread
1 pound sage flavored ground sausage
1 cup diced celery
1 cup diced onion
26 ounce can cream of chicken soup
1 teaspoon ground sage
1 teaspoon kosher salt
1/2 teaspoon poultry seasoning
water or broth as needed

Instructions

Preheat oven to 400 degrees.
Tear bread into bite sized pieces, place in 9×13 dish and put bread in oven to toast. Or, if you like to think ahead, just lay the bread out on a baking dish and leave it on the counter overnight. It'll be perfectly stale the next day and ready to use, no toasting required.
Brown sausage, onions and celery until sausage has cooked through. Do not drain the grease.
Add the torn bread to a very large bowl and pour the sausage and vegetables over the top. Add the canned soup, sage, salt, and poultry seasoning and stir well to combine.
The mixture should be very moist. We'll sometimes add in a 1/4-1/2 cup of water or broth, depending on how wet/dry the mixture is. If you like your stuffing extra moist, add liquid. If you like it more firm, leave it out.
Pour mixture into the 9x13 baking dish and smooth with the back of a spoon and sprinkle with sage.
Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes or until browned on top.
Serve hot.

Video

Notes

We prefer to use a loaf of white bread for this recipe, but a bag or two of stuffing cubes will also work. I don't have exact measurements, but try to get a similar weight of dried stuffing mix as you do bread.

The canned cream of chicken soup can be substituted for cream of mushroom. You can also use our homemade cream of chicken soup or homemade cream of mushroom soup.

The mixture should be very moist, but not soupy. If you add too much liquid, you can always stir in some more bread to soak it up.

I like to taste this and add additional seasoning as needed before baking. I often add more sage, but I really love that flavor. Tastes like Thanksgiving to me!

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