Old-Fashioned Bread Stuffing with Sausage Recipe

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Old-fashioned Bread Stuffing with Sausage ~ easy, made from scratch bread stuffing with sausage, cooked outside the turkey in a casserole, the best side!

48 Comments

  1. Posted by kristiemc28, — Reply

    Added lots of broth so it would not dry out and used poultry seasoning since I didn’t have fresh herbs. It was great! Will make again.

  2. Posted by stormedo, — Reply

    After baking I thought this was too plain. I remixed it and doubled the sausage and the onion then added 1-2 tsp dried sage and about another 3/4 cup of turkey broth. Rebaked 30 minutes then it was great.

  3. Posted by jmdennhardt, — Reply

    We made it, and it was okay. I'll probably search for a different one next time. My lack of good broth could have made a difference though!

  4. Posted by raelieellie, — Reply

    Was kinda boring, but I didn’t add enough sausage I guess and used large cubed bread, think I like it smaller cubed. Also, used normal bread, next time use sliced, sandwich bread maybe?

  5. Posted by nadamlie, — Reply

    Made it and it came out great! I added a bit more chicken broth then recommended since it wasn’t turkey stock and it had a great moist yet crispy consistency.

  6. Posted by debeyg, — Reply

    This is the best stuffing ever!! Loved it and my family is asking for it again for this thanksgiving. Just found the recipe to test it out again before the big day. So good!

  7. Posted by hollybgirl, — Reply

    Made this! It was excellent!! Seemed like I used too much bread but I just added more stock and it was fantastic!!

  8. Posted by lisaematthews, — Reply

    Really good, but a lot of work to toast the bread, chop the vegetables and toss with the chicken broth - 11/2017

  9. Posted by Peytskers, — Reply

    Best stuffing I have ever had or made! Got lots of compliments and request to make it again this year.

  10. Posted by mctiffany, — Reply

    Absolutely amazing & I don’t like stuffing. I used spicy Italian sausage instead of the regular.

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