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!
If you are anything like I was before I learned about sausage dressing, you might be asking if I’m about to share a salad dressing loaded with sausage here. I am not. Stick with me for a minute, please.
I am talking about bread, sausage, onions, and celery coming together to create the most perfect Thanksgiving side dish out there. Even better than mashed potatoes. Oh yes, I did just say that. Meant it, too.
My husband’s grandpa introduced sausage dressing (or sausage stuffing, if that’s what you call it) into my life 20 years ago and I don’t want to say it’s THE best thing to come out of our marriage, but I will say that it makes the list. And our marriage is amazing. We have children. We are happy. Life is good. I’m just saying that this sausage dressing is a major win.
This is pretty unlike most dressing and stuffing recipes that I see floating around the internet. There is no broth. There are no eggs. In fact, the recipe calls for cream of chicken or mushroom soup and I know that’s sort of scary for you, but please trust me. You don’t have to use cream of whatever soups all year long, but when it comes to Thanksgiving and this recipe, please just go with it. Good things happen.
My husband’s grandpa always made this with cream of mushroom, but I’m pretty anti-mushroom, so I make it with cream of chicken. You can do whichever you prefer.
And, don’t be alarmed, but it makes a great breakfast straight from the fridge on Black Friday. 😉
Serve this alongside my green bean casserole with bacon, sweet potato casserole, or roasted sweet potatoes. For dessert, you have to try my pumpkin crunch cake!
- 3/4 loaf white bread
- 1 pound sage flavored ground sausage
- 1 cup diced celery
- 1 cup diced onion
- 26 ounce can cream of chicken soup
- 1/2 teaspoon ground sage
- 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.
- Transfer sausage and vegetables to a large bowl and add soup. Mix well.
- Remove bread from oven and add bread pieces to the sausage mixture. Mix together well, making sure to get all of the bread coated in the soup mixture.
- 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.
- Serve immediately.
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