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!
Servings 10 servings
- 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.
Calories: 347kcal | Carbohydrates: 32g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 1065mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 1.8mg | Calcium: 155mg | Iron: 3.2mg