My Sausage Stuffing

After watching enough Thanksgiving specials on Food Network, I created my own recipe for sausage stuffing. It’s influenced by Rachael Ray, Paula Deen, and Bobby Flay.


  • Nonstick spray (Pam)
  • 1 large onion, chopped
  • ½ cup chopped celery
  • ½ cup shredded carrot
  • 1 pound maple sausage
  • 2 teaspoons poultry seasoning
  • Salt and pepper
  • 2 to 4 slices whole grain bread, torn or cut into ½ -inch cubes or chunks
  • 1 cup chicken stock (or bouillon and water)


  1. Spray skillet with nonstick spray, and saute onion and celery.
  2. Add sausage, breaking apart, and cook until no longer pink.
  3. Drain any fat.
  4. Add poultry seasoning, salt, and pepper to taste.
  5. Add chicken stock and bring to a boil.
  6. Add torn bread to pan, and stir to combine.
  7. Allow to warm through and serve.


  • I prefer the rustic look of torn bread, so I simply tear the bread as I throw it into the pan.
  • To simplify the vegetable prep for the recipe, I often gather my onion, celery, and carrots from the grocery store’s salad bar.
  • Use the sausage of your choice. I like the sweet and savory taste of maple sausage in this dish, but I’ve also used sage sausage.