My husband, Brian, (then fiance) my Grandma and me, in 1991 at Easter
^LOVE IT? PIN IT!^
I wrote this post the first time in November of 2012. It’s getting an update today in 2019 with the details of how to make it. My Mom recently spent the day with me, and we made her entire Thanksgiving meal together. I was able to photograph it, and then update the pictures for you.
What do I need to make Mom’s Sausage & Sage Dressing?
- pork sausage
- bread crumbs
- onion, celery
- chicken broth
- butter
Add your cooked celery and onion, bread crumbs and pork sausage to a big bowl.
Using your hands mix it all together. Begin adding chicken stock a little at a time, and working with your hands until it becomes the right consistency. The amount of bread crumbs you use will determine how much liquid you need, so working slowly is key.
My mom is showing here how the dressing will stick together and form a ball when it’s got enough moisture.
The day we made the stuffing to show you the step by step instructions, we prepared it in a bowl. As I mentioned before, my mom typically stuffs the bird, and wraps the extra in tin foil to bake. She does this mostly for lack of oven space. The attached recipe card will tell you how to bake the stuffing in the bird, in foil or in a casserole as I have here.
Dressing vs Stuffing
What Other Thanksgiving Traditional Dishes Can You Share?
From left to right, My Mom, My Grandma and Me in the late 1980’s
Mom's Sausage & Sage Dressing
My Mom's Sausage & Sage Dressing is the only one we have ever had on Thanksgiving. It's my Grandma's recipe, and this stuffing is the main reason our family loves the Thanksgiving meal.
Ingredients
- 2 pounds sage flavored pork sausage
- 2 large packages Pepperidge Farm bread crumbs (1 Herb Seasoned, 1 Country Style)
- 3 cups celery, chopped
- 1 cup onion minced, divided
- 1 quart chicken broth
- 2 stick of butter, melted (1 cup)
Instructions
- In a skillet over medium heat, brown sausage until cooked. Remove from pan and set aside.
- In that same skillet, melt butter. Add celery and onion and cook until tender. About 10 minutes. Cool slightly so you are able to touch it for the next step.
- In a big bowl, combine sausage, celery, and onion with your bread crumbs. Working with your hands, add small amounts of broth until dressing is moist, and forms into a ball.
- Stuff your turkey full. (we typically make a 20 pound bird) Wrap remaining stuffing in heavy duty foil. * see notes to prepare in a casserole dish
- Bake turkey according to size and package instructions for a stuffed bird.
- To bake the foil package, place in oven with turkey about 45 minutes before turkey is done.
- When turkey is cooked, remove stuffing immediately.
Notes
To prepare the dressing in a casserole dish: Spray a large casserole dish with non-stick cooking spray, pack dressing into the dish tightly. Bake at 325 degrees F for one hour.
This recipe is easily cut in half for smaller turkeys.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 312mgCarbohydrates: 31gFiber: 19gSugar: 2gProtein: 6g
nutrition isn't guaranteed accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Michele says
love, Love LOVE Michaela!!! Thank you! I honestly didn’t realize how much we have in common 🙂 My Kansas grandmother’s stuffing was very similar to yours, except that she didn’t include any meat at all. There was always an extra pan of stuffing/dressing which included eith oysters or sausage or sometimes both, depending. I sooooo agree with you about the meal stayhing the same – year after year after year – that was extremely important to me. Over the years, I have hung onto family traditions as much as possible. My Thansgiving menu has expanded – and shrunk – but I still love my grandmother’s Thanksgving menu the best of all! Thank you for this excellent post! xoxo
Michele says
P.S. I still have my grandmother’s pumpkin pie recipe on a 3×5 card in her handwriting 🙂 It’s so stained that it’s just barely legible, but I wouldn’t trade it for a million bucks! Thanks again 🙂 ~ Michele at La Belle Cuisine
Michaela says
Michele,
We TOTALLY do!! I am such a sentimental girl, and a CREATURE OF HABIT!! 🙂 Look forward to sharing LOTS more with you!!
Vicki Powell says
This is very similar to my Moms and now mine! I use eggs ( fork whipped) to moisten before stuffing! Hmmm made me hungry for turkey day!
Laurie says
Michele,
My favorite thing? Your grandmother’s recipe card in her handwriting!!!! Love the story behind the dressing! When I think of my grandmother, Emma, it is all mixed up with smells: stuffing, turkey, sage, mincemeat…all cooking in the kitchen and the lovely sound of her voice. It doesn’t get any better than Thanksgiving and the wonderful memories that go along with the holiday!
Michaela Kenkel says
Laurie, Thank you kindly for sharing some of your memories with me. Isn’t it amazing how the sounds and smells stay with us, and can get those memories flooding back? Happy Thanksgiving!
Christine says
I agree with you about being a creature of habit…especially for the holidays. In food, we have memories, and what better memories than during the holidays?
Beth says
Awww, I love love, recipes with a memorable story! When a recipe has a wonderful memory to go with it, it make the dish that more delicious! Thank you for sharing this recipe!
Pam says
I love this! I am so in agreement about treasuring those handwritten recipes. I have a few that were my Mama’s and I wouldn’t give anything for them. We call it dressing too, but whatever you call it – it looks delicious and warms your heart to think of loved ones when you eat it.
Haley D. Williams says
This stuffing is the best! It has all the good ingredients.
Kelly Anthony says
Thank you for sharing such a special recipe. I also cherish recipes that my grandmothers have handwritten and are such an irreplaceable gift!
Julie Menghini says
I love the handwriting on those old recipe cards and fondly remember my dad’s handwriting. These recipes are chapters in our lives that I hope neer disappear. My Grandmother made “dressing” even though it was stuffed in the bird. In my opinion, just call it delicious. I love the addition of sausage in this recipe and the tip about cooking extra in tin foil!
Veena Azmanov says
Old is Gold and Grandma’s recipe is surely a hit. This looks delicious and I would love to have it as my Christmas Dinner platter.
Aimee Mars says
Recipes handed down through the generations are the ones you can absolutely trust. This sausage stuffing sounds so perfect for Thanksgiving and has such a sweet background.
Sunrita| Spiceitupp says
I can well feel all the emotions you must be going through while writing this post! This is such a versatile recipe.
Sapana says
Love that you added celery to this dressing! Also didn’t know there was a difference between stuffing and dressing – thanks for explaining.
Suzy says
Isn’t this the BEST dressing! My mom did something a little similar to this and the flavors are so good!
Michaela Kenkel says
It IS!! Best part of Thanksgiving!
Domingo Rogers says
I made this for my in-laws last year (my wife’s family loved it) and was scrambling to find it to make for my parents this year! I searched for about 15 minutes trying several different search options and then finally found it (remembered the basic recipe AND the great 80’s hair photos)! Thanks to you, your mom, and grandma for sharing this delicious recipe. I can’t wait to make it again… And I’ve saved it this time! ?
Michaela Kenkel says
This comment made me smile!! (80’s hair! 😉 . ) . I am so happy you loved it like we do!!
Teri Farnsworth says
Do you use any eggs?
Michaela Kenkel says
no eggs. 🙂
Debbi P says
How many ounces is the large size package of Pepperidge Farm bread crumbs? Their website indicates it is available in 12, 14, and 16 oz,
One of my pet peeves is when a recipe does not indicate a measurement. I don’t know if the store the author of this recipe shops at carries all three sizes, so there is no guarantee the 16 oz is her version of large. It has long been a pattern of companies to reduce package sizes to avoid raising prices (remember the 5-lb bag of sugar or can of coffee?). 16 oz might be the largest size now (2020, the year that keeps on giving and taking), though, in a year or two, the “largest” size might only be 15 oz.
Of the recipes I have found online, this one is closest to how I remember my grandmother’s. I may have to keep looking if I can’t get an answer.
Michaela Kenkel says
Debbi – have you ever heard the phrase “you catch more flies with honey than with vinegar?” MY Grandmother taught me that. Heaven forbid you could simply ask a question like “how many ounces of stuffing do you use?” instead of coming to my blog, yes, the “her” and the “author” is me. I am fully aware that sizes change. That is why it states to add the liquid slowly, depending on the amount of bread crumbs that you use. I hope that if you “have to keep looking” that you will extend some kindness to the next food blog that is sharing free recipes with you because honestly, there is enough hatred in the world. Have a GREAT DAY.
Jenn says
Hi, Michaela! Thank you for sharing this yummy-looking recipe. I am planning on making this in a casserole dish, and I was wondering if you think it will still taste as good if I make this the day before Thanksgiving and just re-heat it on Thanksgiving?
Thank you!
Michaela Kenkel says
Hi, Jenn! It would still taste amazing! In fact, it’s the first “leftover” that is gone in our house!
Barbara Stull says
Do you baked uncovered in the 325 oven for 1 hour?
Michaela Kenkel says
If it isn’t inside the bird, cover it before baking.