Saturday, November 9, 2013

New England Bread and Sausage Stuffing

Revised and Updated November 2022

It wouldn't be Thanksgiving in our house without this New England Bread and Sausage Stuffing. My mother made it as long as I can remember, and one of the first things I made when I got married was this stuffing. What makes it so unique from other bread stuffing is the addition of sausage. The sausage gives it great flavor and helps keep it moist, it's delicious.

From left, grandson, Nic, nephew, Jacob and grandson, Ethan mixing it up
The smells and the taste bring me right back to her kitchen when I was a little girl! And the way she told me to tell if it was "made right" was to smell it!  That's right, smell it!  It should smell like poultry seasoning and onion. To this day my daughter, son and grandsons all smell it to make sure it's "right!"


1 1/2 - 2 large loaves soft sandwich bread, torn into pieces (I also use leftover hamburger or hot dog buns, whatever I have on hand)
1 stick butter, melted and slightly cooled
2 cups chicken stock (or giblet water if cooking the giblets for Giblet Gravy)
1 lb. sage or mild sausage meat
1 large onion, diced
4 tsp. poultry seasoning 
Salt and pepper to taste
Drippings from turkey/chicken (if desired)

Tear bread into pieces in a large bowl. Break up sausage and add to bowl.  Toss in all other ingredients and mix with your hands until well combined.

The mixture should be slightly "wet" and loose (add more chicken stock if needed).

Spoon stuffing into a large 13 x 9-inch baking dish sprayed with cooking spray, and bake covered in a 350 oven for 30 minutes; uncover, stir up with a large spoon, and bake 15 minutes more or until browned. During the baking time you can add some drippings from the chicken or turkey if desired.

Serve hot with gravy!

Yield:  13 x 9-inch baking pan

Also seen on Meal Plan Monday Thanksgiving Edition



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