Grandpa Joe's
Pork Sausage Stuffing

No roast turkey is complete without a tasty stuffing.

About this recipe

It is probably safe to say that everyone who has ever stuffed a chicken or turkey has a favorite stuffing recipe, or two.  I am no exception.  This simple recipe has been our family favorite for decades.

The ingredients list is designed to produce enough stuffing for any size bird, with enough left over to fill a casserole dish.  After all, there is never enough stuffing!

Ingredients

  • 20 cups bread cubes
  • extra virgin olive oil
  • 2½ cups chicken stock
  • 2 pounds bulk pork sausage
  • 1 cup onion, diced
  • 1 cup celery, diced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 tablespoon rubbed sage

Directions

  1. Cut the bread into ½-inch cubes.  (See Notes.)
  2. Sauté the sausage over medium heat. 
  3. Combine the sausage and bread cubes in a large mixing bowl.
  4. Heat 3 tablespoons of the olive oil in a sauté pan.  Add the onions and celery and sauté over medium heat until they are soft and translucent. 
  5. Add the chicken stock and bring to a simmer.  Add the seasonings and mix thoroughly.  Simmer for one minute.
  6. Combine the chicken stock mixture with the bread cubes and sausage.  Toss gently to mix.  Note that the measure for the chicken stock is approximate.  Do not over-moisten the bread cubes.  Also, more salt, sage, and poultry seasoning may be required according to individual taste.  Sprinkle, mix, and taste.  Then repeat, if necessary.
A half recipe of Pork Sausage Stuffing ready for the turkey or chicken.
Counterclockwise from bottom left: Pork Sausage Stuffing, Roast Turkey, Turkey, Pan Gravy, and Cranberry Sauce.

Notes

  • Two- or three-day old (i.e., slightly dry) white bread works best for this recipe.
  • The mixture can be used to stuff poultry or can be cooked in a covered casserole in a 350° F oven for one hour.  When the stuffing is cooked in a casserole dish, add an additional ½ cup of chicken stock just before cooking, and seal the casserole with aluminum foil to ensure a moist stuffing.
Posted: September 2014; pictures added: December 2014.