Crumbs of wisdom for good Stuffing

Gram’s Sausage Stuffing

This is a recipe handed down from my Grandmother that originated from Betty Crocker’s “New Picture” Cookbook written in 1962. My Mom still makes it every year and it’s a easy, delicious and classic recipe that I’m sure to hand down for years ahead.

Betty Crocker cookbook


1 c. butter (2 sticks)

¾ c. finely minced onion

12 c. coarse bread, torn into cubes, crusts removed

1 ½ c. chopped celery (stalks and leaves)

1 tbsp. salt

1 tsp. pepper

1 tbsp. poultry seasoning (to taste)

1 can chicken broth

¼ c. hot water

1 lb. pork sausage, browned and crumbled


In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves).

stuffing cubes

Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly.
Remove the sausage and pour over the large roasting pan full of bread crumbs.

sausage crumbles

Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.

onions & celery

Add the chicken broth, poultry seasoning, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture).


Cover roasting pan and let sit in the refrigerator over night. The next day, loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan and cook for about 30-45 mins, basting occasionally with poultry juices.

stuffing mixture

Additional suggested ingredients for the stuffing are adding one of the following: giblets, apples,
oysters, pecans, garden vegetables, mushrooms, and chestnuts.

Makes 3 qts for a 12 lb turkey


1 Comment (+add yours?)

  1. WildHeart
    Nov 25, 2010 @ 08:24:15

    Sounds good..can’t wait!


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