Sausage stuffing

    1 hour

    A simple sausage stuffing that's incomparably moist. You can use nearly any tasty, seasoned sausage here, but chipolatas work particularly nicely.

    28 people made this

    Serves: 6 

    • 450g chipolata sausages, casings removed (or other sausagemeat)
    • 165g butter or margarine, melted
    • 125g chopped onion
    • 175g chopped celery
    • 275g white bread cubes
    • 3 teaspoons poultry seasoning
    • 1/4 teaspoon ground black pepper

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Cook the sausagemeat in a frying pan over medium high heat, crumbling it with a wooden spoon. Once browned and no longer pink, remove from the heat. Drain away the fat in the pan and place in a measuring jug.
    2. Melt the butter or margarine, then add to the measuring jug with the sausage dripping, stopping when it reaches 225 to 250ml. If there was not enough dripping from the sausage, use additional butter or margarine.
    3. Place the dripping-butter mixture in the frying pan over medium heat. Add onion and celery and cook till softened, but not browned. Stir in a third of the bread cubes; transfer mixture to a large bowl, then add remaining bread, along with the seasonings.
    4. Use the stuffing to stuff your turkey and roast as instructed in your turkey recipe.


    You can also bake the stuffing in a greased baking dish placed in a water bath and covered in foil. Bake at 180 C / Gas 4 for about 1 hour, uncovering for the last 10 minutes to brown the top.

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    Reviews in English (136)


    This is the recipe I use. I never had the measurements either, Mom taught me the same, add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs, so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked, add it to the mixture for extra flavor. Happy Turkey Day!  -  26 Nov 2008  (Review from Allrecipes US | Canada)


    I made this for a big get together I had, and made it in the crock pot. I continued to add broth as it cooked, and I used a few different breads (what I had on hand, I like options). So easy! And good! It is almost as good as my Grandmother's (and hers has almost started fights at Christmas). I made a vegetarian version too, and that was also a hit. I'll be using this recipe again.  -  25 Mar 2007  (Review from Allrecipes US | Canada)


    Great recipe! I used one loaf of white bread and one loaf of wheat bread - didn't use the end pieces. I toasted every slice and cut off all the crusts, then cubed. I only used one scant teaspoon of poultry seasoning and added one teaspoon garlic pepper. I didn't have any sausage drippings - so I used more butter than listed. If I had baked this as a side dish - I might have had to add more liquid (chicken broth). But - since I baked it in the turkey (12 lb.)- no additional liquid was needed. It came out perfectly!!!!!!!! This is the recipe I will use from now on. For variety - I might try using "hot" sausage next year - or maybe a different type of sliced bread (potato??). Thanks!!!!!!!!!!!!  -  01 Dec 2003  (Review from Allrecipes US | Canada)