Sausage Stuffing

Plain stuffing is boring in my book! So, a few years ago, I tried a new spin on stuffing by adding sausage. Wow what a difference it makes…boring stuffing no more! 🙂 I refuse to use any sausage other than Bob Evans Pork Sausage roll! It has the best flavor you can buy!


  • 1 14 oz pkg Pepperidge Farm Corn Bread Stuffing Mix
  • 2 stalks Celery, diced
  • 1/2 medium Green Pepper, diced
  • 1 medium Onion, diced
  • 4 hard-boiled Eggs, diced
  • 1 lb roll Bob Evans Pork Sausage, cooked and crumbled
  • 2 cups Chicken Broth or droppings from your cooked Turkey
  • 5 tbsp Salted Butter
  • Whole Milk (optional)


In a large skillet, crumble and brown the sausage until thoroughly cooked and set aside. In a 3 quart sauce pan, melt the butter over medium heat and cook the vegetables until they are tender but crisp. Add the broth or drippings and bring to a boil. Remove the sauce pan from the heat and add the stuffing and mix lightly. If it isn’t moist, add milk until it is real moist. In a large mixing bowl, mix together the sausage, egg and stuffing mix. Spoon the stuffing into a lightly greased 2 quart casserole dish, cover and bake at 425 degrees for 30 minutes.

There is nothing in this world better than this stuffing drowned in my Nana’s giblet gravy! I hope you love it as much as my family does.



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