Smoked Sausage Stuffing

…and at the top of the list of things you'll be grateful for this Thanksgiving will be this Smoked Sausage Stuffing


  • 1 pound Scott Pete Polish Sausage, sliced thinly
  • 1 pound of white bread
  • 1 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/2 cup of butter
  • 2 pounds of cremini mushrooms, sliced
  • 1/2 cups yellow onion, diced
  • 1 1/2 cups celery, sliced
  • 1 1/2 cups carrot, diced
  • 1/2 cup parsley, chopped
  • 2 tablespoons sage, chopped
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon thyme, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper


Prior to starting, tear bread into small pieces about 1 inch thick and dry them out by either laying them on a cooking sheet overnight, or by baking them in the oven at 3oo degrees F for 20 minutes.

  1. Preheat Oven to 350 degrees F.
  2. Cook smoked sausage in a large frying pan.  Remove any excess grease.
  3. Butter a 9×13 pan.
  4. In a large skillet, melt butter.  Add in onions, celery, and carrots.  Cook until onions are soft.  Then add in mushrooms and cook until slightly soft.
  5. Add vegetables and dried our bread chunks in a large bowl.  Stir in the sage, rosemary and thyme. Allow to cool.
  6. In a mixing bowl, whisk together the broth, cream and eggs.  Pour over the cooled bread mixture.  Stir to make sure the bread soaks equally.
  7. Put in the prepared pan and place it in the oven.  Bake for about 30-40 minutes.
  8. Allow to cool for a few minutes and serve warm.
6 - 8
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