Classic Midwestern Stuffing or Dressing


  • 1 pound breakfast sausage
  • 3 cups diced onion (1 large or two medium)
  • 4 cups diced celery (figure about 2 to 3 stalks per cup)
  • 2 sticks butter (1 cup)
  • 2 teaspoons poultry seasoning
  • 2 teaspoons sage
  • 1 teaspoon salt (reduce if using canned broth)
  • 1 teaspoon pepper
  • 16 cups dried bread cubes (about the equivalent of two one-pound loaves, a good white bread or a mixture of your choice)
  • 2 eggs, beaten
  • 1/2 cup milk
  • chicken or turkey stock/broth (see recipe) about 2 to 4 cups, all of it may not be used.
  • turkey giblets & neck, if available & desired



Baking: The stuffing will be baked at 350 degrees for about 45 to 55 minutes. Adjustments will need to be made if cooking at a different temperature or if using different-sized pans (for instance, two smaller pans. instead of 1 large)

Bread Cubes: Several days ahead (three to four) cut bread into about 1 inch by 1/2 inch cubes. Place on large sheet trays in a safe place to dry. May also be spread out on trays and baked in a 300-degree F. oven for 30 to 50 minutes, stirring and rotating trays now and then. Cool before using.

Premade Bread Cubes: (14 to 16 ounces) may be used but stock/broth may need to be increased.

Broth: Chicken or turkey stock may be used, home-made is best. Optional: If time allows, simmer the broth with the turkey giblets (but not the liver) and neck for 30 minutes. Finely chop giblets and add to stuffing, discarding any bones from the neck. If not used for this recipe neck (but not giblets) may be saved for stock made with the turkey carcass.


In a large skillet, cook sausage over medium heat; remove from pan and set aside. Add butter and when melted, add celery and onions. When softened and translucent, cool slightly. In a very large bowl, toss bread cubes with poultry seasoning, sage, salt & pepper. Add the reserved sausage and celery/onion/butter mixture and toss everything together with clean hands.

Mix egg and milk and add to stuffing mixture, tossing again. Moisten with chicken broth until desired consistency.

Cover and bake for 25 minutes. Remove cover and bake an additional 20 to 25 minutes or so until golden brown.


  • For safety reasons, any stuffing should not be made a day ahead, although same day is fine. To speed things up, parts of the recipe may be made ahead several days. The bread cubes may be tossed with herbs and salt and set aside. The sausage and the onion/celery butter may be cooked and refrigerated then warmed back up so the butter is a liquid, and cooled a bit if needed. Then the stuffing may be easily tossed together.
  • Stuffing freezes well uncooked. Cook from frozen or defrost in the microwave and then cook. If cooking from frozen, the bakig time may be longer and a bit of additional stock may need to be added if stuffing appears to be drying out during baking.

Keywords: Bread, Dressing, Freezes Well, hearty sides, Sausage, Side, Special Occasion, Stuffing

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