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“Moist sausage, sage traditional stuffing like my good friend used to make. Makes wonderful stuffing muffins- that can be frozen”
1hr 5mins

Ingredients Nutrition


  1. Make turkey broth by cooking gibblets and neck in enough water to cover. Add 1/2 teaspoon salt 1/8 teaspoon pepper. Bring to boil, then simmer 30 minutes.Cool.
  2. Cook sausage until done but not browned. Set aside.
  3. Chop celery and oinion into medium pieces.
  4. In large skillet melt butter. Add celery and onion cook until celery is soft and onions are clear- about 15 minutes.
  5. Tear bread in about one inch pieces, into very large bowl.
  6. Sprinkle thyme, poultry seasoning,sage,celery salt, salt and pepper over torn bread.
  7. Mix cooked sausage into bread.
  8. Pour butter with onion and celery over bread. Mix well.
  9. Beat 3 eggs. pour over bread and mix well.
  10. Pour turkey stock over bread and mix.
  11. Bake in a greased 13x9 pan covered for 25 minutes. Then uncover and bake for additional 5-10 minutes until lightly golden browned. May also be baked in greased muffin tin- Pack stuffing together into baseball size and place into muffin tin-bake 30 minutes uncovered- alow to cool slightly before gently removing.

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