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Simple Sausage Stuffing

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“I'm not sure where it started, but I remember helping dig in with my grandma to make this stuffing. My mom made it for holidays, and now I made it. If you're one who likes "crunchy bits" in your stuffing, like onions and celery, pass this one over, or maybe add some in. If you're like me, and just like a dense, flavorful stuffing that stands on its own, and makes a fantastic sandwich if there happens to be leftovers, then perhaps try this! It's a bit messy, but that's the fun of it. Have someone around handy to turn the water on so you can wash your hands afterward!”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350 (I usually have a turkey cooking, so I just put this in sometime in the middle of the cooking time.).
  2. Lightly grease a large loaf pan.
  3. Tear the bread into pieces about 1 inch or so - no need for perfect. This is a great task for kids. I prefer to use the cheap bread, no need to stale it.
  4. Place all of the bread in a large bowl, and add the sausage and seasonings. Add more of less to taste (I usually add more.).
  5. Add the eggs.
  6. Wash your hands and make sure you don't have jewelry on, and dig in, mixing and mashing. It should be sticky and make a big mass of stuffing. If it's on the dry side, add a little bit of water. Don't be shy, really dig in!
  7. Once everything is mixed well, place in the loaf pan and cook for an hour, or until the center is 160°F.
  8. Don't forget to wash your hands!
  9. Slice and serve.
  10. If you prefer to stuff the bird's cavity, then just stuff it in and bake. Over the years we've decided we prefer nonstuffed stuffing.

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