Dressed up Sausage Dressing is a fancy title for my stuffing that I have been making for a number of years.
Technically, stuffing is cooked inside the bird, and dressing is not. I generally do not cook mine inside the bird. I like a very moist dressing but with a little crispness on the top. You do not achieve that crispness when cooked inside the bird. For the holidays, I like to add dried cranberries to my dressing, but if I were making this recipe at any other time of the year, I would probably leave out the cranberries. I like to use breakfast sausage for this recipe, but you could use Italian sausage, and I think it would be equally as good. Dressed up Sausage Dressing is the perfect accompaniment to my Roast Turkey Breast with Ease.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Dressed up Sausage Dressing:
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- 1 pound breakfast sausage, any seasoning type
- 6 ounces sliced mushrooms
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 12 ounce package Herb seasoned cubed stuffing
- 32 ounces chicken broth (this is the large paper container)
- 3 ounces dried cranberries
Add the sausage, mushrooms, onion, celery, salt, pepper, and poultry seasoning to a large skillet and saute until the sausage is no longer pink.
Spray a very large casserole dish with cooking spray and add the sausage mixture to the casserole dish.
Add 3/4 of the stuffing package and 3/4 of the container of chicken broth and stir and mix very well.
Continue to add both stuffing and broth, adding the cranberries, until you achieve the consistency you prefer. For me, it is the entire contents of both.
Bake in a preheated 350 degree oven for 30 minutes.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!