Not yo' Momma's Stuffing

Megan Hampton


This stuffing recipe is so flavor packed it's ridiculous! It compliments any Turkey, Pork or Chicken dish!

***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!

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30 Min


1 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
Sausage and cornbread in stuffing is always a great combo. The pecans are a great addition! They give a nice crunch to this staple side dish.


6 c
cornbread stuffing mix
6 c
bread cubes
3 c
chopped onions
1 c
chopped celery
3 c
chopped mushrooms
1/2 c
1 c
chopped pecans
1 lb
mild italian bulk sausage
1 tsp
rubbed sage
1 tsp
dried thyme
1 Tbsp
poultry seasoning
1 tsp
1 tsp
black pepper
1 1/2 c
turkey or chicken broth

Directions Step-By-Step

Preheat Oven to 325 degrees. Saute sausage until brown, remove from pan and cut into small bites. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened. Transfer sausage and veggies including any butter that is left in the pan to a very large bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs. Toss well and adjust seasoning. Stuffing should be moist but not soggy add more stock if needed Transfer to baking dish and bake in Bake at 325 degrees F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.
Set 1/3 aside to stuff the turkey before you bake the rest!

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids