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Sausage Almond Stuffing

Russ Myers


Toasted slivered almonds add a nice crunch to every bite, however almonds can be omitted and you'll still end up with a perfectly seasoned stuffing!

This recipe is soooooo good! I added the giblets from the turkey to this recipe to make it even more special. Actually, family insisted. We have made it our favorite stuffing and now serve it for the holidays. It is a hit with the whole family!

★★★★★ 1 vote
6 Servings
20 Min
45 Min


2 tsp
vegetable oil
1/2 lb
bulk pork sausage
1 medium
onion, chopped
2 stalk(s)
celery, chopped
1 c
sliced fresh mushrooms
9 c
day old bread, cubed
1/2 c
slivered toasted almonds
1/2 c
chicken broth
1/4 c
(1/2 a stick) butter, melted
1/4 c
minced fresh parsley
egg, lightly beaten
2 tsp
rubbed sage
1/4 tsp
1/4 tsp
black pepper


1In a large skillet over medium heat, cook the sausage, onion, celery and mushrooms in oil until meat is no longer pink; drain if necessary.
2In a large bowl, combine bread cubes, almonds, broth, butter, parsley, egg, sage, salt and pepper; add the sausage mixture and toss to coat.
3Transfer to a greased 11x7- inch baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 to 15 minutes longer or until lightly browned.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, Heirloom