Regional Bread Stuffing

Regional Bread Stuffing Recipe

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Constance Kovar


I have been making this for 25-30 years and my family always insists on this stuffing.


★★★★★ 1 vote



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1 lb
bulk pork sausage, crumbled hot, mild or orginal whatever your tastes are
3/4 c
minced onion
1 1/2 c
chopped celery (stalks and leaves)
8 c
soft bread cubes
1 1/2 tsp
crushed leaf sage
1 tsp
thyme leaves
1/2 tsp

How to Make Regional Bread Stuffing


  • 1In large skillet, cook and stir sausage, onion and celery until meat is brown and onion tender. Drain off fat; add enough butter to sausage fat to measure 1 cup. Stir butter mixture and about 1/3 of the bread cubes into meat mixture. Turn into deep bowl. Add remaining ingredients and toss.
  • 2Makes 9 cups(enough for a 12-pound turkey).

Printable Recipe Card

About Regional Bread Stuffing

Course/Dish: Pork
Main Ingredient: Bread
Regional Style: American
Hashtag: #sausage

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