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



  • 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


  1. In 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.
  2. Makes 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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