• 2 sticks butter
  • 4 ribs celery finely chopped
  • 1 large yellow onion chopped
  • 1 tube pork sausage browned and drained
  • 3-5 cloves minced garlic (to taste)
  • 1 bag Peppridge Farm unseasoned stuffing
  • 1 1/2t poultry seasoning
  • 1 1/2t salt (or to taste)
  • 3/4t ground black pepper
  • 3-4 cups cannedchicken stock (enough to moisten bread cubes-drier climates may require just a bit more stock)


melt butter in large frying pan, saute celery and onions til translucent and soft. add garlic to celery and onion mixture and cook for 1 additional minute to extract garlic flavor. Set mixture aside to slightly cool. in large mixing bowl mix stuffing cubes, crumbled and drained sausage, celery/onion mixture along with additional spices. moisten with chicken stock til cubes are moist but not soupy. Mix ingredients well taste for seasoning. stuff poultry or bake in greased cassarole dish 350 degrees for 1 hour

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Submitted 6/13/05.
Source: Family Recipe
Submitted By: G Heideman
Moms Best Stuffing