Kozy Kitchen and Home

There’s something truly special about sharing treasured family recipes during the holidays, and Grandmom’s stuffing is one that’s close to my heart. The first time I tasted it was at my Mother-in-Law’s house, where she made it every Thanksgiving using her own mother’s recipe. The flavors—just a touch spicy, with savory sausage in every bite—instantly won me over. I remember how often she and I would sneak small bites of chilled stuffing from the fridge in the early morning, and chat before starting the day. Those simple moments, just the two of us savoring the recipe together, are one of my favorite holiday memories. I still make this stuffing every year and, yes, I still steal a taste from the fridge before dinner and think of her. I hope this recipe brings the same joy and memories to your table.

Ingredients

• 2 loaves of white bread, torn into pieces (slightly stale works best, but fresh is fine too)
• 1 roll of Jimmy Dean sausage (choose Regular for mild flavor or Hot for more spice)
• 1 large onion, diced
• 3–4 celery stalks, diced medium
• 3 chicken bouillon cubes
• 2 beef bouillon cubes
• 1 ½ cups water
• ½ pound (2 sticks) butter
• 1 tsp salt
• ½ tsp red pepper (you can reducuse ¼ tsp if using hot sausage)
• 1 tsp poultry seasoning
• ½ tsp sage
• ½ tsp thyme
• 2 tsp parsley

Step-by-Step Instructions

1. Prep the bread: Tear the bread into bite-sized pieces and place them in a very large mixing bowl. If the bread is fresh, and you have time, you can leave it out for an hour or two to dry slightly—this helps it absorb the flavors better.
2. Prepare the vegetables: Dice the onion and celery into medium-sized pieces, aiming for even sizes so they cook evenly. Set aside.
3. Gather all the spices—salt, red pepper, poultry seasoning, sage, thyme, and parsley—so they’re ready to add.
4. Heat a large skillet over medium heat. Crumble the sausage into the pan and cook, stirring often, until it begins to brown. Add the diced onion and celery to the pan with the sausage. Continue to cook, stirring occasionally, until the sausage is fully browned. There is no need to drain the sausage. 
5. Add the butter to the pan with the sausage and veggies. Once the butter is mostly melted, add the water, bouillon cubes, and spices. Stir gently until the bouillon cubes dissolve completely and the mixture is bubbling.
6. Carefully pour the hot sausage and vegetable mixture over the torn bread pieces. Use a large spoon or spatula to gently fold and stir until every bread piece is coated and moistened. Take your time—this step ensures the stuffing is flavorful throughout. If the mixture seems dry, slowly add a little warm chicken broth (about ¼ cup at a time) until the stuffing reaches your desired moisture level.
7. Cover tightly and refrigerate until you’re ready to bake. It can be made a day or two ahead for deeper flavor, or frozen for up to two weeks. Thaw overnight in the fridge before baking.

Serving Suggestions

• Baking: Place stuffing in a greased baking dish. For moist stuffing, cover tightly with foil or a lid. For a crispier top, leave uncovered. Bake at 350°F for about 30 minutes, or until heated through and golden on top. Baking times may vary depending on the size and depth of your dish.
• Stuffing the turkey: If you prefer traditional stuffed turkey, spoon the chilled stuffing into the cavity right before roasting. Make sure to follow food safety guidelines for stuffed poultry.
• Extra flavor: For that true “stuffed-in-the-bird” flavor, drizzle turkey drippings over the stuffing before baking.

Share your story

Do you have a treasured family recipe or a holiday memory you’d like to share? I’d love to hear your stories and tips in the comments below. Happy cooking—and may your holidays be filled with warmth and delicious bites!