Holiday Stuffing Recipe

A small casserole dish of herbal holiday stuffing in turkey juice

No Christmas menu is complete without stuffing. Golden brown and served piping hot, it is the perfect side dish to any holiday entrée. This stuffing recipe has a special kick with some sausage. You can use turkey or pork sausage (or really any kind you choose) to add an extra kick to this classic side dish. This is a go-to recipe that is sure to please everyone at your next holiday gathering so be sure to add it to your Christmas menu this year!

Holiday Stuffing Recipe


  • 12 ounces pork or turkey sausage links, casings removed
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 2 Tbsp mayonnaise
  • 2 Tbsp mustard
  • 4 tsp rubbed sage
  • 1 Tbsp poultry seasoning
  • 2 loaves (16 ounces each) day-old white bread, cubed
  • 1 loaf (16 ounces ) day-old whole wheat loaf, cubed
  • 3 large eggs, lightly beaten
  • 2 cans (14.5 ounces each) reduced sodium chicken broth


  1. Preheat oven to 350 degrees.
  2. Coat a large non-stick skillet with cooking spray. Cook the sausage, celery and onion over medium heat until the meat is no longer pink. Break the sausage up into crumbles as it cooks.
  3. Drain the liquid in the pan and remove from heat.
  4. Stir in the mayonnaise, mustard, sage and poultry seasoning.
  5. Place the bread cubes in a large bowl. Add the sausage mixture and mix together.
  6. In a small bowl, whisk the eggs and broth. Pour over the bread cubes and stir gently. Transfer to two 3 quart baking dishes coated with cooking spray.
  7. Bake, covered, for 30 minutes. Uncover and bake an additional 12-18 minutes or until lightly browned.