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Sausage Stuffing

(Adapted from The Fanny Farmer Cookbook) 

Makes 8 cups of stuffing.


  • One pound of Copper Penny Farm bulk sausage (any flavor, but we love the Apple Sage!)
  • One small onion, minced
  • Eight cups of dried bread cubes  (Original recipe calls for freshly made dry bread crumbs, but really, who has time for that?  The dry cubes you get from the grocery store work just fine, too.)
  • One teaspoon ground pepper
  • Salt to taste

Heat a skillet and add the sausage, crumbling it into small bits as it cooks.  Brown lightly and remove to a bowl, leaving the drippings in the pan.

Add the minced onion and cook, stirring, for about two minutes.

Add the dried bread and pepper, and cook for one more minute, stirring to mix well.

Toss with the sausage meat and salt.