If you're looking for a crowd-pleaser, this mrs cubbison's stuffing recipe with sausage is basically the gold standard in my kitchen whenever the holidays roll around. I've tried the fancy, from-scratch artisanal sourdough stuffings, and I've tried the ultra-simple "just add water" versions, but there is something about the classic Mrs. Cubbison's box that just hits differently. When you add a pound of savory sausage to it, you're taking it from a standard side dish to the absolute star of the show.
Honestly, I think the secret is that it's nostalgic. That iconic red box has been a staple for decades, and for good reason—the seasoning blend is just right. But let's be real: follow the directions on the back of the box to the letter, and you might end up with something a little plain. By adding sausage, fresh aromatics, and maybe a little extra butter (okay, a lot of extra butter), you transform it into something that tastes like it took you all day to prep.
Why Sausage Changes Everything
Let's talk about the meat for a second. Adding sausage to your stuffing isn't just about the extra protein; it's about the fat and the seasoning. When you brown that sausage in the skillet, you're creating a base of flavor that you just can't get from butter alone.
I usually go for a mild pork sausage, but if you want to get creative, you can definitely play around here. A sage-heavy breakfast sausage works incredibly well because it complements the herbs already in the Mrs. Cubbison's mix. If your family likes a little kick, a spicy Italian sausage can be a fun twist, though it does move the flavor profile away from the traditional "Thanksgiving" vibe. Regardless of what you choose, that savory, salty element makes the stuffing feel much more substantial.
What You'll Need to Get Started
Before you start cooking, make sure you've got everything laid out. There's nothing worse than being mid-sauté and realizing you're out of chicken broth. Here's the lineup for my favorite version of this recipe:
- 1 box (10-12 oz) Mrs. Cubbison's Seasoned Dressing or Cornbread Stuffing: Either one works, but the Seasoned Dressing is the classic choice.
- 1 lb Ground Sausage: Pork is the standard, but turkey sausage works if you're trying to be a little lighter.
- 1 cup Onion: Chopped up nice and small.
- 1 cup Celery: Also chopped. Don't skip the leafy bits at the top of the stalk; they have tons of flavor!
- ½ cup Butter: Yes, a whole stick. It's the holidays, don't worry about it.
- 1 ½ to 2 cups Chicken or Turkey Broth: You might need a little more or less depending on how moist you like your stuffing.
- Optional: Fresh parsley, a pinch of extra sage, or some chopped pecans for a bit of crunch.
The Step-by-Step Breakdown
Alright, let's get into the actual cooking. It's pretty straightforward, but the order of operations matters if you want the best texture.
Brown the Sausage
First things first, get a large skillet or a heavy-bottomed pot going over medium-high heat. Toss in your sausage and break it up with a wooden spoon or a spatula. You want it crumbled into small pieces—nothing too chunky, but you still want to feel the texture. Cook it until it's completely browned and there's no pink left.
Now, here is a pro tip: don't drain all the fat. If you have a ton of it, you can spoon out a little, but leave at least a tablespoon or two in the pan. That "liquid gold" is where all the flavor lives. Once the sausage is done, use a slotted spoon to move it to a big mixing bowl, but keep the pan on the heat.
Sauté the Veggies
Add your butter to the same pan you used for the sausage. Once it's melted and bubbling, throw in the onions and celery. You're looking for them to become soft and translucent. This usually takes about 5 to 7 minutes. You aren't really trying to brown them; you just want them tender. The smell in your kitchen at this point is going to be incredible—onions, celery, and butter are the "holy trinity" of holiday cooking smells.
Combine Everything
In that big bowl with your sausage, dump in the Mrs. Cubbison's stuffing cubes. Pour the butter and veggie mixture over the top. Now, start adding your broth. I usually start with about a cup and a half.
The key here is to toss, don't mash. You want the cubes to soak up the liquid without turning into a giant bowl of mush. If it still looks a little dry or you see white, dusty bits of bread, add more broth a little at a time. It should be moist but still hold its shape.
Baking to Perfection
You have two choices here: you can stuff it inside the turkey, or you can bake it in a dish. I'm a "baking dish" person myself because I love the crispy bits on top.
If you're going the dish route, grease a 9x13 baking pan and spread the mixture in evenly. Cover it with foil and bake at 350°F for about 20 minutes. Then, the most important step: take the foil off. Bake it for another 15 to 20 minutes uncovered. This is what gives you that beautiful golden-brown crust while keeping the inside nice and fluffy.
Customizing the Recipe
One of the reasons I love this Mrs Cubbison's stuffing recipe with sausage is how easy it is to tweak. Every family has their own "thing," and this base recipe is really forgiving.
- The Fruit Factor: Some people swear by adding a cup of chopped apples or dried cranberries. It adds a nice sweetness that cuts through the richness of the sausage.
- The Nutty Crunch: If you like some texture, toasted walnuts or pecans are a great addition. Just fold them in right before you put the mixture into the baking dish.
- Extra Herbs: If you have fresh rosemary, thyme, or sage in the garden, chop some up and throw it in with the onions. It makes the whole house smell like a professional kitchen.
Common Mistakes to Avoid
Even with a reliable recipe like this, things can go sideways if you aren't careful. The biggest culprit? Too much liquid. If you add too much broth too fast, you'll end up with a texture that's closer to mashed potatoes than stuffing. It's much easier to add more liquid later than it is to fix a soggy mess.
Another thing to watch out for is the salt. Between the boxed mix, the sausage, and the broth, there's already a lot of sodium involved. I always recommend using low-sodium chicken broth. You can always add salt at the end if you think it needs it, but you can't take it away once it's in there.
Leftovers and Reheating
If you're lucky enough to have leftovers, they're actually better the next day. The flavors have more time to meld together, and the sausage fats really soak into the bread.
To reheat, I'd suggest avoiding the microwave if you can. It tends to make the bread a bit rubbery. Instead, put a portion in a small oven-safe dish, add a tiny splash of broth or a pat of butter on top, and pop it in the oven or a toaster oven until it's warmed through and the top gets crispy again.
And hey, if you're feeling really adventurous, leftover sausage stuffing makes a killer waffle. Just press it into a waffle iron until it's crispy and serve it with a little leftover gravy on top. It sounds crazy, but trust me, it's a life-changing breakfast.
Final Thoughts
At the end of the day, making a great meal isn't about being the most technical chef; it's about making food that people actually want to eat. This Mrs Cubbison's stuffing recipe with sausage is a perfect example of that. It's reliable, it's comforting, and it never fails to get people asking for the recipe.
Whether you're hosting a massive Thanksgiving feast or just want a cozy Sunday dinner, this stuffing is the way to go. It's got that classic home-cooked feel with just enough "extra" to make it feel special. Give it a shot—I'm pretty sure it'll become a staple in your house just like it has in mine.