Sweet Potato and Sausage Stuffing

My Mom’s sausage stuffing is renowned. It used to be a once a year happening (Thanksgiving) that I would start dreaming about the moment the last scrap of leftovers were eaten. Once a year wasn’t nearly often enough to satisfy me. Only lately Momma Spice has been making stuffing more often. And experimenting. A lot.

It took a few tries to hone in on the right ratio of potato to stuffing and even then there is no exact measurement. I inherited my Mom’s instinct for cooking, one where a dash of this and a pinch of that are the only measurements used to produce a pleasing dish. I like to call it kitchen sorcery.

What makes this stuffing so good to me is the sweet and salty aspect of the potatoes and sausage. I know potato and stuffing aren’t normally two ingredients you find in the same recipe but rather than being overpowering the potatoes are a subtle accent.

The recipe starts by sauteing aromatic celery and onion together; sausage is added and browned; cooked, mashed sweet potato is mixed in along with herbed stuffing cubes and then chicken broth brings it all together to make one cohesive, delicious dish.

Into the oven it goes for a quick bake where the top gets nicely browned and slightly crunchy. If you’re a lover of the crispy top part like I am than baking it in a long, flat pan will produce a bigger ratio of crust to soft stuffing.

And give you even more reason to love it!

Sweet Potato and Sausage Stuffing

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings as a side

Sweet Potato and Sausage Stuffing

A mouth-watering sweet potato and sausage Thanksgiving stuffing!


1 cup celery, diced
1 cup onion, diced
1 teaspoon thyme
salt and pepper
8 ounces pork sausage roll (like Jones)
1-2 medium sweet potatoes, cooked
12-14 ounces herb seasoned stuffing (like Pepperidge Farms)
2-3 cups chicken broth
1-2 tablespoons butter
1/3 cup bread crumbs or crushed cheddar bunnies (like Annie's)


  1. In a large skillet saute celery, onion, thyme, a pinch or two of salt and pepper together in a couple of tablespoons olive oil over medium-low heat until tender. Add sausage and brown, breaking it apart as it cooks.
  2. When the sausage is cooked mash up one of the potatoes and combine with the sausage mixture. Add 3/4 of the bread stuffing and then begin mixing with the chicken broth a little at a time starting with one cup. Keep adding chicken broth until all of the croutons are soaked but not soggy. If the mixture seems soggy mix in more stuffing mix. Mix well incorporating the sausage throughout, taste and season with salt and pepper.
  3. Preheat oven to 400 degrees F. Grease a 9x13 pan. Thinly slice the remaining sweet potato and cover bottom of pan, add stuffing. Dot a tablespoon or two (or more) of butter over top and sprinkle with crumbs. Bake for 20-25 minutes or until top is browned.

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