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Bread Dumpling Sausage Skillet Stuffing


  • 2 Boxes of Chateau Bread Dumplings, Thawed and cut into cubes.
  • 1 Tube of Pork Breakfast Sausage
  • 1 Medium Yellow Onion, Diced
  • 3 Stalks of Celery, Diced
  • Dried Parsley
  • 1 Egg
  • Garlic Salt and Pepper
  • 4 T of Butter
  • Poultry Seasoning
  • 1/2 C of Milk
  • 3 to 4 C of either Homemade or a Carton of Turkey Stock


  • In a cast iron skillet, add two tablespoons butter and brown the pork sausage.
  • Add the celery and onion and cook until soft.
  • Season with garlic salt, pepper and poultry seasoning to taste.
  • Add the bread dumpling cubes a little at a time and toss to coat with the sausage and celery/onion mixture.
  • In a bowl whisk the egg with the milk, parsley, poultry seasoning, and black pepper. Set aside.
  • Add the turkey stock a cup at a time to the bread dumpling/sausage mixture. The dumplings should be pretty wet, it will take 3 to 4 cups of stock.
  • Remove from heat and let cool ten minutes, then add in the egg mixture. Tossing to coat.
  • Sprinkle with parsley, cover the skillet with foil tightly and bake for one hour at 350 degrees.
  • After one hour remove from oven, take off foil, melt 2 T of butter in the microwave and drizzle over the top of the stuffing. Return to oven and bake for another thirty minutes.