Panko Sausage Stuffing

panko sausage stuffing

With Thanksgiving coming up, I think most of us are thinking of what we are going to make for our special meal. I typically am not a fan of stuffing. In fact, I never make it, even when we have had family over for Thanksgiving. I just find it gross and mushy. However, when we had our Kikkoman party, there was a stuffing recipe that I had to make.


I was fully prepared to loathe it. It looked delicious, so I tried it. I was pleasantly surprised to find that I LOVED it. I gobbled up the leftovers the next day. It ended up being everyone’s favorite part of the meal.
This recipe is so versatile. You can add more veggies and sausage if you want a more hearty version. You can add a different flavor of sausage. The possibilities are endless.
I didn’t follow their instructions because I am a rebel, so here is my recipe:

Panko Sausage Stuffing

1 package Sweet Apple Chicken sausage, roughly chopped
2 small peppers (I like to pick 2 different colors.)
3 stalks celery, chopped
1 small onion, diced
4 cups panko bread crumbs
1 1/2 T poultry seasoning (I made my own.)
1 T celery seed
1 T dried sage
2 1/2 cups chicken broth (I use homemade bone broth.)
1. Cook the sausage, peppers, celery and onion in a large skillet over medium heat for 8-10 minutes. Make sure your sausage is fully cooked. Pour into large bowl.

2. Add panko bread crumbs, poultry seasoning, celery seed, sage, and chicken broth to bowl. Stir until combined.

3. Pour into a lightly greased casserole dish. Bake for 30 minutes at 375 degrees.


* My husband and I prefer our stuffing on the dry side. If you like yours wet, remove a  1/2 to 1 cup of the bread crumbs or add approx. 1/2 cup more chicken broth.


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