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Recipe for 2 in 1 Gravy and Sausage-Stuffed Stuffing by Dawn’s Recipes

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Recipe for 2 in 1 Gravy and Sausage-Stuffed Stuffing by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 2 in 1 Gravy and Sausage-Stuffed Stuffing. This dish qualifies as a Easy level recipe. It should take you about 50 min to make this recipe. The 2 in 1 Gravy and Sausage-Stuffed Stuffing recipe should make enough food for about 10 servings.

You can add your own personal twist to this 2 in 1 Gravy and Sausage-Stuffed Stuffing recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 2 in 1 Gravy and Sausage-Stuffed Stuffing recipe.

Ingredients for 2 in 1 Gravy and Sausage-Stuffed Stuffing

  • 8-ounce pack spicy sausage (recommended: Bob Evans)
  • 2 cups canola oil, plus 1/4 cup
  • 1 cup all-purpose flour, divided
  • 3 cups chicken stock
  • 1 (6-ounce) box chicken flavored bread stuffing mix (made according to package instructions)
  • 1 tablespoon chopped parsley leaves, plus more for garnish
  • 1 tablespoon chopped thyme leaves
  • 2 tablespoons chopped scallions

Directions for 2 in 1 Gravy and Sausage-Stuffed Stuffing

  1. Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside.
  2. After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to create a roux, and cook for approximately 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes.
  3. In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.
  4. In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside
  5. Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain. Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls. Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter. Garnish with chopped parsley and serve.

Cookware for your recipe

You will find below are cookware items that could be needed for this 2 in 1 Gravy and Sausage-Stuffed Stuffing recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Thanksgiving Stuffing and Dressing
  • Stuffing – Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.
  • Thanksgiving – Sub-national entitiesNovember 4, 2021 (Liberia);November 24, 2021 (Norfolk Island);November 3, 2022 (Liberia);November 30, 2022 (Norfolk Island);Thanksgiving is a national holiday celebrated on various dates in the United States, Canada, Grenada, Saint Lucia, and Liberia. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Similarly named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States and around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well.
  • Thanksgiving Side Dishes
  • Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
  • Skillet Recipes
  • Gravy – Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits, roasts, meatloaf, rice, noodles, chips(fries) and mashed potatoes.
  • Sausage Recipes
  • Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
  • Recipes for a Crowd
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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