This moist, herb-flavored homemade Andouille Sausage and Potato Bread Stuffing (a.k.a dressing) has a nice little bite to it. Pennsylvania Dutch Potato bread has a rich flavor and makes a great stuffing. It’s a wonderful flavor combination with Andouille Sausage, celery, onions and herbs. This stuffing is so easy-to-make, you’ll wonder if you could ever make a boxed stuffing again!
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I have fond memories growing up of having stuffing with our Italian style turkey. Stuffing was the symbol of our Italian family embracing the American Thanksgiving holiday. All of us loved stuffing!
In this Adouille Sausage and Potato Bread Stuffing, the potato bread cubes give this dressing recipe a nice dense consistency and good flavor. I think it tastes even better than using white bread cubes.
If you can’t buy potato bread cubes in your area, you can get it on Amazon.com! I’m starting to think you can get almost anything on Amazon these days.
Andouille Sausage and Potato Bread Stuffing is the perfect side dish to roast turkey, Cranberry Orange Baked Ham, chicken or Slow Cooker Italian Pork. And why wouldn’t it be with all of that moist flavorful bread and spicy Andouille Sausage?
This stuffing would be an excellent Thanksgiving side dish! You’re delicious bird needs the perfect accompaniment of Andouille Sausage and Potato Bread Stuffing!
How to Make Andouille Sausage and Potato Bread Stuffing
*The full recipe is at the bottom of this post.
First, in a dutch oven on med heat, add butter, onions, celery, sage and thyme. Be careful not to burn or brown the butter.
Next, cook 3 min on medium heat. Add Aidells Andouille Sausage and continue to cook until celery is soft or about 12 more min.
Then, add potato bread cubes and stir together.
Next, add chicken broth or stock and stir until well incorporated.
Then, oil spray an 8″ x 3″ x 11″ baking dish and add the stuffing to the baking dish.
Last, bake at 350F (176C) for 25 min.
That’s it! This is an easy stuffing recipe especially if you use a food processor to chop the onions and celery. The one pictured below is affordable too.
Can This Stuffing be Cooked in the Turkey?
This Andouille Sausage and Potato Bread Stuffing can certainly be cooked in the Turkey cavity. Just be sure not to over stuff the turkey as it will expand while roasting in the oven.
I know hosting Thanksgiving can be overwhelming and stressful. That’s why I created this The Less Stress Thanksgiving Planner with free printable planner included. It’s nice to look over and check off tasks while keeping track of what still needs to be done. But, you can do it! Staying organized is the key.
Homemade Andouille Sausage and Potato Bread Stuffing is a kicked up version of traditional stuffing with a spicy little bite! It’s an easy Thanksgiving side dish for your juicy turkey when you have plenty of other things to do. You’re family will love this moist, flavorful stuffing recipe.
I took this recipe to Meal Plan Monday #88 Thanksgiving Sides Edition!
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- 12 oz Potato Bread cubes
- 2 Aidels Andouille Sausage links, cut into 1/2 inch pieces
- 1 cup of onion, chopped
- 2 celery ribs, chopped
- 1/2 tsp ground sage
- 1/2 tsp dried thyme
- 6 tbsp butter
- 2 cups of chicken broth or stock
- Preheat oven to 350F.
- In a dutch oven on med heat, add butter, onions, celery, sage and thyme. Be careful not to burn or brown the butter. Cook 3 min on medium heat. Add Andouille sausage and continue to cook until celery is soft or about 12 more min.
- Add potato bread cubes and stir together. Add chicken broth or stock and stir until well incorporated.
- Oil spray an 8" x 3" x 11" baking dish and add the stuffing to the baking dish. Bake at 350F for 25 min.