Stuffing, dressing, filling. Whatever you may call it, by the time the holiday season comes to an end, you may have had your fill of this delicious side dish. Here is a great recipe though to change up the flavor of this classic while also introducing a new way to utilize your bear meat.  The bear sausage itself can be used in anything from gravy to pizza toppings, and the use of the crockpot to cook the stuffing makes this a simple set it and forget it recipe.



Bear Sausage

Per pound of bear meat:

¼ lb bacon

1tsp. salt

½ tsp. dried parsley

¼ tsp rubbed sage

¼ tsp dried thyme

¼ tsp crushed red pepper

¼ tsp coriander

¼ tsp garlic powder


Cornbread Stuffing

4 ½  cups cornbread crumbs

1 (16-ounce) package herb stuffing mix

2 (10 ¾ ounce) cans cream of chicken soup

2 (14 ounce) cans low-sodium chicken broth

1 medium onion, chopped

½ cup chopped celery

4 large eggs

1 tbsp rubbed sage

½ tsp salt

½ tsp pepper

2 tbsp butter, cut up


  1. Run bear meat and bacon through grinder to desired consistency. In a bowl, combine salt, parsley, sage, thyme, red pepper, coriander, and garlic powder. Sprinkle evenly over ground meats. Mix to evenly distribute seasonings throughout. Brown sausage in a pan. Drain and set meat aside.
  2. Stir together cornbread crumbs, herb stuffing mix, cream of chicken soup, chicken broth, onion, celery, eggs, sage, salt, pepper, and sausage.
  3. Pour mixture into a lightly greased 5 ½ or 6 quart crockpot or slow cooker. Dot with cut up butter.
  4. Cook, covered, on LOW for 4 hours or until cooked through. Enjoy!