Why You’ll Love Sage Sausage Stuffing Recipe
This sage sausage stuffing has rich, herbaceous flavor from fresh sage and rosemary, tender bread soaked in savory broth, and hearty Italian sausage for the ultimate comfort side dish. Its texture is both crispy on top and moist inside, making it a crowd‑pleasing addition to any holiday table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bread loaf, cut into cubes
bulk Italian sausage (mild and/or sweet + spicy)
salted butter
yellow onion, finely diced
celery ribs, finely diced
chicken stock
large eggs, beaten
fresh sage, chopped
fresh rosemary, chopped
salt and black pepper
Directions
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Preheat your oven and prepare the bread: dry the cubed bread either by leaving it out uncovered for a couple of days or baking at low heat until dry.
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Cook the aromatics: melt butter in a pan and sauté the onion and celery until soft.
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Brown the sausage: in the same pan, cook the sausage and break it into small pieces until fully browned.
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Combine ingredients: in a large bowl, mix the dried bread cubes, cooked sausage and vegetables, chopped herbs, beaten eggs, chicken stock, salt, and pepper.
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Transfer to a greased baking dish and bake uncovered until the top is golden and the center is cooked through, typically about 65–75 minutes.
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Remove from oven and let rest briefly before serving warm.
Servings and timing
Serves roughly 10 people.
Prep time: about 30 minutes.
Cook time: around 1 hour 15 minutes.
Total time: approximately 1 hour 45 minutes.
Variations
You can customize this stuffing by adding diced apples or dried cranberries for a touch of sweetness, mixing in toasted nuts for crunch, or substituting different types of bread like sourdough or cornbread for unique flavor profiles.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, adding a splash of broth if it seems dry. This stuffing can also be partially baked ahead of time, then finished on the day you plan to serve it.
FAQs
How do I dry the bread for stuffing?
Dry bread cubes by leaving them uncovered for a day or two, or bake them at a low temperature until they’re dry but not toasted.
Can I make this stuffing ahead of time?
Yes, you can assemble it and bake it halfway a day before, then finish baking on the day of serving.
What type of sausage should I use?
Italian sausage works great. You can mix mild, sweet, and spicy varieties for balanced flavor.
Can I freeze sage sausage stuffing?
Yes, cooked or uncooked stuffing can be frozen and reheated later.
How do I keep stuffing from being soggy?
Make sure the bread is well dried and avoid adding too much broth. A balance ensures a moist yet not soggy texture.
Can I use dried herbs instead of fresh?
Fresh herbs offer better flavor, but you can use dried in a pinch (about one‑third the amount).
Is sage sausage stuffing suitable for holidays other than Thanksgiving?
Yes, this savory side is great with any roast or poultry dinner year‑round.
What sides go well with this stuffing?
Serve it with turkey gravy, roasted vegetables, or cranberry sauce for a complete meal.
How can I make it gluten‑free?
Use gluten‑free bread cubes to accommodate dietary needs.
Can I add vegetables like mushrooms?
Yes, adding sautéed mushrooms or other veggies enhances flavor and texture.
Conclusion
This sage sausage stuffing is a timeless side that brings savory depth and herbaceous warmth to any meal, especially during the holidays. With customizable options and make‑ahead convenience, it’s a recipe worth keeping in your cooking repertoire.
Sage Sausage Stuffing
This Sage Sausage Stuffing is a flavorful and savory holiday side dish made with crusty bread, Italian sausage, fresh herbs, and vegetables. It’s the perfect stuffing recipe for Thanksgiving or any festive meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 loaf crusty Italian or French bread (about 14 oz), cubed and dried
- 1 lb Italian sausage (sweet or spicy), removed from casing
- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh thyme, chopped
- 1/2 cup fresh parsley, chopped
- 2 1/2 to 3 cups low-sodium chicken broth
- 2 large eggs
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- Dry bread cubes overnight or toast them in the oven at 250°F for 30–40 minutes until crispy.
- In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove sausage and set aside.
- In the same skillet, melt butter and sauté onion and celery for about 5-7 minutes until soft. Add garlic, sage, and thyme; cook for another 1-2 minutes.
- In a large mixing bowl, combine bread cubes, cooked sausage, sautéed vegetables, and chopped parsley.
- In a separate bowl, whisk together eggs and 2 1/2 cups chicken broth. Pour over the bread mixture and toss until well coated. Add more broth if mixture feels too dry.
- Season with salt and pepper to taste. Let the stuffing sit for 10 minutes to absorb liquid.
- Transfer stuffing to prepared baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes until top is golden and crispy.
- Serve warm and enjoy!
Notes
- You can prepare this stuffing a day in advance and refrigerate it until ready to bake.
- Use any crusty bread like sourdough, French, or Italian for best texture.
- Customize with add-ins like mushrooms, apples, or nuts if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
