Sage and Sausage Stuffing
This Sage and Sausage Stuffing is exactly the kind of warm, cozy side I crave for holiday dinners. We’re talking savory sausage, fragrant fresh sage, tender bread cubes. all with a golden‑brown top. This simple side dish will have your guests asking for you the recipe.
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You know how every family’s got that one dish that always steals the show at Thanksgiving? For us, it’s this sausage and sage stuffing. The smell alone gets everyone wandering into the kitchen before the turkey’s even carved. There’s just something about the combo of savory sausage, fresh herbs, and buttery bread cubes that feels cozy and nostalgic, like the holidays should.
I started making this years ago after realizing my family picked the stuffing over the turkey every single time. Now it’s a non-negotiable on our table right alongside our cajun turkey breast, and honestly, I kind of love that.
Why You’ll Love This Recipe
- Easy but impressive: Simple steps but great return, guests will think you spent all day.
- Bold flavor: The sausage plus sage and thyme deliver serious savory depth.
- Great texture: Cubed day‑old bread soaks up the broth but doesn’t turn soggy.
- Crowd‑friendly: Makes 8 servings, perfect for family meals or holiday spreads.
Ingredients
Sage and Sausage Stuffing
Equipment
- large skillet
- 9×13 baking dish
- Large bowl
- aluminum foil
Ingredients
- 1 pound ground pork sausage
- 1 large onion diced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 cups cubed day-old bread about 1 loaf
- 2 ½ cups chicken broth
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Remove with a slotted spoon and set aside.
- In the same skillet, sauté onion and celery until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper, cooking 1 more minute.
- In a large mixing bowl, combine bread cubes, sausage, and sautéed vegetables. Stir in chicken broth and melted butter until evenly moistened.
- Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes, until the top is lightly browned.
Notes
- Use day‑old bread (or lightly stale) so it absorbs the broth without turning to mush.
- Browning the sausage well gives deeper flavor.
- Cover the dish for most of the bake, then uncover near the end to get a nice golden top.
- If you like a crispier top, bake uncovered for a few extra minutes.
Storage
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat covered in the oven at 350 °F until heated through (about 15‑20 minutes). If top has lost its crisp, uncover for last 5 minutes.
- Make Ahead: You can assemble the stuffing ahead of time (even the day before). Cover and refrigerate the assembled mixture in the baking dish, then bake as directed when ready.
- Freezing: If you choose to freeze, bake the dish, cool completely, wrap tightly, and freeze for up to 1 month. Thaw overnight in fridge and reheat until steaming hot.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve With Sausage Stuffing
- Pair it with roasted turkey or chicken and a generous helping of gravy.
- Use it at your holiday table alongside boursin mashed potatoes, crack green beans, and cranberry sauce.
- Bring it to a potluck or share it as part of a buffet spread.
- Garnish with fresh sage leaves for a nice touch.
Wendys Tips
- Use day‑old bread: It absorbs liquid better and holds up when baked. Fresh bread can turn too mushy.
- Don’t skip browning the sausage: That caramelization adds flavor depth.
- Add the liquid gradually: You want the bread moist but not swimming in broth.
- Cover then uncover: Covering at first ensures even heating; uncovering at end gets you that pleasing browned top.
- Taste and adjust seasoning before baking: Bread and broth can mute flavor, so ensure salt and pepper are on point.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can swap in turkey or chicken sausage if you prefer leaner meat. The flavor will change slightly but it’ll still work.
You can dry it by spreading the cubes on a baking sheet and toasting at ~250 °F for 30‑45 minutes until dry and slightly golden.
This version relies on butter and broth for moisture and binding. Eggs are used in some recipes, but they’re not essential here.
You could, but baking in a separate dish gives better texture (especially the browned top) and is safer food‑wise for the sausage.
