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A close-up of a baking dish filled with bread stuffing containing chunks of bread, ground meat, celery, and onions, with a serving spoon resting in the dish.
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Sage and Sausage Stuffing

This stuffing mixes savory ground pork sausage, aromatic herbs, and cubes of day‑old bread soaked in chicken broth and butter. Baked until the top is lightly browned, it’s the kind of side dish people go back for seconds of.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 1021kcal
Author: Wendy

Equipment

  • large skillet
  • 9x13 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 9x13-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.
    Cooked ground sausage in a white skillet, surrounded by bowls of cubed bread, melted butter, chopped onion, celery, and broth on a white surface.
  • In the same skillet, sauté onion and celery until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper, cooking 1 more minute.
    A white pan with chopped celery and onions being sautéed, stirred with a wooden spoon. Bread cubes, melted butter, and broth are visible on the side.
  • In a large mixing bowl, combine bread cubes, sausage, and sautéed vegetables. Stir in chicken broth and melted butter until evenly moistened.
    A mixing bowl containing cubed bread, cooked ground meat, chopped celery, and sautéed onions, with a black spoon inside; cups of broth and melted butter nearby.
  • 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.
    A white baking dish filled with stuffing mixture containing bread cubes and vegetables sits on a white surface next to a mixing bowl, a small glass bowl, and a glass measuring cup.

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.

Nutrition

Serving: 1Serving | Calories: 1021kcal | Carbohydrates: 143g | Protein: 41g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 2347mg | Potassium: 605mg | Fiber: 12g | Sugar: 18g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 390mg | Iron: 12mg