Sage & Sausage Stuffing
This Sage and Sausage Stuffing is a comforting side packed with herbs, veggies, and bread cubes. Perfect for holiday meals or hearty family dinners.
Sage & Sausage Stuffing
This sage and sausage stuffing is a classic holiday side dish that’s full of flavor.
It’s easy to make and turns out perfect every time!
Make sure to serve it for Thanksgiving or with Sunday dinner.
Ingredients
Ground pork sausage: Try to find a good-quality one with simple ingredients.
Onion: Yellow onions work well. Dice them evenly so they cook at the same rate as the celery.
Celery
Garlic: Fresh garlic gives the best flavor—don’t skip it.
Fresh sage: Fresh sage has a stronger, earthier flavor than dried. If using dried, make sure it’s not too old, as it can lose its punch.
Fresh thyme: I use fresh thyme if I have it on hand, but dried thyme works in a pinch. Strip the leaves from the stem to avoid any woody bits.
Salt & pepper: Adjust to your tastes.
Day-old bread cubes: I like using a crusty white or sourdough loaf. Let it dry out overnight.
Chicken broth: Low-sodium broth gives you more control over the salt.
Butter: Melted butter helps everything stick together and adds great flavor. We use unsalted butter.
How to Make
Preheat the oven to 350°F.
Grease a 9×13-inch baking dish and set it aside.
In a large skillet over medium heat, cook the ground pork sausage until browned, breaking it into crumbles as it cooks.
Once fully cooked, use a slotted spoon to transfer the sausage to a plate and set it aside.
In the same skillet, add the diced onion and celery.
Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.
Add the minced garlic, chopped sage, thyme, salt, and pepper.
Cook for 1 more minute, just until the garlic is fragrant.
Place the cubed bread in a large mixing bowl.
Add the cooked sausage and the sautéed vegetables to the bowl.
Pour in the chicken broth and melted butter.
Gently stir until everything is evenly moistened and well combined.
Spoon the mixture into the prepared baking dish, spreading it out evenly.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 15 to 20 minutes, or until the top is golden brown and slightly crisp.
Let the stuffing sit for a few minutes before serving.
Tips & Tricks
Here’s some tips for cooking this sage and sausage stuffing:
Warm your broth: Slightly heating the chicken broth before mixing helps it absorb into the bread faster and more evenly.
Add an egg if needed: If you want a more firm stuffing, mix in one beaten egg with the broth and butter before baking.
Make it ahead: Assemble the stuffing the day before, cover tightly, and refrigerate. Bake as usual when you’re ready.
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F 15 minutes or until warmed through, or microwave in short bursts.
What to Serve with Sage & Sausage Stuffing
Here are some of our favorites to serve with Sage and Sausage Stuffing:
- Roast Turkey: Classic pairing for holidays—stuffing and turkey were made for each other.
- Gravy: Spoon warm gravy over the stuffing for extra moisture and flavor.
- Green Beans: A simple veggie side.
- Cranberry Sauce: The sweet-tart flavor that pairs well with stuffing.
- Mashed Potatoes: Creamy and smooth, they go perfectly with the stuffing and gravy combo.
- Roasted Brussels Sprouts: Another perfect pairing.
- Baked Ham: A great alternative to turkey, and the salty-sweet flavor pairs well with the herbs.
F.A.Q.
How can I get crispier edges?
Bake in a larger or shallower pan, or broil for 1–2 minutes at the end—but watch it closely.
Can I use broth from bouillon cubes or powder?
Yes, but taste first—those can be saltier than regular broth.
Sage and Sausage Stuffing
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 the 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.1 pound ground pork sausage
- In the same skillet, sauté onion and celery until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper, cooking 1 more minute.1 large onion, 3 celery stalks, 2 cloves garlic, 1 Tablespoon fresh sage, 1 teaspoon fresh thyme, 1 teaspoon salt, ½ teaspoon black pepper
- In a large mixing bowl, combine bread cubes, sausage, and sautéed vegetables. Stir in chicken broth and melted butter until evenly moistened.10 cups cubed day-old bread, 2 ½ cups chicken broth, 2 Tablespoons butter
- Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes, until the top is lightly browned.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
