Sage Sausage Stuffing is a traditional bread stuffing full of french bread cubes, fresh herbs, and crumbled sage sausage. Try this sausage stuffing for Thanksgiving this year!
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A Note From My Kitchen
The holidays just aren't the holidays without a dish of stuffing on the table next to the turkey! Stuffing is one of the very best classic Thanksgiving sides, but I think it should be made year-round because it's just that good.
There are lots of different ways to make stuffing and everyone has "their way" of preparing it. This version is simple, but delicious! It's full of sausage and has all of the traditional stuffing flavors you know and love. I daresay it's my favorite Thanksgiving stuffing recipe!
It takes a bit of time to prepare this sausage stuffing recipe, but the results are worth it.
And just for the record, this recipe makes enough stuffing for a crowd. If you're serving a smaller group, I suggest halving the recipe. I hope you love it as much as I do!
Happy cooking,
Sage Sausage Stuffing is a popular recipe because of its traditional flavors, fresh ingredients, and large yield. This post includes ingredient notes, answers to frequently asked questions, serving and storage suggestions, a detailed recipe card, and nutritional information.
Ingredients
- French Bread: I like to use fresh french bread from the bakery for the best flavor and texture stuffing. If you're feeling fancy, mix in some no knead sourdough bread. Yum!
- Celery: When cutting the celery, chop the leafy greens with the stalks and use them, too!
- Onion: Your onion should be a large onion, either sweet or yellow.
- Butter: I use salted butter, but if you use unsalted butter, be sure to add additional salt to the recipe.
- Poultry Seasoning: A must to get that classic stuffing flavor.
- Eggs: Large or extra large eggs are best for this recipe.
- Chicken Broth: Chicken broth and chicken stock can be used interchangeably, but be sure it is not unsalted.
- Sage Sausage: Sage sausage is bulk sausage that is preseasoned with the herb sage. Look for it in the meat case near the bacon, hot dogs, and other roll sausage, or ask your butcher.
- Fresh Herbs: Using fresh herbs as opposed to dried is highly recommended for the best stuffing flavor.
Frequently Asked Questions
What is Sage Stuffing?
Sage sausage is pork sausage that is seasoned with extra sage. If you can't find sage sausage at your grocery store, you can use traditional pork sausage and add an extra 2 tablespoons of fresh minced sage to the recipe. Sage stuffing mixed sausage sausage with traditional bread stuffing.Can You Make Sage Sausage Stuffing Ahead of Time?
Yes! You can make sausage stuffing ahead of time. Prepare the stuffing as directed until just before the baking step. Cover the casserole dish and refrigerate until ready to bake. When you are ready to bake, let the stuffing sit on the counter for 20 minutes before baking as directed.How Do You Make Sage Sausage Stuffing
Sage sausage stuffing is made by combining toasted bread cubes, yellow onion, celery, butter, poultry seasoning, eggs, chicken broth, fresh herbs, salt, freshly ground black pepper, and sage sausage in a baking dish or baking pan. My favorite dish is the gorgeous turquoise Staub dish pictured above. The stuffing mixture is baked in the oven covered for 30 minutes and uncovered for 35 minutes. See below for a detailed ingredients list and instructions.
"Adding hearty sage sausage to traditional bread and herb stuffing makes it extra special and the perfect choice for your holiday table."
-author, Becky Tarala
Serving Suggestions
What to Serve With Sage Sausage Stuffing
Stuffing is the perfect side dish to serve on holidays or for Sunday dinner. Here are a few dishes that complement this sausage stuffing recipe:- Baked Creamed Corn Casserole
- Traditional Mashed Potatoes
- Brown Sugar Pecan Sweet Potato Casserole
- Sour Cream Green Bean Casserole
Sage Sausage Stuffing Mix-in Ideas
If you're looking to add a flavor twist to your sausage stuffing, try one of these tasty mix-in ideas:- diced apples
- dried cranberries
- crumbled bacon
- diced bell peppers
- sliced mushrooms
- chopped pecans
Got Leftovers?
Can You Freeze Cooked Homemade Sausage Stuffing?
Yes! You can freeze cooked sausage stuffing. Freeze leftover stuffing for up to 3 months. Reheat in the oven at 350 degrees F until heated through.
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Sage Sausage Stuffing
Yield: 12 servings
Prep Time: 45 MINUTES
Cook Time: 1 HOUR 5 MINUTES
Total Time: 1 HOUR 50 MINUTES
Prep Time: 45 MINUTES
Cook Time: 1 HOUR 5 MINUTES
Total Time: 1 HOUR 50 MINUTES
Sage Sausage Stuffing is a traditional bread stuffing full of french bread cubes, fresh herbs, and crumbled sage sausage.
INGREDIENTS
2 (16 ounce) loaves of french bread
3 stalks celery, diced
1 large onion, diced
1 stick butter
1 tablespoon poultry seasoning
2 eggs, lightly beaten
4 cups chicken broth
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 cup fresh flat-leaf parsley, minced
1 pound sage sausage
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
2 (16 ounce) loaves of french bread
3 stalks celery, diced
1 large onion, diced
1 stick butter
1 tablespoon poultry seasoning
2 eggs, lightly beaten
4 cups chicken broth
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 cup fresh flat-leaf parsley, minced
1 pound sage sausage
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
INSTRUCTIONS
- The day before you are planning to cook the stuffing, cut the french bread loaves into 1/2-inch cubes. Spread the bread cubes out onto 2 baking sheets in a single layer. Leave the bread cubes on the counter overnight. If you don't have the time to leave the bread cubes overnight, bake the cubes in an oven at 250 degrees F for 30-45 minutes or until dried and crisp.
- When ready to bake, preheat your oven to 350 degrees F.
- Brown the sausage in a large skillet over medium-high heat. Drain the grease and transfer the sausage to a bowl and set aside. In the same skillet, saute the celery and onions in the butter over medium-high heat until softened. Stir the poultry seasoning into the celery and onions.
- In a large mixing bowl, combine the bread cubes, celery and onions, sausage, salt, pepper, sage, rosemary, and parsley. Toss with a large spoon to combine. Mix the chicken broth and eggs and pour over the bread cubes a little at a time, tossing between each addition of more chicken broth. Be careful not to over-mix or the bread cubes will become mush and fall apart. Transfer the stuffing to a greased 9 x 13 baking dish. Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking for another 35 minutes.
NOTES
Author: Becky Tarala
Author: Becky Tarala
