Sage Sausage Stuffing

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!

Sage Sausage Stuffing in a baking dish on a rustic wood background.

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The holidays just aren't the holidays without a dish of stuffing on the table! Stuffing is a classic Thanksgiving and Christmas side dish, 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.

A spoonful of Sage Sausage Stuffing.

It does take a bit of time to prepare this sausage stuffing recipe, but the results are so 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!

Closeup of Sage Sausage Stuffing in a baking dish.

How to Make Sage Sausage Stuffing

Sage sausage stuffing is made by combining toasted bread cubes, onions, celery, butter, poultry seasoning, eggs, chicken broth, fresh herbs, salt, pepper, and sage sausage in a baking dish.  My favorite dish is the gorgeous turquoise Staub dish pictured above.  The stuffing is baked in the oven covered for 30 minutes and uncovered for 35 minutes. See below for a detailed ingredients list and instructions.

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.

Collage of step by step photos of Sage Sausage Stuffing being made.

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

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 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.

Top view closeup of Sage Sausage Stuffing in a baking dish on a rustic wood background.

Can You Freeze Cooked 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.

More Recipes that Involve Stuffing

If you just can't get enough stuffing in your life, check out these popular stuffing recipes from the archives:

Top view closeup of Sage Sausage Stuffing.

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
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!


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 parsley, minced
1 pound sage sausage
1 tablespoon fresh minced sage
1 tablespoon fresh minced rosemary


  1. 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.
  2. When ready to bake, preheat your oven to 350 degrees F.
  3. 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.
  4. In a large 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.


Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.


  1. Nowhere does it say when to add the sausage back to the rest of the ingredients

  2. this is almost exactly how I make my stuffing too! I do add some diced up apples and dried cranberries to mine and on occasion when I have them, chopped walnuts. It's my job every family gathering to bring the stuffing and the deviled eggs lol

  3. How many does this recipe feed?

  4. Where does the stick of butter come in??

    1. You sauté the celery and onion in the butter in step 3.