Sage and Sausage Stuffing Recipe
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Looking for a savory holiday stuffing dish that’s buttery, herby, and perfectly moist with just the right crisp on top? This is it! My family’s Sage and Sausage Stuffing Recipe is simple, delicious, and exactly what everyone hopes for when they take that first bite. Ready to serve in only one hour.
I learned this dressing recipe from my Aunt Brenda, who visits my house every year at Thanksgiving. I absolutely love cooking with her and watching her work her magic.
Last year, I followed her around the kitchen with a notebook and wrote down every detail of the dishes she was in charge of, including this one. She always uses Bell’s seasoning, which can be hard to find here in Kansas City, so I created a spice blend that tastes very similar.
One of her other secrets is drying the bread in the oven before mixing, which keeps the middle moist and the top lightly crisp.
What To Serve With
When I think of a traditional holiday plate, it always starts with turkey, mashed potatoes, stuffing, and cranberry sauce. This stuffing recipe fits right into my Thanksgiving lineup.
I like to pair sage sausage stuffing with sliced turkey breast, a big scoop of creamy mashed potatoes, and a spoonful of whole berry cranberry sauce on the side.
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When To Thaw Your Turkey!
Stuffing Ingredients
Recipe Notes
- Sausage: 1 pound of sage or maple breakfast sausage, browned and well-drained.
- Bread: Day-old bread that has been dried out, cut into ¾ inch cubes (about 14 to 16 cups).
- Chicken Broth: Go for low-sodium chicken broth.
- Seasoning: My Aunt Brenda always uses Bell’s seasoning in her stuffing, which is a classic New England poultry seasoning and not always easy to find here in Kansas City. This recipe uses a blend of dried sage, thyme, marjoram, rosemary, nutmeg, black pepper, and salt to mimic that flavor profile, so you get a similar cozy, herby taste even if you can’t track down Bell’s.
See the recipe card below for a complete list of ingredients and measurements.
How to Make Sage and Sausage Stuffing
Step 1: You can skip this step if you have old bread. Spread the sourdough cubes on sheet pans and bake at 300°F for about 10–15 minutes, just until dry to the touch. Let cool, then increase the oven to 375°F and grease or spray a 9×13 inch baking dish.
Step 2: In a large skillet over medium heat, cook the ground sausage until mostly browned, then add the onion and celery and cook until the sausage is done and the veggies are softened. Transfer to a paper towel lined plate to drain.
Step 3: Add the dried sourdough cubes, drained sausage mixture, and parsley to a very large mixing bowl.
Step 4: In a separate bowl or large measuring cup, whisk together the eggs, chicken broth, and dried seasonings until everything is well combined.
Step 5: Pour the egg and broth mixture evenly over the bread and sausage. Toss gently until every cube is moistened, adding a little extra broth if needed. The mixture should hold together when pressed but not feel soupy.
Step 6: Transfer the stuffing to the prepared baking dish. Cover tightly with foil and bake for 30 minutes at 375°F. Remove the foil and bake about 15 minutes more, until the top is lightly golden and the center registers 165°F. Let stand 5 to 10 minutes before serving.
Variations to Try
- Sweet–savory: Add 1 cup diced apple and ¾ cup toasted pecans. Start with a little less broth and add more only if the mixture feels dry.
- Cranberry herb: Stir in ½–¾ cup dried cranberries and a spoonful of fresh thyme.
- Extra herby: Mix in more fresh parsley and a pinch of extra sage or thyme for a greener, more herb-forward stuffing.
Make Ahead Stuffing Directions (Up to 24 Hours)
- Assemble the recipe all the way through tossing the bread with the sausage and pouring on the egg and broth mixture.
- Transfer to your greased 9×13 dish, cover tightly with foil, and refrigerate up to 24 hours.
- When you are ready to bake, pull the dish out while the oven preheats to 375°F.
- Bake covered for 35 to 40 minutes, then uncover and bake about 15 minutes more, until the top is lightly golden and the center reads 165°F. Starting from cold can add a few extra minutes.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
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Sausage and Sage Thanksgiving Stuffing
Ingredients
- 20 ounces Sourdough Bread cut into ½-inch cubes and lightly dried/toasted
- 1 pound Ground Sage Pork Sausage maple or sage preferred; bulk breakfast style
- 1 Small Onion finely chopped (about 1 cup)
- 1 cup Celery thinly sliced
- 2 Eggs lightly beaten
- 3 cups Chicken Broth plus more as needed
- 2 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- 1 teaspoon Black Pepper
- ¾ teaspoon Dried Marjoram
- 1 teaspoon Dried Rosemary crushed
- ¾ teaspoon Ground Nutmeg
- 1 teaspoon Kosher Salt reduce if broth is salty
- 2 Tablespoon Fresh Parsley chopped
Instructions
- Dry the bread (if needed): Spread sourdough cubes on sheet pans and bake at 300°F for 10–15 minutes until dry to the touch (sourdough can dry a bit faster). Cool. Increase oven to 375°F and spray a 9×13-inch dish with cooking spray.20 ounces Sourdough Bread
- In a large skillet over medium heat, cook ground sausage until mostly browned, 5–6 minutes. Add onion and celery and continue cooking until the sausage is fully cooked and the veggies are softened, 3–4 minutes more. Transfer the sausage mixture to a paper-towel-lined plate or tray to drain off excess grease.1 pound Ground Sage Pork Sausage, 1 Small Onion, 1 cup Celery
- Add sourdough cubes, drained sausage, sautéed onion/celery, and parsley to a very large bowl.2 Tablespoon Fresh Parsley
- In a separate bowl or large measuring cup, whisk together eggs, chicken broth, sage, thyme, marjoram, rosemary, nutmeg, black pepper and kosher salt.2 Eggs, 3 cups Chicken Broth, 2 teaspoon Dried Sage, 1 teaspoon Dried Thyme, 1 teaspoon Black Pepper, ¾ teaspoon Dried Marjoram, 1 teaspoon Dried Rosemary, ¾ teaspoon Ground Nutmeg, 1 teaspoon Kosher Salt
- Pour the whisked liquid evenly over the bread mixture. Toss gently until every cube is moistened; add up to ½ cup more broth if needed. The mixture should hold together when pressed but not be soupy.
- Transfer to the prepared dish. Cover tightly with foil and bake for 30 minutes at 375°F. Remove foil and bake 15 minutes more, until the top is lightly golden and the center reads 165°F.
- Let stand 5–10 minutes before serving.
Notes
- Measure bread by weight.
- Start with 2.5 cups broth then add only as needed.
- Do not over mix once the liquid goes in.
- Metal pans brown faster. Ceramic holds heat longer.
Loved all of the different spices!