Sage Sausage Stuffing
Elevate your holiday table with this irresistible Sage Sausage Stuffing, a comforting blend of savory and aromatic flavors that’s perfect for Thanksgiving or any special meal. This classic stuffing recipe features tender Italian sausage, earthy fresh sage, and thyme combined with golden sautéed onions, celery, and garlic for a deliciously fragrant base. Cubed day-old bread soaks up a rich mixture of chicken or turkey stock and beaten eggs, creating the perfect balance of moist and crispy textures in every bite. Baked to golden perfection in just under an hour, this versatile dish pairs beautifully with roasted turkey, baked chicken, or even as a standalone side. Simple, satisfying, and bursting with seasonal flavor, Sage Sausage Stuffing is sure to become a cherished family favorite.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or hot, casings removed)
- 6 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 3 pieces Celery stalks, diced
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh sage, chopped
- 1 tablespoon Fresh thyme leaves
- 10 cups Day-old bread, cubed into 1-inch pieces
- 2.5 cups Chicken or turkey stock
- 2 pieces Large eggs, beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-10 minutes. Transfer the sausage to a plate lined with paper towels to drain and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Add the minced garlic, fresh sage, and thyme, and cook for an additional 1-2 minutes until fragrant.
In a large mixing bowl, combine the cubed bread, cooked sausage, and onion-celery mixture. Toss until evenly combined.
In a separate bowl, whisk together the chicken or turkey stock, beaten eggs, salt, and black pepper. Pour the mixture over the bread-sausage mixture, and gently toss until the bread is evenly moistened (it should be moist but not soggy).
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with aluminum foil.
Bake the stuffing in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and slightly crisp.
Remove the stuffing from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
