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Best Classic Sausage and Sage Stuffing Recipe from Scratch

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This classic sausage and sage stuffing from scratch is perfectly moist with crispy edges and savory-sweet flavor from the sausage and fresh sage. It’s the ultimate holiday side dish that will earn rave reviews.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old French bread or sourdough, cut into 1-inch cubes (about 10 cups)
  • 3 tablespoons unsalted butter, melted
  • 1 pound bulk pork sausage (mild or spicy)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage leaves, finely chopped (or 1 tablespoon dried sage)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped
  • 1 ½ cups low-sodium chicken broth (plus more if needed)
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a large baking sheet and drizzle with the melted butter. Toss to coat evenly. Bake for 10-12 minutes, stirring halfway through, until the cubes are lightly golden and crisp. Set aside to cool slightly.
  2. While the bread toasts, cook the sausage. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until it’s deeply browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
  3. Reduce the heat to medium and add the 2 tablespoons of butter to the same skillet. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened and translucent—about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the sautéed vegetable mixture. Toss gently to distribute everything evenly.
  5. In a small bowl or measuring cup, whisk together the chicken broth, beaten egg, fresh sage, thyme, parsley, and a generous pinch of salt and pepper.
  6. Pour the broth mixture over the bread mixture. Use a spatula to gently fold everything together until the bread cubes are evenly moistened. The mixture should be moist but not swimming in liquid. If it looks dry, add a splash more broth.
  7. Pour the stuffing into a greased 9×13-inch baking dish and spread it into an even layer. Don’t press it down too firmly.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

Notes

For best results, use day-old bread and fresh sage. Brown the sausage well for maximum flavor. Do not overmix the stuffing. Let it rest before serving. Can be assembled up to 24 hours in advance.

Nutrition

Keywords: stuffing, sausage stuffing, sage stuffing, Thanksgiving stuffing, classic stuffing, holiday side dish

Find it online: https://goldensimmer.com/best-classic-sausage-and-sage-stuffing-recipe-from-scratch/