Sage and Sausage Stuffing is a hearty addition to holiday meals or Sunday dinners! It combines savory sausage with aromatic sage and tender bread cubes for a flavorful side dish the whole family will love.
So easy to make, this recipe results in a tender and flavorful stuffing. It bakes up perfectly golden brown on top but has a moist interior for the best of both worlds!
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🩵 About This Recipe
This amazing sausage dressing is a leveled-up version of the classic side dish that's perfect to serve with your Thanksgiving dinner or any special meal. It features savory pork, tender bread cubes, and aromatic sage for an amazing combination of comforting flavors.
So easy to prepare, this is a gourmet-quality stuffing that will instantly upgrade any dinner. The whole family will love this hearty and flavorful side dish, and you'll love how simple it is to make!
Serve this sage and onion stuffing alongside my Apple Cider Brined Turkey or even these Slow Cooker Turkey Legs for an unforgettable meal.
🧂 Gather Your Ingredients
- ground pork sausage - provides a hearty and savory flavor that instantly improves this stuffing recipe.
- onion - adds a savory, aromatic base to deepen the overall flavor.
- celery - you'll want to use the freshest celery you can find so it still has a nice bite to it.
- garlic - fresh garlic cloves work best here, but jarred minced garlic can be a convenient shortcut in a pinch.
- fresh herbs - you'll need fresh sage and fresh thyme to really lean into the herbal flavor.
- salt and black pepper - enhance all the flavors, balancing richness and brightness throughout the stuffing.
- day-old bread - using slightly stale bread is recommended for any stuffing to get the best texture.
- chicken broth - helps the bread cubes get soft and tender as they bake.
- unsalted butter - adds rich, creamy flavor and helps sauté the aromatics while moistening the bread for a tender texture.
🔪 Let's Make Sage and Sausage Stuffing!
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Cook Sausage
Cook the sausage in a large skillet over medium heat until full browned. Remove with a slotted spoon and set aside.
Saute Veggies
In the same skillet, cook the onion and celery until softened. Add garlic, sage, thyme, salt, and pepper, and cook for another minute or so.
Combine Stuffing
Combine the cooked sausage and veggies with bread cubes in a large mixing bowl. Stir in broth and melted butter.
Bake
Transfer stuffing to a greased baking dish and bake covered at 350 degrees F for 30 minutes, and then finish baking uncovered for 15 to 20 minutes, or until the top is slightly browned.
💡 Expert Tips and Tricks
- The reason stuffing asks for stale bread is because it will absorb the broth and butter better than fresh bread.
- If your bread isn't stale enough, cube it and let it sit out for a few hours. You can also lightly toast it for a similar effect.
- Allow the chicken broth to come up to room temp or even warm it up slightly before mixing into the stuffing. This will help it incorporate better.
- Add some extra broth if you prefer a really moist stuffing. Start with ¼ cup extra and add in ¼ cup increments until it reaches your desired consistency.
❔ FAQs
This can happen if your bread is too soft or fresh, or simply if you don't give the stuffing enough time to bake. If you're worried about the stuffing burning or getting too dark but the center isn't cooked all the way, keep the foil on toward the end of baking.
Neglecting to properly cook the aromatics (the garlic and onions) can lead to a more bland stuffing, so be sure to sauté the veggies well. Also be sure to taste the stuffing before adding too much seasoning. The broth and butter will provide lots of flavor, so adding too much salt may result in an overly salty dressing.
It depends how you like your stuffing! Baking covered will help retain moisture, but uncovered will ensure a nice golden brown top. I recommend starting with the dressing covered and then removing any foil toward the end for the best of both worlds.
📝 Substitutions and Variations
- Turkey sausage can be used instead of pork sausage for a slightly lighter option.
- If you want to balance out the savory flavors with a bit of sweetness, add dried cranberries or diced apple.
- Fresh parsley can also be used for more color and flavor.
- Like your stuffing with extra herbal flavor? Use more sage or add some rosemary with the other herbs.
Kristin's Kitchen Tip
If you don't have stale bread on hand, place a loaf in a brown paper bag and leave it on the counter to make it go stale more quickly!
🥡 Storage and Reheating
If you have leftover sausage dressing, transfer to an airtight container and store in the fridge for 3 to 4 days.
To reheat, bake at 350 degrees F until heated through. I recommend covering with foil as it reheats, and feel free to add a splash of broth if it seems dry. You can also reheat individual portions in the microwave.
Keep It Handy
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🍴 What To Serve With This Dish
Serve alongside roast turkey, chicken, or pork for a classic and comforting pairing. Spoon some gravy over top of your stuffing to really channel that nostalgic holiday flavor.
😋 More Side Dish Recipes You'll Love
- Slow Cooker Black Eyed Peas - Cooked up with ham bone and collard greens, this is a delicious take on a Southern soul food classic!
- Air Fryer Mushrooms - A quick and easy dish that pairs well with all of your favorite main courses.
- Roasted Green Beans and Potatoes - Simple to make and great to serve alongside dinner any night of the week.
- Instant Pot Mashed Potatoes - This recipe from The Salty Marshmallow is a fantastic way to prepare perfectly silky and delicious mashed potatoes!
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Sage and Onion Dressing
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📋 Recipe Card
Sage and Sausage Stuffing
Ingredients
- 1 pound ground pork sausage
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 cups cubed day-old bread (about 1 loaf)
- 2 ½ cups chicken broth
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Remove with a slotted spoon and set aside.1 pound ground pork sausage
- In the same skillet, saute the onion and celery until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper, then cook 1 more minute.1 large onion, diced, 3 celery stalks, diced, 2 cloves garlic, minced, 1 tablespoon fresh sage, chopped, 1 teaspoon fresh thyme, chopped, 1 teaspoon salt, ½ teaspoon black pepper
- In a large mixing bowl, combine the bread cubes, sausage, and sauteed vegetables. Stir in the chicken broth and melted butter until evenly moistened.10 cups cubed day-old bread, 2 ½ cups chicken broth, 2 tablespoons butter, melted
- Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake an additional 15 to 20 minutes, until the top is lightly browned.
Notes
Prep Tips:
- Day-old or slightly stale bread works best since it absorbs the broth without becoming mushy. If your bread is fresh, you can cube it and let it sit out for a few hours or toast it lightly in the oven.
- Warm the chicken broth slightly before adding it so it distributes more evenly through the bread mixture.
- If you like a very moist stuffing, add a little extra broth, about ¼ cup at a time.
Variation Suggestions:
- Swap pork sausage for turkey sausage if you want a lighter option.
- Add diced apple or dried cranberries for a touch of sweetness that pairs beautifully with sage.
- Mix in chopped fresh parsley for a bit of freshness and color.
- For extra herb flavor, increase the sage slightly or add a pinch of rosemary.
Serving Suggestions:
- Serve alongside roast turkey, chicken, or pork for a classic pairing.
- This stuffing is also delicious with gravy spooned over the top.
- Leftovers make an excellent side for roasted chicken or even topped with a fried egg for a cozy next-day meal.
Storage Info for Leftovers:
- Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350 degrees F, covered with foil, until warmed through. Add a splash of broth if it seems dry.
- Individual portions can also be reheated in the microwave.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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