sausage stuffing recipe sage
The Best sausage stuffing recipe sage
It’s also surprisingly versatile. You can make it for a casual weeknight dinner or dress it up for a holiday gathering—just swap out the veggies or add a sprinkle of cheese if you like. Plus, it’s packed with fiber and plant-based goodness from the roasted veggies and whole-grain breadcrumbs, so it’s a nice way to eat more nutritious foods without feeling like you’re missing out. My husband swears by it, too—he says it’s the only stuffed sausage he’ll eat, and I totally get why. It’s easy to customize, filling, and just plain delicious.
Sage and Sausage Stuffing
A hearty, savory stuffing packed with tender sausage and aromatic sage, perfect for roasting alongside your holiday turkey or serving as a standalone side dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup chopped fresh sage
- 1 lb smoked sausage, crumbled
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked chicken or turkey breast, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour, salt, cold butter, and sage. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs. -
2
In a separate bowl, sauté the diced onion and garlic in a pan over medium heat until softened, about 5 minutes. Stir in the crumbled sausage, cooked chicken, cranberries, pecans, and Parmesan until evenly mixed. -
3
Transfer the dough mixture to a greased baking dish and press it into the bottom and sides of the dish. Spoon the sausage mixture evenly over the dough. Fold the edges of the dough over the filling to seal. -
4
Bake uncovered in the preheated oven for 30–35 minutes, or until the edges are golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sage and Sausage Stuffing Works
❓ Frequently Asked Questions About Sage and Sausage Stuffing
What is the best way to reheat sausage stuffing to keep it moist?
Reheating sausage stuffing properly is key to avoiding dryness. Place the stuffed bread in a single layer on a baking sheet, cover loosely with foil, and bake at 350°F (175°C) for about 15–20 minutes. For extra moisture, steam it in a steamer basket for 5–7 minutes before serving.
Can I use pre-made sausage links instead of fresh sausage?
Yes, you can substitute pre-made sausage links, but choose a mild, all-natural variety to match the flavor profile. Drain excess fat if needed, then chop finely—about the same texture as fresh sausage—to blend seamlessly into the stuffing.
How do I prevent the bread from becoming too dry while baking?
To keep the bread tender, brush the inside of the bread loaves with a little melted butter or olive oil before stuffing. Also, cover the baking tray with foil halfway through baking (about 15 minutes) to lock in moisture.
Is it safe to make sausage stuffing ahead of time?
Yes, you can prepare the sausage filling up to 2 days in advance and refrigerate it. Store the stuffed bread in the fridge for up to 3 days, then reheat as directed above. For longer storage, freeze the loaves (unstuffed) for up to 3 months—thaw overnight before baking.
What if my sausage isn’t cooked through enough before stuffing?
Cook the sausage thoroughly in the oven (165°F/74°C internal temp) before chopping to ensure even heat distribution. If you’re worried, add a splash of chicken or turkey broth to the filling to help it stay moist during baking.
