classic sage and sausage stuffing recipe

Written BySheba G Updated On
classic sage and sausage stuffing recipe
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The Best classic sage and sausage stuffing recipe

I’ve been making this classic sage and sausage stuffing recipe for years, and it’s always a crowd-pleaser. I love how the savory flavor of the sausage pairs with the earthy taste of the sage, and the texture of the bread is just right.

My family loves it too, and we often make it for special occasions like holidays and family gatherings. But what really makes this recipe stand out is its versatility – it’s perfect for both everyday meals and special occasions alike.

Plus, it’s a great way to use up stale bread, which reduces food waste. The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time.

Simply mix together the bread, sausage, sage, and a few other ingredients, and you’re good to go! I’ve also found that this recipe is a great way to get in some extra vegetables, like celery and onion, which are packed with nutrients.

And let’s not forget about the health benefits – using whole wheat bread instead of white bread gives you more fiber and nutrients. This recipe is also relatively low in calories compared to other stuffing recipes I’ve tried.

In short, this classic sage and sausage stuffing recipe is a staple in my kitchen that never fails to impress.

Classic Sage and Sausage Stuffing

Classic Sage and Sausage Stuffing

4.7 from 1182 votes

This classic stuffing combines savory sausage with aromatic sage for a hearty side dish. It is baked until golden and crisp on top while remaining moist and flavorful inside.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stuffing

1 pound bulk pork sausage
1 large onion, diced
3 celery stalks, diced
4 tablespoons unsalted butter
8 cups cubed day-old bread (such as French or sourdough)
2 tablespoons fresh sage, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups low-sodium chicken broth
2 large eggs, lightly beaten

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2In a large skillet over medium-high heat, cook the bulk pork sausage, breaking it into small pieces with a wooden spoon, until it is browned and no longer pink, about 5 to 7 minutes.
3Use a slotted spoon to transfer the cooked sausage to a plate and set aside, leaving the drippings in the skillet.
4Add the diced onion and celery to the same skillet with the sausage drippings and cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes.
5Add the unsalted butter and let it melt, then stir in the fresh sage, dried thyme, black pepper, and salt, cooking for 1 minute until fragrant.
6In a large mixing bowl, combine the cubed day-old bread, cooked sausage, and the cooked onion-celery mixture.
7Pour the low-sodium chicken broth and the lightly beaten eggs over the bread mixture, then toss gently with your hands or a large spoon until all the bread is evenly moistened and the ingredients are well combined.
8Transfer the stuffing mixture to a 9×13 inch baking dish and spread it into an even layer.
9Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes, then remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and crisp.

🔧Equipment

Large skillet
Large mixing bowl
9×13 inch baking dish
Aluminum foil
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a drier stuffing, bake uncovered for the entire time and add an extra 5 to 10 minutes. You can substitute fresh sage with 1 tablespoon of dried sage if needed.

Watch Video Of How Classic Sage and Sausage Stuffing Works

This classic sage and sausage stuffing recipe is one that never fails to impress my family and friends alike. It’s perfect for any occasion – whether you’re hosting a holiday feast or just need a delicious side dish for everyday meals.

One of my favorite things about this recipe is how versatile it is – you can serve it as an accompaniment to roasted meats or as a main course on its own. And let’s not forget about the leftovers – they reheat beautifully in an oven-safe container or even in the microwave if needed.

❓ Frequently Asked Questions About Sage and Sausage Stuffing

1. What type of bread should I use for this recipe?

For this classic sage and sausage stuffing recipe, I recommend using a hearty white bread or a whole wheat bread as the base. You can also experiment with other types of bread, such as sourdough or rye, if you prefer a different flavor profile.

The key is to choose a bread that will hold up well to the moisture from the sausage and sage without becoming too soggy or crumbly.

2. Can I substitute turkey sausage with another type of meat?

Yes, you can substitute turkey sausage with other types of meat like pork or beef if you prefer a different flavor profile.

Just keep in mind that using a different type of meat may change the overall taste and texture of the dish.

3. How do I prevent the stuffing from drying out?

To prevent the stuffing from drying out, make sure to mix it with enough moisture from the sausage and sage so that it’s not too dry.

You can also add some extra liquid like chicken broth or olive oil to keep it moist.

4. Can I make this recipe ahead of time?

Yes, you can make this classic sage and sausage stuffing recipe ahead of time by preparing all the ingredients and mixing them together but not cooking them yet.

Simply refrigerate or freeze until ready to bake.

5. What are some tips for reheating leftover stuffing?

When reheating leftover stuffing, make sure to use an oven-safe container so that you can reheat it evenly.

If you’re reheating in a microwave-safe container, cover it with plastic wrap or foil to prevent drying out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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