This stuffing with sage and sausage is the ultimate side dish that steals the show! Packed with savory sausage, fresh sage, and all the cozy flavors of the season, it’s the stuffing recipe you didn’t know you needed—but now won’t want to live without!
I have a few different stuffing recipes on my site, but this sage sausage stuffing is by far my favorite. Try making it in the slow cooker, adding it as a topping to a casserole, or serving it as a side to my favorite slow cooker turkey breast!
Why You’ll Love This Recipe
- Flavor-packed: The combination of savory sausage and fresh sage gives this stuffing a rich, hearty taste.
- Perfect for holidays: A crowd-pleasing side dish that’s a must-have for Thanksgiving or any festive meal.
- Easy to make: Simple ingredients and minimal prep make this a hassle-free, go-to recipe.
- Versatile: Works as a delicious side, or even as a main dish with a salad or veggies on the side.
I worked hard on this Sage Stuffing Recipe to make it absolutely perfect. I tested and tweaked until every bite was packed with flavor. From the savory sausage to the fresh sage, this recipe has that cozy, comforting vibe we all crave when it comes to stuffing. It’s one of those dishes that’ll have everyone reaching for seconds (and probably thirds), whether it’s a holiday or just a regular weeknight dinner.
I wanted this stuffing to be more than just a side dish—it’s basically the star of the show. The flavors blend together so well, it feels like a warm hug in every bite. Whether you’re serving it alongside turkey, chicken, or enjoying it all on its own (no judgment here!), this stuffing will seriously become a favorite at your table. Trust me, you’re going to want to make this every chance you get!
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Ingredients You Need
This dressing with sage sausage is simple but packed with flavor. Let’s break down the ingredients that make it so delicious, plus a few tips to get the most out of each one:
- Italian sausage: I love using mild or sweet Italian sausage for a nice savory base, but feel free to go spicy if you want a little kick!
- Butter: Adds richness and helps everything come together. Use unsalted butter so you can control the salt levels.
- Bread cubes: Stale or day-old bread works best—it soaks up all the flavor without turning mushy. You can cube your own or use pre-cubed stuffing bread.
- Onion: A key player in building flavor. Dice it finely so it softens and blends into the stuffing.
- Celery: Adds a nice crunch and fresh flavor. Make sure to chop it into small, even pieces for the perfect texture balance.
- Salt and pepper: Simple, but essential! Season to taste, keeping in mind the saltiness of the sausage.
- Parsley: Fresh parsley adds a pop of color and brightness. Sprinkle it in at the end for that fresh, herby touch.
- Sage: The star of the show! Fresh sage has a bold, earthy flavor that defines this dish. If using dried, remember to use about a third of the amount.
These ingredients come together to create a stuffing that’s bursting with flavor in every bite!
Variations and Substitutions
This dressing with sausage and sage is delicious as is, but here are a few ways to switch things up to fit your preferences or pantry:
- Switch up the sausage: Don’t have Italian sausage? Swap it for breakfast sausage, chorizo, or even a vegetarian sausage for a different twist.
- Different herbs: No fresh sage? You can substitute dried sage (use 1/3 the amount) or try a mix of thyme and rosemary for a different herb flavor.
- Vegetarian version: Skip the sausage and add sautéed mushrooms for a meaty, earthy alternative that still packs tons of flavor.
- Add some crunch: For a fun texture contrast, toss in some toasted nuts like pecans or walnuts.
- Amp up the veggies: You can add extras like diced carrots or bell peppers to give the stuffing even more veggie goodness.
Feel free to customize this stuffing to fit your taste and make it your own!
Stuffing with Sage and Sausage
This stuffing with sausage and sage is super simple to make and bursting with flavor. Here’s a quick look at how to bring it all together:
- Preheat the oven to 375°F and grease a 9-inch baking dish.
- Cook the sausage in a large pan until browned. Remove and set aside. In the same pan, melt butter and sauté the onion and celery until softened.
- Combine the ingredients by adding bread cubes, broth, eggs, cooked sausage, parsley, sage, ½ teaspoon of salt, and the sautéed vegetables. Toss everything together until well mixed.
- Bake by transferring the stuffing mixture into the prepared dish. Cover with buttered foil and bake for 20 minutes. Then, uncover and bake for another 20-30 minutes until the top is golden brown and crispy.
That’s it! You’ve got a perfect, flavorful stuffing ready to impress!
Storage and Make-Ahead Instructions
Storage: Leftover Sage and Sausage Stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep the stuffing fresh, let it cool completely before storing. When you’re ready to enjoy it again, reheat in the oven at 350°F for 15-20 minutes or until warmed through. You can also reheat individual portions in the microwave, but the oven helps keep that crispy top intact!
Freezing:
If you’d like to freeze your stuffing, place it in an airtight, freezer-safe container and freeze for up to 3 months. To reheat, thaw it in the fridge overnight, then bake at 350°F for about 20-25 minutes until hot and crispy again.
Make-Ahead: You can easily prepare this stuffing a day in advance! Follow all the steps up to baking, then cover the unbaked stuffing tightly with foil and refrigerate overnight. When you’re ready to bake, simply let it sit at room temperature for 20-30 minutes while the oven preheats, and then follow the baking instructions as usual. This is a huge time-saver, especially during the holidays!
Expert Tips:
Use day-old or stale bread: Fresh bread can make your stuffing mushy. If you don’t have stale bread, cube fresh bread and dry it out in the oven at 300°F for about 15-20 minutes.
Add extra broth for moist stuffing: If you like your stuffing on the softer side, add a little more chicken broth—just make sure not to soak the bread too much. Aim for moist, but not soggy.
Brown the sausage well: Make sure to cook the sausage until it’s browned and slightly crispy. This adds deeper flavor to the stuffing and creates those delicious savory bits throughout.
Test the texture: If you’re unsure about how much broth to add, toss the bread cubes in stages. They should be moist, but not swimming in liquid before baking.
Mix up the herbs: Fresh sage is key, but you can add in other herbs like rosemary or thyme for extra flavor. If you only have dried sage, reduce the amount by about 1/3.
Let it rest: After baking, let the stuffing sit for a few minutes before serving. This allows the flavors to settle and makes it easier to serve without falling apart.
Recipe FAQs
Absolutely! Store-bought stuffing cubes are a convenient option and work just as well. Just make sure they are unseasoned, so you can control the flavors.
Yes! You can prepare the stuffing up to a day in advance. Assemble the stuffing, cover it tightly, and store it in the fridge. When you’re ready to bake, let it come to room temperature while the oven preheats, then bake as instructed.
Be sure to dry out your bread cubes beforehand, either by letting them sit out overnight or drying them in the oven. Also, add the broth gradually to control the moisture level, aiming for moist but not soggy.
Yes. If using dried sage or parsley, reduce the amount by about 1/3 since dried herbs are more concentrated. Fresh herbs bring a brighter flavor, but dried can still work in a pinch.
Stuffing freezes well. Simply store it in an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven until warmed through and crispy on top.
More Thanksgiving Side Dishes:
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Sausage and Sage Stuffing
Ingredients
- 1/2 lb italian sausage
- 4 tablespoons butter
- 8 cups bread cubes
- 1 cup onion chopped
- 2 stalks celery
- salt and pepper
- 1¼ cups chicken broth
- 1 large egg
- 1/4 cup parsley diced
- 4 teaspoons fresh sage diced
Instructions
- Grease a 9-inch baking dish with butter or non-stick spray to ensure easy cleanup later. Set it aside while you prepare the stuffing mixture.
- Heat a large skillet over medium heat and cook the sausage, breaking it up with a spatula, until it’s browned and cooked through. This usually takes about 5-7 minutes. Once done, remove the sausage from the pan and set it aside.
- n the same skillet (no need to clean it), melt the butter over medium heat. Add the chopped onion and celery and sauté for about 5 minutes until they’re soft and translucent. Stir occasionally to prevent burning.
- In a large mixing bowl, combine the bread cubes, sautéed vegetables, cooked sausage, chicken broth, eggs, parsley, sage, and ½ teaspoon of salt. Toss everything together until the bread is evenly coated with the broth and seasonings. If you like a richer stuffing, you can add a bit more broth to moisten the bread further.
- Pour the stuffing mixture into the prepared baking dish, spreading it out evenly. Cover the dish with buttered aluminum foil to help it cook evenly and retain moisture.
- Place the covered dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld and the bread to soften without drying out.
- After 20 minutes, remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and crispy. The uncovered time helps the stuffing develop that delicious crunchy top layer.
- Once the stuffing is done, remove it from the oven and let it cool for a few minutes before serving. Enjoy the flavor-packed goodness!
Notes
Nutrition
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