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Sausage and Sage Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

A classic Sausage and Sage Stuffing recipe featuring savory turkey sausage, fresh herbs, and crispy, toasted bread cubes baked to perfection. This comforting side dish combines aromatic sage, thyme, and rosemary with the richness of eggs and chicken stock, making it the perfect accompaniment for holiday meals or family dinners.

Ingredients

Bread

  • 1-1 ½ pounds sandwich bread

Sausage and Vegetables

  • 1 ½ pounds turkey sausage
  • ½ cup butter
  • 2 medium yellow onions, diced
  • 4 ribs celery, diced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3-4 cloves garlic, minced

Herbs and Stock

  • ¼ cup finely chopped fresh sage
  • 3-4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 2 ½ cups chicken stock

Others

  • 2 large eggs

Instructions

  1. Preheat oven and toast bread: Preheat your oven to 275°F / 135°C. Cut all your bread into roughly ½ inch cubes and arrange them on 1-2 baking sheets. Bake for 40-50 minutes, tossing halfway through, until the bread is dry, crispy, and slightly browned. Set aside and increase oven temperature to 350°F / 180°C.
  2. Cook sausage: In a Dutch oven or braising dish over medium heat, add the turkey sausage and break it up with a meat or potato masher. Cook, breaking into small pieces, until no pink remains. Remove sausage with a slotted spoon and set aside.
  3. Sauté vegetables: In the same dish, melt ½ cup butter over medium heat. Add diced onions and celery, sprinkle with salt and pepper. Stir occasionally and scrape up any browned bits from the sausage. Cook until vegetables are softened, about 10-12 minutes.
  4. Add garlic and herbs: Mix in minced garlic, chopped sage, thyme, and rosemary. Cook 1-2 minutes until fragrant.
  5. Combine sausage and seasoning: Return cooked sausage to the vegetable mixture. Add about 1 cup chicken stock along with remaining salt and pepper. Stir and cook 1-2 more minutes. Taste and adjust seasoning as needed.
  6. Prepare egg mixture: Off heat, whisk 2 large eggs with chopped parsley and the remaining chicken stock until well combined.
  7. Mix stuffing components: Add the egg and stock mixture to the sausage and vegetable blend. Pour over the toasted bread cubes. Gently fold all ingredients together to combine thoroughly. Use a large mixing bowl or directly combine in the Dutch oven if needed.
  8. Prepare baking dish and assemble stuffing: Grease a 13x9 inch baking dish with butter or cooking spray. Transfer the stuffing mixture into the dish and level it out evenly.
  9. Bake covered: Cover the dish with foil and bake at 350°F / 180°C for 30-35 minutes.
  10. Bake uncovered: Remove the foil and continue baking uncovered for an additional 20-25 minutes to reduce liquid and brown the top. The stuffing should reach an internal temperature of about 160°F before removing from the oven.
  11. Rest and serve: Remove from oven and let the stuffing rest for at least 10 minutes before serving.

Notes

  • Use sandwich bread for a soft yet sturdy texture; stale bread works well if available.
  • Adjust cooking times based on how moist or dry you prefer your stuffing.
  • Fresh herbs provide the best flavor but dried herbs can be substituted if necessary (use about 1/3 the amount).
  • Ensure the stuffing reaches 160°F internal temperature for food safety.
  • Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://suerecipe.com/sausage-and-sage-stuffing-recipe/