Sage Sausage Stuffing

A white oval baking dish with sausage stuffing in it. The baking dish is displayed on a tan background with a halved pomegranate, a striped dark napkin, and fresh herbs placed around the dish.

Sausage stuffing (or dressing) is a classic Thanksgiving casserole! This beloved holiday side dish is made with toasted or stale bread of your choosing, flavorful sausage, fresh sage & rosemary, and lots of aromatics for flavor.

Course Side Dish

Cuisine American

Keyword sage sausage stuffing, sausage stuffing

Freezer Friendly Yes

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings

Calories 389kcal

Ingredients

1 bread loaf cut into cubes (1 lb of soft bread or 9-10 cups of stale bread cubes)
1 lb bulk sausage I use mild sausage, half lb of sweet and half lb of spicy italian sausage.
6 Tablespoons salted butter, plus more for greasing
2 medium yellow onions, finely diced
3 celery ribs, finely diced
2 1/2 cups chicken stock
2 large eggs, beaten
2 Tablespoons chopped fresh sage
2 Tablespoons chopped fresh rosemary
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper

Instructions

Preheat the oven to 250℉. Grease a 9x13-inch baking dish with butter and set aside for later.
Dry the bread (two ways): To air-dry, place the cubed bread on a tray and let it sit for 2-3 days (uncovered). If you don’t have time to air-dry them, bake the cubes until most of the moisture is removed, about 15-18 minutes at 250℉. Flip them halfway through to ensure an even bake. Then set aside the bread and increase the oven temperature to 350℉.
Cook the onion and the celery: In a large pan, melt the butter, then add the diced onions and celery with a pinch of salt until soft (about 5-7 minutes). When finished, transfer them to a very large pot or mixing bowl.
Cook the sausage: In the same pan, add the sausage and a generous pinch of salt, and cook for 6 to 8 minutes until evenly browned. Use a slotted spoon to transfer the sausage to the celery and onion mixture once finished.
Mix all the ingredients: Then add the dried cubed bread, chopped sage and rosemary, beaten eggs, chicken stock, and 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix thoroughly until the ingredients are completely combined.
Bake: Transfer the stuffing to the greased baking dish. Then bake uncovered at 350℉ for 65-75 minutes. Every oven is different, so check at 75 minutes, and if the center is still too wet, bake for another 10-15 minutes or until it's cooked (internal temperature should be 165℉). The end result should be crispy on the outside with a moist filling on the inside. Serve warm and enjoy!

Notes

Make it ahead. Stuffing is a great side dish to make in advance to save precious oven space for the day of your holiday meal! You can bake this dish halfway the day before, then finish it in the oven the day of. Or you can fully cook it, then reheat it the next day in the oven until the center is hot. Just be sure to add a splash of broth before you bake it, and keep it covered with foil so it doesn't dry out.

Nutrition