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Make the best sage and sausage stuffing recipe ever with this classic dressing recipe! Loaded with aromatic herbs and minced sausage, this dish will become a family favorite for holidays and cozy meals.
While stuffing is typically seen as a Thanksgiving or Christmas dish, this dish is great ANY time of the year. And this sage sausage stuffing recipe is the coziest, tastiest, and simplest dressing recipe ever!
If you can’t find premade bread cubes or want to make your own, I’ve got your back! You can use your favorite loaf of bread by tearing it or cutting it into cubes.
My preference is to lightly toast the bread in the oven to guarantee the perfect texture. Simply spread the bread on two baking sheets and bake at 300˚F for 20 minutes, switching the placement of the pans in the oven at 10 minutes.
Pro Tips/Recipe Notes
- The amount of chicken stock needed will depend on the size of your bread cubes. While stirring the mixture, I listen for the bread cubes to stop making noise in the bowl. That means they’ve all absorbed the liquid that they need. It’s weird, but it works every time!
- Depending on the size of your bread cubes and your casserole dish, you might need to divide this recipe into two baking dishes. The cooking time will remain the same.
- Depending on the store, bread cubes may also be labeled as breadcrumbs, but these are not the same as traditional breadcrumbs for breading chicken, etc.
Classic Sage and Sausage Stuffing
Ingredients
- 2 lbs ground sage sausage
- 1 cup white onion {diced}
- 8 cloves garlic {minced}
- 3 cups celery {chopped}
- 2 tbsp fresh sage {chopped}
- 1.5 tbsp fresh thyme
- 1.5 tbsp fresh rosemary {stems removed, chopped}
- 24 oz stuffing bread cubes {~2 bags)
- 4 cups low sodium chicken stock {you may need less depending on the size of the bread cubes}
- butter or cooking spray for dish
Instructions
- Preheat oven to 350˚F.
- In a very large frying pan or dutch oven, cook sausage over medium heat while breaking it apart with a wooden spoon.2 lbs ground sage sausage
- When the sausage has finished cooking, transfer it into a very large mixing bowl with a slotted spoon. Set aside.
- Drain all but 3 tbsp of grease from the pan.
- Add onion, garlic, celery, and chopped herbs to the pan, and cook, stirring often until celery has softened (~6-8 minutes).1 cup white onion, 8 cloves garlic, 3 cups celery, 2 tbsp fresh sage, 1.5 tbsp fresh thyme, 1.5 tbsp fresh rosemary
- Transfer cooked veggies to the bowl with the sausage.
- Add the bread cubes and stir to mix.24 oz stuffing bread cubes
- Slowly pour in the chicken stock, stirring until all the bread cubes are moist.4 cups low sodium chicken stock
- Butter a 9×13 (3.5-4 quart) casserole dish.butter or cooking spray for dish
- Cover with foil and bake for 30-40 minutes.
- Remove the foil and bake for an additional 10-20 minutes or until the top is crispy and the middle is set and hot.
Notes
- Depending on the store, bread cubes may also be labeled as breadcrumbs, but these are not the same as traditional breadcrumbs for breading chicken, etc.
- If you can’t find sage sausage, increase the fresh sage by 1 tbsp in step 5.
- The amount of chicken stock needed will depend on the size of your bread cubes. While stirring the mixture, I listen for the bread cubes to stop making noise in the bowl. That means they’ve all absorbed the liquid that they need. It’s weird but it works every time!
- Depending on the size of your bread cubes and your casserole dish, you might need to divide this recipe into two baking dishes. The cooking time will remain the same.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever tried this recipe with cornbread crumbs? Do you think it could work in place of regular bread crumbs?
Hi Terry, I have not. So I don’t feel comfortable advising on the swap. I definitely could not guarantee an outcome!
This is the recipe I want to make as a side to our Christmas turkey. I do have a quick question as a canadian not used to ounces. How much bread is 24 oz? Should I convert to cups? Or grams? I’m making my own bread and having a tough time figuring this one out. Thank you so much!
I also wanted to say I love your blog. It has become my go to when looking for recipes for the instant pot and air fryer. Thank you!
There are 12 cups per 12 oz bag, so 24 cups would be needed for this recipe.
In a pinch, you can do what I did and google “stuffing cubes nutrition label” on google images. It will bring up the ingredients, but also the serving size and how many servings are in the bag. It’s not a perfect science but has saved me many times!
Anyway I can make this ahead of time and just add the broth before I bake?
Hi Kristin, that is exactly what I do every year, and will do again this year. I cook the sausage and veggies the day before, and mix them with the cubes and hot broth right before baking.
It works great. Happy Thanksgiving!
This is the stuffing I learned to make from my grandmother. Delicious every time. If you are feeling creative and have the time, make some homemade herb bread a few days before and use that for the stuffing. Really takes it up a notch. That is now my whole family’s request for Thanksgiving stuffing.
The herb bread sounds incredible! Your grandma knew exactly what she was doing! 🙂