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 9x13 (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.
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.
Sage Sausage Stuffing
Amount Per Serving (1 cup)
Calories 412Calories from Fat 207
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Vitamin A 240IU5%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.