Make the best Sage Sausage Stuffing ever with this class dressing recipe! Loaded with aromatic herbs and minced sausage, this dish will become a family favorite for holidays and cozy meals.
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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!
Sage Sausage Stuffing Ingredients
This recipe is rocking:
Many grocery stores sell a packet of fresh herbs labeled “poultry blend” and contain thyme, rosemary, and sage. Grab one of those and you’ll be all set to make this sage stuffing AND our incredible Stuffing Biscuits.
Sage Dressing Substitutions/Variations
If you can’t find sage sausage, it’s easy enough to make your own. Purchase your favorite ground/minced sausage or pork and increase the amount of fresh sage in the recipe by 1 tbsp. That will mean a total of 3 tbsp of fresh sage for the recipe.
If you’d like to make this recipe vegetarian or vegan, use your favorite plant-based sausage/crumbles. You’ll also want to sub in vegetable broth for the chicken stock. To make this vegan/dairy-free, use cooking spray instead of butter for the baking dish.
This recipe has not been tested with gluten-free bread/bread cubes. My best guess is that you may need to increase the chicken stock used by at least 1/4 cup.
Homemade Bread Cubes For Stuffing
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 bread (french bread, no-knead dutch oven bread, sourdough, and honey wheat bread are especially delicious) 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 300F degrees for 20 minutes, switching the placement of the pans in the oven at 10 minutes.
What to Serve With Old-Fashioned Stuffing
Stuffing is typically served as a side to large meals. It works great alongside Dry Brined Chicken, Instant Pot Ham, or Air Fryer Turkey Breast.
For veggies, I love it with a Chopped Kale Salad, Hasselback Roasted Beets, Air Fryer Butternut Squash, Fluffy Mashed Potatoes, and Air Fryer Bussel Sprouts With Bacon.
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!
- Make your meal prep a breeze by using prepped frozen minced garlic, frozen onions, and frozen celery. You’re welcome!
- 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. But those would be delicious in this Air Fryer Chicken Cordon Bleu!
More Delicious Side Dishes You’ll Love
Sage Sausage Stuffing
Make the best sage and onion sausage stuffing ever with this class dressing recipe! Loaded with aromatic herbs and minced sausage, this dish will become a family favorite for holidays and cozy meals.
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Preheat oven to 350F.
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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
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When the sausage has finished cooking, transfer it into a very large mixing bowl with a slotted spoon. Set aside.
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Drain all but 3 tbsp of grease from the pan.
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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
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Transfer cooked veggies to the bowl with the sausage.
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Add the bread cubes and stir to mix.
24 oz stuffing bread cubes
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Slowly pour in the chicken stock, stirring until all the bread cubes are moist.
4 cups low sodium chicken stock
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Butter a 9×13 (3.5-4 quart) casserole dish.
butter or cooking spray for dish
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Cover with foil and bake for 30-40 minutes.
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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.
Nutrition Facts
Sage Sausage Stuffing
Amount Per Serving (1 cup)
Calories 412
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 294mg13%
Potassium 439mg13%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 4g4%
Protein 20g40%
Vitamin A 240IU5%
Vitamin C 5mg6%
Calcium 107mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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