Introduction

Stuffing (or dressing, depending on where you’re from) is one of those holiday classics that brings comfort and nostalgia to the table. Classic Sausage and Sage Stuffing is the ultimate combination of savory flavors, rustic texture, and rich aroma. The mixture of toasted bread cubes, crumbled sausage, onions, celery, fresh herbs, and butter creates a dish that’s hearty, flavorful, and satisfying.

This version celebrates the timeless pairing of sausage and sage. The sausage adds depth and richness, while sage provides that warm, earthy note that screams “holiday season.” Baked to golden perfection with a crisp top and moist, tender interior, this stuffing is the kind of side dish that makes the turkey jealous.

Why I Love This Recipe

I love this recipe because it’s foolproof yet indulgent, delivering the perfect balance of flavors and textures every single time. The sausage makes it hearty enough to stand on its own, while the herbs bring freshness and aroma that elevate it beyond just bread and broth.

It also has that nostalgic holiday feel. Just the smell of it baking in the oven takes me back to family gatherings, laughter around the table, and the joy of sharing comfort food with loved ones.

Why It’s a Must-Try Dish

• Perfect holiday side dish – it complements turkey, chicken, or even roast pork.
• Comforting and flavorful – with sausage, sage, and buttery bread cubes.
• Crowd-pleaser – one of those dishes everyone asks for seconds of.
• Make-ahead friendly – you can prep it ahead, making it stress-free for big gatherings.

This stuffing isn’t just a side—it’s a holiday tradition on its own.

Recipe Details

• Preparation Time: 20–25 minutes
• Cooking Time: 40–50 minutes
• Total Time: ~1 hour 10 minutes
• Servings: 8–10
• Calories: ~320 per serving
• Course: Side Dish
• Cuisine: American (Holiday / Traditional)

Ingredients

For the Stuffing

• 1 pound Italian sausage (mild or sweet), casings removed
• 1 large loaf of day-old bread (about 12 cups cubed), preferably French or sourdough
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 4 cloves garlic, minced
• ¾ cup unsalted butter (1 ½ sticks)
• 2 tbsp fresh sage, finely chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• 3–4 cups chicken or turkey stock, warmed
• 2 large eggs, lightly beaten
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper

Cooking Directions

1. Prepare bread: Preheat oven to 250°F (120°C). Spread bread cubes on baking sheets and bake for 30–40 minutes until dry and crisp. Cool.
2. Cook sausage: In a large skillet over medium heat, cook sausage until browned and crumbly. Transfer to a large bowl.
3. Cook vegetables: In the same skillet, melt butter. Add onion, celery, and garlic, cooking until softened (about 8 minutes). Stir in sage, thyme, and parsley. Transfer mixture to the bowl with sausage.
4. Combine stuffing: Add toasted bread cubes to the sausage mixture. Pour in stock gradually until bread is moist but not soggy. Stir in beaten eggs. Season with salt and pepper.
5. Bake stuffing: Transfer mixture into a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 15–20 minutes, until golden brown on top.

Step-by-Step Preparation Method

1. Cube bread and dry it in the oven.
2. Brown sausage until crumbly.
3. Cook onion, celery, garlic, and herbs in butter.
4. Mix sausage, vegetables, bread cubes, stock, and eggs.
5. Transfer to baking dish, bake covered, then finish uncovered until golden.

How to Serve

• Serve hot, directly from the baking dish.
• Pair with roast turkey, chicken, ham, or pork roast.
• Garnish with fresh parsley or extra sage leaves for presentation.

Recipe Tips

• Use day-old bread: Fresh bread can make stuffing mushy. If using fresh, dry it in the oven first.
• Add stock gradually: You want moist bread cubes, not soup.
• Bake covered, then uncovered: This ensures a tender inside with a crispy golden top.
• Make ahead: You can prepare the stuffing mixture a day before and refrigerate it. Just bake when ready.

Variations

• Apple Sausage Stuffing: Add 2 cups chopped apples for a sweet touch.
• Chestnut Stuffing: Add roasted chestnuts for a nutty flavor.
• Mushroom Herb Stuffing: Swap sausage for sautéed mushrooms for a vegetarian option.
• Spicy Sausage Stuffing: Use hot Italian sausage for extra kick.
• Cornbread Stuffing: Replace bread cubes with cornbread for Southern flair.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (Unbaked): Assemble stuffing but don’t bake. Wrap tightly and freeze for up to 3 months. Bake straight from frozen, adding 10–15 minutes to cook time.
• Freezer (Baked): Freeze cooked stuffing in portions for up to 2 months. Reheat in the oven at 325°F until warmed through.

Special Equipment Needed

• Large skillet
• Mixing bowls
• 9×13-inch baking dish
• Aluminum foil
• Wooden spoon or spatula

FAQ

Q1: Can I make this vegetarian?
Yes, omit sausage and use sautéed mushrooms or lentils for a hearty replacement.

Q2: Can I stuff this inside the turkey?
Yes, but ensure stuffing reaches an internal temperature of 165°F (74°C) for food safety.

Q3: What bread is best?
Rustic breads like sourdough or French bread hold up well and provide the best texture.

Q4: Can I prepare this in advance?
Yes, assemble up to a day before, refrigerate, and bake just before serving.

Q5: Can I make this gluten-free?
Yes, simply use gluten-free bread.

Conclusion

Classic Sausage and Sage Stuffing is a timeless holiday side dish that balances hearty sausage, earthy herbs, and buttery bread into one unforgettable bite. It’s a recipe that never fails to impress, filling the kitchen with warmth and the table with joy.

Whether you’re serving it alongside roast turkey for Thanksgiving, or as a comforting side for any festive gathering, this stuffing deserves a place at your holiday feast. It’s simple, flavorful, and absolutely essential for a true holiday spread.