Sausage Stuffing Recipe | Classic Sage And Sausage Stuffing

PUBLISHED November 7, 2025· MODIFIED November 6, 2025 · by the author listed in the recipe card 1288 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re looking for the perfect side dish to complete your holiday table, Sage and Sausage Stuffing is a must-try! With savory sausage, fresh sage, and a buttery blend of aromatics, this dish is loaded with flavor and perfect for Thanksgiving, Christmas, or any special meal. Whether you bake it in a casserole dish or stuff it into your turkey, this stuffing is guaranteed to be a hit!

Why You’ll Love This Spectacular Side Dish

Flavorful. Packed with savory sausage, fresh herbs, and a medley of vegetables.
Easy to Make. Simple ingredients come together in just a few steps.
Customizable. Easily adapt to dietary preferences or add your favorite mix-ins.
Perfect for Any Occasion. Great for holidays or as a comforting side dish.

What Does Sausage Stuffing Taste Like?

Sage and Sausage Stuffing is a classic dish that brings a perfect balance of flavors. The richness of the sausage pairs beautifully with the earthiness of sage, while the buttery bread cubes soak up all the delicious juices.

This stuffing is the ultimate crowd-pleaser, delivering comforting, hearty flavors in every bite.

Why Is My Sausage Stuffing Dry?

If your sausage stuffing turns out dry, it’s likely due to a few common mistakes during preparation. Here’s why it might happen and how to fix it:

Not Enough Liquid. Gradually add chicken or vegetable broth to the stuffing mixture until the bread cubes are moist but not soggy. The amount needed may vary depending on the type and dryness of the bread.
Overbaking. Bake the stuffing covered with foil for most of the cooking time to retain moisture. Remove the foil for the last 15–20 minutes to crisp the top.
Bread Was Too Dry. Use bread that’s dry but not rock-hard. If the bread is too dry, soak it briefly in broth before mixing it with the other ingredients.

By addressing these common issues, your sausage stuffing will turn out perfectly moist and flavorful every time!

Ingredients You’ll Need

Bread Cubes– Use day-old bread, cubed and slightly dried, for the best texture.
Sausage– Ground pork sausage adds a savory, flavorful base.
Onion and Celery– Aromatic vegetables that build depth in the stuffing.
Butter– Adds richness and ensures the bread cubes stay moist.
Chicken Broth– Keeps the stuffing moist and flavorful. Use low-sodium for better control over salt levels.
Fresh Sage– Provides a classic, earthy flavor.
Eggs– Help bind the stuffing together.
Seasonings– Salt, pepper, and optional poultry seasoning for added flavor.

How To Make Sausage Stuffing

Prep the Bread Cubes. Cut the bread into 1-inch cubes and spread them on a baking sheet. Allow them to dry overnight, or toast them in the oven at 300°F for 10–15 minutes.
Cook the Sausage. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Sauté the Vegetables. Add butter to the skillet with the sausage drippings. Sauté the onion and celery until softened, about 5–7 minutes. Stir in the fresh sage and cook for 1 minute.
Combine the Ingredients. In a large mixing bowl, combine the dried bread cubes, cooked sausage, and sautéed vegetables. Toss to combine.
Add the Broth and Eggs. Whisk the eggs with the chicken broth, then pour the mixture over the stuffing. Stir gently until the bread cubes are evenly moistened.
Bake the Stuffing. Transfer the stuffing mixture to a greased casserole dish. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp.

Tips And Tricks

Here are some tips and tricks to ensure your sausage stuffing turns out perfectly every time:

Use Sturdy Bread. Opt for hearty bread like sourdough or French bread for the best texture. Avoid overly soft bread, as it can become mushy.
Don’t Overmoisten. Add broth gradually to ensure the bread is moist but not soggy.
Toast the Bread. Drying or toasting the bread cubes helps them absorb the liquid without falling apart.
Fresh Herbs Are Best. Fresh sage and parsley deliver the most vibrant flavors.

Variations

Here are some creative and delicious variations for making sausage stuffing to suit different tastes and occasions:

Apple Sage- Add diced apples for a touch of sweetness that pairs beautifully with the savory sausage.
Cornbread- Substitute half of the bread cubes with crumbled cornbread for a Southern twist.
Vegetarian- Omit the sausage and use vegetable broth for a meat-free version.
Nutty Addition– Add chopped pecans or walnuts for extra crunch.
Spicy- Use spicy Italian sausage for a kick of heat.

What To Eat With Sausage Stuffing

Sausage stuffing is a flavorful and hearty dish that pairs wonderfully with a variety of sides and main courses. Here are some delicious ideas for what to eat with it:

How Long Does It Last?

Sage and sausage stuffing can last for several days if stored properly, making it an ideal dish for meal prep or enjoying leftovers after a holiday feast.

Once cooked, allow the stuffing to cool completely before transferring it to an airtight container. In the refrigerator, it will stay fresh for up to 3–4 days.

Can You Freeze It?

For longer storage, you can freeze the stuffing. To freeze, portion it into freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn.

Frozen stuffing can last for up to 2 months and is best reheated in the oven to retain its original texture and flavor.

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