My favorite holiday by far is Fourth of July. There is just something about a holiday in the middle of the summer without all of the hulla-ba-loo. But in a very close second is Thanksgiving. And I think I might like Thanksgiving food the most of any food because of my Sausage and Sage Stuffing. This is unlike any stuffing, or technically dressing, that you will ever eat.
I adapted this recipe from my grandmother’s growing up. There were some years she would put turkey and chicken in it as well, but the sage and spices that build out the robust flavor profile of this recipe make this one you just can’t miss during the holidays.
And yes… I make this Sausage and Sage Stuffing for Friendsgiving AND Christmas Parties
Do you have recipes like that? Recipes that you have carried down through generations, tweaking as you go? My family also has a sweet potato casserole recipe that is amazing that my aunts have made for years. My family is huge… like 30 strong on a Tuesday. Dividing a conquering meals is what we do best.
However, I don’t make the stuffing. I am always relegated to the appetizers. In part because I am what we call G3. Generation 3 – so Gen 1 delegates, Gen 2 cooks the main parts, and then G3 gets the fringe parts of the meal.
With dozens of family members it is a well-oiled machine. And so is this recipe. I do use Sourdough bread instead of white sandwich bread and I love Fresh Market’s Poultry, Rubbed Sage, and Pressed Thyme seasonings – but you can use anything.
My Sausage and Sage Stuffing Recipe is super simple!
1. Make sure your bread is toasty, 2. cook the sausage then add onions and celery and seasonings, dump together 3. Add bread then eggs and chicken broth 4. cook and enjoy!Print
- 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups) and left out overnight.
- 1 1/2 tsp poultry seasoning
- 2 medium yellow onions, finely diced
- 2 stalks celery, finely diced
- kosher salt
- 1 lb Italian sausage, cooked
- 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
- 2 large eggs, beaten
- 1/4 cup fresh sage, chopped
- 2 cups chicken stock, low sodium or unsalted
- Preheat oven to 400F. Grease a large casserole dish.
- Place bread chunks in a bowl. I like to use old bread or sit mine out overnight so that they are a bit crunchy. You can always toast it in the oven on a low temp like 200F for 20-ish minutes.
- Cook sausage in stove over medium heat. I like to create different sizes of sausage chunks, so I don’t chop it up too much while I cook it.
- Add the onions and the celery to the skillet and sprinkle them with a bit of salt. Sauté until they are fragrant.
- Add 6 tablespoons of the butter to the skillet with the mixture. When butter is melted, toss in bowl with the bread.
- Mix in eggs and sage.
- Pour in chicken stock ½ cup at a time until your bread and mixture stick together like a casserole. I like to make sure that my stuffing is more of a bread pudding and doesn’t fall apart.
- Pour the mixture into your casserole dish and cook for 40 minutes with foil over the top.
- Remove the foil and cook for 3-5 more minutes until the top of the stuffing is toasted.
- Let sit for 10 minutes and then enjoy!