Sausage and Sage Stuffing

Sausage and Sage Stuffing

  • Author: Abby Turner
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 1x


  • 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


  1. Preheat oven to 400F. Grease a large casserole dish.
  2. 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.  
  3. 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.  
  4. Add the onions and the celery to the skillet and sprinkle them with a bit of salt. Sauté until they are fragrant.
  5. Add 6 tablespoons of the butter to the skillet with the mixture.  When butter is melted, toss in bowl with the bread.
  6. Mix in eggs and sage.
  7. 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. 
  8. Pour the mixture into your casserole dish and cook for 40 minutes with foil over the top. 
  9. Remove the foil and cook for 3-5 more minutes until the top of the stuffing is toasted.
  10. Let sit for 10 minutes and then enjoy!