Last updated on February 14th, 2018 at 12:26 pm
This Sage Sausage Stuffing is a classic sausage stuffing recipe that’s a must have side dish on any Thanksgiving dinner table. Super easy, delicious and a total crowd pleaser!
If you’re not yet tired of Thanksgiving recipes, here I am again with a stuffing recipe. I’ll be the first to admit that growing up I hated stuffing, I was strictly a turkey leg and mashed potato kinda girl and skip all the other fluff. If you’re like me, hear me out. If you use ingredients you like then stuffing isn’t all that bad, it actually tastes pretty good. So that’s what I did here. The main ingredients here are herb sausages, which I really love, a nice crusty bread all cubed and baked until crispy and dry and eggs, so if you look at it this way, it’s sort of like a bread pudding.
But that’s not all my friends, this stuffing was so freaking tasty that I couldn’t put it down. My favorite part was definitely the crispy bread, but what’s not to like about this, it’s like a yummy breakfast. I know I’m weird, but just trust me it was good. I initially shared this with you 3 years ago and this time I made the recipe exactly the same but added craisins to it for a little bit of sweetness. You could also add some pecans or walnuts for a bit of crunch.
I just had a thought, challah bread would be perfect in this recipe, or maybe cornbread? Yes that’s what I’ll probably try next year. But until next year, give this recipe a try and feel free to customize it any way you want. You’re the queen or king in your kitchen. You decide.
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This Sage Sausage Stuffing is a classic sausage stuffing recipe that's a must have side dish on any Thanksgiving dinner table. Super easy, delicious and a total crowd pleaser!
- 1 loaf bread cut into cubes, I used a French baguette
- 4 tbsp butter unsalted
- 1 lb pork sausage casings removed
- 1 onion chopped (white or red)
- 2 stalks celery chopped
- 1/4 cup sage fresh, chopped
- 1/2 cup craisins
- 3 eggs
- 1/4 cup parsley fresh, chopped
- 2 cloves garlic minced
- 3/4 cup chicken broth
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- Preheat oven to 275 F degrees. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried.
Increase oven temperature to 350 F degrees. Spray a baking dish with cooking spray.
- In a large skillet, melt the butter over medium heat. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink.
Add onion, celery, garlic, sage and craisins; cook for about 10 minutes, until vegetables have softened. Remove from heat.
In a bowl whisk eggs, parsley, garlic and broth. Season egg mixture with salt and pepper. Add the sausage mixture to the eggs and gently fold in the bread cubes until evenly mixed.
Transfer stuffing to prepared baking dish and cover with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking until golden brown and the top is crispy, for another 15 minutes.
- Remove from oven and let cool. Garnish with parsley and serve.
I strongly recommend using a spicy Italian sausage with herbs if you can find because it really does give the dressing a nice flavor, but if you cannot find any or do not like spicy food, choose a garlic and herb sausage.
Note that I did not use a lot of salt and pepper because I find that the sausage is salty enough for my taste and it's really flavorful, but feel free to add as much as you want.
Use a good quality loaf of bread like a French baguette. The bread is even better if it's a day old. When you toast the bread it should be nice and crispy so that when it's mixed in with the egg mixture it doesn't become soggy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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