Name: Sage Sausage Stuffing
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 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 (low sodium); 1/2 tsp salt (or to taste); 1/2 tsp black pepper (or to taste)

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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!

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.

STUFFING VS DRESSING

Technically the name of this recipe should be dressing because stuffing is actually used to stuff the bird with. This is really just sage sausage dressing.

I never stuff my turkey, and neither did my mom. I think I remember her stuffing a turkey once and nobody really liked it. There are a lot of real health hazards such as making sure the stuffing is completely cooked. Plus it makes your turkey cook slower.

TIPS FOR MAKING SAGE SAUSAGE STUFFING

Use a good bread like a sourdough or a French baguette. Toast the bread until it’s completely dry, this way it will absorb the stock better and hold its shape.

If you like a bit of crunch, add some toasted pecans or walnuts.

If you have fresh chicken or turkey broth, used those instead. Homemade broths are loaded with more flavor and will make your stuffing taste even better.

CAN THIS STUFFING BE MADE AHEAD

You can definitely make parts of this recipe ahead. If you make the croutons ahead, store them at room temperature then refrigerate the sausage mixture in an airtight container.

The day you want to serve, combine all the components together and bake as instructed. I do not recommend tossing everything together and then storing it in the fridge because the bread will get really soggy.

WHAT TO DO WITH STUFFING LEFTOVERS

If you end up with leftovers from this stuffing recipes, there are so many things you can do with it. You can turn it into a breakfast casserole or stuff an acorn squash with it and then bake it. A favorite of mine is to make bacon wrapped stuffing bites, crispy on the outside and soft on the inside. They’re to die for.

Other ideas include leftover stuffing muffins, perfect for grab-and-go for breakfast or lunch. Break out your ramekins and make baked stuffing and egg individual breakfast. Just add some stuffing to the ramekin and then crack an egg on it, bake it and voila!

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