Sausage stuffing is a classic Thanksgiving side made with sage ground sausage, dried French bread, fresh sage and thyme, celery, onion, and chicken broth. Baked until crisp on top with a soft, savory center.
This is the dish I grew up eating on Thanksgiving. The sage sausage does the seasoning work so the whole thing comes together in under an hour.
Stuffing or Dressing
Stuffing and dressing are the same dish with one difference. Stuffing is cooked inside the turkey. Dressing is baked in a dish on its own. In the South and parts of the Midwest, dressing is the more common name even when it never touches a bird. In other regions it is called stuffing whether it is in the bird or in a pan.
This recipe is baked in a 13x9 dish, so it is technically dressing. Call it whatever your family calls it. The flavor is the same.
Why This Sausage Stuffing Works
Dried bread soaks up the broth. Fresh bread turns to mush. Day-old bread or bread you have toasted and cubed absorbs the chicken broth, butter, egg, and herbs without falling apart. The bread holds its shape and every cube tastes seasoned, not soggy.
Sage ground sausage carries the flavor. Ground breakfast sausage already has sage in it. Browning it releases that flavor into the skillet, and you saute the onion and celery in the same pan so they cook in the sausage drippings. Drain the grease, keep the flavor.
Fresh herbs finish it. Sage, thyme, and parsley chopped and stirred into the broth. Dried herbs work in a pinch. Fresh herbs give the stuffing a brighter, more aromatic finish.
The egg binds it. One beaten egg whisked into the broth mixture helps the stuffing hold together as it bakes. The center turns soft and custardy while the top crisps.
Do not stir the butter. Melt the butter into the broth and herbs, then toss the bread in it. This coats every cube evenly instead of leaving dry pockets.
How to Make Sausage Stuffing
- Preheat the oven to 350°F.
- In a large skillet over medium heat, saute the sage sausage, chopped onion, and celery together, breaking the sausage apart as it cooks. Drain the grease if necessary.
- Melt the butter and add the chicken broth. Sprinkle in the fresh thyme, sage, salt, and pepper. Stir to combine.
- Whisk the egg in a small bowl, then whisk it into the warm broth mixture.
- Add the dried, cubed French bread to a large bowl. Pour the broth and butter mixture over the bread and toss to coat. Fold in the sausage and vegetable mixture.
- Transfer the stuffing to a 13x9 baking dish and spread it even. Top with additional fresh parsley and thyme.
- Bake for 35 to 40 minutes, until the top is golden and crisp. Remove from the oven and let it rest for 10 minutes before serving.
Make Ahead and Storage
This stuffing can be assembled the day before. Prepare it up to the baking step, cover the dish, and refrigerate overnight. Bake it the next day, adding ten minutes to the bake time since it starts cold.
Leftovers keep in the fridge for up to four days. Reheat portions in the oven for a crisp top or in the microwave for speed.
More Thanksgiving Recipes
For more holiday sides, try my turkey stuffing balls for a bite-sized version. My mashed potatoes are another Thanksgiving staple that comes together fast.
📖 Recipe
Sage Sausage Dressing
Ingredients
- 1 pkg Sage Sausage
- 10 cups French Bread - dried, cubed
- 2 cup chicken broth - low-sodium
- 1 egg - beaten
- 1 cup celery - chopped
- 1 white onion - chopped
- ¼ cup parsley - fresh, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme - fresh, chopped
- ½ teaspoon sage - fresh, chopped
Instructions
- Preheat the oven to 350°F
- In a large skillet, saute the sage sausage, onions, and celery together. Drain any grease if necessary.
- Melt the butter and add the chicken broth. Sprinkle in the fresh herbs and spices. Mix well.
- Whisk the egg and add it to the broth mixture.
- Combine the broth and bread together and add to a 13x9 baking dish.
- Top with additional parsley and thyme.
- Bake in the preheated oven for 35-40 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes
- Use stale or dried bread. Fresh bread turns to mush once the broth hits it.
- Saute the onion and celery in the sausage drippings. More flavor, one less pan.
- Whisk the egg into the broth off the heat so it does not scramble.
- Assemble the night before and bake cold, adding 10 minutes.
- Leftovers keep up to 4 days in the fridge. Reheat in the oven for a crisp top.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
