Nothing says “holiday season” like a big dish of warm, fragrant stuffing straight out of the oven—especially when it’s this Classic Sausage and Sage Stuffing. Every bite has that perfect balance of savory sausage, crusty bread, and delicate herbs like sage, which brings all those cozy, comforting flavors of the season together.
Whether you’re hosting Thanksgiving or just craving those fall flavors, this recipe is a must-try. It’s rich, hearty, and makes your kitchen smell like pure holiday magic! If you’re looking to take your stuffing game to the next level this year, this recipe has your name written all over it.
Why You’ll Love This Recipe
- Big on flavor: The sausage and sage combo gives this stuffing a deep, rich flavor that feels like a giant warm hug.
- Make-ahead friendly: You can prepare it a day in advance, making holiday cooking a bit less stressful.
- Crowd-pleaser: Perfect for gatherings, and with just a few minor tweaks, easy to make vegetarian too!
- Crispy-on-top and soft-inside: It gives you the best texture contrast—crunchy edges with a soft, buttery, flavorful center.
Ingredients Breakdown
- Italian sausage: The star of the show! Adds a delicious savory element with a slight kick. You can use sweet or spicy depending on your preference.
- Cubed bread: A mixture of day-old white and whole wheat bread works beautifully, but feel free to use whatever you have on hand. Sourdough or a rustic loaf will add extra flavor.
- Fresh sage: This herb brings an earthy, aromatic quality. Fresh is best, but dried will work if that’s what you have.
- Butter: Adds richness and helps with those crispy edges we all love.
- Chicken broth: Keeps the stuffing moist and flavorful. Use vegetable broth if going meatless.
- Onion and celery: For that classic stuffing base—adds a subtle sweetness and texture.
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Take your cubed bread and lay it out on a baking sheet, toasting in the oven for about 10-12 minutes until nice and dry.
- Cook the sausage: In a large skillet, cook the sausage over medium heat until fully browned, breaking it up into crumbles as you go. Remove from heat and set aside.
- Sauté the veggies: In the same skillet, melt the butter. Add the chopped onion and celery, cooking until softened and fragrant (about 5-7 minutes).
- Toss everything together: In a large bowl, combine the toasted bread cubes, sausage, sautéed onions and celery, and fresh sage. Gradually pour in the chicken broth, tossing until the mixture is moistened but not soggy.
- Bake: Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover it loosely with foil and bake for 30 minutes. Remove the foil, and bake for an additional 15-20 minutes until the top is golden and slightly crispy.
- Serve: Let it cool for a few minutes before serving and enjoy that first warm bite of holiday goodness!
Chef’s Tips and Tricks
- Make it ahead: Prepare the stuffing up to a day in advance and keep it covered in the fridge. Just bake it when you’re ready!
- Dry out the bread properly: If your bread isn’t dry enough, it can make the stuffing too mushy. Using day-old bread is ideal, but toasting it in the oven also works wonders.
- Don’t drown the stuffing: Add the broth gradually—you want moist but not wet consistency before baking.
Recipe Variations and Serving Suggestions
- Vegetarian version: Simply omit the sausage and swap chicken broth for vegetable broth. You can amp up the flavor with sautéed mushrooms for that meaty texture.
- Switch up the bread: Feeling adventurous? Try a mix of cornbread for a slightly sweet twist or sourdough for an extra tangy edge.
- Add-ins: Freshly chopped parsley, a handful of dried cranberries, or toasted pecans make tasty additions.
- Serving ideas: This stuffing pairs beautifully with roasted turkey, mashed potatoes, and gravy for a classic holiday feast. It’s also delicious as a side for roast chicken or pork chops.
FAQs
Can I freeze this stuffing?
Yes! Prepare the stuffing but don’t bake it. Wrap it tightly in aluminum foil and store in the freezer for up to 1 month. When you’re ready to serve, let it thaw overnight in the fridge and bake as instructed.
What’s the best bread to use?
A mix of white and whole wheat bread works perfectly, but really, you can use anything from sourdough to a different rustic loaf. Just make sure it’s dry—fresh bread could make your stuffing soggy.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the stuffing crisp.
Classic Sausage and Sage Stuffing Recipe
Ingredients
- 1 lb (450g) Italian sausage
- 8 cups day-old bread, cubed
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1/4 cup (60g) unsalted butter
- 1/4 cup fresh sage, chopped (or 1 tbsp dried sage)
- 2-3 cups chicken broth, warmed
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toast the bread cubes in the oven for 10-12 minutes until dry and crispy.
- Brown the sausage in a skillet, breaking it apart as it cooks. Remove and set aside.
- Sauté onion and celery in butter until softened. Add in the sage.
- Combine bread, sausage, and veggies in a large bowl. Slowly add broth until the stuffing is moist.
- Transfer to a greased baking dish and bake covered for 30 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden.
Conclusion
There’s just something about homemade stuffing that brings comfort and joy to any table, and this Classic Sausage and Sage Stuffing is no exception. It’s the perfect side to complete your next big holiday meal, or even a lovely addition to a weeknight roast dinner. I hope this recipe becomes a staple in your kitchen, just like it is in mine!
Tried this recipe? I’d love to hear what you think! Leave a comment below or tag me on Instagram @thekitchensaid so we can share the love.
