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Two photos of baked sausage and sage stuffing with a crispy golden top in a casserole dish.

Sausage and Sage Stuffing

Toasted bread cubes with browned sausage, onion, celery, sage, and thyme, baked until crisp on top and moist inside.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 10 Servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf about 14 oz sturdy white bread or sourdough, cut into 3/4-inch cubes
  • 1 pound bulk breakfast or Italian sausage
  • 4 tablespoons butter
  • 1 large onion diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 2 to 2 1/2 cups chicken or turkey broth warmed
  • 2 large eggs beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Baking sheets

Method
 

  1. Toast the bread cubes at 275°F for 30 to 40 minutes until dry.
  2. Tip: Dry bread absorbs broth without turning mushy.
  3. Brown the sausage and set it aside in a large bowl.
  4. Cook the onion and celery in butter, then add the garlic, sage, and thyme.
  5. Combine the vegetables, sausage, bread, parsley, salt, and pepper.
  6. Pour in the broth and egg mixture and fold gently.
  7. Bake covered at 375°F for 25 minutes, then uncovered 15 to 20 minutes until golden.

Notes

Assemble up to 24 hours ahead.
Add broth gradually to avoid soggy stuffing.