Prep Time 25 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Best Season: Fall, Winter
Description

This classic Stuffing with Sausage and Sage is the perfect side dish for Thanksgiving or any special meal. Featuring savory chicken sausage, aromatic sage, and a blend of toasted bread cubes, this stuffing is rich in flavor and has the perfect balance of crispy and soft textures. Whether baked inside a turkey or served as a standalone dish, this recipe is sure to impress your guests.

Ingredients
    For the Bread Base:
  • 10 cups cubed day-old bread (French, sourdough, or white bread)
    • For the Sausage Mixture:
  • 1 lb chicken sausage (mild or spicy, casings removed)
  • 2 tbsp unsalted butter
  • 1 onion (finely chopped)
  • 2 celery stalks (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh sage (chopped)
  • 1 tbsp fresh parsley (chopped)
  • 1 tsp fresh thyme (chopped)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
    • For the Liquid Mixture:
  • 2 cups chicken broth (low sodium)
  • 1/2 cup heavy cream
  • 2 large eggs (beaten)
    • Optional Add-ins:
  • 1/2 cup dried cranberries (for a sweet contrast)
  • 1/2 cup chopped pecans or walnuts (for added crunch)
Instructions
    Prepare the Bread
  1. 1
    Preheat your oven to 175°C (350°F). Spread the bread cubes on a baking sheet and toast for 10-15 minutes until slightly crisp. Remove from oven and set aside.
    2. Cook the Sausage
  2. 2
    In a large skillet over medium heat, cook the chicken sausage, breaking it into crumbles until browned. Remove from skillet and drain excess grease if necessary.
    3. Sauté Vegetables & Herbs
  3. 3
    In the same skillet, melt butter over medium heat. Add chopped onion and celery, cooking until soft (about 5 minutes). Stir in garlic, sage, parsley, thyme, salt, and pepper, cooking for another minute until fragrant.
    4. Combine Ingredients
  4. 4
    In a large mixing bowl, combine toasted bread cubes, cooked sausage, and sautéed vegetables. Mix well.
    5. Prepare Liquid Mixture
  5. 5
    In a separate bowl, whisk together chicken broth, heavy cream, and beaten eggs. Pour the mixture over the bread and sausage mixture, tossing gently until evenly moistened.
    6. Bake the Stuffing
  6. 6
    Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes, until the top is golden brown and crispy.
    7. Rest and Serve
  7. 7
    Let the stuffing rest for 5 minutes before serving. Garnish with extra fresh herbs if desired.
Note
  • Make Ahead Tip: You can prepare the stuffing a day in advance. Store in the refrigerator and bake just before serving.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
  • Variations: Try using cornbread instead of white bread for a Southern-style stuffing.
Keywords: holiday stuffing, Thanksgiving side, easy stuffing recipe, sausage stuffing, classic stuffing
Read it online: https://petitepanini.com/recipe/stuffing-with-sausage-and-sage/