Sausage and Sage Stuffing

This Sausage and Sage Stuffing combines crusty bread, flavorful breakfast sausage and aromatic herbs for a delicious side dish that’s sure to steal the spotlight.

Recipe and image compliments of Brit from Whisked Away Kitchen

Print Recipe

Sausage and Sage Stuffing

Prep Time35

Cook Time1 40

Servings:

Ingredients

1½ pounds white bread crust removed and cut into 3/4-inch cubes (about 1.5 loaves)
1 pound breakfast sausage
½ cup Hiland Unsalted Butter
1 medium yellow onion finely chopped
4 ribs celery finely chopped
2 cloves garlic minced
½ teaspoon kosher salt
2 tablespoons minced fresh sage leaves
¼ cup minced parsley leaves
3 cups low sodium chicken broth
2 large eggs

Instructions

Preheat your oven to 300°F.
Place the bread cubes in a single layer on a baking tray. Bake until dry, about 35-40 minutes, tossing the bread and rotating the pan halfway through.
Increase your oven temperature to 350°F and grease a 9x13 inch baking dish.
In a large heavy-bottomed pot over medium heat, brown the sausage until fully cooked and some pieces just start to become crispy. Break it up into small pieces as it cooks.
Add the butter to the pot and allow to melt. Add the chopped onion, celery, garlic and salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Remove from heat. Add the sage and parsley. Mix well.
Pour in 2 cups of the chicken broth and stir to combine.
Whisk together the eggs with the remaining cup of broth in a separate bowl. Add to the pot and mix well.
Gently fold in the dried bread cubes until evenly mixed.
Transfer the stuffing mixture to the prepared dish and cover with foil. Bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown.

Ingredients for sausage and sage stuffing arranged on a countertop, including sliced bread, a bowl of ground sausage, Hiland butter, chopped parsley, whole onion, celery stalks, eggs, and a bowl of broth.

Cooked ground sausage in a large white pot, showing a browned and crumbly texture for use in stuffing preparation.

Diced onion and celery sautéing in the same white pot, softened and lightly golden, ready to be combined with other stuffing ingredients.

Thanksgiving (or any holiday, really) isn’t complete without a savory stuffing on the table!

The crispy edges, tender interior, and perfect amount of richness from Hiland butter and earthy sage make this dish a favorite year after year!

Why We Love This Recipe

Nothing says the holidays like the smell of homemade stuffing filling the kitchen! My favorite version is packed with flavorful sausage and fresh herbs. Not only does the browned sausage add depth, but the fresh sage and parsley bring a pop of brightness that keeps each bite well-balanced. The buttery stuffing stays moist (but not soggy) with a golden, crisp top that everyone will love!

Ingredient Notes

White Bread: Drying out the bread cubes is key! You want them to be firm so they soak up all the delicious flavors without turning mushy. A high-quality artisanal bread actually isn’t preferred for this recipe. Choose a sturdy supermarket sandwich bread for best results.

Breakfast Sausage: I use ground breakfast sausage, but feel free to switch it up! Try spicy sausage for a kick, or sage-flavored sausage for extra herby goodness. Sausage in casing works too—just remove it before cooking.

Hiland Unsalted Butter: Using unsalted butter gives you control over the seasoning in the dish. The butter brings richness and helps sauté the onions, celery and garlic to perfection.

Yellow Onion, Celery and Garlic: These classic stuffing vegetables add depth and complexity to our side dish. Don’t rush sauteing them—you want them nice and soft to avoid any raw bites.

Fresh Sage & Parsley: Sage gives the stuffing a warm, earthy flavor. And the parsley adds a nice pop of freshness to balance out the savory flavors.

Chicken Broth: Opt for a low-sodium broth so you can adjust the seasoning to your taste. This ensures the stuffing isn’t overly salty.

Eggs: Eggs act as a binder, helping the stuffing hold together while adding some extra richness to the mix.

Step by Step Instructions

Here’s a breakdown of what you’ll be doing and some extra tips to make sure your stuffing turns out perfect.

Dry the bread. This step is essential! By drying out the bread cubes in the oven, you create a base that soaks up the broth and butter without getting soggy. Be sure to toss the cubes halfway through baking to dry them evenly.
Brown the sausage. Don’t just cook the sausage until it’s no longer pink—let some of it get crispy. Those browned bits are full of flavor!
Saute the veggies. Cook the onions, celery and garlic in the butter until they’re softened. This brings out their natural sweetness and makes the stuffing rich in flavor. Don’t rush this part; let them soften completely for the best texture.
Mix it all together. After you stir in the broth and egg mixture, gently fold in the dried bread cubes. You want everything to be evenly coated but not mashed, so be careful not to overmix. The bread should absorb the liquid while staying in nice, bite-sized pieces.
Bake! Baking covered ensures the stuffing stays soft and moist throughout. When you remove the foil for the final bake, the top crisps up for that perfect golden crust. Be sure to check it toward the end so you don’t over-brown it!

Expert Tips and Tricks

Keep a close eye on the bread when drying. It can go from perfectly dried out to burnt in just minutes.
Customize the flavor. Use a different type of sausage or consider adding even more herbs. Rosemary and thyme also work well in this recipe.
Don’t skimp on the butter! The butter is what helps develop the golden brown and super flavorful crust so make sure to use the recommended amount.

Make Ahead and Storage Instructions

This stuffing can easily be made ahead of time, which is ideal if you’re trying to juggle several other sides and a main dish. If you’re prepping in advance, assemble the stuffing, but don’t bake it. Instead, cover it tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, follow the instructions and adjust the cooking time if needed.

Leftover stuffing will stay fresh for up to 3 days in the fridge. You can also freeze it for up to a month—just be sure to wrap it tightly. When reheating, cover it with foil to keep it from drying out, and finish uncovered for a crispy top.

The cooked sausage mixed with sautéed onions, celery, and fresh parsley in the white pot, creating the savory base for the stuffing.

Cubed bread added to the mixture of sausage, onions, and celery in the pot, soaking up the flavors as it combines for the stuffing dish.

Sausage and sage stuffing mixture transferred into a white casserole dish, prepared for baking with a rustic texture and chunks of bread and vegetables.

Close-up of the finished sausage and sage stuffing in the casserole dish, baked to a golden brown and garnished with fresh parsley.

A box of Hiland butter, beside a serving of sausage and sage stuffing on a plate, showcasing the final dish.

Serve this stuffing as a centerpiece side dish at your holiday dinner, or alongside a simple roast chicken for a cozy, comforting meal.

Serving Ideas

It pairs well with turkey, ham or even pork tenderloin. For a festive garnish, sprinkle some extra parsley on top before serving!

For more delicious recipes, visit Hiland Dairy’s recipe page.