Bring the best stuffing to your Thanksgiving table with this perfect sage sausage recipe – a savory, crowd-pleasing dish everyone will love.
When it comes to Thanksgiving and the holiday season, there’s always one dish that seems to be hit or miss – stuffing (also known as dressing). Whether it’s too soggy, too dry, or lacks the depth of flavor you’re craving, it can be hard to get just right. But this sage sausage stuffing? This one is different. It’s the perfect balance of textures – not too mushy, not too dense – and bursting with savory, herby flavors that bring the whole meal together.
I can’t take all the credit for this recipe – my mom actually perfected it over the years, and I’ve just added my own little twists. While she’s the mastermind behind the base, I’ve incorporated a few of my favorite touches, like a dash of celery seed and swapping in rich, flavorful bone broth instead of regular chicken broth. What makes this stuffing even more special is that it’s not just a side dish; it’s practically a full meal in itself. With a hearty combination of vegetables, grains, and a generous serving of sage sausage, it covers all the essentials – protein, vegetables, and carbs – in one delicious bite. The rich sausage elevates the stuffing, while the vegetables bring freshness and color to every spoonful.
No need to worry about balancing multiple sides when you’ve got this stuffing on the table. This Thanksgiving, you can count on this sage sausage stuffing to be the standout dish that everyone will rave about.
Everything You Need for the Perfect Thanksgiving Stuffing:
- Sausage: The star of this stuffing, sausage adds amazing flavor, depth, and texture. You can either buy pre-seasoned sage sausage or add dried sage to regular sausage for that perfect, savory touch.
- Fresh Bakery Bread: Don’t even think about using box stuffing or sandwich bread. You need the good stuff! French bread is my go-to – just cut it into small cubes and leave them out overnight to dry. I like to put the cubes back in the paper bag the bread came in to keep them from getting too hard.
- Fresh Sage: It’s a classic flavor for a reason – fresh sage is essential for that true, aromatic stuffing taste. Be sure to grab it a few days before Thanksgiving, as it can be hard to find last minute!
- Mirepoix and Garlic: This combination of onions, celery, and carrots (plus a generous dose of garlic) adds the perfect base to the stuffing. It’s just one of those flavor pairings that always works and adds that depth you’re looking for.
- Eggs: These are the secret to holding the stuffing together and giving it that perfect texture – not too dry, not too mushy.
- Chicken Bone Broth: For extra richness and a boost of protein, chicken bone broth takes this stuffing to the next level. It’s the key to a deeper, more satisfying flavor.
- Rosemary, Thyme, and Parsley: These fresh herbs bring complexity to the dish, balancing out the richness of the sausage and broth with bright, earthy notes.
- Celery Seed: The secret ingredient that adds a little extra flavor punch, making this stuffing truly unique and delicious.
- Big Mixing Bowl: You’ll need a large mixing bowl to toss together all your ingredients evenly. Make sure it’s big enough to handle all the bread cubes and sausage without spilling over!
- Deep Casserole Dish: For baking, you’ll want a deep casserole dish to ensure your stuffing cooks evenly and gets that golden, crispy top. A larger dish gives plenty of room for the stuffing to breathe while it bakes.
Full Recipe for Sage Sausage Stuffing
Perfect Sage Sausage Stuffing
Ingredients
- 1 pound sage sausage or regular sausage seasoned with dried sage
- 1 loaf fresh bakery French bread cut into small cubes
- 2 tablespoons fresh sage chopped
- 2 large carrots diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 large eggs
- 2 cups chicken bone broth
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon celery seed optional: grind with a mortar and pestle to avoid a seedy texture
- 1/2 cup butter for sautéing and greasing the baking dish
- Salt and pepper to taste
Instructions
- Prepare the Bread: Cut the fresh bakery bread into small cubes and leave them out overnight to dry. Alternatively, toast the cubes in a 300°F oven for about 15-20 minutes until dry but not overly crispy. Once dried, place the cubes in a large mixing bowl.
- Cook the Sausage: In a large skillet, cook the sage sausage over medium heat until browned and crumbled. Use a wooden spoon to break up the sausage as it cooks. Once fully cooked, transfer the sausage to the bowl with the bread cubes.
- Sauté the Vegetables: In the same skillet, melt butter over medium heat and sauté the diced carrots, celery, and onion along with minced garlic until softened, about 5-7 minutes. Season with a pinch of salt and pepper. Add the fresh herbs (rosemary, thyme, and parsley) during the last minute of cooking to release their fragrance. Transfer the sautéed vegetables to the mixing bowl.
- Mix Everything Together: Add the fresh sage, celery seed (if using), and eggs to the mixing bowl. Stir to combine, making sure all ingredients are evenly distributed. Slowly add the chicken bone broth, a little at a time, until the mixture is moist but not soggy. You may not need all the broth, so check the texture as you go.
- Bake the Stuffing: Preheat your oven to 350°F (175°C). Grease a deep casserole dish with butter and transfer the stuffing mixture into the dish. Press it down gently and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
- Serve and Enjoy: Let the stuffing cool for a few minutes before serving. It’s ready to steal the show at your Thanksgiving dinner!
Notes
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below! Tag @wisterianwoman on Instagram or use hashtag #wisterianwoman so we can share the recipe love!
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