Sage and Sausage Stuffing Recipe

Fresh sage is one of my favorite herbs — earthy, peppery, and perfect with sausage.
This sage and sausage stuffing recipe started as a way to use the sage from my little kitchen garden, and now it’s become a holiday must-have. The combination of golden bread cubes, savory sausage, and fresh herbs makes every bite pure comfort.

Stuffing is the side dish everyone piles high — and this version hits every note: buttery, herby, and full of savory sausage flavor. Fresh sage gives it that unmistakable holiday aroma, while the golden top stays crisp and the center stays tender.

If you’ve only ever made boxed stuffing, this one will change your mind. It’s easy, make-ahead friendly, and comes together with simple ingredients — no fancy tricks, just homey comfort.

Why You’ll Love This Easy Sage and Sausage Stuffing Recipe

• It’s easy but impressive. No complicated steps — just real, cozy cooking that tastes like it took all day.
• Make-ahead friendly. You can prep it the night before, then bake it fresh while the turkey rests.
• Perfectly balanced flavor. Savory sausage, buttery bread cubes, and fresh herbs (especially sage!) come together in every bite.
• Golden and crisp on top, tender inside. That’s the magic combo everyone wants in a holiday stuffing.
• Customizable for every table. Go classic, make it vegetarian, or add apples and cranberries for a festive twist.

How to Prepare Bread for the Best Stuffing Texture (Why Drying Matters)

The secret to great stuffing? Dry bread. Fresh bread turns soggy, but dried cubes soak up broth without falling apart. You can either cube your bread the day before and let it sit out overnight or toast it in the oven for 10-15 minutes at 300°F.

Best Bread for Sage and Sausage Stuffing (Flavor & Texture Guide)

Here’s the secret no one tells you — your bread choice can totally change the flavor and feel of your stuffing. The good news? There’s no wrong answer — just what tastes like home to you.

• French Bread: Light and slightly chewy, it soaks up the broth beautifully while keeping a soft bite. A great choice if you want the herbs and sausage to take center stage.
• Sourdough: Adds a gentle tang and a heartier texture. I love how it holds up to all that buttery broth without getting soggy — especially if you toast it just right.
• Brioche or White Sandwich Bread: Buttery and soft, perfect if you like your stuffing on the richer side. It bakes up with that creamy, melt-in-your-mouth texture everyone fights for at the table.
• Whole Grain or Multigrain Bread: A little nutty and extra hearty — ideal if you like a stuffing with more chew and depth. It pairs beautifully with sausage for a rustic twist.

Pro Tip: My favorite combo? Half sourdough, half French bread. You get the best of both worlds — a golden, crisp top and a tender, flavorful center.

💬 What kind of bread do you love for stuffing?
Do you go classic with French bread or add a twist with sourdough or brioche?
Share your favorite combo in the comments — I love hearing what makes your holiday stuffing special!

Ingredients for Sage and Sausage Herb Stuffing

Here’s what makes this stuffing rich, savory, and full of classic holiday flavor:

• 1 pound ground pork sausage – mild or spicy, depending on your taste
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 10 cups cubed day-old bread (about 1 loaf — French or sourdough works best)
• 2 ½ cups chicken broth
• 2 tablespoons butter, melted

Equipment

• 9×13-inch glass baking dish
• Large skillet
• Wooden spoon
• Mixing bowls

Step-by-Step Instructions

Preheat the Oven & Prep the Dish: Preheat your oven to 350°F. Grease a 9×13-inch baking dish.

Cook the Sausage: In a large skillet over medium heat, cook the ground pork sausage until browned, breaking it up into crumbles as it cooks. Once fully browned, use a slotted spoon to remove the sausage and set it aside in a bowl.

Sauté the Vegetables & Herbs: In the same skillet (with the flavorful drippings), add the onion and celery. Sauté until softened, about 5 minutes. Add the garlic, sage, thyme, salt, and pepper, and cook for 1 more minute until fragrant.

Combine Everything: In a large mixing bowl, combine the bread cubes, cooked sausage, and sautéed vegetables. Pour in the chicken broth and melted butter, stirring gently until everything is evenly moistened but not soggy.

Bake: Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, until the top is lightly browned and crisp around the edges.

Variations

• Try a different bread: Swap the white loaf for cornbread to add a Southern flair, or use sourdough for a little tang.
• Add a sweet touch: Stir in chopped apples, dried cranberries, or golden raisins for pops of sweetness that balance the savory sausage.
• Go veggie-forward: Mix in sautéed mushrooms, leeks, or even spinach for extra texture and flavor.
• Switch up the sausage: Use Italian sausage for a hint of spice, or turkey sausage for a lighter version without losing that herby depth.
• For extra crunch: Sprinkle a handful of toasted pecans or chopped walnuts on top before baking.
• Gluten-free: Substitute gluten-free bread — just toast longer to keep it firm.

What to Serve With It

This stuffing pairs beautifully with roast turkey, chicken, or pork tenderloin. Round out your holiday table with cranberry sauce with orange zest, creamy mashed potatoes, and roasted brussels sprouts.

If you’re searching for a holiday side that’s both comforting and crowd-pleasing, this sage and sausage herb stuffing is it. With golden, buttery bread cubes, savory sausage, and the aroma of fresh sage, it brings that homemade warmth every holiday table deserves.

If you love this recipe, save it to your Thanksgiving or Christmas board on Pinterest so you can find it easily next year! You can also leave a comment below — I’d love to know if you added your own twist or made it ahead for the big day.

Print