Description
This sage and sausage herb stuffing is the ultimate holiday side dish. Made with ground pork sausage, fresh sage, thyme, and golden bread cubes, it’s savory, aromatic, and perfectly crisp on top. Easy to make ahead and bake for Thanksgiving or Christmas, this recipe delivers classic flavor and homemade comfort in every bite.
Ingredients
Units
Scale
- 1 pound ground pork sausage
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 cups cubed day-old bread (about 1 loaf — French or sourdough works best)
- 2 1/2 cups chicken broth
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Remove with a slotted spoon and set aside.
- In the same skillet, sauté onion and celery until softened, about 5 minutes.
- Add garlic, sage, thyme, salt, and pepper. Cook for 1 more minute.
- In a large bowl, combine bread cubes, sausage, and sautéed vegetables.
- Stir in chicken broth and melted butter until evenly moistened.
- Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
- Remove foil and bake 15–20 minutes longer, until the top is golden brown.
Notes
- Use day-old bread or toast fresh bread cubes in the oven at 300°F for 10–15 minutes.
- To make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
- To freeze: Wrap tightly and freeze for up to 3 months. Reheat at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 817 kcal
- Sugar: 14 g
- Sodium: 1878 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 114 g
- Fiber: 10 g
- Protein: 33 g