Sausage Stuffing With Sage


This stuffing is so good you'll want to make this more than once a year.

Sausage and sage stuffing
1110TEN, stuffing. Photo: Grant Cornett
Hands On Time:
35 mins
Total Time:
1 hrs 45 mins
8 serves

What makes this the very best sage sausage stuffing recipe you'll ever come across? It could be the flavorful Italian or breakfast sausage that gives each forkful a meaty bite. It could be the freshly chopped herbs—parsley and sage, to be exact—that lend it garden freshness.

It could be the crusty Italian loaf that makes up the hearty base or a touch of dry white wine that brings a depth of flavor. We suspect it's the combination of all these ingredients that makes this sage sausage stuffing taste like something someone's grandmother would've made 100 years ago.

This stuffing cooks in a baking dish (as opposed to inside a turkey), so you can enjoy it with any kind of protein. Consider pairing it with a roasted chicken or rack of lamb to make a weekend family gathering feel extra special. If you don't have a crowd to cook for, make it anyway and transform the leftover stuffing into another memorable dish.


  • 1 tablespoon olive oil

  • 1 pound Italian or breakfast sausage, casings removed

  • 6 tablespoons unsalted butter, plus more for the baking dish and foil

  • 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)

  • 2 medium onions, chopped

  • 4 celery stalks, thinly sliced

  • Kosher salt and black pepper

  • ½ cup dry white wine

  • cups low-sodium chicken broth

  • 2 large eggs, beaten

  • ½ cup chopped fresh flat-leaf parsley

  • 3 tablespoons chopped fresh sage


  1. Heat oven to 375°F. Heat oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.

  2. Butter a 9- by 13-inch baking dish and set aside. Divide the bread between 2 rimmed baking sheets and bake until bread is dry and crisp, 10 to 12 minutes.

  3. Meanwhile, wipe out the skillet and melt butter over medium heat. Add onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until very tender and beginning to brown, 10 to 12 minutes. Add wine and cook until evaporated, 2 to 4 minutes. Transfer to a large bowl and let cool for 10 minutes.

  4. Add bread, broth, eggs, cooked sausage, parsley, sage, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes.

  5. Uncover and bake until browned, 20 to 30 minutes more.

Nutrition Facts (per serving)

398 Calories
23g Fat
34g Carbs
14g Protein
Nutrition Facts
Calories 398
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 96mg 32%
Sodium 1122mg 49%
Total Carbohydrate 34g 12%
Total Sugars 3g
Protein 14g
Calcium 84mg 6%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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