Classic Sage & Sausage Stuffing – Homemade Holiday Side Dish

Name: Homemade Chili: The Ultimate Comfort Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6–8 servings
Ingredients: 1 lb ground beef (or ground turkey); 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional for heat); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon sugar (to balance acidity); ½ cup beef broth or water

Sarah Smith
1 day ago
3 min read

Updated: 12 hours ago

Savory stuffing in a white dish with a serving spoon, garnished with herbs on top. Background includes plates and soft lighting, creating a cozy mood.

This Classic Sage & Sausage Stuffing is warm, buttery, and full of savory flavor. Made with toasted bread cubes, sautéed vegetables, and seasoned sausage, every bite tastes like pure holiday comfort. The combination of fresh sage, thyme, and broth keeps the stuffing moist on the inside with a golden, crisp top. Perfect for Thanksgiving, Christmas, or any cozy family dinner.

Recipe Card

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 8–10

Ingredients

10 cups cubed bread (French bread, Italian bread, or a mix), toasted

1 pound breakfast sausage or Italian sausage

1 stick (1/2 cup) butter

1 large onion, diced

3 celery stalks, diced

3 cloves garlic, minced

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

1 teaspoon dried thyme (or 1 tablespoon fresh)

1/2 teaspoon paprika (optional)

2 1/2–3 cups chicken broth

2 eggs, lightly beaten

Fresh parsley (optional)

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Spread bread cubes on a baking sheet and toast 10–12 minutes until lightly crisp.
In a large skillet, cook sausage over medium heat until browned. Remove and set aside.
In the same skillet, melt butter. Add onion, celery, and garlic. Cook 5–6 minutes until softened.
Stir in sage, thyme, salt, pepper, and paprika. Cook 1 minute.
In a large bowl, combine toasted bread cubes, sausage, and the sautéed vegetables.
Pour 2 1/2 cups of broth over the mixture and toss gently. Add more broth if needed — stuffing should be moist but not soggy.
Stir in lightly beaten eggs until mixture is evenly coated.
Transfer stuffing to the baking dish and cover with foil.
Bake 30 minutes covered, then remove foil and bake an additional 10–15 minutes until golden on top.
Garnish with parsley and serve warm.

How to Serve

Serve alongside turkey, ham, chicken, prime rib, mashed potatoes, or any cozy holiday meal.

Tips

• Use day-old bread — it absorbs broth better and prevents soggy stuffing.

• Add more sage if you love a stronger herb flavor.

• For extra moisture, add 1/2 cup of broth before baking.

• Add-ins like dried cranberries, pecans, or apples work beautifully.

FAQ

Q: What type of bread works best for sausage stuffing?

A: Day-old or lightly toasted bread works best because it absorbs broth without getting mushy. French bread, sourdough, Italian bread, or a classic white loaf all hold up beautifully.

Q: Do I need to dry out the bread first?

A: Yes — this is key. Dry bread absorbs flavor better and keeps the stuffing from turning soggy. You can cube the bread and let it sit overnight, or toast it in the oven for 10–15 minutes.

Q: Can I use breakfast sausage instead of Italian sausage?

A: Absolutely. Breakfast sausage makes the stuffing sweeter and cozier, while mild or hot Italian sausage adds more savory depth. Both are delicious.

Q: Can I make this stuffing ahead of time?

A: Yes! Assemble the stuffing up to 1 day ahead, cover it, and refrigerate. Add a splash of broth before baking if it looks dry.

Q: How do I keep my stuffing from turning mushy?

A: Use dry bread, add broth gradually, and mix gently. The stuffing should feel slightly moist before baking — not soupy.

Q: Should I bake stuffing covered or uncovered?

A: Bake covered for most of the time to keep it moist, then uncover during the final 10–15 minutes to brown the top and create that golden, slightly crisp finish.

Q: Can I make this stuffing without sausage?

A: Yes! Simply omit the sausage or replace it with mushrooms, extra celery, or chopped walnuts for a vegetarian version. Add a bit more butter or broth for flavor.

Q: What herbs pair best with sage in stuffing?

A: Thyme, rosemary, parsley, and a little poultry seasoning complement sage beautifully. Fresh herbs add the brightest flavor.

Q: Can I freeze leftover stuffing?

A: Yes — stuffing freezes very well. Cool completely, store in an airtight container, and freeze for up to 2 months. Reheat in the oven with a splash of broth.

Q: What can I serve classic sage & sausage stuffing with?

A: Turkey, roasted chicken, pork loin, ham, pot roast, green beans, mashed potatoes, gravy, or any traditional holiday dinner.