Sausage and Sage Stuffing

Jump to Recipe Print Recipe

This Sausage and Sage Stuffing is rich, chocked full of hidden veggies, and perfectly seasoned—a must-have side dish that’s ready in just one hour!

Sausage stuffing in a white baking dish on a yellow cloth next to a bowl of mashed potatoes.

Stuffing is one of those recipes that instantly transports you to the holidays. The smell of sage, sausage, and butter wafting from the oven just says comfort food at its best. I grew up eating traditional bread stuffing; however, my husband grew up eating sausage stuffing similiar to my recipe I’m sharing here. For me, stuffing isn’t just a Thanksgiving side dish—it’s the kind of recipe I’ll make anytime I’m craving something hearty, flavorful, and filling to go along turkey legs or a roasted chicken.

This sausage sage stuffing recipe combines simple pantry staples with bold flavors. The savory sausage adds depth, while the fresh sage, celery, and onions bring brightness and balance. Baked until golden and crisp on the edges but soft and fluffy inside, it’s everything you want in a stuffing recipe.

Jump to:

Why this Recipe Works
Ingredients
Directions
FAQs
Recipe Tips and Tricks
Sausage and Sage Stuffing

Why this Recipe Works

White baking dish with stuffing on a yellow napkin with fresh sage next to the dish.

Savory & Flavorful – The combination of browned ground sausage and sautéed vegetables builds layers of flavor in every bite.

Perfect Texture – A balance of crisp edges on top and tender, moist stuffing inside—no dry stuffing here!

Make-Ahead Friendly – Assemble it the day before, refrigerate, and bake when you’re ready. Perfect for stress-free holiday prep.

Ingredients

Bread Cubes – I use a bag of stuffing mix with seasoning.
Sausage – Choose mild or spicy depending on your family’s taste; the fat adds richness to the stuffing.
Butter – Brings moisture and that classic stuffing flavor.
Vegetables – A traditional flavor base of onions and celery that keeps the dish fresh and aromatic. A cup of mushrooms adds additional meatiness to the dish.
Chicken or Turkey Broth – Moistens the bread and ties everything together.
Eggs – Help bind the stuffing and create the perfect texture.
Salt & Pepper – Enhances the flavors without overpowering the herbs.

Directions

Frying pan on glass stove top filled with ground sausage, celery, onion, and chopped mushrooms.

In a large skillet over medium-high heat, cook the sausage until browned and crumbly, about 7–8 minutes. Use a wooden spoon to break it into small pieces as it cooks. Drain excess grease if needed.

Add the celery, onion, mushrooms, and garlic to the skillet with the sausage. Sauté until the vegetables are softened and fragrant, about 5 minutes.

Glass bowl on a white marble counter filled with ground sausage and stuffing cubes.

In a large mixing bowl, add the stuffing cubes. Pour in the sausage and vegetable mixture, stirring to combine.

Glass measuring cup pouring broth into a glass bowl filled with cooked ground sausage and stuffing cubes.

Glass bowl filled with cooked ground sausage, stuffing cubes, and eggs with a wooden spatula.

Gradually pour in the chicken broth while stirring, until the bread is evenly moistened but not soggy. You may not need all 2 cups depending on the stuffing mix used. Then, Stir in the lightly beaten egg until fully incorporated. This helps bind the stuffing.

Uncooked sausage stuffing in a white baking dish on a white marble counter.

Preheat the oven to 350°F. Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the top is golden and slightly crisp.

Let cool for 5 minutes before serving. Enjoy warm alongside turkey, chicken, or your favorite holiday roast.

FAQs

Can I make this stuffing vegetarian?

Yes! Simply omit the ground sausage and replace with vegan sausage and be sure to use vegetable broth instead of chicken or turkey stock.

What’s the best bread to use for stuffing?

I personally like to use the bagged cubed stuffing mix for ease of time. But if you want to use bread and cube yourself I recommend a sturdy white bread, French loaf, or even sourdough works great. Avoid soft sandwich bread—it gets too mushy.

Can I make this stuffing ahead of time?

Absolutely, in fact if you are making stuffing for a holiday meal you’ll want to make this the day before. You can prep the mixture up to 24 hours in advance, cover, and refrigerate. I always like to take it out of the refrigerator a half hour before I bake it.

What if I can’t find ground sage sausage?

If you can’t find ground sage sausage no worries. You can use regular unflavored ground sausage and add 1-2 teaspoons of sage or poultry seasoning to your ground pork as you cook it.

Recipe Tips and Tricks

Sausage stuffing in a white baking dish next to a bowl of mashed potatoes.

Here are a few of my favorite tips and tricks for making Sage and Sausage Stuffing.

Don’t over-soak: Add broth gradually; you want the cubed bread moist but not soggy.
Add extra herbs: Rosemary, thyme, or parsley can be added alongside sage for even more flavor.
Bake covered, then uncovered: Cover with foil for the first half of baking to lock in moisture, then uncover to let the top crisp up beautifully.
Make Ahead – Make the day before and then bake the day of Thanksgiving for easier entertaining!

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!