Shelly's Recipe

Sage Sausage Stuffing

Category: Dressing and Stuffing

Servings: 8

1 loaf bread cut into cubes, I used a French baguette
4 tbsp butter unsalted
1 lb pork sausage casings removed
1 onion chopped (white or red)
2 stalks celery chopped
1/4 cup sage fresh, chopped
1/2 cup craisins
3 eggs
1/4 cup parsley fresh, chopped
2 cloves garlic minced
3/4 cup chicken broth
1/2 tsp salt or to taste
1/2 tsp black pepper or to taste


Preheat oven to 275 F degrees. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried. Increase oven temperature to 350 F degrees. Spray a baking dish with cooking spray.

In a large skillet, melt the butter over medium heat. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink. Add onion, celery, garlic, sage and craisins; cook for about 10 minutes, until vegetables have softened. Remove from heat.

In a bowl whisk eggs, parsley, garlic and broth. Season egg mixture with salt and pepper. Add the sausage mixture to the eggs and gently fold in the bread cubes until evenly mixed.

Transfer stuffing to prepared baking dish and cover with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking until golden brown and the top is crispy, for another 15 minutes. Remove from oven and let cool. Garnish with parsley and serve.

Recipe Notes
I strongly recommend using a spicy Italian sausage with herbs if you can find because it really does give the dressing a nice flavor, but if you cannot find any or do not like spicy food, choose a garlic and herb sausage.

Note that I did not use a lot of salt and pepper because I find that the sausage is salty enough for my taste and it's really flavorful, but feel free to add as much as you want.

Use a good quality loaf of bread like a French baguette. The bread is even better if it's a day old. When you toast the bread it should be nice and crispy so that when it's mixed in with the egg mixture it doesn't become soggy.