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Here is a classic Stuffing recipe to add to your Thanksgiving spread — Sausage and Sage Stuffing!

Sausage and Sage Stuffing

Growing up, my mom always made a rendition of this and it was a personal fave on the table for the holidays. It was a recipe that my grandma would always make and would include *even more* butter than I include here — which is definitely what made it so delicious! And I know not all of us grew up with sausage in their stuffing, but I highly recommend starting a new tradition this year. The inclusion of hot Italian sausage also makes this even more flavorful and exciting in my opinion. 

Also, we have to talk about stuffing vs dressing. I talked about this on my Instagram a few weeks back and did not realize how divisive the topic would be! I always thought stuffing was what actually went inside a turkey then dressing was the delicious bread, sausage and veggie mixture I grew up loving. Then I thought maybe it was a regional thing because Cady was confused by me calling it dressing. But then, a lot of you let us know that maybe it has to do with the type of bread you use? Honestly, I am still confused as I write this and I am sure you all will let me know. 

Regardless if you call this stuffing or dressing, this Sausage and Sage Stuffing (Dressing) is a classic that I hope is on your Thanksgiving table for years to come! 

Sausage and Sage Stuffing
5 from 11 votes

Sausage and Sage Stuffing

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 8 People


  • 1 loaf sourdough bread 1 pound
  • 10 tbsp unsalted butter
  • 2 cups finely diced yellow onion or 1 medium onion
  • 1 cup halved lengthwise and thinly sliced celery or 4 stalks
  • 2 cloves garlic minced
  • 2 tsp fresh thyme leaves about 8 sprigs of thyme, removed from the stem
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 pound hot italian sausage mild is fine too! Or even pork and sage breakfast sausage
  • 10 to 12 fresh sage leaves finely chopped
  • ½ cup dry white wine
  • ¼ cup freshly chopped flat-leaf parsley leaves
  • 3 eggs whisked
  • ¼ cup low-sodium chicken broth
  • 1 tsp dried sage
  • ½ tsp dried thyme


  • Preheat the oven to 350 degrees F (convection) and lightly grease a 9×13 baking dish.
  • Cut the bread into ½ inch cubes (it ends up being around 12 cups total) and spread evenly across 2 large baking sheets. Transfer to the oven and bake until completely dry and it is beginning to crisp, about 20 minutes. Remove from the oven and set aside.
  • Meanwhile, heat a large skillet over medium heat and melt 9 tablespoons of the butter. Add the onion, celery, garlic, thyme, 1 tsp salt and ½ tsp pepper. Cook, stirring often, until the onions and celery are very tender, 8 to 10 minutes. Transfer to a large mixing bowl and set aside.
  • Increase the heat in the same skillet to medium-high and add the italian sausage and sage. Cook, breaking up the meat with a wooden spoon, until the sausage is cooked through, about 6 minutes.
  • To the sausage, add the remaining 1 tablespoon of butter and toss until coated. Add the wine, stir to combine, and reduce by half, about 2-3 minutes. Add to the large mixing bowl with the onions and celery.
  • Add the toasted bread to the mixing bowl and toss until well combined. Add the parsley, dried sage, dried thyme, whisked eggs, chicken broth and the remaining 1 tsp salt and ½ tsp pepper and toss again to combine.
  • Pour into the prepared baking dish and bake, uncovered, for about 20-25 minutes, until the bread is browned.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 8 People

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. Made this yesterday and got great reviews from the entire family. Since I am GF, I used Trader Joe’s white bread instead of sourdough. It was super yummy. I might get creative next time and add some chopped cranberries.
    None of my gluten eating guests noticed that it was GF.

  2. 5 stars
    Made this yesterday and got great reviews from the entire family. Since I am GF, I used Trader Joe’s white bread instead of sourdough. It was super yummy. I might get creative next time and add some chopped cranberries.
    None of my gluten eating guests noticed that it was GF.

  3. The turkey is taking the time and temperature in the oven at 450. I was debating on whether to use a slow cooker, cook this with the turkey for less time, or sneak it in while the turkey rests. I can’t make another decision 😂 Any thoughts?

    1. I would not use the slow cooker for this one! But you can absolutely cook it with the turkey for less time (keep an eye on it and put it on the bottom rack… 450 is pretty hot).. or make it while the turkey rests! Turkeys need to rest for 20-30 mins so you could totally have the stuffing ready to pop in the oven as soon as the turkey comes out!

  4. What could you sub for the wine ? Having a hard time finding a labeled gluten free one (celiac needs over here 🙃)

      1. I just wanted to update to say- this was the BEST dressing ever !! I ended up using half white wine vinegar and half water for the wine (bc I didn’t have lemon juice like I thought) and it turned out amazing!!! Thank you so much ! We also made your sour cream and onion mashed potatoes because it is a new staple at thanksgiving ! And the Apple dump cake made with a vanilla gluten free cake ! I feel like our thanksgiving was brought to you by- the defined dish!!! So good

  5. Can you do all the steps right up until baking and then pop it in the oven ~30 mins later? Taking to a friendsgiving and curious the best way to prep ahead 🙂

      1. I made this for a Friendsgiving gathering last night and everyone loved it! The meat in the stuffing was a wonderful touch…I used pork breakfast sausage. Thank you and happy Thanksgiving, Alex!

    1. What gluten free sourdough options can I use? I did a similar recipe last year and used against the grain baguettes, but not sure if there is a better option! Excited to try ☺️