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a wooden spoon in a baking dish with baked stuffing for Thanksgiving
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5 from 14 votes

Sausage and Sage Stuffing

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Alex Snodgrass

Ingredients

  • 10 tablespoons unsalted butter, plus more for greasing
  • 1 pound loaf of sourdough bread
  • 2 cups finely diced yellow onions, (from about 1 large onion)
  • 1 cup thinly sliced celery (from 3 to 4 stalks)
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme leaves (from about 8 sprigs of thyme)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 pound mild or hot Italian sausage
  • 10 to 12 fresh sage leaves, finely chopped
  • 1/2 cup dry white wine
  • 1/4 cup low-sodium chicken broth
  • 3 large eggs, beaten
  • 1/4 cup chopped flat-leaf parsley leaves
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
  • Cut the bread into 1/2-inch cubes (around 12 cups total) and spread evenly across 2 large baking sheets. Transfer to the oven and bake until the bread is completely dry and 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 butter. Add the onions, celery, garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon 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 to medium-high. Add the sausage and sage. Cook, breaking up the meat with a wooden spoon, until the sausage is cooked through, about 6 minutes.
  • Add the remaining 1 tablespoon of butter and toss until coated. Add the wine, stir, and cook until reduced by half, 2 to 3 minutes. Transfer the sausage mixture to the bowl with the onions and celery.
  • Add the toasted bread to the mixing bowl and toss until well combined. Add the chicken broth, eggs, parsley, dried sage, dried thyme, the remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Toss again to combine.
  • Transfer into the prepared baking dish and bake, uncovered, for 20 to 25 minutes until the bread is golden brown.

Nutrition

Calories: 534kcal | Carbohydrates: 35g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1378mg | Potassium: 366mg | Fiber: 2g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 4mg