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Sausage and Sage Stuffing
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5 from 11 votes

Sausage and Sage Stuffing

Prep Time20 minutes
Cook Time25 minutes
Total Time45 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 9x13 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.