Stuffing with Sage
This classic sage-and-herb stuffing is built from toasted day-old bread, savory sausage, and plenty of celery and onion, all bound with rich turkey or chicken stock and baked until golden and crisp on top. A must-have Thanksgiving side that soaks up gravy beautifully.
By YumYum Editorial · Holiday & Seasonal
Prep: 20 min · Cook: 45 min · Total: 65 min · Serves 8
Ingredients
- 1 lb day-old crusty bread, cubed and dried out
- 1/2 lb breakfast sausage, casings removed
- 6 tbsp unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme leaves
- 2 large eggs, beaten
- 2 1/2 cups chicken or turkey stock
- to taste Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). If the bread isn't already stale, spread cubes on a baking sheet and dry in the oven for 10-15 minutes.
- In a large skillet, cook the sausage over medium heat, breaking it into small pieces, until browned, about 6-8 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, melt butter and cook onion and celery until softened, about 6-7 minutes. Add garlic, sage, and thyme; cook 1 minute more.
- In a large bowl, combine the dried bread cubes, cooked sausage, and the onion-celery mixture. Toss well.
- Whisk the beaten eggs into the stock, then pour over the bread mixture. Toss gently until evenly moistened, adding more stock if the bread seems dry.
- Season with salt and pepper, then transfer to a greased 9x13-inch baking dish.
- Cover with foil and bake for 30 minutes, then uncover and bake 15 more minutes until the top is golden and crisp.