Best 5 Classic Sage And Sausage Stuffing Recipes

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Sage and sausage stuffing is a classic comfort food perfect for holiday gatherings. This flavorful dish is sure to delight your family and friends, combining the savory flavors of sausage with the aromatic notes of sage. With countless variations available, there's a sage and sausage stuffing recipe out there to suit every palate. Whether you prefer a moist and dense stuffing or a crispy and golden-brown one, this article will guide you through the key steps and variations to create the perfect classic sage and sausage stuffing.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE



Classic Sage and Sausage Stuffing (Dressing) Recipe image

Our traditional sausage and sage Thanksgiving stuffing (dressing) owes its custardy texture to oven-dried bread and a base of eggs, broth, and butter.

Provided by J. Kenji López-Alt

Categories     Side Dish     Sausage     Sides

Time 2h30m

Yield 14

Number Of Ingredients 11

2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
8 tablespoons butter (1 stick; 4 ounces; 115g)
1 1/2 pounds (680g) sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large ribs celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on a Microplane grater
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
Kosher salt and freshly ground black pepper, if needed (see note)
1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
3 whole eggs
1/4 cup minced parsley leaves, divided

Steps:

  • Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
  • In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
  • Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
  • Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 47 g, Cholesterol 99 mg, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, Sodium 1131 mg, Sugar 6 g, Fat 23 g, ServingSize Serves 10 to 14, UnsaturatedFat 0 g

CLASSIC SAGE AND SAUSAGE STUFFING



CLASSIC SAGE AND SAUSAGE STUFFING image

Categories     Thanksgiving     Stuffing/Dressing

Yield 10-14 people

Number Of Ingredients 11

2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5quarts
8 tablespoons (1 stick) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 2 cups)
4 large stalks celery, finely chopped (about 2 cups)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper

Steps:

  • 1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F 2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. 3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. 4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve. Printed from http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html

CLASSIC SAUSAGE STUFFING



Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

Steps:

  • Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

COUNTRY-SAUSAGE AND SAGE DRESSING



Country-Sausage And Sage Dressing image

Provided by Craig Claiborne With Pierre Franey

Categories     casseroles, side dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

1 1/2 pounds untrimmed French or Italian bread
2 teaspoons corn, peanut or vegetable oil
1 pound bulk sausage - do not use Italian sausages with seasonings such as anise or fennel - shaped into 9 patties of more or less equal size
2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery
3 cups peeled and cored apples, cut into 1/2-inch cubes
1/2 cup coarsely chopped fresh sage leaves or half the amount dried
4 eggs, lightly beaten
3 cups simmering fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees.
  • Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
  • Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
  • Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
  • To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
  • Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 6 grams, TransFat 0 grams

CLASSIC SAGE STUFFING



Classic Sage Stuffing image

This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.

Provided by Jean R

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup celery, chopped
3/4 cup onion, minced
1/4 cup fresh parsley
12 cups dry day-old bread, cubed (about 2 pounds of bread)
1 teaspoon salt
1 1/2 teaspoons dried sage, crumbled
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
water or chicken broth, if needed

Steps:

  • Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
  • Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
  • Moisten with a little water or broth if you think the bread mixture is too dry.
  • Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
  • Stuffing is done when it reaches 165 degrees.

Nutrition Facts : Calories 167.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 494.4, Carbohydrate 19.2, Fiber 1.2, Sugar 2.1, Protein 3

Tips:

  • For the best flavor, use fresh sage and sausage. If you can't find fresh sage, you can use dried sage, but use about half the amount.
  • Make sure to cook the sausage thoroughly before adding it to the stuffing. This will help to prevent the stuffing from becoming greasy.
  • If you are using a store-bought loaf of bread for the stuffing, remove the crusts before cubing the bread. This will help to prevent the stuffing from becoming too dry.
  • To make the stuffing ahead of time, prepare it according to the recipe and then store it in the refrigerator for up to 24 hours. When you are ready to cook the stuffing, let it come to room temperature for about 30 minutes before baking.
  • Serve the stuffing hot, with your favorite roast turkey or chicken.

Conclusion:

Sage and sausage stuffing is a classic Thanksgiving dish that is sure to please everyone at your table. With its savory flavor and moist texture, this stuffing is a must-have for any holiday feast. So next time you are looking for a delicious and easy-to-make stuffing recipe, give this one a try.

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