Sausage and Sage Stuffing

Sausage and Sage Stuffing

This is a recipe for Sausage and Sage Stuffing. We’re not talking about stuffing it into a bird—this version stands on its own, baked in a 12-inch cast iron skillet that doubles as your prep and baking dish. Less fuss, fewer dishes, and a lot of flavor—that’s the deal here.

The beauty of this dish is that you can make it yours with just one choice: the sausage. Sweet, spicy, Italian—whatever you’re in the mood for will work well here. Brown it off right in the skillet, letting all those fats and juices build a foundation of flavor. From there, it’s just a matter of layering in the aromatics: onions, celery, garlic, and fennel seed.

This stuffing is rustic and hearty and won’t get lost among the bigger flavors of your feast. It’s one less thing to worry about, and that’s the kind of simplicity that makes it worth coming back to year after year.

Main Ingredients:

Sourdough Bread: This gives the stuffing a slightly tangy flavor and a chewy texture that soaks up the broth beautifully. It’s best to use day-old bread that’s been dried in the oven to achieve that perfect balance between crispy and tender.

Sausage: A key player in this stuffing, sausage adds a savory, slightly spicy element that pairs perfectly with the herbs. Use a high-quality, seasoned sausage to add depth to your dish.

Sage: This herb has a warm, earthy flavor with a hint of peppery bite that pairs wonderfully with sausage. It’s the defining flavor of classic holiday stuffing.

Fennel Seed: Ground fennel seed gives a subtle, sweet, and slightly anise-like flavor that complements the sausage. It’s the ingredient that adds a little unexpected twist to the stuffing.

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Sausage and Sage Stuffing

5.0 from 1 vote

Course: Holiday, Sides

Servings

8

servings

Prep time

5

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

20

minutes

This stuffing is rustic and hearty and won’t get lost among the bigger flavors of your feast.

Cook Mode

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Ingredients

• 6 tbsp salted butter:
  divided into 2 tablespoons
  and 4 tablespoons

• 1 lb sausage

• 2 1/2 cups onion, medium diced

• 1 1/2 cups celery, medium diced

• 2 cloves garlic, minced

• 3/4 tsp poultry seasoning

• 1/2 tsp fennel seed, ground

• 1 tsp salt

• 1/4 tsp black pepper

• 1 qt Chicken Broth or chicken stock

• 1 lb sourdough bread,
  cut into 1/2-inch cubes
  (about 3 quarts before drying,
  2 1/2 quarts after drying)

• 2 tsp thyme leaves, chopped

• 10 sage leaves, chopped

• 3 eggs, whisked

Method

• Preheat and Dry Bread: Preheat your oven to 300°F. Spread the cubed sourdough bread on a baking sheet and dry it in the oven for about 10-12 minutes, stirring halfway through, until it’s dry but not toasted. Set aside to cool.
• Brown the Sausage: In a large rondo or heavy-bottomed skillet, melt 2 tablespoons of butter over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Use a slotted spoon to remove the sausage, leaving the rendered fat in the pan.
• Sauté Vegetables: Add the remaining 4 tablespoons of butter to the pan. Once melted, add the diced onion, celery, and minced garlic. Sauté over medium heat until softened and fragrant, about 5-7 minutes. Season with the poultry seasoning, ground fennel seed, salt, and pepper.
• Combine Ingredients: Add the sausage back into the pan, followed by the dried bread cubes. Gently stir to combine, then pour in the chicken stock and eggs. Mix well, ensuring all the bread is incorporated. Stir in the chopped thyme and sage, then remove from heat.
• Bake: Cover with foil and bake at 375°F for 45 minutes, removing the foil and turning after 30 minutes to ensure even cooking. The top should be golden and slightly crisp.
• Serve and Store: Remove from the oven and let stand for 10-15 minutes before serving.