With its golden, crispy top and fluffy, custardy interior, this sage and sausage stuffing is a must-make side dish for Thanksgiving. It begins with perfectly dried bread cubes, ensuring the stuffing stays light instead of dense once mixed with eggs and broth. Sautéed onions, celery, garlic, butter, white wine, and fresh herbs infuse every bite with rich, unmistakable holiday flavor. Best of all, it can be made days ahead which is always a win when preparing a big holiday meal.
The Foolproof Stuffing Recipe You Need This Holiday
I realize the world doesn’t need another stuffing recipe, but if you’re tired of bland, soggy, dense versions, you have to give this one a try. Fluffy and custardy on the inside with an impossibly golden, crispy top, this is a stuffing that deserves prime real estate on your Thanksgiving table.
An entire loaf of crusty bread gets tossed with browned sausage, wine-kissed vegetables, plenty of butter, and loads of fresh herbs. With the help of eggs and just the right amount of broth, every cube of bread soaks up all that goodness and bakes into something wonderful.
This is a straightforward, classic stuffing, but its success comes down to a few key details: using very dry, crunchy bread; adding the right amount of liquid; and resisting the urge to pack it tightly in the baking dish.
Best of all, it’s incredibly make-ahead friendly, which is a lifesaver on a busy holiday. And though it’s technically “dressing” since it bakes outside the turkey, that’s exactly how you get the best texture (and keep your turkey from overcooking).
For more delicious Thanksgiving recipes, try my Fennel Apple Salad, Instant Pot Mashed Potatoes, Wild Mushroom Focaccia Stuffing, or this Creamy Celeriac Mash.
Key Ingredient Notes
- The Bread: You can use almost any type of bread for this stuffing with sausage and sage, but I’ve had the best results with a simple white Italian loaf or a sourdough that doesn’t have a thick, tough crust. What matters most is how you prepare it—the texture of your bread can make or break the stuffing. You want cubes that are about 1 inch in size, and they need to be very dry and crunchy so they hold their shape and don’t turn mushy once mixed with the broth and eggs. Some recipes call for stale bread, but I prefer using fresh bread that’s been dried out in the oven for better flavor and texture. That said, if you already have day-old bread to use up, please go ahead and use it!
- Onion, Celery & Garlic: This classic trio builds the aromatic base of the stuffing, giving every bite depth and savory flavor. Cook them low and slow in plenty of butter until soft and fragrant.
- White Wine: A dry white wine to deglaze the pan is optional, but it adds wonderful brightness and helps lift all those flavors. If you rather not add wine, use 1/2 cup broth, instead.
- Sausage: I highly recommend using Italian sausage here. It adds richness, seasoning, and just the right amount of savoriness without needing many extra ingredients. Mild or hot both work (as does a chicken Italian sausage) so use whichever your family prefers. Make sure to break it up well as it browns so you get evenly distributed bits in every scoop of stuffing.
- Fresh Herbs: Fresh sage and parsley are essential for keeping this stuffing balanced and aromatic. Sage brings that unmistakable Thanksgiving flavor, while parsley adds freshness and cuts through the richness of the sausage and butter. A little fresh thyme is also lovely, if you have it.
- The Liquid (Broth + Eggs): The combination of broth and eggs is what gives this stuffing its perfect texture—custardy underneath with a beautifully crisp top. Use enough broth to moisten the bread without drowning it, and don’t skip the eggs; they help bind everything together so your stuffing slices cleanly and bakes up light instead of dense. My eggs were really small so I used 3 but if you have larger eggs, 2 is perfect.
Variations
Add nuts or dried fruit —> While I do enjoy stuffing with nuts and dried fruit, I don’t really miss them here. That said, feel free to add your favorite toasted nuts or dried fruit such as dried cranberries or dried cherries.
Make it dairy-free —> Butter adds great flavor, but you can use 1/4 cup olive oil and the stuffing will still be delicious.
Add chopped apples —> If you love the sweetness and slight tartness of apples in stuffing, feel free to add some here. Mix in 1 diced apple when tossing the bread mixture.
Visual Step-by-Step Guide: Sage And Sausage Stuffing
Dry out the bread. Cut the bread into 1-inch pieces, then dry in a low oven until crunch, about 30-35 minutes.
Cook the sausage. In a large skillet, cook the sausage in a little olive oil, breaking it into small pieces as it cooks, until browned and most of the fat has rendered, 6 to 8 minutes. Transfer the sausage to the largest mixing bowl you have.
Cook the vegetables. In the same skillet, melt 6 tablespoons butter. Add the onions, celery, and garlic and cook until very soft. Deglaze with white wine and cook until reduced by half, about 3 minutes. Transfer to the bowl with the sausage.
Mix the stuffing. To the bowl, add the bread cubes and fresh herbs and season with a pinch more salt and pepper. Mix to combine, then stir in the bread. In a separate bowl, whisk the broth and eggs together and pour over the stuffing. Toss again to combine, and let sit a minute or two so the bread can absorb the liquid. Gently toss once more to ensure everything is evenly coated.
Bake the stuffing. Transfer the mixture to a greased baking dish, taking care not to pack it down. Cover tightly with foil and bake at 375ºF for 25 minutes. Remove from the oven and increase the temperature to 425ºF. Once the oven is hot, remove the foil, dot the top with the remaining butter, and bake until the top is golden and crisp, 25–35 minutes.
Serve. Garnish with chopped parsley and sage and serve warm.
Frequently Asked Questions
Make sure you toast the bread cubes until very crispy and don’t drench them with broth. Use a fork to spread the stuffing out in the baking dish so it doesn’t get packed down.
If the stuffing is overbaked, it can lose too much moisture. If this happens, drizzle with a bit more broth and brush with melted butter, then cover with foil and bake an additional 10–15 minutes.
You can absolutely use gluten-free bread but if the bread is very soft, reduce the broth by about 1/2 cup so the stuffing doesn’t become overly wet.
Top Tips For The Best Stuffing
Start with very dry bread. To avoid soggy or dense stuffing, make sure your bread cubes are thoroughly dried out. You can leave them on a sheet pan overnight or dry them in a low oven until crisp. When assembling, don’t pack the mixture into the baking dish. Instead, lightly scatter it with a fork so it bakes up fluffy.
Use fresh herbs. For stuffing that truly tastes like Thanksgiving, fresh herbs are essential. I keep it simple with sage and parsley to let the sage shine, but a little thyme or rosemary is always welcome if you love those flavors.
Let the bread absorb the liquid. Giving the mixture a few minutes to soak before baking helps it set properly and prevents pooling liquid at the bottom.
If possible, use homemade broth/stock. Homemade stock adds incredible depth and richness that store-bought broth can’t quite match. I like to make a batch of this broth days ahead to have ready for stuffing, gravy, and any other holiday dishes.
Make Ahead & Storing Tips
This stuffing is one of the best side dishes to prepare ahead and free up oven space on the big day. Because this stuffing cooks in two steps (first covered with foil to get the interior nice and fluffy, then uncovered to crisp up the top), it’s an easy one to make ahead. Leftovers are the ultimate treat so if you have a very large crowd, consider making a double batch. You won’t regret it.
- Make ahead: Bake the covered stuffing for the initial 25 minutes, then let cool and refrigerate up to 48 hours. When ready to finish, bake straight from the fridge, uncovered, at 425ºF until golden and crisp on top, 25-30 minutes.
- Store: Leftover sausage and sage stuffing can be placed in an airtight container and refrigerated for up to 4 days.
- Reheat: Stuffing is best reheated in the oven or on the stovetop in a cast iron skillet until warmed through.
Favorite Recipes To Serve With Stuffing
Stuffing is so good, it deserves to be on the table more than once or twice a year. If you’re wondering what to serve alongside it, here are some of our family favorite dishes that pair beautifully.
- Spatchcocked Turkey with Dry Brine
- Slow Cooker Turkey Breast
- Homemade Cranberry Orange Sauce
- Roasted Brussels Sprouts with Balsamic Glaze
- Haricots Verts Amandine (Green Beans with Almonds)
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Thank you!~Sandra
Sage and Sausage Stuffing
Ingredients
- 1 large loaf of bread, about 1 1/2 pound, such as Italian, soft sourdough, or light crusty bread
- 1 Tablespoon olive oil
- 1 pound mild or hot Italian sausage, casings removed (or use bulk sausage)
- 8 Tablespoons unsalted butter, divided, plus more for greasing
- 1 large yellow onion, finely diced (about 2 1/2 cups)
- 4 celery ribs, finely diced
- Kosher salt and freshly ground black pepper
- 3 fat garlic cloves, minced
- 1/2 cup dry white wine (or use 1/3 cup chicken broth)
- 1/4 cup chopped fresh sage, plus more for garnish
- 2 Tablespoons chopped fresh parsley, plus more for garnish
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs
Instructions
- Preheat the oven to 300ºF.
- Cut the bread into 1-inch cubes and spread them on a large sheet pan. Bake, tossing occasionally, until dried out and lightly crisped but not browned, about 30 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 375ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and most of the fat has rendered, 6 to 8 minutes. Remove the skillet from the heat and use a slotted spoon to transfer the sausage to the largest mixing bowl you have, leaving the fat behind in the skillet.
- Return the skillet to medium heat and add 6 tablespoons of butter. Once melted, add the onion and celery. Season with 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6–8 minutes. Add the garlic and cook for 1–2 minutes, just until fragrant and softened. Stir in the white wine and cook until reduced by about half, 2–3 minutes.
- Transfer the vegetable mixture to the bowl with the sausage along with the bread cubes, fresh sage and parsley. Mix to combine.
- In a medium bowl, whisk together the broth, eggs, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over the stuffing mixture, toss to combine, and let sit for 1–2 minutes to allow the bread to soak up the liquid. Toss gently again until the liquid is fully absorbed and evenly distributed (there should be no pooling in the bottom of the bowl).
- Generously butter a 3-quart or 9×13-inch baking dish. Add the stuffing mixture and spread it evenly, taking care not to pack it down (a fork works well to keep everything light and fluffy).
- Cover tightly with foil and bake for 25 minutes at 375ºF. Remove from the oven and increase the temperature to 425ºF. Once the oven is hot, remove the foil and dot the top with the remaining 2 tablespoons of butter. Bake until the top is very crisp and golden, 25–35 minutes.
- Garnish with additional chopped fresh sage and serve warm.
Notes
- Don’t pack the stuffing into the pan – Lightly spoon it in and fluff with a fork so it bakes up airy, not dense.
- Bake uncovered longer for a crispier top – If you love extra crispy bits, add an additional 5–10 minutes of baking time once the foil comes off.
- Make-ahead friendly – Assemble the stuffing up to 24 hours in advance. Cover and refrigerate, then bake straight from the fridge, adding 5–10 minutes to the covered bake time.
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