Sage and Sausage Stuffing
sandravalvassori.com
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.
Servings: 8
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.