It isn’t Thanksgiving without Sausage and Sage Stuffing — a savory, herb-forward side that pairs perfectly with roast turkey. This version uses crusty sourdough bread, Italian sausage for robust flavor, and a generous mix of fresh and dried herbs to create a comforting, well-balanced dressing that’s crispy on top and tender inside.
This recipe is rooted in family tradition. Growing up, my mother and grandmother made similar versions, each with its own tweaks — more butter in my grandmother’s case, which made hers especially rich and irresistible. I like to balance richness and texture here by toasting the bread first and using a mix of fresh sage and thyme along with some dried herbs for depth. Hot Italian sausage adds a bright, slightly spicy note, but you can switch to mild if you prefer a gentler flavor.
Whether you call this stuffing or dressing will spark friendly debate — some use “stuffing” for what goes inside the bird and “dressing” for what bakes in a casserole — but whichever name you choose, this recipe belongs on the holiday table.
Ingredients
- 1 pound sourdough bread (cut into 1/2-inch cubes, about 12 cups)
- 10 tablespoons unsalted butter, plus more for greasing
- 2 cups finely diced yellow onion (about 1 large onion)
- 1 cup thinly sliced celery (3–4 stalks)
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme leaves (about 8 sprigs)
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 pound mild or hot Italian sausage (choose based on your spice preference)
- 10–12 fresh sage leaves, finely chopped
- 1/2 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 3 large eggs, beaten
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
Step-by-step Directions
Step 1 — Preheat and prepare the dish
Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish and set aside.
Step 2 — Dry the bread
Cut the sourdough into 1/2-inch cubes (about 12 cups). Spread the cubes evenly on two large baking sheets and bake until they are dry and beginning to crisp, about 20 minutes. Remove and let cool.
Step 3 — Sauté the vegetables
While the bread toasts, melt 9 tablespoons of butter in a large skillet over medium heat. Add the diced onion, sliced celery, minced garlic, chopped fresh thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook, stirring frequently, until the onions and celery are very tender, about 8–10 minutes. Transfer the vegetables to a large mixing bowl.
Step 4 — Cook the sausage and sage
Turn the heat to medium-high and add the Italian sausage and the chopped fresh sage to the skillet. Break the sausage into small pieces with a wooden spoon and cook until browned and cooked through, about 6 minutes. Transfer the sausage to the bowl with the cooked vegetables.
Step 5 — Deglaze with wine
Add the remaining 1 tablespoon of butter to the skillet and toss the browned sausage pieces until lightly coated. Pour in the dry white wine and cook, stirring, until the wine is reduced by about half, 2–3 minutes. Add the sausage and pan juices to the mixing bowl with the sautéed vegetables.
Step 6 — Assemble the stuffing
Add the toasted bread cubes to the bowl and toss to combine. Pour in the chicken broth and add the beaten eggs, chopped parsley, dried sage, dried thyme, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss gently until everything is evenly combined and the bread is moistened but not soggy.
Step 7 — Bake
Spread the mixture into the prepared baking dish and bake, uncovered, for 20–25 minutes, until the top is golden brown and crisp in places. Let rest a few minutes before serving.
Hot Italian sausage brings bold flavor and a little heat, but mild Italian sausage or a pork breakfast sausage both work well for a milder profile.
Yes. Substitute a hearty, crusty gluten-free bread to keep the mixture from turning too soft. Toast it the same way before assembling.
Recipe Notes & Serving
This recipe serves about 8 and can be prepared the day before. To make ahead, assemble the stuffing, cover, and refrigerate. Bake on the day you plan to serve, adding a few extra minutes if the dish is chilled. For a crispier top, uncover for the final 5–10 minutes of baking or transfer to a higher oven temperature briefly at the end of cooking.
Nutrition (per serving)
Calories: 534 kcal; Carbohydrates: 35 g; Protein: 17 g; Fat: 35 g; Saturated Fat: 16 g; Sodium: 1378 mg; Fiber: 2 g; Sugar: 5 g. Nutrition information is automatically calculated and should be used as an approximation.
Prep and Time
- Prep: 20 mins
- Cook: 1 hr
- Total: 1 hr 20 mins
- Servings: 8
Whether you call it stuffing or dressing, this Sausage and Sage Stuffing is a classic Thanksgiving side — savory, herbaceous, and satisfying. It’s the kind of dish that becomes part of family tradition and shows up on holiday tables for years to come.
Food photography and styling by Eat Love Eats.