Sage and Sausage Stuffing
Sage and sausage stuffing with sourdough bread, fresh herbs, and breakfast sausage for a deeply flavorful holiday side everyone will love!
Equipment
- Large Skillet
- 9x13 Baking Dish/Casserole Dish
Ingredients
- 1 loaf Sourdough Bread, , cut into 1-inch cubes (about 12 cups)
- 1 lb Ground Breakfast Sausage, (I used Jimmy Dean)
- 1 large Yellow Onion, (chopped)
- 4 Celery Stalks, (chopped)
- 1/2 cup Salted Butter
- 3/4 cup Prunes, (chopped)
- 3 cloves Garlic, (diced)
- 6 Fresh Sage Leaves, (chopped)
- 1 tbsp Fresh Rosemary, (chopped)
- 4 sprigs Fresh Thyme, (stems removed)
- 1 tbsp Molasses
- 2 tbsp Soy Sauce
- 4 cups Chicken Broth
- 3 large Eggs
Instructions
- Preheat the oven to 350 degrees F. Cut up bread of choice into about 1 inch chunks. Drizzle with a little olive oil and place onto a baking sheet and toast in the oven for about 10-15 minutes, until slightly golden brown and hard. 1 loaf Sourdough Bread
- In a large skillet over medium heat, add ground breakfast sausage, onion, and celery. Cook until the sausage is no longer pink, then add in the butter. Once melted, add in chopped prunes, diced garlic, and fresh herbs - fresh sage, rosemary, and thyme. Continue to cook for 5 minutes, stirring frequently. Season with kosher salt and black pepper, then pour in molasses and soy sauce. Stir to combine, then remove from heat and allow it to cool for about 10 minutes. 1 lb Ground Breakfast Sausage 1 large Yellow Onion 4 Celery Stalks 1/2 cup Salted Butter 3/4 cup Prunes 3 cloves Garlic 6 Fresh Sage Leaves 1 tbsp Fresh Rosemary 4 sprigs Fresh Thyme 1 tbsp Molasses 2 tbsp Soy Sauce
- In a separate bowl, whisk together eggs and chicken broth, then pour the egg mixture into the pan. 4 cups Chicken Broth 3 large Eggs
- Add toasted breadcrumbs into a large bowl and slowly pour in the sausage/broth mixture, letting the bread absorb the liquid before adding more. Once all of the liquid is added, fold in chopped pecan and apples.
- Let the stuffing sit at room temperature for 20 minutes to allow the bread to absorb all of the liquid. Add to a 9x13 baking dish or casserole dish and cover with aluminum foil.
- Bake for 40 minutes, remove the aluminum foil and continue to bake for 15-20 minutes, until the tops of the stuffing are golden brown. Garnish with fresh parsley.
Notes
- Toast the bread until it’s truly dry. You want those cubes lightly golden and crisp all the way through, not just on the edges. If the centers are still soft, the stuffing can turn mushy later. Give them an extra couple minutes if needed.
- Don’t drown the bread. The bread should be moistened, not soggy. Remember: it will hydrate even more as it bakes. When adding the broth, add in about 1 cup at a time, letting the liquid absorb into the bread.
- Cool the mixture slightly before adding the eggs and broth. If it’s too hot, it can scramble the eggs. A quick 10-minute cool ensures your stuffing sets into that plush, custardy texture.
- Add the liquid gradually so the bread doesn’t collapse. Let the bread drink up the sausage mixture in stages. When it’s fully hydrated, it’ll feel soft but not soggy - like a well-seasoned sponge that holds its shape.
- Bake covered, then uncovered. Covering keeps it moist and tender. Removing the foil for the last 10–15 minutes gives you that golden, crunchy top everyone fights over.
Nutrition
Calories: 527kcal, Carbohydrates: 46g, Protein: 19g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 1406mg, Potassium: 491mg, Fiber: 3g, Sugar: 13g, Vitamin A: 669IU, Vitamin C: 4mg, Calcium: 81mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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