This homemade sausage stuffing combines browned sage sausage, cubed white bread, sautéed onions and celery, and chicken stock for a moist, herb-forward side dish that works baked as a casserole or stuffed inside poultry.
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In a large skillet over medium-high heat, brown the sage sausage, breaking it up with a spoon.
While the sausage cooks, toast the slices of white bread until golden brown.
Tear the toasted bread into small, bite-sized pieces and place them in a large mixing bowl.
Once the sausage is fully cooked, transfer it to a food processor and pulse until finely ground. Set aside.
In the same skillet used for the sausage, melt the butter over medium heat.
Add the finely chopped onion and celery to the skillet and sauté for a few minutes until softened.
Pour the chicken or turkey stock into the skillet with the vegetables and bring to a simmer.
Stir the ground sausage into the stock mixture until well combined.
To the bowl with the torn bread, add the chopped fresh parsley, salt, and pepper.
Slowly pour the hot sausage and stock mixture over the bread. Gently mix with your hands until the bread is moistened. You may not need to use all the liquid.
Add the beaten egg to the mixture and combine thoroughly.
Grease a baking dish. Form the stuffing mixture into balls and arrange them in the prepared dish.
Bake until the stuffing balls are golden brown and crispy on the outside.
Refrigerate leftovers covered for up to 4 days. Reheat covered at 350°F for 15–20 minutes until heated through; add a splash of stock if dry.
Yes. Prepare the full recipe and refrigerate for up to 2 days before baking, or assemble in a baking dish, cover, and freeze for up to 3 months. Bake from cold, adding 10–15 extra minutes.
Fresh sage is traditional and provides brighter flavor, but use 1 teaspoon dried sage if fresh is unavailable. The sausage also contains sage, so taste before adding extra.
Yes. Loosely fill the turkey cavity and neck just before roasting. Stuff should reach 165°F internally. Alternatively, bake stuffing separately in a baking dish for 30–40 minutes at 350°F.
White bread is traditional and absorbs stock well. Day-old bread works better than fresh. Avoid overly soft sandwich bread; cornbread or a mix of white and whole wheat can also work.
The top should be golden brown, and the internal temperature should reach 165°F when measured with a meat thermometer, typically after 30–45 minutes at 350°F.
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