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Make-Ahead Sausage Sage Stuffing: 5 Easy Holiday Side

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A stress-free, make-ahead sausage sage stuffing that absorbs broth overnight for perfect texture and deep flavor, featuring crispy golden tops and a soft, savory interior.

Ingredients

Scale
  • 12 to 14 cups cubed stale bread (sourdough or French bread)
  • 1 pound bulk Italian sausage (mild or hot)
  • 2 medium yellow onions, finely diced
  • 3 stalks celery, diced
  • 1/4 cup fresh sage leaves
  • 4 cloves garlic, minced
  • 4 to 5 cups low-sodium chicken broth (warmed)
  • 1/2 cup heavy cream
  • 2 large eggs, beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon black pepper
  • Salt to taste
  • Optional: Dried cranberries or chopped apples

Instructions

  1. Prepare the bread by cutting it into 1-inch cubes and letting them air dry overnight or toasting at 300°F for 10 minutes until hard.
  2. Heat a large skillet over medium heat and cook the bulk sausage, breaking it apart, until browned and no pink remains (8-10 minutes). Drain excess grease if necessary.
  3. In the same skillet, melt butter and sauté diced onions and celery for 5-7 minutes until softened. Add minced garlic and fresh sage in the last minute.
  4. In a large jug or bowl, whisk together the warm chicken broth, heavy cream, beaten eggs, and black pepper.
  5. In a large mixing bowl, combine the dried bread cubes, cooked sausage, and sautéed vegetable mixture. Pour the liquid mixture over everything and gently fold until moistened.
  6. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
  7. Transfer the stuffing to a greased 9×13 inch baking dish, spread evenly, cover tightly with aluminum foil, and refrigerate.
  8. Preheat oven to 350°F. Remove stuffing from fridge 30 minutes before baking. Bake covered for 45 minutes.
  9. Remove foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  10. Let the stuffing rest for 10 minutes before serving to allow it to set.

Notes

Ensure bread is stale or toasted to prevent soggy texture. Taste sausage before adding salt as brands vary in sodium content. Do not overcrowd the skillet when browning sausage to ensure proper Maillard reaction. Internal temperature should reach 165°F for food safety. Can be frozen unbaked for up to 3 months.

Nutrition

Keywords: make-ahead stuffing, sausage sage stuffing, holiday side dish, Thanksgiving recipe, easy stuffing, gluten-free stuffing option

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