The secret to great Sage and Sausage Stuffing is making it a day ahead, which makes it the perfect holiday stuffing alongside roasted turkey breast.
We’re grain-free, so we’re using our favorite bread recipe to make the bread cubes for this stuffing (they also make great croutons). However, any store bought, unseasoned bread cubes will work.
Since the saltiness of sausage varies by meat type and brand, reserve any salting until after cooking. Also, use unsalted broth. You can always add salt, but you can’t take it away.Print
Savory stuffing with sausage and sage you can make a day ahead of the big holiday dinner.
- 2 loaves Soft Grain-Free Bread, cut into small cubes
- 1 pound lean ground chuck
- 1-pound roll of turkey breakfast sausage (or pork, if preferred)
- 2–3 cups unsalted chicken or bone broth, divided
- 2 medium yellow onions, finely chopped
- 3 celery ribs, finely chopped
- 1 tbsp avocado oil or extra-virgin olive oil
- 1 tbsp dried rubbed sage, divided (less if using pork sausage with sage)
- Salt and ground black pepper to taste
For the Bread Cubes
- Place oven racks in the top two positions and preheat oven to 250 degrees F. Line two large rimmed baking sheets with parchment paper and set aside.
- Cut two loaves of Soft Grain-Free Bread into small, uniform cubes and distribute in a single layer between the baking sheets. Sprinkle each sheet with 1/2 teaspoon dried sage and bake for 1 1/2 to 2 hours, until crispy and dried all the way through, rotating after one hour.
- Cool completely and store in a zip top bag with air removed.
For the Vegetables
- While bread cubes are toasting, prep everything else. Heat a large sauté pan over medium heat and add oil, celery, onions, and 1 teaspoon dried sage (reduce to 1/2 teaspoon if using pork sausage with sage).
- Cook until onions are translucent and beginning to caramelize. Transfer to a large mixing bowl and set aside.
For the Meat
- In the same pan, add the ground chuck, sausage, and 1 teaspoon dried sage (omit dried sage here if using pork sausage with sage). Cook completely, stirring often to break meat into small pieces and combine evenly.
- Once fully cooked, drain and transfer to the bowl with the vegetables. Stir well to combine. Taste and season with salt and pepper to taste…but go easy on the salt.
Putting it Together
- Refrigerate the meat mixture in an airtight container overnight. When ready to finish cooking, transfer to a large mixing bowl and add bread cubes until the bread-to-meat ratio is to your liking. You will probably have leftover bread cubes. Enjoy them on salads or freeze them for up to three months.
- Add one cup of unsalted broth and gently mix again. Transfer to a large baking dish or pan and spread evenly. Pour another cup of broth over the stuffing and cover tightly with foil.
- Warm at 325-350 degrees F, preferably on the top rack, until thoroughly heated. This will take 30-45 minutes, depending on oven temperature. Check every 20 minutes or so, stir gently to avoid burning or sticking, and add remaining broth as needed.
- Once fully warmed, transfer to a serving dish and serve immediately.
Note: Rubbed sage is less potent than ground sage and has more texture.
Keywords: stuffing, sausage, sage, grain-free