On The Side

Sausage & Sage Stuffing

November 21, 2016

The scent of toasting bread cubes, sausage in the skillet and fresh snipped sage just make Thanksgiving morning what it should be in my house. This stuffing is IT: nubbins of onion and celery, crumbled sausage and plenty of sage… forever the stuff of my poultry-pairing dreams. My mom used to include plumped raisins and giblets in the mix, but honestly, ick (!)– I like it without. And  prepackaged stuffing mix is icky too. Toast the bread cubes yourself! It’s cheap and easy and the aroma is heavenly.

Sausage & Sage Stuffing
Serves 8
Toasted bread cubes, sausage, fresh snipped sage....forever the stuff of my poultry-pairing dreams
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  1. 1 pound sage-seasoned pork sausage (or your favorite pork sausage)
  2. 2 Tbsp unsalted butter
  3. 2 medium yellow onions, diced
  4. 4 ribs of celery, diced fine
  5. 5 slices each of white and wheat bread
  6. 4 or 5 fresh sage leaves, snipped fine, OR 1 Tbsp dried sage
  7. 1/2 tsp fresh ground pepper
  8. salt, to taste (Note: you may not need much, depending on the seasonings in your sausage)
  9. 3 to 3 1/2 cups turkey broth, or chicken broth
  1. Brown sausage, crumbling it as you cook. Set aside. Melt butter and then saute vegetables in the butter until vegetables are soft. Remove vegetables to sausage bowl.
  2. Slice five pieces of brown bread into cubes and spread on a cookie sheet in a single layer. Do the same with five slices of white bread on a second cookie sheet. Toast bread in 325 degree oven until crispy and fragrant, about 15 minutes. Remove bread from oven; Cool bread cubes. Turn oven up to 350.
  3. Toss toast cubes with sausage and cooked vegetables. Salt and pepper all. Sprinkle on snipped sage. Toss with enough turkey broth to moisten all well, without becoming too wet. Spoon dressing into a buttered casserole dish. Bake at 350 for 30 minutes or until well browned.
  1. Seems fewer and fewer people stuff their Thanksgiving birds, choosing instead to bake the stuffing/dressing in a separate casserole, as we’ve done here.
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