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sage sausage stuffing

(1 rating)
Blue Ribbon Recipe by
Brenda Key
Jacksonville, FL

I make this every year at Thanksgiving and there is never any left! A nice break from the traditional Southern cornbread dressing.

Blue Ribbon Recipe

This is the ideal sausage stuffing to serve at any holiday meal. The crispy top layer and the soft, moist bread mixture have the perfect balance of flavors that make this stuffing so good. Apples and cranberries add a sweet and tart taste. Herbs and sausage make this stuffing fragrant and savory. It's both a sweet and savory stuffing.

— The Test Kitchen @kitchencrew
(1 rating)
yield 10 -12
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For sage sausage stuffing

  • 5 c
    Pepperidge Farms herbed seasoned stuffing (dry white and wheat bread crumbs or cubes)
  • 1 lb
    sage breakfast sausage
  • 1 c
    chopped onion
  • 3/4 c
    chopped celery
  • 2 1/2 tsp
    dry sage
  • 1 1/2 tsp
    dry rosemary
  • 1/2 tsp
    dry thyme
  • 1
    golden delicious apple cored and chopped
  • 3/4 c
    dry cranberries
  • 1 box
    chicken stock
  • 4 Tbsp
    melted butter

How To Make sage sausage stuffing

  • Oven preheated with a greased baking dish on top.
    Preheat the oven to 350. Using butter flavor cooking spray, prep a 9x13 baking dish.
  • Browning sausage, onions, and celery.
    Brown sausage in skillet. Once brown, add onions and celery. Cook until veggies are soft. Add seasoning (if you have poultry seasoning you can sub it for all of the other dry ingredients and just use it to taste). Cook for approx 2 mins or until seasoning is blended.
  • Bread crumbs, sausage mixture, chopped apple, and cranberries in a baking dish.
    Using a large bowl, mix bread crumbs and sausage mixture. Add in chopped apple and dry cranberries. Pour into the baking dish.
  • Chicken stock and melted butter drizzled over mixture.
    Pour chicken stock over bread crumbs until moist. Drizzle with melted butter.
  • Baking the Sage Sausage Stuffing.
    Bake until the top is golden brown and the stock is cooked in. This is typically about 45 mins.

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