Sage Sausage Stuffing

Sage Sausage Stuffing Recipe

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Brenda Key


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


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15 Min
45 Min


  • 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


  1. Preheat oven to 350. Using butter flavor cooking spray, prep 9x13 baking dish
  2. 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 to taste) Cook for approx 2 mins or until seasoning is blended.
  3. Using large bowl, mix bread crumbs and sausage mixture. Add in chopped apple and dry cranberries. Pour into baking dish.
  4. Pour chicken stock over bread crumbs until moist. Drizzle with melted butter.
  5. Bake until top is golden brown and the stock is cooked in. This is typically about 45 mins.

Printable Recipe Card

About Sage Sausage Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Pork
Regional Style: American
Hashtag: #Thanksgiving

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