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Classic Sausage Sage Stuffing Casserole: Easy Thanksgiving Side

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This Classic Sausage and Sage Thanksgiving Stuffing Casserole is tender but not mushy, crispy on top, and packed with savory flavor. It’s the perfect side dish for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 large loaf (about 1 pound) day-old French bread or sourdough, cut into 1-inch cubes
  • 1 pound sweet Italian sausage, casings removed
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 2 cups)
  • 3 stalks celery, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ½ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Grease your 9×13-inch baking dish with butter or non-stick spray.
  2. Toast the bread cubes: Spread the cubed bread on a large baking sheet in a single layer. Bake for 10-12 minutes, stirring halfway through, until the cubes are lightly golden and dry to the touch. Set aside to cool slightly.
  3. Cook the sausage: While the bread is toasting, heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  4. Sauté the aromatics: Reduce the heat to medium. Add the 4 tablespoons of butter to the same skillet. Once melted and bubbling, add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until softened and the onion is translucent. Add the minced garlic, chopped sage, thyme, and rosemary, and cook for another minute until fragrant.
  5. Combine the broth mixture: In a small bowl or measuring cup, whisk together the chicken broth and beaten eggs. Set aside.
  6. Assemble the stuffing: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the sautéed vegetable mixture. Toss gently to distribute. Pour the broth and egg mixture over the top, and toss again until all the bread cubes are evenly moistened. Season with salt and pepper.
  7. Transfer to the baking dish: Pour the stuffing mixture into the greased 9×13-inch dish and spread it into an even layer. Do not press it down. Cover tightly with aluminum foil.
  8. Bake covered: Bake at 350°F (175°C) for 25 minutes.
  9. Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy around the edges. For extra crispiness, broil for the last 2 minutes, watching carefully.
  10. Rest and serve: Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Day-old bread is key; fresh bread will turn into paste. Toasting the bread cubes prevents soggy stuffing. For a make-ahead option, assemble the casserole the night before, cover, and refrigerate; add 10-15 minutes to the covered baking time. For a vegetarian version, skip the sausage and double the mushrooms. For a gluten-free version, use gluten-free bread and let it dry out completely. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffing, sausage, sage, Thanksgiving, casserole, holiday, side dish

Find it online: https://spoonluma.com/classic-sausage-sage-stuffing-casserole-easy-thanksgiving-side/