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Ultimate Make-Ahead Sausage and Sage Stuffing

Close-up of perfectly baked sausage stuffing with crispy golden tops and fresh herbs in a white casserole dish.
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A classic, moist sausage stuffing recipe with crispy edges, perfect for holiday meals and easy to prepare in advance.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 1 cup chopped apple (optional variation)
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 2 large eggs, lightly beaten
  • 10 cups dried bread cubes (stale white or sourdough)
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Cook the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain off excess grease.
  2. Add the onion, celery, and apple (if using) to the skillet. Cook until the vegetables soften, about 8 minutes.
  3. Stir in the sage, thyme, salt, and pepper. Remove the skillet from the heat.
  4. In a large bowl, combine the dried bread cubes and the sausage mixture.
  5. In a separate small bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread and sausage. Toss gently until the bread is evenly moistened.
  6. Transfer the mixture to a buttered 9×13 inch baking dish. Drizzle the melted butter over the top.
  7. To make ahead: Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours.
  8. When ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap.
  9. Bake covered with foil for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Notes

  • For extra crispy edges, bake the stuffing uncovered for the entire time.
  • If baking immediately from the refrigerator, add 10 minutes to the covered baking time.
  • To make stuffing balls, form 1-inch balls and bake on a sheet pan at 375 degrees F for 20 minutes.

Nutrition

Find it online: https://tastytipster.com/best-sausage-stuffing-recipe/