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Sausage and Sage Thanksgiving Stuffing

Sausage and Sage Thanksgiving Stuffing



  • About 2 loaves high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
  • 4 TBLS butter
  • 1 pound sage sausage
  • 1 onion, finely chopped
  • Celery, finely chopped
  • 2 cloves garlic
  • 2 teaspoons dried sage
  • 2 cups chicken stock
  • Finely chopped parsley leaves
  • Salt and pepper to taste



  1. Brown the sausage ahead of time and set it aside.
  2. Cut the bread into ¾” cubes. Add the butter, onions, garlic, and celery to the griddle.
  3. Cook until they start to get soft. Add all of the bread and mix everything together.
  4. Add the chicken stock about ½ cup at a time until it’s all absorbed. Continue to cook until the bread starts to brown.
  5. Add the sausage, sage, and salt and pepper to taste.
  6. Finish by sprinkling with the fresh parsley.
  7. Enjoy!

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