Sage Sausage Stuffing is a cherished part of our Thanksgiving table. Made with homemade cornbread and challah bread cubes, sage sausage, and a mix of fresh and dried fruit, this recipe is packed with comforting, layered flavors. I think you’ll enjoy it as much as we do.
You might also like the challah stuffing with mushrooms recipe.
For more options, find all my side dish recipes in one place.
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Sage Sausage Stuffing – the Cornerstone of a Great Thanksgiving Meal
When we first began hosting Thanksgiving many years ago, we started with The Silver Palate Cornbread Sausage stuffing as our foundation. Over time we’ve refined it to suit our family’s tastes. After discovering a Sheila Lukins recipe years ago, I began adding dried cherries and apricots along with fresh apples, and eventually started making my own bread cubes.
I’ve experimented with different breads, sausage choices and stocks. The result keeps the spirit of the original recipe but reflects our family’s favorite ingredients and techniques.
Why you’ll love this recipe (as much as we do!)
Make-ahead and flexibility are the two biggest advantages. You can fully assemble the stuffing ahead of time and simply bake it when the turkey rests. Meat-eaters will praise the sage sausage while vegetarians will enjoy the texture and flavor of the sausage-free portion. As the cook, I appreciate being able to prepare everything in advance so the holiday runs more smoothly.
Ingredients you’ll need
- Homemade Bread Cubes: Make your own bread cubes — it’s easy and worth the effort. I use cornbread (homemade or store-bought) plus challah for richness. Whole wheat, white, or sourdough also work.
- Sage Sausage: I use breakfast sausage seasoned with sage (Jimmy Dean’s is a good option). If stores sell out around the holidays, ask your butcher to prepare it.
- Turkey Stock: Homemade turkey stock elevates the stuffing. It can be prepared well in advance and refrigerated or frozen.
- Apples: Use firm tart apples (like Granny Smith) that hold their shape when seared.
- Dried Fruit: Dried cherries and apricots are my favorites, but dried cranberries or other fruits are fine.
Steps to make this recipe
1. If possible, make turkey stock in advance (it freezes well).
2. Prepare bread cubes from cornbread and challah; this can be done a day or more ahead.
3. Have a very large bowl ready for the bread cubes and to collect ingredients as you sauté them.
4. Brown the sausage first; reserve a bit of the drippings to sauté the onions and apples. Add the cooked sausage to the large bowl. If you need a vegetarian pan, brown the sausage separately and set it aside.
5. Sauté the onions low and slow in some of the drippings or butter until translucent. Add them to the large bowl.
6. Increase heat and quickly sear the apples in butter so they brown without turning to mush. Add to the large bowl.
7. Add chopped dried fruit briefly to the pan if you like to soften and flavor them, then add herbs, parsley, and the stock to the large bowl. Mix thoroughly, adding about 1½ cups of stock to start. Adjust as needed for moisture.
8. If serving vegetarians, reserve a portion of the mixture before adding sausage and use vegetable stock for that portion. Otherwise combine everything.
9. Transfer the mixture to oiled or buttered casserole pans, cover with foil and refrigerate until ready to bake. Bake at 375°F for around 30 minutes, checking for moisture. Add more stock if needed. For crisp edges, remove foil near the end and finish uncovered.
Expert Tips and FAQs
Prep the stuffing ahead
- This stuffing can be fully assembled a day ahead, then baked while the turkey rests.
Make your own stock
- Homemade stock adds depth and can be made well in advance and frozen.
Make the bread cubes
- Homemade bread cubes are simple and improve flavor. Try making them once and you’ll likely keep doing it.
Don’t buy the sausage at the last minute
- Sage-seasoned breakfast sausage is popular around the holidays, so plan ahead or ask your butcher to prepare some.
Yes. I usually assemble it at least one day before and bake it after the turkey comes out of the oven and rests.
Yes. This stuffing freezes and reheats well — a small frozen portion saved for another time makes a wonderful treat.
You can swap bread types (white, whole wheat, sourdough, challah) and vary dried fruits or nuts to taste. Cornbread is a staple in this recipe, but feel free to experiment.
Yes. Portion out some of the stuffing mixture before adding sausage, and use vegetable stock for that portion.
What else to serve for Thanksgiving
For more holiday planning help, check the comprehensive Thanksgiving menu-planning post for tips, recipes, and a timeline to make hosting easier.
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Sage Sausage Stuffing
Beth Lee
Pin Recipe
Ingredients
- 16 cups bread cubes
- 1 ½ pounds breakfast sausage with sage either Jimmy Dean’s or ask your butcher
- ½ cup dried apricots chopped
- ½ cup dried cherries
- 1 ½ cups pecans coarsely chopped and toasted
- 2 onions chopped, about 2.5 cups
- 3 tart apples chopped and not peeled
- 4 tablespoons butter ½ stick
- 2 – 3 teaspoons dried thyme or about double if fresh
- 1 -2 teaspoons dried sage or about double if fresh
- ½ cup Italian parsley chopped
- 1 – 2 cups turkey stock
- Salt and pepper to taste
Instructions
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Have a giant bowl ready for mixing and to add ingredients as you sauté them. Keep sausage separate if you plan a vegetarian portion.
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Prep and lightly grease your stuffing pans.
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Brown the sausage and drain, leaving a bit of drippings for flavor if desired.
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Sauté the onions in 2 tablespoons of butter over low heat until translucent. Season with salt, pepper and thyme while they cook.
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Remove the onions and add the remaining butter to sear the apples quickly over higher heat, then add a pinch of thyme and sage.
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Optionally sauté the dried fruit briefly in the pan to plump them and add flavor.
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Combine everything in the large bowl with parsley, sage, thyme, salt and pepper. Mix well and add about 1.5 cups of broth, adjusting for desired moisture.
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Place the stuffing in pans, cover with foil and refrigerate if making ahead. Bake at 375°F for about 30 minutes, removing the foil at the end if you want a crisp top.
Notes
Nutrition