Coupon Clipping Cook

Sage Sausage Stuffing {Dressing}

Delicious every time.

There are so many great stuffing recipes out there.

Here’s a quick and easy recipe that I’ve made for years and it’s always a hit.

What really makes this recipe taste good is the sage sausage.

It adds a wonderful flavor and texture to the stuffing.

Here are delicious recipes using sage sausage “Skillet Biscuits and Sage Sausage Gravy” and “Crispy Breakfast Quesadillas“.

Each year I make all of the Thanksgiving fixings and it’s so much easier when I prepare as much as possible ahead of time.

The day before Thanksgiving I make a couple of different pies, prep the vegetables, and cut the relish tray items.

And for this stuffing recipe, the sage sausage, onions, and celery can be cooked ahead of time which really helps cut down prep and cooking time on the holiday.

All that’s left to do for this stuffing is; about 15 minutes before serving, in a pan add chicken stock, butter, the precooked sage sausage, onions and celery, and stuffing mix.  Warm it up until the stuffing is moist (about 15 minutes) and it’s ready to put on the table.

Here’s a recipe for one of the pies I make each year that’s a crowd pleaser; “No-Bake Cherry Cheese Pie with Helpful Tips“.

Let’s check out the ingredients for this stuffing.

Jimmy Dean sage pork sausage, a box of your favorite stuffing (corn bread stuffing is used in this recipe), chicken broth, butter, onion and celery

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Chopping the Celery and Onion – When picking out the stalks of celery to cut, if possible choose some of the celery hearts with the leaves on top.

Coarsely chop the celery (including the leaves from the celery hearts).

Then add the celery to a medium size bowl.

Next, coarsely chop the onion and…

…add it to the bowl.  Set aside.

For the Sausage – Heat a skillet on medium heat.

Using a heat proof spatula, break up the sausage as it’s cooking so that the pieces are all about the same size.

Stir the sausage so it cooks evenly.

The heat may need to be turned down slightly so that the sausage doesn’t get too brown before it’s done cooking.

After the sausage is thoroughly cooked (about 15 minutes), turn off the heat and transfer the sausage on to a paper towel-lined plate to drain off any excess grease.  Set aside.

Cooking the Celery and Onion – Reheat the pan that the sausage was cooked in on medium heat and add olive oil.

To the pan add celery and onions.

Add a couple dashes of pepper and stir.

Sauté the celery and onions until they start to turn translucent (about 8 minutes).

Turn off the heat and put the sausage back in the skillet and stir all of the ingredients together.

This is the point where you can stop if making the dish ahead of time.

If Making This Recipe Ahead of Time – Add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing. 

About 15 minutes before serving, in a medium to large size pot, add 1 cup of chicken broth (reserving ½ cup).

To the pan, add butter.

Heat the pan on low to medium heat until the butter melts.

Then stir in the sausage, onion, and celery mixture.

Then add the stuffing mix.

I like to use cornbread mix but feel free to use your favorite kind.

Stir all of the ingredients together.

Turn off the heat and cover the pan.

Let it sit with the lid on for 8 minutes.

Then check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup of broth.

Serve warm and enjoy.

Leftovers heat up nicely too.

Try putting some leftover stuffing in a turkey sandwich.  It’s sooo good.

Thank you so much for stopping by CCC!

More Holiday Recipes You May Like:

Smoked Gouda and Garlic Mashed Potatoes

Easy Potato Salad with Egg

How to Barbecue a Turkey

Cherry, Pineapple and Mandarin Orange Ambrosia

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Sage Sausage Stuffing (Dressing)
0 from 0 votes
Print Recipe

Sage Sausage Stuffing {Dressing}

Delicious every time.

Course Side Dish
Cuisine American
Keyword Dressing, Sausage Dressing, Sausage Stuffing, Stuffing
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 package (6 ounces) cornbread stuffing mix or your favorite type of stuffing mix
  • 1/2 package (16 ounce tube) Jimmy Dean sage sausage
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped onion
  • 1-1/2 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 dashes ground black pepper

Instructions

  1. For the Sausage - Heat a large skillet on medium heat and add the sausage.  Using a heat proof spatula, break up the sausage as its cooking so that the pieces are all about the same size.

  2. Stir the sausage as it cooks.  The heat may need to be turned down slightly so that the sausage doesn't turn too brown before its completely cooked through.

  3. Continue to stir as the sausage cooks until the sausage is thoroughly cooked (about 15 minutes). 

  4. After the sausage is done cooking, turn the heat off and transfer the sausage onto a paper towel-lined plate to drain off any excess grease.  Set aside.

  5. Reheat the same pan that the sausage was cooked in on medium heat and add olive oil. 

  6. For the Celery and Onion - To the pan, add the celery, onions and a couple dashes of pepper. Sauté the celery and onions until they start to turn translucent (about 8 minutes).

  7. Combining the Cooked Sausage, Celery and Onion - Turn off the heat, and put the sausage back in the skillet and stir all of the ingredients together. 

  8. If Making This Recipe Ahead of Time - This is the point where you can stop if making the dish ahead of time.  Add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing. 

  9. About 15 minutes before you’re ready to serve the stuffing; to a medium to large size pot, add butter and 1 cup of broth (reserving ½ cup). 
  10. Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture. Then add the stuffing mix and stir together.

  11. Turn off the heat and cover the pan. Let the stuffing sit with the lid on for about 8 minutes

  12. Then check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup broth. 

  13. Stir the stuffing and serve warm.

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15 Comments

  1. I have made cornbread oyster stuffing every thanksgiving & Xmas for years….My family insists that they must have.  I saw this sage sausage recipe and decided to make with Cornish hens for a small dinner party.  I made cornbread & used instead of store brought stuff.  It was great! Will not replace my holiday oyster stuffing, but I would make again.  Thanks for the recipe. Yum!

  2. I am a huge fan of sage. It always adds another level of depth and flavour, a richer quality that complements any type of meat. Your stuffing looks wonderful. Congrats on making T9!

  3. Ohhh…I saw this on Tasty Kitchen and wanted to congratulate you. You’re basically famous 🙂 Looks delish!

    • Hi Lindsay, thank you and have a nice Holiday! (So love the picture of that cute dog of yours!)

  4. I make a similar dressing. I save myself money by toasting 10-12 cups cubed bread, or cornbread. And make the whole recipe, except for the chicken broth, stick it into a freezer bag, or bread bag and freeze. you can make this a week or 2 ahead this way. On the night before, I just stick the bag in the fridge. Day of, I just put it into a bowl, add the broth, put in a buttered casserole and bake 25-30 min. I have also stuffed the turkey with it. Turns out great every time.

    • Hi Irma, what a great idea for make-ahead stuffing and for saving money by using fresh bread. Thank you for sharing that! Have a nice Holiday!

  5. Holy Cow! That looks SO amazing! I love sage and sausage stuffing! Thanks for sharing (and photos are brilliant, as always).

  6. What a lovely stuffing recipe, my kids love flavored sausages but I don’t think we have seen the sage. Perfect for the holidays 🙂

  7. I do like the idea of using sausage in a stuffing. So often I find many without it to be dry. This recipe looks like it would go well with a turkey dinner, I have seen some recipes that are a little on the exotic side. Nothing wrong with exotic sometimes but my relatives really are not into all that. I will need to try this one, sounds like everyone would find it to be tasty. Thanks for sharing this one and have a wonderful Thanksgiving.

  8. This stuffing IS delish! Very versatile too. Have added mushrooms, and peppers and sometimes I even use it in the bird.

    • Love the idea of mushrooms and peppers in this stuffing. Sounds delicious and would look so pretty too. Thank you for stopping by. You have a beautiful site!