Sage Sausage Stuffing {Dressing}
This sage sausage stuffing (dressing) makes a perfect holiday side dish that’s delicious every time.
There are so many great stuffing recipes out there.
Here’s a quick and easy recipe for stuffing (dressing) 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.
About this Recipe
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.
Let’s check out the ingredients for this stuffing.
Jimmy Dean sage pork sausage (1 pound) *, a box of your favorite stuffing (corn bread stuffing is used in this recipe), chicken broth, butter, onion and celery.
*May substitute with 1 pound of a good quality pork breakfast sausage (uncased if possible); when cooking the sausage, mix in 1/4 teaspoon of ground sage.
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Celery and Onion
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.
Sage Sausage
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 onto a paper towel-lined plate to drain off any excess grease.
Set aside.
Cooking the Celery, Onion and Sage Sausage
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.
Chicken Broth
About 15 minutes before serving, in a medium to large size pot, add 1 cup of chicken broth (reserving 1/2 cup).
To the pan, add butter.
Heat the pan on low to medium heat until the butter melts.
Combining Ingredients for the Stuffing (Dressing)
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
Serve warm.
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!
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Sage Sausage Stuffing {Dressing}
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* *may substitute with 1 pound of a good quality pork breakfast sausage (uncased if possible); when cooking the sausage, mix in 1/4 teaspoon of ground sage
- 1 cup coarsely chopped celery
- 1 cup coarsely chopped onion
- 1-1/2 cups chicken broth
- 2 tablespoons butter (salted)
- 1 tablespoon olive oil
- 2 dashes ground black pepper
Instructions
- 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.
- 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.
- Continue to stir as the sausage cooks until the sausage is thoroughly cooked (about 15 minutes).
- 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.
- Reheat the same pan that the sausage was cooked in on medium heat and add olive oil.
- 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).
- 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.
- 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.
- 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 1/2 cup).
- 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.
- Turn off the heat and cover the pan. Let the stuffing sit with the lid on for about 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 1/2 cup broth.
- Stir the stuffing and serve warm.
Recipes Made with Sage Sausage
Here are more recipes with sage sausage…”Skillet Biscuits and Sage Sausage Gravy” and “Crispy Breakfast Quesadillas“.
Pie Recipes
Here are recipes for pies…”No-Bake Cherry Cheese Pie with Helpful Tips“, “Blackberry and Lemon Mason Jar Lid Pies” and “Classic Pumpkin Pie“.
Holiday Recipes
More Holiday Recipes:
Smoked Gouda and Garlic Mashed Potatoes
Cherry, Pineapple and Mandarin Orange Ambrosia
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
Baked Herb and Parmesan Potato Slices
Biscoff Cookie Butter Blondie Brownies
This has been our family favorite for years. Thank you! I couldn’t find my printed copy and was SO glad that I had it saved.
Hi Katie, I’m so glad you like it!
what should I use since Jimmy Dean sage sausage is no longer available
Hi Andrea, I’m so glad you asked this question. I hadn’t heard about the shortage yet. What I would do is try to find 1 pound of a good quality pork breakfast sausage (not flavored with maple or hot pepper etc.) (uncased if possible) and when you’re cooking it, mix in 1/4 teaspoon of ground sage. Generally, breakfast sausage already has basic seasonings in it so I think that by adding only 1/4 teaspoon of ground sage the overall flavor of the dressing would taste delicious. Please let me know if you try this and how you liked it. Thank you!
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!
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!
Thank you very much Val!
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!)
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!
Holy Cow! That looks SO amazing! I love sage and sausage stuffing! Thanks for sharing (and photos are brilliant, as always).
Thank you very much Ann. Have a nice Holiday!
What a lovely stuffing recipe, my kids love flavored sausages but I don’t think we have seen the sage. Perfect for the holidays 🙂
Thank you! Have a nice Holiday.
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.
Thank you Tina and you too!
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!