sausage and sage stuffing

For the past few years, I have been trying to find that perfect stuffing… similar to my moms, but homemade. She’d always doctor up a box, which was yummy- but…. I wanted to think outside the box. (Hardy, har har)

One year, I made cornbread stuffing from scratch. It was so dry I need water to even think about it.

Another year, I made a potato bread stuffing. Too soggy.

I was beginning to feel like Goldilocks except with stuffing.

So… I decided to incorporate a few of my favorites…

I love sage.

I love sausage.

Celery, onions, chicken broth, butter, some more herbs…and pecans.

Stuff that makes the house smell good, you know.

sausage and sage stuffing
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 1/2 pound of sage sausage
  • 1 small onion, diced
  • 2 celery stalks, sliced
  • 2 tablespoons of fresh sage, minced
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon fresh chives
  • 2 1/2 cups chicken broth
  • 1/4 stick of butter
  • salt/pepper to taste
  • 1/2 cup coarsely chopped pecans
  • 1 bag of cubed stuffing, bread style (not cornbread) OR
  • 1 16oz loaf of french bread, dices and set out overnight to “stale”
  1. Cook the sausage in a large pan, drain and set aside.
  2. In the same pan, saute the onion in butter until tender, add the celery and the chicken broth and bring to a boil.
  3. Remove from heat and stir in the stuffing, sausage, pecans, salt/pepper, sage and herbs.
  4. Spoon the mixture into a greased 3 qt casserole and bake at 350 for 30 minutes.



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