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Make-Ahead Sausage and Sage Stuffing: Best Easy Holiday Side

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This stress-free holiday side dish features savory Italian sausage and fresh sage infused into dried bread overnight. The result is a stuffing with a crispy golden crust and a moist, flavorful interior that develops deep flavor while resting.

Ingredients

Scale
  • 12–14 cups cubed day-old or dried bread (sourdough or Italian loaf)
  • 1 pound Italian sausage (sweet or hot), casings removed
  • 1/2 cup fresh sage leaves, chopped
  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 4 cloves garlic, minced
  • 4–5 cups low-sodium chicken broth, warmed
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)

Instructions

  1. Preheat oven to 300°F. Cube bread and toast on a baking sheet for 10 minutes until dry but not hard. Let cool.
  2. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a fork, for 8-10 minutes. Drain excess fat, leaving about 1 tablespoon. Remove sausage and set aside.
  3. In the same skillet, melt butter over medium heat. Sauté onions and carrots for 5-7 minutes until softened. Add garlic and sage in the last minute.
  4. In a large mixing bowl (at least 6 quarts), combine dried bread cubes, cooked sausage, and sautéed vegetable mixture.
  5. In a separate bowl, whisk together warm chicken broth, eggs, pepper, and salt.
  6. Slowly pour the broth mixture over the bread mixture, tossing gently with a fork to moisten evenly. Add broth gradually as needed.
  7. Cover the mixture tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
  8. Preheat oven to 350°F. Transfer stuffing to a greased 9×13 inch baking dish.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  10. Ensure internal temperature reaches 165°F. Let rest for 10 minutes before serving.

Notes

Use day-old or dried bread to prevent soggy texture. If using fresh bread, toast it at 300°F for 10 minutes. Add broth gradually to avoid mushiness. For a crispier top, brush with melted butter before baking. Can be made vegetarian by swapping sausage for mushrooms and walnuts.

Nutrition

Keywords: make-ahead stuffing, sausage stuffing, sage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe, crispy stuffing

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