Sage sausage stuffing. Sage sausage stuffing. Sage sausage stuffing.
Say that three times fast! Honestly, it was kind of hard to type out three times fast…
Before we jump into this FABULOUS stuffing recipe, can we talk about how Thanksgiving is only ONE WEEK AWAY?! Where did November go?! I need to get Christmas shopping ASAP…
Ahh shh!! Back to Thanksgiving and stuffing!!
OK GUYS. THIS STUFFING IS SO FREAKING GOOD. Like so so so goooooood. Full of fatty pork sausage mixed with sage plus tons of celery, green pepper, mushrooms, and onions – oh and BREAD. Sourdough to be exact. It’s my favorite bread to use in stuffing.
Story time: Two years ago at Friendgiving I made stuffing along with my puree of garlic potatoes (recipe coming soon!!). However, I didn’t just make one stuffing… I made three different versions because I’m a crazy person. Any who, this sage sausage stuffing was definitely the crowd winner so I made it again this year and it went over just as well! I should note here that I snapped shots of this sage sausage stuffing like 5 minutes before I had to leave for Friendsgiving soooo there aren’t too many pictures… or any great ones BUT the recipe is amazing and that’s all the matters. IMA RIGHT?
The base of this recipe is pretty similar to a standard stuffing recipe, however, we make it awesome by adding sage sausage. What’s sage sausage? Well, it’s pork sausage (I used Jimmy Dean) that’s mixed together with dried sage, salt, pepper, white wine, and water. The sage sausage is then tossed together with all the other stuffing elements like bread, celery, green peppers, mushrooms, onions, garlic, etc. We cook the sausage raw with the stuffing, which allows for all the delicious fatty pork juices to drizzle out and intensify all the flavors of this beautiful stuffing. A juicy twist on this classic Thanksgiving dish! 🙂
sage sausage stuffing
- 2 1/2 lbs ground pork sausage, chilled
- 1 1/2 tablespoons fine sea salt
- 1 tablespoon black pepper
- 2 tablespoons ground dried sage
- 1/4 cup white wine
- 1/4 cup cold water
- 1 lb sourdough bread (any white bread will do), cut into 1/2-inch cubes
- 1/2 cup olive oil
- 3 medium yellow onions, chopped
- 8 oz baby bella mushrooms, sliced thin
- 5 large celery ribs, chopped
- 3 green bell peppers; cored, seeded, and diced
- 8 cloves garlic, minced
- 1 teaspoon fine sea salt
- 2 1/2 lbs sage sausage (ingredients above, recipe below)
- 1 cup chicken stock
Add ground pork sausage, sea salt, pepper, and dried sage to the bowl of an electric mixer fitted with a paddle attachment. Turn the mixer to the lowest speed and mix for 1 minute. Next, add the white wine and cold water to the bowl then mix for another two minutes. If you don’t have a stand mixer, knead the ingredients into the sausage using your hands or forcefully with a wooden spoon (starting with the spices then the liquids - should take about 5-7 minutes).
Preheat oven to 350F.
Spread out the bread cubes in an even layer on two baking sheets. Bake bread for 10-12 minutes or until bread has dried out (rotating sheets halfway through).
Heat olive oil in an extra large skillet or dutch oven over medium heat. Add onions, mushrooms, celery, bell peppers, garlic, and sea salt. Cook until onions are translucent and the mushrooms, celery, and peppers are soft (about 10-15 minutes). Transfer cooked veggies to a very large bowl then add the toasted bread cubes and sage sausage. Using a wooden spoon (or your hands if you like to get dirty) mix thoroughly until everything is evenly distributed.
- Transfer the stuffing to an extra large casserole dish (or two smaller dishes), drizzle chicken stock over mixture then cover with aluminum foil and bake for about 40 minutes. After 40 minutes, uncover the pan, stir the mixture, and bake another 25 minutes or until sausage is cook through and the top of the stuffing is golden.
While we’re on the topic of Thanksgiving… do you need a Thanksgiving appetizer? Try these!! In need of a Thanksgiving dessert recipe? Make these! Looking for another Thanksgiving side? This will be your jam. And while you’re at it… you should totally make this cocktail for Thanksgiving too!
p.s. another stuffing recipe is coming later TODAY!!