Homemade sage sausage stuffing

For the make ahead turkey giblet gravy, see the recipe here.

Sage sausage stuffing

This stuffing elevates the form with sourdough bread and sage sausage
Course Side Dish
Cuisine American
Keyword side dish, stuffing, Thanksgiving
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 people


Sage sausage (if making from scratch)

  • 1 lb ground pork or beef or other ground meat(s)
  • 1/2 tsp ground coriander seeds
  • 1 tsp salt
  • 2-3 tsp dried, rubbed sage
  • 1/2 tsp black pepper

Sage sausage stuffing

  • 1 lb sage sausage Add dried, rubbed sage to regular sausage before cooking if sage sausage is too expensive
  • 8 cups sourdough bread cubes, dime to quarter sized pieces (about 1 1/2 pounds) Rye or whole wheat also make for good stuffing
  • 1 cup chopped bok choy or other vegetable of one’s choosing, such as celery
  • 2 chopped medium onions
  • 1-2 cups minced parsley


Sage sausage

  • If drying fresh sage, put sage leaves on a cooking sheet lined with parchment paper for 1-2 hours at 150-180 degrees Fahrenheit.
  • Mix the meat and spices, possibly by hand, until well combined.
  • Refrigerate overnight or cook immediately.
  • Option 2: Add dried sage to breakfast sausage before cooking

Sage sausage stuffing

  • Preheat oven to 350 degrees if any of the stuffing is to be baked.
  • In a large skillet (12 inches), cook the sausage, separating it into quarter-sized pieces. Once it is almost done cooking, remove the sausage into a bowl.
  • Brown the onions and bok choy (or other vegetables as desired).
  • Add the sausage back into the skillet, as well as the cubed bread. Mix and continue to cook over medium-high to medium heat, until the bread begins to heat through.
  • Stuff the turkey with the stuffing or put the stuffing into baking dishes.
  • If baking the stuffing alone, bake at 350 Fahrenheit for 40 minutes with a tinfoil covering.
  • Remove the tinfoil covering and continue to bake for 20 minutes.


If you can't find or afford sage sausage, and don't want to make sausage from scratch, you can instead add the dried sage (see instructions) to regular pork sausage (or breakfast sausage) and it'll taste about the same, and it's what I do now.

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