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Dinner / Thanksgiving Stuffing: Fresh Sage Recipe for a Flavorful Holiday

Thanksgiving Stuffing: Fresh Sage Recipe for a Flavorful Holiday

August 5, 2025 by BettyDinner

Thanksgiving stuffing with fresh sage: Is there anything that screams “Thanksgiving” quite like the aroma of savory stuffing wafting through the kitchen? I think not! This isn’t just any stuffing; it’s a celebration of autumnal flavors, a comforting hug in every bite, and a dish that truly embodies the spirit of the holiday. Forget the boxed stuff – we’re diving headfirst into a world of homemade goodness, bursting with the earthy fragrance of fresh sage.

Stuffing, or dressing as some prefer to call it, has a rich history, dating back to ancient times when resourceful cooks sought ways to utilize leftover bread. Over the centuries, it has evolved from a simple filler to a culinary centerpiece, a testament to the ingenuity and resourcefulness of cooks throughout history. In America, it became inextricably linked with Thanksgiving, a symbol of abundance and gratitude.

What makes Thanksgiving stuffing with fresh sage so irresistible? It’s the perfect marriage of textures – the crispy edges giving way to a soft, moist interior. It’s the symphony of flavors – the savory bread, the sweet vegetables, the aromatic herbs, all harmonizing to create a truly unforgettable experience. And, let’s be honest, it’s incredibly satisfying! It’s a dish that brings people together, sparking memories and creating new traditions. So, grab your apron, gather your ingredients, and let’s embark on a culinary adventure that will elevate your Thanksgiving feast to new heights!

Thanksgiving stuffing fresh sage this Recipe

Ingredients:

  • 1 loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 1 pound bulk Italian sausage, sweet or hot (or a mix!), removed from casings
  • 1 cup chopped fresh sage leaves
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh thyme leaves
  • 2 cloves garlic, minced
  • 8 large eggs
  • 4 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1/2 cup dry white wine (optional, but adds great flavor!)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon ground nutmeg
  • Optional: 1 cup dried cranberries or cherries for added sweetness and texture
  • Optional: 1 cup chopped pecans or walnuts for added crunch

Preparing the Bread

Okay, let’s get started! The first thing we need to do is prepare our bread. Using day-old sourdough is key because it’s firm enough to hold its shape and absorb all those delicious flavors without turning to mush. If your bread isn’t quite day-old, you can dry it out a bit in the oven.

  1. Preheat your oven to 300°F (150°C).
  2. Spread the bread cubes in a single layer on a large baking sheet.
  3. Bake for about 20-30 minutes, or until the bread is dried out but not browned. You want it to be firm to the touch. Keep an eye on it, as ovens vary!
  4. Remove the bread from the oven and let it cool completely. This is important – you don’t want to add wet ingredients to hot bread.

Sautéing the Aromatics and Sausage

Now for the fun part – building the flavor base! This is where the magic happens, and your kitchen will start to smell amazing.

  1. In a large, deep skillet or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onions and celery. Sauté for about 8-10 minutes, or until they are softened and translucent. Stir occasionally to prevent burning. We want them nice and tender.
  3. Add the bulk Italian sausage to the skillet. Break it up with a spoon and cook until it’s browned and cooked through. Make sure there are no pink bits left! Drain off any excess grease. Nobody wants greasy stuffing.
  4. Add the minced garlic, chopped sage, parsley, and thyme to the skillet. Cook for another minute or two, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
  5. Remove the skillet from the heat and set aside.

Making the Custard and Combining Ingredients

This step is crucial for binding everything together and creating that perfect, moist stuffing texture. The custard adds richness and helps the bread absorb all the wonderful flavors.

  1. In a large bowl, whisk together the eggs, chicken broth, heavy cream, and white wine (if using).
  2. Add the salt, pepper, and nutmeg. Whisk until everything is well combined. Taste and adjust seasonings as needed. Remember, you can always add more, but you can’t take it away!
  3. In an extra-large bowl (or two large bowls, if needed), combine the dried bread cubes with the sautéed sausage and vegetable mixture. Make sure everything is evenly distributed.
  4. Pour the egg mixture over the bread and sausage mixture. Gently toss everything together until the bread is evenly coated. Don’t overmix, or the bread will become mushy. We want it nicely saturated, but still holding its shape.
  5. If using, gently fold in the dried cranberries or cherries and chopped pecans or walnuts.

Baking the Stuffing

Almost there! Now it’s time to bake our masterpiece. You have a couple of options here: you can bake it in a baking dish or stuff it into your turkey (if you’re making one). I’ll give you instructions for both.

Baking in a Baking Dish:

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13 inch baking dish with butter or cooking spray.
  3. Pour the stuffing mixture into the prepared baking dish.
  4. Cover the dish with aluminum foil. This will help keep the stuffing moist.
  5. Bake for 30 minutes covered.
  6. Remove the foil and bake for another 20-30 minutes, or until the top is golden brown and the stuffing is heated through. A knife inserted into the center should come out clean.
  7. Let the stuffing rest for about 10 minutes before serving. This allows the flavors to meld together even more.

Stuffing the Turkey:

Important Note: Stuffing a turkey can increase the cooking time and may require extra attention to ensure the turkey is cooked through. Use a meat thermometer to check the internal temperature of the turkey and the stuffing. The stuffing should reach 165°F (74°C) to be safe to eat.

  1. Prepare your turkey according to your favorite recipe.
  2. Loosely stuff the neck and body cavities of the turkey with the stuffing mixture. Do not pack it tightly, as this will prevent the turkey from cooking evenly.
  3. Roast the turkey according to your recipe, adding extra cooking time as needed to ensure the turkey and stuffing are fully cooked.
  4. Check the internal temperature of the stuffing with a meat thermometer. It should reach 165°F (74°C).
  5. Let the turkey rest for at least 20 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

Serving and Enjoying

Finally! The moment we’ve all been waiting for. Carefully scoop the stuffing from the baking dish (or the turkey) and serve it alongside your other Thanksgiving favorites. This stuffing is delicious on its own, but it’s also fantastic with gravy, cranberry sauce, and of course, turkey!

Tips and Variations:

  • Vegetarian Option: Omit the sausage and add more vegetables, such as mushrooms, carrots, or bell peppers. You can also use vegetable broth instead of chicken broth.
  • Gluten-Free Option: Use gluten-free bread cubes.
  • Spice it Up: Add a pinch of red pepper flakes for a little heat.
  • Add Fruit: Apples or pears would be a delicious addition.
  • Make Ahead: You can prepare the stuffing a day ahead of time. Assemble everything, but don’t bake it. Cover it tightly and refrigerate. When you’re ready to bake, add about 15-20 minutes to the baking time.

Enjoy your delicious, homemade Thanksgiving stuffing! I hope this recipe becomes a family favorite for years to come.

Thanksgiving stuffing fresh sage

Conclusion:

This Thanksgiving, ditch the boxed stuffing and embrace a truly unforgettable side dish. This recipe for Thanksgiving stuffing with fresh sage is more than just a recipe; it’s an invitation to create a new holiday tradition. The aroma alone, as the sage and herbs meld with the toasted bread, will transport you and your guests to a place of warmth and comfort. But the real magic lies in the taste – a symphony of savory flavors and textures that perfectly complements the richness of the turkey and other Thanksgiving staples.

Why is this stuffing a must-try? Because it’s incredibly flavorful, surprisingly easy to make, and infinitely customizable. The fresh sage is the star, lending its earthy and slightly peppery notes to every bite. But the beauty of this recipe is that you can easily adapt it to your own preferences.

Serving Suggestions and Variations:

Want to add a touch of sweetness? Consider incorporating dried cranberries or chopped apples. Craving a bit more richness? Sauté some sausage or bacon and mix it in. For a vegetarian option, simply omit the meat and use vegetable broth instead of chicken broth. You can even experiment with different types of bread – sourdough, challah, or even cornbread would all be delicious additions.

Serving this stuffing is just as important as making it. I personally love to serve it warm, straight from the oven, alongside a generous helping of gravy. It’s also fantastic as a leftover – try using it in a Thanksgiving leftover sandwich or even as a filling for stuffed peppers.

Beyond the Basics:

Don’t be afraid to get creative! Consider adding toasted pecans or walnuts for a bit of crunch. A splash of sherry or Madeira wine can also add a depth of flavor that will truly impress your guests. And if you’re feeling adventurous, try adding some wild mushrooms for an earthy and sophisticated twist.

This Thanksgiving stuffing with fresh sage is truly a blank canvas for your culinary creativity. It’s a recipe that you can make your own, year after year, adapting it to your evolving tastes and preferences.

I know that making stuffing from scratch can seem daunting, but trust me, it’s worth the effort. The difference in taste and quality between homemade stuffing and store-bought stuffing is simply undeniable. And with this recipe, I’ve broken down the process into easy-to-follow steps, so even novice cooks can achieve stuffing success.

So, this Thanksgiving, I urge you to give this recipe a try. Gather your ingredients, put on some festive music, and get ready to create a truly memorable side dish. I’m confident that this Thanksgiving stuffing with fresh sage will become a new family favorite.

And most importantly, I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy Thanksgiving!


Thanksgiving Stuffing: Fresh Sage Recipe for a Flavorful Holiday

Savory sourdough stuffing with Italian sausage, aromatic vegetables, and fresh herbs, perfect for Thanksgiving or any special occasion.

Prep Time30 minutes
Cook Time50 minutes
Total Time80
Category: Dinner
Yield: 12-16 servings
Save This Recipe

Ingredients

  • 1 loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 1 pound bulk Italian sausage, sweet or hot (or a mix!), removed from casings
  • 1 cup chopped fresh sage leaves
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh thyme leaves
  • 2 cloves garlic, minced
  • 8 large eggs
  • 4 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon ground nutmeg
  • 1 cup dried cranberries or cherries (optional)
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the Bread: Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and bake for 20-30 minutes, until dried but not browned. Let cool completely.
  2. Sauté Aromatics and Sausage: Melt butter in a large skillet or Dutch oven over medium heat. Add onions and celery; sauté for 8-10 minutes until softened. Add sausage, break it up, and cook until browned. Drain excess grease. Add garlic, sage, parsley, and thyme; cook for 1-2 minutes until fragrant. Remove from heat.
  3. Make Custard and Combine: In a large bowl, whisk eggs, chicken broth, heavy cream, and white wine (if using). Add salt, pepper, and nutmeg; whisk to combine. Adjust seasonings to taste.
  4. In an extra-large bowl, combine dried bread cubes with the sausage and vegetable mixture.
  5. Pour the egg mixture over the bread and sausage mixture. Gently toss until evenly coated.
  6. If using, gently fold in the dried cranberries or cherries and chopped pecans or walnuts.
  7. Bake in a Baking Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour stuffing mixture into the dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes, until golden brown and heated through. Let rest for 10 minutes before serving.
  8. Stuffing the Turkey: Loosely stuff the neck and body cavities of the turkey with the stuffing mixture. Do not pack it tightly. Roast the turkey according to your recipe, adding extra cooking time as needed to ensure the turkey and stuffing are fully cooked. Check the internal temperature of the stuffing with a meat thermometer. It should reach 165°F (74°C). Let the turkey rest for at least 20 minutes before carving and serving.

Notes

  • Use day-old sourdough bread for best results.
  • Don’t overmix the stuffing after adding the egg mixture.
  • For a vegetarian option, omit the sausage and add more vegetables.
  • For a gluten-free option, use gluten-free bread cubes.
  • The stuffing can be prepared a day ahead of time. Assemble everything, but don’t bake it. Cover it tightly and refrigerate. When you’re ready to bake, add about 15-20 minutes to the baking time.
  • When stuffing a turkey, ensure the stuffing reaches 165°F (74°C) to be safe to eat.

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