Sausage and Sage Stuffing Recipe

by katerina on January 9, 2009

I have been hearing about the perfect stuffing ever since I started dating J. Every time he tastes sage he starts talking about his Mum’s stuffing and how fabulous it was. (In fact I used to have an eye cream that had rosemary in it that he loved – because then I smelled kinda like stuffing.)

So he has been trying to reproduce what he remembers of his favorite stuffing his Mum used to make. We chatted with her at Christmas and got an understanding of what she did and then used this as a reference. Of course, when I say we, I mean him. This was all him – and a big success! This post is mostly a reference for us so we know what to do last time. This time we used too much bread so I have noted what we *think* we should use next time. Either way, it was yummy!

Print Recipe

Sausage, Sage and Onion Stuffing

(serves 6)

1 tablespoon vegetable oil
1/2lb pork sausage
300g coarse bread crumbs
3/4 tablespoon salt
1/2 teaspoon fresh ground pepper
1 cup diced onion
1/2 cup diced mushrooms
1/2 cup diced celery
1/3 cup fresh chopped sage
1.5 tablespoon dried sage
1 sprig chopped rosemary
1 cup chicken stock
2 eggs, beaten
1/3 cup butter

Combine bread, herbs, salt and pepper, stock and eggs in a bowl. Saute onion, celery and mushrooms in oil and butter until soft. Add sausage and brown. Add sausage mixture to bowl and toss well. Spoon into a lightly greased baking dish. Cover and bake for 40 minutes at 325F. (Apparently you can also stuff the bird with this just bake it for 20 minutes first, then stuff the bird with it.)

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time:75 minutes
Calories(approximate per serving): 300

{ 5 comments… read them below or add one }

Deborah January 9, 2009 at 3:23 pm

My sister made a sage and sausage stuffing for Christmas that was delicious. This looks just as good!!


Bridgett January 10, 2009 at 6:55 pm

Stuffing is one of those foods that is so comforting and addictive. Yours looks perfect!


L January 11, 2009 at 3:14 am

Mmmmm there’s NOTHING better than stuffing :) Being from a wheat challenged family, we substitute the bread for brown rice…healthy, and I swear the leftovers are BETTER. I’m definitely trying this recipe next time!


Martin October 12, 2010 at 10:39 am

You saved me at Thanksgiving dinner last weekend! I knew I wanted to do a sausage stuffing, but realised I’d need to wade through all the ‘open a packet of onion soup’ style internet recipes. Yours jumped out at me, so I did it. Couldn’t find fresh sage sadly, and I agree, u certainly dont need 300g of bread. I used half, and I used cubes, not crumbs (as u appeared to do in the pics). NB u say ‘mushrooms’ twice in the recipe. Celery the second time? Thanks again!!


katerina February 8, 2011 at 2:18 pm

martin – sorry! I can’t believe I screwed up the recipe, and you aren’t the only to have complained. I have now fixed it.

I actually did use cubes, it is just that they fell apart while baking.


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