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Sage Sausage Stuffing Recipe

Yes, I make Thanksgiving dinner in early November, just for me.  Eating with family is fun and nice, eating out is super too–BUT my cooking satisfaction score is about zero when my own creations are absent.

What? I don’t want to eat Auntie’s stuffing?  Well, it’s just not THIS Sage Sausage Stuffing recipe, right?   Without an herb-roasted, brine-soaked turkey on the side, this  sage stuffing recipe just might upstage your entire meal.

Sage Sausage Stuffing Recipe

1 16-oz package sage sausage
1 medium onion, chopped
1 teaspoon sage
1 teaspoon thyme
1 teaspoon dried oregano
1 teaspoon parsley
½ cup chopped celery (approx. 3 stalks)
1 8-oz package mushrooms, sliced
2 ½ cups chicken broth
½ cup slivered almonds
8-10 cups cubed sourdough bread (or stuffing kit from store)


Cook sausage in large pan, breaking into bite-sized pieces. Once sausage is browned, add onion and sauté until transparent. Add in spices, celery and mushrooms and sauté over medium heat until mushrooms begin to soften. Add in chicken broth and stir until celery and mushrooms are soft to the taste. Cube 1-1 lb loaf of sourdough and place half of the bread in a large mixing bowl. Pour broth mixture over the bread cubes and toss gently. Add almonds and remaining bread cubes and toss. Spread in a 9 x 13 glass dish and cover with foil.

Bake at 350 degrees for 25 to 30 minutes. Remove foil with 10 minutes left and allow top to brown.

Make this a day ahead and keep in the refrigerator until ready to bake or  use as filling for a turkey.

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Comments (4)

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