Sage and Sausage Classic Thanksgiving Stuffing

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory stuffing with browned sausage, fragrant sage, and toasted bread cubes baked to a crisp-tender finish. This American-inspired Thanksgiving recipe, ready in about 75 minutes, pairs Italian sausage, casing removed, unsalted butter, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 8 American cuisine 330 cal/serving

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Ingredients

1 lb Italian sausage, casing removed
4 tbsp unsalted butter
1 medium (about 1 cup) yellow onion, diced
3 stalks (about 1 1/2 cups) celery stalks, diced
2 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
8 cups (about 12 oz bread) stale bread cubes
2 cups chicken broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 350°F. Spread 8 cups stale bread cubes evenly on a baking sheet and toast for 10 minutes until lightly crisp.
Step 2: In a large skillet over medium heat, cook 1 lb Italian sausage, breaking it up with a spoon, until browned and cooked through, about 7 minutes. Transfer sausage to a large mixing bowl.
Step 3: In the same skillet, melt 4 tbsp unsalted butter. Add 1 diced medium yellow onion and 3 diced celery stalks, sautéing for 5-6 minutes until softened and translucent.
Step 4: Stir in 2 tbsp chopped fresh sage and 1 tbsp chopped fresh thyme, cooking for 1 minute until fragrant.
Step 5: Add the sautéed vegetables and herbs to the bowl with sausage. Add 8 cups toasted bread cubes, then pour in 2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 6: Toss everything gently to combine and moisten the bread evenly.
Step 7: Transfer mixture to a greased 9x13-inch baking dish and cover loosely with foil. Bake for 30 minutes, then uncover and bake for an additional 15 minutes until the top is golden and crisp.