Thanksgiving Stuffing (Sage & Sausage) - That Dude Can Cook

 

Ingredients

• 18 cups bread of choice, cubed and toasted or air dried
  (e.g., 1 1/2 loaves sourdough) (we used a 2.5 lb loaf of sourdough from Costco)
• 1 1/2 pounds sausage of choice (optional) (we used turkey breakfast sausage.)
• 2 sweet or yellow onions, large dice
• 4 celery stalks, large dice
• 5 garlic cloves, sliced
• 8 oz unsalted butter (6 oz. plus save 2 oz for the dish and top)
• 2 tbsp chopped sage
• 1 tbsp chopped rosemary
• 2 tsp herbs de Provence
• 10 sprigs thyme, stripped
• 4 1/2 cups turkey or chicken stock
• 1 cup turkey or chicken stock mixed with 3 eggs
• Salt and pepper to taste

 

Instructions

1. Prep the bread
• Slice bread into cubes.
• Dry in a 250°F oven for 45–60 minutes until hard, or leave out overnight.
2. Cook the sausage
• Heat neutral oil in a pan over medium‑high.
• Brown sausage until cooked through (about 10 minutes).
• Transfer to a bowl, reserving grease if desired.
3. Sauté aromatics
• Melt half the butter in the same pan.
• Add onion and celery; cook until softened.
• Stir in garlic, rosemary, sage, thyme, and herbes de Provence.
• Season lightly with salt and pepper.
4. Combine base
• In a large bowl, mix dried bread cubes, sausage, and onion mixture.
• Deglaze pan with stock and pour over bread.
• Whisk eggs into 1 cup of stock, then fold into stuffing mixture.
5. Prepare baking dish
• Rub butter generously along the pan edges and bottom.
• Transfer stuffing mixture, pressing lightly without flattening the top.
• Brush melted butter across the surface.
6. Bake
• Bake at 375°F for 30–45 minutes until golden brown.
• Rest 15–20 minutes before serving.

 

🍴 Notes

• Butter rubbed on the pan edges ensures crispy corners.
• Eggs add richness and a custardy center but are optional.
• Pair with gravy and mashed potatoes for a complete Thanksgiving spread.