Sage and Sausage Dressing

Alton Brown scared me away from stuffing.  So now i make dressing.  This one is derived from J. Kenji Lopez-Alt of Serious Eats; long name, food god.  I make this ahead of thanksgiving and cook once the bird is almost done.


  • 2 loaves italian bread, cut into cubes
  • 8 tbs butter
  • 2 lbs italian sweet sausage out of casing
  • 1 large white onion, finely chopped
  • 4 stalks celery, chopped
  • 3 cloves garlic pressed
  • 1/4 cup minced sage leaves
  • 1/4 cup parsley
  • 4 cups turkey stock
  • 3 eggs
  • salt & pepper

Directions – day before

  1. Oven to 250.  Dry bread cubes on multiple baking sheets.  50-60 minutes.  Don’t let the cubes brown, just dry.
  2. In a dutch oven,  melt butter and cook sausage
  3. Once done, cook onions, celery, garlic, and sage – 10 minutes
  4. Remove from heat add half of stock
  5. Separately – whisk rest of stock, eggs, parsley.
  6. Stir egg mixture into sausage
  7. Fold in bread cubes.
  8. Butter a baking dish and fill with stuffing.  Cover with foil, refrigerate

Directions – day of

  1. Heat oven to 350
  2. Cook dressing for 45 minutes to 150.
  3. Take off foil, cook 10 minutes more to brown top.
  4. Let cool for a few minutes, serve.

Categories: Sides

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