Sausage Stuffing: The Best Oven Baked Stuffing Recipe with Sage

Instructions:

1. Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and toast for 10–15 minutes until fully dry and slightly crisp, but not browned. Transfer to the large mixing bowl.
2. Dice the onion and celery finely. Chop the fresh herbs (sage, thyme, parsley). Lightly beat the eggs and measure the stock.
3. In a large skillet, cook the sausage meat over medium-high heat, breaking it up. Cook until deeply browned and crisp around the edges. Drain off excess fat, reserving about 2 tablespoons of the fat in the pan.
4. Reduce heat to medium. Add the butter and reserved sausage fat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
5. Stir in the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant. Season with salt and pepper.
6. Add the cooked sausage meat back into the skillet and stir to combine thoroughly with the vegetable and herb mixture.
7. Pour the entire sausage and aromatic mixture over the dry bread cubes in the large bowl. Add the chopped parsley.
8. Pour in the lightly beaten eggs. Begin adding the chicken stock (start with 2 cups). Gently toss the mixture until the bread is uniformly moistened, adding remaining stock only if needed. The mixture should hold its shape but feel spongy.
9. Lightly grease the 9x13 inch baking dish. Transfer the stuffing mixture to the dish, spreading it evenly but without compacting it.
10. Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
11. Remove the foil and continue baking for another 10–15 minutes until the top is golden brown and crusty, and the internal temperature reaches 165°F (74°C).
12. Let the Sausage Stuffing rest for 5–10 minutes before serving.