This slowcooker sage sausage stuffing makes enough for 16 people and needs just 30 minutes of prep time.
Savory Sausage Stuffing
Updated on Jun. 03, 2024
When you’re looking for a flavorful stuffing recipe, this sage sausage stuffing is a fantastic choice. Not only is this slow cooker recipe simple to prepare, requiring only 30 minutes of prep time, but the combination of savory pork sausage and mushrooms makes it a standout dish on any holiday table.
Sautéing the sausage with onions and celery adds a depth of flavor that perfectly complements the rubbed sage and savory French and multigrain bread cubes. Whether you’re making it for a holiday feast or a family potluck, this recipe guarantees a delicious result with minimal effort.
What’s the difference between stuffing and dressing?
The main difference between stuffing and dressing is regionality, according to our Taste of Home food editors. Certain parts of the country, like the South, refer to the dish as dressing, while others call it stuffing.
Both stuffing and dressing have the same ingredients: bread, herbs, spices, liquid and sometimes meat, like the pork sausage in this sage sausage stuffing recipe. Some will also include dried fruits like cranberries or apples for a sweeter option.
Stuffing recipes are often cooked inside the cavity of the turkey and absorb the juices from the bird as it roasts, resulting in a flavorful mix. On the other hand, dressing is baked in a separate dish and features a crispy top and slightly drier texture. Despite these differences, the terms are often used interchangeably.
Ingredients for Sage Sausage Stuffing
- Sage Pork Sausage:Â The heart of this stuffing is the sage pork sausage, providing the dish with a robust and quintessential holiday flavor.
- Butter: This fat adds richness and helps cook the vegetables, enhancing the overall flavor.
- Mushrooms: Fresh mushrooms contribute a savory, umami flavor, adding depth to the sausage and sage stuffing. You can use shiitake or cremini mushrooms.
- Celery: Celery provides a crisp texture and fresh flavor, balancing the richness of the sausage.
- Onions: This root vegetable adds sweetness and depth of flavor. Onions are essential ingredients for a well-rounded stuffing.
- Garlic: Garlic adds a robust, aromatic depth that complements the sausage and vegetables.
- Bread:Â French bread and multigrain form the base of this sage sausage stuffing, offering a sturdy and nutty texture that absorbs the flavors of the rest of the dish well.
- Sage:Â Sage infuses the stuffing with a distinctive herbal flavor.
- Chicken Stock: Stock moistens the stuffing and adds a savory base flavor.
- White Wine: This enhances the overall flavor, adding a slight acidity.
- Dried Cranberries: Adding a sweet and tangy flavor, dried cranberries, provide a contrast to the savory elements.
Directions
Step 1: Cook Sausage
In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove the sausage from the skillet and set aside.
Step 2: Sauté the Vegetables
In a stockpot, melt the butter over medium heat. Add the chopped onion, mushrooms and celery. Sauté until tender, about three to four minutes. Add in the garlic and cook for another minute. Remove the stockpot from the heat.
Step 3: Combine Ingredients and cook
Add the cooked sausage to the stockpot with the vegetables. Stir in the bread cubes, sage, chicken stock and wine. Toss everything to combine and then stir in the dried cranberries. Transfer the mixture to a greased 6-quart slow cooker.
Cover and cook on low for two to three hours or until heated thoroughly.
Editor’s Tip: For a crispy top, broil the stuffing for the last couple of minutes of cooking.
Sage Sausage Stuffing Variations
- Add in apples: For an added crunch, add a cup of chopped apples to the sautéed vegetables. Use green apples for a tart flavor.
- Make it gluten-free:Â Use gluten-free bread cubes and ensure the sausage and chicken broth are gluten-free.
How to Store Sage Sausage Stuffing
Store any leftover stuffing in an airtight container in the fridge for up to three days. You can easily reheat leftovers of this sage sausage dressing in the oven or microwave before serving.
Can You Freeze Sage Sausage Stuffing?
Yes, you can freeze sage sausage stuffing for up to three months. Wrap leftovers tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before reheating.
Sage Sausage Stuffing Tips
Can you make sage sausage stuffing ahead of time?
Yes, you can easily prepare this sage and sausage stuffing recipe until ready to transfer into the slow cooker. Refrigerate the stuffing mix for up to 24 hours before cooking as directed.
Can you use different types of sausage for this stuffing?
Yes, you can use any sausage you prefer—turkey sausage, chicken sausage or even a spicy Italian sausage add a different flavor profile to this recipe.
What can you serve with sage sausage stuffing?
Sage sausage stuffing pairs well with roast turkey, chicken or Sunday pork roast. It’s also great alongside traditional holiday staples like mashed potatoes and green bean casserole.
Savory Sausage Stuffing
Prep Time
30 min
Cook Time
2 hours
Yield
16 servings
Ingredients
- 1 pound sage pork sausage
- 1/2 cup butter, cubed
- 1/2 pound fresh mushrooms, finely chopped
- 6 celery ribs, finely chopped
- 2 small onions, finely chopped
- 2 garlic cloves, minced
- 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
- 4 cups cubed multigrain bread (1/2 inch)
- 1 tablespoon rubbed sage
- 1 cup chicken stock
- 1/2 cup white wine or chicken stock
- 1 cup dried cranberries
- 1/2 cup sunflower kernels, optional
Directions
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
- Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
Nutrition Facts
3/4 cup: 261 calories, 13g fat (6g saturated fat), 31mg cholesterol, 446mg sodium, 28g carbohydrate (10g sugars, 2g fiber), 8g protein.
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I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests this dish for all our holiday meals. —Ursula Hernandez, Waltham, Minnesota
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