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Sausage and Sage Stuffing - A Family Heritage Recipe

Updated on June 29, 2012
5 stars from 1 rating of Sausage and Sage Stuffing

There really are things that grandmothers know best, and my dear Grandma Ferrario is no exception. Both my mother and I use any excuse to make this delicious savory stuffing, be it Easter, Thanksgiving, or anything in between (President’s Day stuffing, anybody?). It’s easy too, so give it a try!

Cook Time

Prep time: 1 hour 30 min
Cook time: 35 min
Ready in: 2 hours 5 min
Yields: 10 servings


Make one day ahead for maximum flavor. Simply prepare and combine all ingredients and refrigerate, then bake just before serving!


  • 1 large stalk celery, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, crushed
  • 1/3 cup dry rubbed sage
  • salt & pepper, to taste
  • 1 loaf, minus 6 slices white bread, toasted & broken up
  • 1 1/2 cups chicken broth
  • 1 pound ground Italian sausage
  • 1 pound lean ground beef
  • 1/2 cup chopped walnuts (optional)
  • 1 tablespoon olive oil


  1. Using a garlic press, crush garlic into a large frying pan. Add olive oil and set stove to low heat, stirring often.
  2. Finely chop celery and onion, then add to pan with garlic. Cook over medium-low heat until onion and celery are soft and translucent.
  3. While vegetables are cooking, combine sausage and ground beef in a second frying pan over medium heat.
  4. Chop walnuts and add to meat mixture. Cook until meat is nicely browned.
  5. Cover a large plate with a paper towel. Pour cooked meat onto plate, then cover and blot with more paper towels to remove extra grease.
  6. Toast white bread and break into small pieces in a large mixing bowl.
  7. Slowly add chicken broth to bread, stirring constantly with hands to evenly wet bread pieces.
  8. Add cooked vegetable mixture, meat, sage, salt and pepper to bread bowl. Mix well with hands or spoon.
  9. For maximum flavor, cover bowl and refrigerate ovenight.
  10. Lightly press stuffing into 9"x13" casserole pan that has been lightly coated with non-stick cooking spray.
  11. Cover with tin foil and bake at 350 degrees for 35 minutes. For the last 20 minutes, remove foil.

Just before baking


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    • SouthernHoney profile image

      SouthernHoney 5 years ago from Woodinville, WA

      Ooh, I bet that would be delicious! And probably healthier.

    • Healthy Pursuits profile image

      Karla Iverson 5 years ago from Oregon

      YUMMMM! While I can't eat bread, I'll certainly try this sausage and sage stuffing recipe with rice.