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Cheesy sausage and sage stuffing

Cheese lovers rejoice! This cheesy sausage and sage stuffing is a Thanksgiving game changer. Forget the traditional stuffings: your hungry Thanksgiving guests are going to go wild for this cheesy sausage and sage stuffing holiday side-dish inspired by Bon Appétit.

We all know that stuffing is a must-eat on Thanksgiving but the usual broth-moistened stuffings that are bound with a couple of eggs can fall flat. Been there, done that. Your family and friends are craving something more. How about a rich-in-the-mouth side-dish abounding with cheese? Our cheesy sausage and sage stuffing boasts bites and bites of sourdough bread and sweet Italian sausage with gloriously gooey melted aged cheddar, all nobly held together with half-and-half and eggs. A dry Riesling white wine is yet another knee-weakening flavor component in this sumptuous Thanksgiving dish.

ALSO TRY: Sausage and apple stuffing

Sourdough is heavenly. Though many Thanksgiving stuffings feature cornbread or white bread, sourdough delivers its distinct fermented flavor to this holiday side-dish to sublimely complement the sausage, cheddar and wine. Make sure the sourdough bread you use has been left out overnight to dry. Dry, oven-toasted or stale bread will hold its shape when tossed into a stuffing and it will better absorb moisture and flavor from other stuffing ingredients. While you are at it, splash in a good Riesling. Why wine? If you’ve ever nibbled cheese while sipping a glass of wine, you’ll understand the palate rousing nuances wine can add to this cheesy sausage stuffing.

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Cook the Italian sausage

Sweet Italian sausage adds a lovely sweet and savory flavor to this hearty stuffing. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring often, using a wooden spoon to break it into pieces. Cook until the sausage is browned and cooked through. Transfer the sausage to a large bowl.

Cook the Italian sausage


Cook the onions and celery in butter

Melt the butter in the same skillet used to cook the sausage. Add the onions, celery and sage. Season with salt and pepper. Cook, stirring often, for 10 to 12 minutes or until the onions are a gorgeous golden brown. Add the dry white wine and cook, stirring often, for five minutes or until the wine is almost completely evaporated.

Cook the onions and celery in butter


Combine sausage, onion and bread

Pour the onion mixture into the large bowl with the sausage. Add the sourdough bread cubes and toss to combine.

Combine sausage, onion and bread


Whisk eggs and broth together

In a medium-sized bowl, whisk eggs and broth together. The egg mixture will help bind the stuffing as its baking. The broth adds a tasty poultry flavor.

Whisk eggs and broth together


Assemble the stuffing

Pour the egg mixture over the bread mixture and toss to coat. Add the half and half and three cups of the shredded cheese. Gently toss to combine the stuffing ingredients.

Assemble the stuffing


Bake the stuffing

Prepare a 9×13-inch baking dish by rubbing butter all over the inside of the dish and on one side of a large piece of foil. Transfer the stuffing to the baking dish and tightly cover with the foil, buttered-side down. Bake at 300F for 40 to 50 minutes. Remove the foil and scatter the remaining two cups of shredded cheese over the stuffing. Turn the oven to broil. Broil the stuffing for four minutes or until the cheese is golden and bubbling. Allow the stuffing to rest for ten minutes, garnish with parsley then serve hot.

Bake the stuffing


Look at all of that cheesy savory goodness

Look at all of that cheesy savory goodness


A unique and delicious side dish for your next holiday meal!

A unique and delicious side dish for your next holiday meal!


Try a bite today!

Try a bit today!


Cheesy sausage and sage stuffing

Yield 12 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed, cut into pieces
  • 4 tablespoons unsalted butter, divided into two tablespoons and two tablespoons
  • 2 large onions, finely chopped
  • 3 celery stalks, chopped
  • 1/4 cup finely chopped sage
  • Sea salt
  • Freshly ground black pepper
  • 1 cup dry Riesling white wine
  • 2 large eggs, beaten
  • 1 cup chicken broth
  • 1 loaf sourdough bread, cut into two-inch pieces (nine cups), dried overnight
  • 2 cups half and half
  • 1 pound (five cups) aged cheddar cheese, grated, divided into three cups and two cups
  • 2 tablespoons minced fresh parsley

Instructions

  1. Preheat oven to 300F.
  2. Heat oil in a large skillet over medium-high heat. Cook sausage, stirring occasionally and breaking it into small pieces with a wooden spoon, for seven to ten minutes or until browned and cooked through.
  3. Once the sausage is cooked, use a slotted spoon to transfer it to a large bowl.
  4. Add two tablespoons of butter to the skillet and allow it to melt, swirling the skillet to mix it into the sausage fat. Add the onions, celery, sage, salt and pepper to the same skillet. Cook, stirring often, for 10 to 12 minutes or until the onions are soft and golden brown.
  5. Add wine and cook, stirring occasionally, for about five minutes or until the wine is almost completely evaporated. Pour the ingredients in the skillet into the bowl with the sausage.
  6. In a medium-sized bowl, whisk eggs and chicken broth until smooth.
  7. Add the bread to the sausage mixture and stir gently. Pour the egg mixture over the bread mixture and toss to combine. Add the half-and-half and three cups of cheese. Toss to combine well.
  8. Using the remaining two tablespoons of butter, rub 1-1/2 tablespoons into the bottom and sides of a shallow 9x13-inch baking dish, and rub 1/2 tablespoon on one side of a large piece of foil.
  9. Transfer the stuffing to the buttered baking dish, and cover with foil, buttered side down.
  10. Bake for 40 to 50 minutes or until a paring knife inserted into the center comes out clean. Remove from oven.
  11. Turn oven to broil.  
  12. Uncover the stuffing and top with the remaining two cups of cheese.
  13. Broil until top is golden and bubbling, about four minutes. Allow the stuffing to sit at least ten minutes.
  14. Garnish with fresh parsley and serve hot.

Courses Sides

Cheesy sausage and sage stuffing

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