Classic Sage and Sausage Dressing

  • Active Time 30m
  • Total Time 1h 25m
  • Rating ****

8 servings


  • 1 pound French bread, crusts trimmed, cut in 3/4-inch cubes (about 9 cups)
  • 12 ounces sage-flavored bulk pork sausage (or regular pork sausage)
  • 1/2 cup (1 stick) unsalted butter
  • 2 1/4 cups thinly sliced leeks (white and pale green parts only)
  • 1 1/2 cups thin-sliced celery
  • 2 tablespoons chopped fresh sage (if using regular pork sausage, use 3 tablespoons sage)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly milled black pepper
  • 1 1/2 cups (about) canned reduced-sodium chicken broth
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • Fresh sage and thyme sprigs


Preheat oven to 325 degrees F. Butter 13 x 9 x 2-inch ceramic baking dish. Arrange bread cubes in single layer on large baking sheet. Bake until bread is golden brown and crisp, stirring once, about 25 minutes. Transfer bread to large bowl.

Meanwhile, cook sausage in heavy large skillet over medium heat until browned, cutting into small pieces with back of spoon, about 8 minutes. Transfer sausage to bowl with bread.

Melt butter in same skillet over medium heat. Add leeks and celery, and sauté until very tender, about 7 minutes. Stir in sage, thyme, salt and pepper. Transfer vegetable mixture to bread mixture. Toss bread mixture with enough broth to moisten. (Dressing can be made 1 day ahead. Cover and refrigerate.)

Increase oven temperature to 400 degrees F. Season dressing to taste with salt and pepper. Whisk eggs and baking powder in small bowl to blend. Drizzle egg mixture over dressing; toss to blend. Transfer dressing to prepared baking dish. Cover and bake 25 minutes. Uncover and bake until lightly browned and crusty on top, about 15 minutes longer. Garnish with sage and thyme sprigs and serve.

Tip: Don't use dried herbs for this classic side dish. For full-bodied flavor, add freshly chopped herbs. An herb mill chops leafy herbs quickly and effortlessly.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4353

nutrition information per serving

346 calories; 18g total fat; 92mg cholesterol; 1049mg sodium; 36g carbohydrates; 4g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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