Classic Sage And Sausage Dressing Recipe

Name: Classic Sage And Sausage Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound french bread, crusts trimmed, cut in 3/4-inch cubes (about 9 cups); 12 ounces sage-flavored bulk 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; 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

Servings: persons

1 pound french bread, crusts trimmed, cut in 3/4-inch cubes (about 9 cups)
12 ounces sage-flavored bulk 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
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

1
Preheat oven to 325 degrees F. Butter 13x9x2-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.
2
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.
3
Melt butter in same skillet over medium heat. Add leeks and celery, and saute 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.)
4
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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound french bread, crusts trimmed, cut in 3/4-inch cubes (about 9 cups), 12 ounces sage-flavored bulk pork sausage, 1/2 cup (1 stick) unsalted butter, 2 1/4 cups thinly sliced leeks (white and pale green parts only), and more.

Yes, Classic Sage And Sausage Dressing falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Sage And Sausage Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions