Classic Sage Rosemary and Sausage Dressing


  • 2 French Baguettes cut into 1 and 1/2 inch cubes (9 cups)
  • 1/2 lb bulk sausage
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 2 cups chicken or turkey stock
  • 1/2 cup buttermilk
  • 1 egg, lightly beaten
  • 1 tbs fresh thyme leaves
  • 1 tbs fresh sages leaves, chopped or 2 tsp rubbed sage
  • 2 tbs fresh Italian parsley, chopped
  • 3 sprigs rosemary, removed from stalk and chopped
  • kosher salt and black pepper to taste


  • Preheat oven to 250 degrees.
  • Spread the bread crumbs onto a baking sheet and bake the cubes for 40 to 50 minutes to dry them out.
  • In a large frying pan, cook the sausage, onions and celery until the sausage is browned.
  • In a bowl, combine the stock, buttermilk, egg, herbs, salt and pepper.
  • Pour into the skillet and cook for 1-2 minutes, then remove from heat.
  • Add the bread cubes and mix, then spread in a lightly greased glass baking dish.
  • Cover with foil and refrigerate overnight.
  • Preheat the oven to 350 degrees.
  • Stir the dressing to re-mix.
  • Roast the stuffing, covered for about 45 minutes, then remove and bake for 10 minutes longer to brown the top.

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