Cheesy Sausage and Sage Stuffing

A rich and savory stuffing featuring Italian sausage, sourdough bread, and aged cheddar cheese, enhanced with fresh sage and white wine. This indulgent side dish combines crispy bread with a creamy, cheesy interior for the perfect holiday accompaniment.

8 servings

1 hr 36 min

Published October 4, 2025

Ingredients

•2 tablespoons unsalted butter, plus more
•1 medium boule sourdough bread
•2 tablespoons olive oil
•1 pound Italian sausage
•2 large onions
•3 stalks celery
•¼ cup sage
•to taste salt and pepper
•1 cup white wine
•2 large eggs
•1 cup chicken broth
•2 cups half-and-half
•1 pound aged cheddar
•5 cups grated cheese
•divided

Cooking Instructions

1.
Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
5 min
2.
Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
10 min
3.
Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
17 min
4.
Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
50 min
5.
Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
14 min
6.
Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

Ingredients

•2 tablespoons unsalted butter, plus more

•1 medium boule sourdough bread

•2 tablespoons olive oil

•1 pound Italian sausage

•2 large onions

•3 stalks celery

•¼ cup sage

•to taste salt and pepper

•1 cup white wine

•2 large eggs

•1 cup chicken broth

•2 cups half-and-half

•1 pound aged cheddar

•5 cups grated cheese

•divided

Cooking Instructions

Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.

5 min

Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.

10 min

Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.

17 min

Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .

50 min

Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.

14 min

Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.