Rosemary & Sage Thanksgiving Stuffing

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Starting New Traditions

This is my first year hosting the holidays, which feels both exciting and a little surreal. Growing up, I never really had a special place to be or a big family to reconnect with during the holidays. They were simple and sweet but still special. However, I don't have many holiday recipes passed down from generation to generation.

Now, as I start hosting in my own home, I’m finding so much joy in creating new traditions from scratch. Recipes like this stuffing are my way of building something meaningful. Dishes I can come back to year after year, that fill the house with good smells and good memories.

It’s funny how cooking can make you feel both nostalgic and brand new at the same time. This one feels like the start of something special.

Choosing the Right Bread for Stuffing

The bread you use makes a big difference in the texture and flavor of your stuffing — and it really just depends on the vibe you want:

• French Bread or Italian Loaf:These are classic choices. They have a soft inside and a slightly chewy crust, which helps the stuffing soak up all that butter and stock without turning mushy. The flavor is mild and cozy. This is perfect if you want a traditional texture that’s soft but holds together.

• Sandwich Bread:If you want a lighter, fluffier stuffing, sandwich bread totally works. It gives a more uniform, pillowy texture. This is ideal if you’re going for something simple and nostalgic

• Sourdough: For a more elevated flavor, sourdough adds a subtle tang and chewy texture that pairs beautifully with sausage and herbs. It also holds up really well when baked, so you get those perfect crispy edges on top.

• Brioche or Challah: If you want a richer, slightly sweet stuffing, these breads are amazing. They add a buttery flavor that tastes especially good with the rosemary and sage — great for a Christmas table or when you want to make something a little more decadent.

Whatever bread you choose, the key is to dry it out completely before baking. That’s what lets it soak up all the flavor without getting soggy.

A Little Note on Rosemary and Sage:

Rosemary and sage are really what make this stuffing taste (and smell) like the holidays. They’re both earthy, comforting herbs, but they each bring something totally different to the mix.

Sage has that deep, woodsy flavor that feels instantly nostalgic. It’s the backbone of almost every classic Thanksgiving dish. It pairs perfectly with sausage, butter, and onions, adding that warm, savory note that makes the whole kitchen smell like fall.

Rosemary, on the other hand, is a little brighter and more piney. It cuts through the richness and adds a hint of freshness that balances all the buttery flavors. Even just a small amount wakes everything up and makes the stuffing feel more vibrant and aromatic.

When you combine the two, you get the best of both worlds. I also love tucking a few rosemary sprigs on top after baking. It looks beautiful on the table and makes the whole dish smell like you’re cooking in a cabin surrounded by pine trees....Which by the way, is my dream life.

Ingredients

• 2½ pounds (1.25 kg) soft Italian or French bread (about 2 loaves), cut into ¾-inch cubes (about 5 quarts) (You can really use any type of bread for this recipe depending on the texture you'd like!)

• 8 tablespoons (1 stick / 115 g) unsalted butter

• 1½ pounds (680 g) sage sausage, casing removed

• 1 large onion, finely chopped

• 5 large celery ribs, finely chopped

• 2 cloves garlic, minced

• ¼ cup minced fresh sage

• 1 tablespoon minced fresh rosemary, plus extra sprigs for garnish

• Kosher salt and freshly cracked black pepper, to taste

• 1 quart (4 cups / 1 L) low-sodium chicken or turkey stock, divided

• 3 large eggs

• ¼ cup minced fresh parsley, divided

Instructions

1. Toast the bread: Preheat the oven to 275°F . Spread the bread cubes evenly over two large baking sheets and bake for about 40 minutes, rotating the trays and tossing the bread a few times until completely dried and crisp. Let cool.Increase oven temperature to 350°F (180°C).

2. Cook the sausage and vegetables: In a large Dutch oven or deep skillet, melt the butter over medium-high heat until foamy. Add the sausage and use a potato masher or the back of a spoon to break it into small crumbles.Cook, stirring often, until just browned with a few pink spots left — about 8 minutes.Add the onion, celery, garlic, sage, and rosemary. Cook for another 8–10 minutes, stirring often, until the vegetables soften and everything smells amazing.

3. Combine the wet ingredients: Remove the pan from the heat and stir in half of the chicken stock. In a separate bowl, whisk together the remaining stock, eggs, and 3 tablespoons parsley until smooth and combined.

4. Bring it all together: Slowly pour the egg mixture into the sausage and vegetable mixture, stirring constantly. Add the dried bread cubes and gently fold everything together until evenly coated and slightly moistened.

5. Bake the stuffing: Lightly butter a 9x13-inch baking dish (or 10x14-inch oval). Transfer the stuffing to the dish and cover tightly with foil.Bake for 45 minutes, or until an instant-read thermometer reads 150°F in the center.Remove the foil and bake uncovered for another 15–20 minutes, until the top is golden and crispy.

6. Sprinkle with the remaining parsley and a few rosemary sprigs for garnish.

Madeline’s Note

You can make this ahead the night before — just assemble everything, cover, and refrigerate. Bake the next day until heated through and golden. It’s cozy, buttery, and perfectly herby — basically, the definition of holiday comfort.