“Be sure to put your feet in the right place, then stand firm.”

Abraham Lincoln

According to Uncle Mitch, the inspiration for this recipe came from the same place as his inspiration for nearly all things in life: President Abraham Lincoln.

So, what does our revered 16th President of the United States, have to do with a recipe for stuffing, you might ask? Well, it is my understanding that our family’s shared grandfather: the esteemed Mr. Mordecai Lincoln, began the family tradition of preparing and serving this devour-deserving stuffing, way back in the 1800s.

To my uncle’s recollection, it was either that, or he discovered the recipe in some holiday magazine (just a century or so later), and decided to give it a try. Given our family’s deep roots in history, and adeptness for storytelling, either scenario is just as likely.

“Folks are usually about as happy as they make their minds up to be.”

Abraham Lincoln

Just like his mother (and my grandmother: Grandma Nancy; who has been mentioned innumerable times in previous blog posts), my Uncle Mitch sincerely appreciates history: that of our family, our hometown, and world history, in general. He is knowledgeable in countless areas. He is also a connoisseur of cooking, and of course, music. He is the one at every gathering with the perfectly-procured playlist (there I go with my alliteration again). He is the gregarious guy with a flair for public-speaking, who officiated my sister’s wedding, as well as my own; and who discovered our familial relationship to Daniel Boone (along with the help of a genealogy site).

“Whatever you are, be a good one.”

Abraham Lincoln

My Uncle Mitch is a great cook, who not only knows how to make food taste delightful, but also look beautiful. I mean, truly, how could I turn out any other way than who I have become? Writing a food blog about my love of food, family, and music (not necessarily in that order). This sausage sage stuffing recipe has become a staple at our Thanksgiving gatherings for as long as I can remember. In addition, my Uncle Mitch was granted the arduous task of preparing the family’s Thanksgiving turkey; which he has done, in the wee hours of each & every Thanksgiving morning, for many years. As such, I felt privileged when he entrusted his coveted stuffing recipe with me; and even more so when he allowed me to share it with all of you.

Uncle Mitch’s Sausage Sage Stuffing Ingredients

• 1 loaf of potato bread slices
• 1 carton unsalted chicken stock
• 2 eggs, beaten
• 1 stick of salted butter, divided
• 1 lb. pork sausage
• 4 stalks celery, cleaned & chopped
• 1 sweet yellow onion, finely diced
• 2-4 tsp. fresh sage, chopped
• 2-4 tsp. fresh thyme leaves, removed from stems
• 1 Tbsp. minced garlic
• Salt & pepper, to taste
• 1 tsp. smoked paprika
• Optional: 2-3 Tbsp. cashews

Sausage Sage Stuffing Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place potato bread slices in a single layer on ungreased cookie sheets and bake in oven in batches, 10-15 minutes each, until bread is slightly toasted and lightly browned. Cool on wire rack.
3. Meanwhile, melt 2 Tbsp. of butter in a large, non-stick pot over low heat. Add the chopped onion and celery to the pot and cook for 2-4 minutes, until the vegetables begin to soften. Salt and pepper to taste.
4. Then, add the minced garlic and continue cooking on low for an additional 1-2 minutes, until garlic becomes fragrant.
5. After that, place the sausage in the pot and increase heat to medium. Continue cooking until no pink remains (approximately 15 minutes), stirring occasionally.
6. Remove pot from heat. Stir the fresh herbs into the meat mixture.
7. Once the bread slices are cool to the touch, cut each slice into 6 relatively even squares. Place the sliced bread cubes into a very large bowl.
8. Add the meat and herbs to the bread, tossing until each cube is evenly coated.
9. In a separate bowl, mix the beaten eggs and chicken stock. Pour over the stuffing and toss/stir, ensuring the mixture is fully-incorporated. Cover and refrigerate for at least one hour. (The longer it sets, the better it gets. So, you can even make this part of the stuffing the night before and let it sit in the fridge overnight.)
10. After it has set, remove the stuffing mixture from the refrigerator and stir again, ensuring the bread cubes are fully-coated. I typically divide the stuffing into two separate casserole dishes, so that one contains cashews, and one does not. If adding cashews, you can include this step. Or, if desired, you can place all of the stuffing into one large dish.
11. Preheat oven to 400 degrees again.
12. Melt half of the remaining butter and pour over stuffing. If adding cashews, stir into half of the stuffing. Sprinkle with smoked paprika on top and cover with foil. Bake in oven for 20 minutes. Remove the foil and top with the rest of the melted butter. Bake for an additional 15-20 minutes, or until stuffing begins to brown and become crispy. (Yum!) Serve warm with typical Thanksgiving food fare, or eat alone–it’s that good!

This stuffing recipes pairs beautifully with any classic Thanksgiving feast. If you’re looking for a a ham recipe that’s just peachy, check out my Sauced blog post on “Just Peachy Bourbon Glazed Ham,” below.

As always, your feedback is appreciated! Try this recipe and let me know what you think. Do you have your own family recipe for Thanksgiving stuffing? Have questions? Comment below!