Get outta here with your nuts and berries, like seriously. I only want butter, sage sausage, more butter, and other tasty stuff in my stuffing. Let’s get straight to Mona’s (my great-grandmother) recipe!


  • 1 loaf of good sourdough bread cut into cubes, and dried in oven
  • 3/4 to 1 stick of butter
  • 1 large onion, diced
  • 4 celery sticks, diced
  • 1 heaping tsp. of dried sage
  • 1 pound Jimmy Dean or Farmer John’s Sage Sausage
  • Salt and Pepper
  • 3 cups of good chicken broth


1. Cut bread into cubes and dry the cubes on a cookie sheet in a 250 F oven until dry and toasty.

2. Melt butter in a pan, add diced onion and celery and cook until onion and celery until soft, adding sage, salt, and pepper.

3. Cook sausage in a separate pan until just done, then add the sausage and fat to the softened celery and onion. Check the seasoning here – it needs quite a bit since you’ll be adding this to the bread.

4. Mix sausage, veggie mix with the bread in a large bowl. 

5. Pour the broth over the stuffing and mix together gently.

6. Put the stuffing mixture in a buttered 12×16 or 10×15 dish (whatever you have is fine).

7. Bake in a convection oven at 375 for about 40 minutes (if it’s coming out of the fridge) or until it’s bubbling at the base and crispy and brown on top.

seriously the best!!!
seriously the best!!!