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Stir in the sage, salt, and pepper

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Blend for about one minute longer if you want to create a creamier texture Note: If you like the texture of shallots then add them last for a quick blend so they don't get pureed in the blender, but make sure they are very finely chopped

Recipe Sausage and Sage Stuffing Ingredients 1-1 pounds sandwich bread, 10-12 cuts cubed, see note 1 pounds sage breakfast sausage, see note cup butter, 1 stick 2 medium yellow onions, diced, about 3 cups 4 ribs celery, diced, about 1 cups 1 teaspoon salt, or to taste teaspoon ground black pepper, or to taste 3-4 cloves garlic, minced cup finely chopped fresh sage, see note on herbs 3-4 sprigs fresh thyme 1 sprig fresh rosemary, optional cup finely chopped fresh flat-leaf parsley 2 cups chicken stock, see note 2 large eggs, at room temperature Directions Preheat your oven to 275F / 135C