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Why did it take me this long to make sourdough stuffing? The tangy crust and chewy middle are pure perfection, soaking up all that buttery, herby goodness like it was meant to be.
Sourdough Lovers, This One’s for You
- Soursough Shines: In my recipe, sourdough is the star. Toasting it locks in that tangy, chewy texture, so it soaks up all flavor without getting soggy.
- Savory & Fresh: Sage sausage brings that rich, savory depth, while fresh herbs and tender veggies keep it light and full of flavor.
- No-Stress Perfection: Use homemade or store-bought; swap onions for shallots, and even toss in mushrooms. Have fun and make it your own!
Sourdough Stuffing Ingredients
- Sourdough Bread: Use homemade sourdough bread or store-bought. Day-old is best, but toasting helps the bread soak up flavor without getting mushy.
- Sausage: Use any kind, but sage sausage makes it next-level good.
- Herbs: Fresh is best, but dried works too. Just use half as much.
- Veggie Variations: Swap the onion with shallots. Diced mushrooms are a great add-in for flavor and texture! Just saute them with the rest of your veggies.
How to Make Sourdough Stuffing
Stuffing is one of my favorite Thanksgiving sides! This sourdough stuffing with sausage is for sure my favorite now! It’s easy to throw together, and the flavors are perfect for your holiday table for this classic recipe!
- Dry Out Bread: Preheat the oven to 300°F. Add cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
- Cook Sausage: In a medium-sized skillet, cook and brown sausage for 7-8 minutes over medium-high heat. Drain any excess oil, then set aside.
- Cook Veggies: Melt unsalted butter in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 10 minutes or until tender. Stir in minced garlic and cook for 1 minute.
- Add Broth & Seasonings: Pour in chicken broth, chopped parsley, fresh rosemary, sage, thyme, kosher salt, and fresh-cracked black pepper. Stir, then reduce the heat to a low simmer.
- Combine: Stir the cooked sausage into the broth mixture, then add half of the toasted bread cubes and gently stir until coated. Stir in the rest of the bread until it’s all coated and the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
- Bake: Transfer the stuffing into a 13 x 9 x 2-inch baking dish, then bake for 25-30 minutes, until just golden brown on top. Serve sourdough stuffing warm!
Alyssa’s Pro Tip
Make Ahead: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days. Bring the stuffing to room temperature and bake as directed.
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Preheat the oven to 300 degrees Fahrenheit. Place 10 cups cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
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In a medium-sized skillet, cook and brown 1 pound ground sausage for 7-8 minutes over medium-high heat. Drain any excess oil and set aside.
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Melt 12 tablespoons unsalted butter into a large pot over medium heat. Add 1 small diced onion, 1 ½ cups chopped celery, and 1 ½ cups diced carrots. Cook for about 10 minutes or until tender. Stir in 1 tablespoon minced garlic and cook for 1 minute.
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Pour in 2 ½ cups chicken broth, ¼ cup fresh chopped parsley, 2 tablespoons fresh rosemary, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Stir and reduce the heat to a low simmer.
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Stir the cooked sausage into the broth mixture. Add half of the toasted bread cubes and gently stir until all pieces are coated. Stir in the rest of the bread until it’s all coated and the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
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Transfer the stuffing into a 13 X 9 X 2-inch baking dish. Bake for 25-30 minutes, or until the top is just golden brown. Serve warm and enjoy!
- In the Refrigerator: Once cooled, store leftovers in an airtight container for up to 3 days!
- Make Ahead Instructions: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days in advance. Bring the stuffing to room temperature and bake as directed.
Calories: 296kcalCarbohydrates: 15gProtein: 9gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 58mgSodium: 683mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 3252IUVitamin C: 5mgCalcium: 43mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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