Sourdough Stuffing with Sausage

There’s something about the aroma of fresh herbs, golden sourdough cubes, and sizzling sausage that instantly feels like the start of a cozy gathering. This sourdough stuffing with sausage isn’t just a side dish, it’s a centerpiece of flavor, bursting with rustic charm and hearty comfort. Imagine each forkful with crunchy edges, tender bread soaked in savory juices, and bursts of sausage richness tying it all together. Trust me, you’re going to love this.

Behind the Recipe

Every holiday table in my family has always been graced by a big dish of stuffing. Growing up, it was my grandmother’s classic bread stuffing that filled the house with warmth. Over time, I wanted something with more texture and depth, so I swapped the plain bread for sourdough and added sausage for that rich, savory layer. The result? A dish that tastes like tradition met a delicious upgrade, with a balance of nostalgia and indulgence.

Recipe Origin or Trivia

Stuffing has roots that stretch back centuries, with variations appearing in cuisines from Europe to the Middle East. In America, sourdough bread brings a special character, tied to San Francisco’s famous loaves that date back to the Gold Rush era. Sausage stuffing has been a staple in many regional holiday spreads, especially in the South where hearty flavors dominate. This recipe celebrates both the old-world tradition of stuffing and the uniquely American love for bold, comforting ingredients.

Why You’ll Love Sourdough Stuffing with Sausage

The beauty of this recipe lies in its balance of practicality and pleasure. Here’s why it deserves a spot at your table:

Versatile: Works as a side for turkey, chicken, or even on its own with a salad.

Budget-Friendly: Uses pantry staples and stretches ingredients into a big, crowd-friendly dish.

Quick and Easy: Straightforward steps make it stress-free, even for busy holiday cooking.

Customizable: Adjust the herbs, use different sausages, or add extras like mushrooms or apples.

Crowd-Pleasing: With its hearty texture and savory aroma, it always draws compliments.

Make-Ahead Friendly: Assemble in advance, then just bake before serving.

Great for Leftovers: Reheats beautifully and can be transformed into other meals.

Chef’s Pro Tips for Perfect Results

A few insider tips will make this stuffing unforgettable:

1. Use day-old bread so the cubes soak up flavor without turning mushy.
2. Brown the sausage well to deepen the flavor. Don’t rush this step.
3. Toast the bread cubes lightly in the oven for extra crunch.
4. Don’t over-saturate with broth, the mixture should be moist but not soggy.
5. Let it rest before serving so the flavors meld and the stuffing sets.

Kitchen Tools You’ll Need

To bring this dish together seamlessly, here are the essentials:

• Large Skillet: For browning sausage and sautéing vegetables.
• Mixing Bowls: To combine bread, broth, and seasoning.
• Baking Dish (9×13): Perfect size for stuffing that bakes evenly.
• Wooden Spoon: Gentle enough for mixing without crushing bread cubes.
• Foil: Helps prevent over-browning while baking.

Ingredients in Sourdough Stuffing with Sausage

The harmony of these ingredients makes this dish shine, with sourdough lending tangy character and sausage adding depth.

1. Sourdough Bread: 1 pound loaf, cut into 1-inch cubes. Provides a tangy, chewy base with great texture.
2. Italian Sausage: 1 pound, casing removed. Brings savory richness and hearty protein.
3. Yellow Onion: 1 large, finely diced. Adds sweetness and depth.
4. Celery: 4 stalks, chopped. Lends crunch and freshness.
5. Carrots: 2 medium, diced. Balances with subtle sweetness.
6. Garlic: 4 cloves, minced. Enhances overall flavor.
7. Fresh Parsley: 1/4 cup, chopped. Adds brightness and color.
8. Fresh Sage: 2 tablespoons, minced. Brings earthy warmth.
9. Fresh Thyme: 1 tablespoon, minced. Offers a subtle herbal note.
10. Chicken Broth: 3 to 4 cups. Moistens the bread and infuses flavor.
11. Eggs: 2 large, beaten. Helps bind the stuffing together.
12. Salt and Black Pepper: To taste. Balances and sharpens flavors.
13. Unsalted Butter: 4 tablespoons, melted. Adds richness and enhances browning.

Ingredient Substitutions

If you’re missing something, here are easy swaps:

Sourdough Bread: French bread or whole wheat bread.
Italian Sausage: Chicken sausage or turkey sausage.
Chicken Broth: Vegetable broth for a vegetarian option.
Butter: Olive oil for a lighter version.

Ingredient Spotlight

Sourdough Bread: Its tangy flavor and sturdy structure make it ideal for stuffing, holding up beautifully without getting soggy.

Italian Sausage: A star of this dish, bringing bold seasoning, a touch of spice, and richness that transforms the flavor profile.

Instructions for Making Sourdough Stuffing with Sausage

Making this dish is a joyful process, layering flavors step by step until everything comes together in golden, fragrant harmony.

1. Preheat Your Equipment: Set oven to 350°F. Spread bread cubes on a baking sheet and toast for 10–15 minutes until lightly crisped.
2. Combine Ingredients: In a large skillet, cook sausage until browned. Remove and set aside. In the same skillet, sauté onion, celery, carrots, and garlic until softened. Stir in herbs.
3. Prepare Your Cooking Vessel: Grease a 9×13 baking dish with butter or cooking spray.
4. Assemble the Dish: In a large bowl, combine bread cubes, sausage, and sautéed vegetables. Add broth gradually, mixing gently until bread is moistened. Stir in eggs and melted butter.
5. Cook to Perfection: Transfer mixture to baking dish. Cover with foil and bake 30 minutes. Remove foil and bake another 20–25 minutes until golden on top.
6. Finishing Touches: Let rest 10 minutes before serving to allow flavors to meld.
7. Serve and Enjoy: Garnish with extra parsley and serve warm alongside your main dish.

Texture & Flavor Secrets

The magic of this stuffing is in its contrasts. The sourdough delivers chewy tang, the edges crisp up into golden crunch, and the sausage adds pockets of juicy, savory delight. Fresh herbs tie it all together with earthy perfume, while butter and broth ensure every bite is moist yet never soggy.

Cooking Tips & Tricks

Here are a few helpful extras to keep in mind:

• Toast bread cubes even if using day-old bread for extra crunch.
• Add broth slowly to control moisture levels.
• Bake uncovered at the end for that irresistible golden crust.

What to Avoid

To help you sidestep common mistakes:

• Don’t skip toasting the bread, or the stuffing may turn mushy.
• Avoid overloading with broth, the bread should be moist but not dripping.
• Don’t rush the resting time, it helps flavors settle beautifully.

Nutrition Facts

Servings: 10
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This stuffing is wonderfully flexible. Assemble it a day ahead and refrigerate, then bake just before serving. Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months. Reheat in the oven to bring back the crisp texture, or warm individual portions in the microwave for quick meals.

How to Serve Sourdough Stuffing with Sausage

This stuffing shines next to roast turkey, chicken, or even pork tenderloin. Pair it with cranberry sauce for a pop of sweetness or a crisp green salad for balance. For brunch, serve it alongside eggs for a hearty twist.

Creative Leftover Transformations

Don’t let leftovers go to waste. Try these fun ideas:

• Turn it into a savory breakfast hash with eggs.
• Use as a filling for stuffed peppers.
• Form patties and pan-fry for stuffing cakes.

Additional Tips

Add a splash of extra broth if reheating to restore moisture. For deeper flavor, roast the vegetables before mixing them in. A sprinkle of parmesan on top before baking can add a delightful cheesy crust.

Make It a Showstopper

Presentation matters. Serve in a rustic cast-iron skillet for farmhouse charm or in a white ceramic dish for an elegant holiday spread. Garnish with fresh herbs for a pop of green against the golden top.

Variations to Try

• Add diced apples for a sweet-savory twist.
• Toss in sautéed mushrooms for earthy depth.
• Sprinkle dried cranberries for tangy contrast.
• Use spicy sausage for a bolder kick.

FAQ’s

1. Can I make this vegetarian?

Yes, just skip the sausage and use vegetable broth. Add mushrooms for extra depth.

2. Can I use pre-sliced bread?

You can, but cubing and toasting a whole loaf gives better texture.

3. How do I keep stuffing from drying out?

Cover with foil while baking, and don’t skimp on broth.

4. Can I double the recipe?

Yes, just bake in two dishes to ensure even cooking.

5. Should I use fresh or dried herbs?

Fresh herbs give brighter flavor, but dried can work in smaller amounts.

6. Can I stuff this inside a turkey?

Yes, but make sure the stuffing reaches 165°F for food safety.

7. Can I freeze unbaked stuffing?

Yes, assemble and freeze before baking. Thaw overnight, then bake.

8. What’s the best sausage to use?

Mild or sweet Italian sausage balances well with sourdough, but spicy works too.

9. How long will leftovers last?

Up to 4 days in the fridge, or 2 months in the freezer.

10. Can I make it gluten-free?

Yes, substitute with gluten-free bread.

Conclusion

This sourdough stuffing with sausage is everything you want in a holiday side, hearty, flavorful, and irresistibly comforting. Each bite brings the perfect balance of crunch, chew, and savoriness that makes it a true crowd favorite. Let me tell you, it’s worth every bite, and once you serve it, it may just become your new holiday tradition.

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