Description
A hearty, flavorful sourdough stuffing studded with browned Italian sausage, aromatic herbs, and crisp-tender vegetables, perfect as a holiday side or comforting weeknight dish.
Ingredients
- Sourdough Bread, 1 pound loaf, cut into 1-inch cubes
- Italian Sausage, 1 pound, casing removed
- Yellow Onion, 1 large, finely diced
- Celery, 4 stalks, chopped
- Carrots, 2 medium, diced
- Garlic, 4 cloves, minced
- Fresh Parsley, 1/4 cup, chopped
- Fresh Sage, 2 tablespoons, minced
- Fresh Thyme, 1 tablespoon, minced
- Chicken Broth, 3 to 4 cups
- Eggs, 2 large, beaten
- Salt and Black Pepper, to taste
- Unsalted Butter, 4 tablespoons, melted
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F. Spread the sourdough cubes on a baking sheet and toast for 10 to 15 minutes until lightly crisped.
- Combine Ingredients: In a large skillet, cook the Italian sausage over medium heat until well browned, breaking it up as it cooks. Remove the sausage and set aside. In the same skillet, sauté the onion, celery, carrots, and garlic until softened. Stir in the parsley, sage, and thyme.
- Prepare Your Cooking Vessel: Grease a 9×13 inch baking dish with butter or cooking spray.
- Assemble the Dish: In a large bowl, combine the toasted sourdough cubes, browned sausage, and sautéed vegetables. Add chicken broth gradually, tossing gently until the bread is evenly moistened. Stir in the beaten eggs and melted butter. Season with salt and black pepper to taste.
- Cook to Perfection: Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20 to 25 minutes until the top is golden and slightly crisp.
- Finishing Touches: Remove from the oven and let the stuffing rest for 10 minutes so the flavors meld and the mixture sets.
- Serve and Enjoy: Garnish with extra chopped parsley and serve warm alongside your main dish.
Notes
- Use day-old sourdough for best texture, or lightly toast fresh cubes before assembling.
- Add broth slowly to avoid a soggy stuffing; the bread should be moist but not dripping.
- Brown the sausage thoroughly to build rich flavor; do not rush this step.
- Assemble the stuffing a day ahead and refrigerate, then bake before serving for an easier holiday timeline.
- Reheat leftovers in the oven with a splash of broth to restore moisture.
- Optional: sprinkle grated Parmesan on top before the final bake for a savory crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 of 10 servings (approx)
- Calories: 320
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 75 mg
Keywords: sourdough stuffing, sausage stuffing, holiday side dish, stuffing recipe, sourdough recipe