Name: Sausage and Sage Sourdough Stuffing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Sourdough bread, cubed; 1 lb Ground pork sausage; 0.5 cup Unsalted butter; 2 cups Celery, diced; 1 large Yellow onion, diced; 0.25 cup Fresh sage, minced; 2 cups Chicken broth; 2 large Eggs; 1 tsp Salt; 0.5 tsp Black pepper

"This rustic sourdough stuffing combines the tangy crunch of toasted bread with savory pork sausage and the earthy aroma of fresh sage. It's the perfect balance of buttery, herbaceous, and hearty, making it the standout side dish for any festive gathering."

Ingredients

Qty	Item
1 lb 450 g	Sourdough bread, cubed
1 lb 450 g	Ground pork sausage
0.5 cup 115 g	Unsalted butter
2 cups 300 g	Celery, diced
1 large 200 g	Yellow onion, diced
0.25 cup 10 g	Fresh sage, minced
2 cups 480 ml	Chicken broth
2 large 2 pcs	Eggs
1 tsp 5 g	Salt
0.5 tsp 2 g	Black pepper

How to Make Sausage and Sage Sourdough Stuffing

Preheat oven to 350°F (175°C). Spread sourdough cubes on a baking sheet and toast for 15-20 minutes until dry and slightly golden. Place in a large mixing bowl.

In a large skillet over medium heat, brown the sausage until cooked through, breaking it into small crumbles with a spatula. Remove sausage with a slotted spoon and add to the bowl with the bread cubes.

In the same skillet, melt the butter over medium heat. Add onions and celery, sautéing until softened and translucent, about 8-10 minutes. Stir in fresh sage and cook for 1 minute more until fragrant.

Pour the onion and celery mixture (including the butter) over the bread and sausage.

In a separate small bowl, whisk together chicken broth, eggs, salt, and pepper. Pour this liquid over the bread mixture.

Toss everything gently until the liquid is absorbed and the bread is evenly moistened. Transfer to a greased 9x13 inch baking dish.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is beautifully golden brown and crispy.

·
Use day-old sourdough bread for a better texture that holds up to the broth.
·
Swap chicken broth for turkey stock to enhance the holiday flavor profile.
·
For a vegetarian version, omit the sausage and use vegetable broth with chopped mushrooms.
·
Don't overmix the stuffing; a light toss keeps the bread cubes from turning into a paste.

Frequently Asked Questions

Can I make this stuffing ahead of time?

Yes, you can assemble the stuffing up to 24 hours in advance. Keep it covered in the refrigerator and bake it just before serving.

Can I use dried sage instead of fresh?

Yes, but since dried herbs are more concentrated, use only 1 tablespoon of dried sage instead of 1/4 cup of fresh.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy top.

Can I freeze this sourdough stuffing?

Yes, cooked stuffing can be frozen for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

Video Tutorials

SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS | the BEST homemade stuffing for Thanksgiving dinner!

How to Make Sage and Sausage Stuffing (Dressing) | Serious Eats

How to Make ⎮Thanksgiving Sourdough Bread, Sausage Dressing⎮Stuffing⎮Recipe

How to Make Sourdough and Sausage Stuffing

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