How to Make an Easy + Savory Sourdough Stuffing
Learn how to make the perfect sourdough stuffing recipe from scratch! Flavored with homemade sourdough bread, crumbled sausage, sauteed veggies and flavorful herbs, it makes the perfect side dish.
Okay, here’s the deal.
I had an EXTREMELY stale loaf of sourdough sandwich bread in the fridge. I had thrown it in the top shelf of the fridge in an attempt to save it, and then promptly forgot about it.
Thankfully, all is not lost! This sourdough stuffing recipe works great with stale bread (although fresh works just fine too!)
This sourdough stuffing would be a delicious addition to your Thanksgiving table. It is packed full of seasonal flavors!
Savory, easy, and delicious. Did I mention its also a stuffing recipe? What’s not to love?
Let’s make it!
Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Stuffing
- Preheat oven to 400 degrees F.
- Begin by dicing the sourdough bread into small cubes. Measure out 8 cups of bread and add to a mixing bowl. Set aside while you finely dice 1 small onion and 3-4 stalks celery.
- In a large cast iron skillet, begin browning the sausage, stirring around the pan until it has browned completely. Remove the sausage from the pan and allow to drain on a plate lined with a paper towel.
- Add 3 tbsp of butter to the skillet, letting it melt while you add the diced onion and celery. Sauté for a few minutes until soft and translucent.
- Once the celery and onion is nice and soft, add the sausage back into the pan. Season with salt and pepper to taste. Add in one tsp each of dried parsley and thyme. Stir to mix together well.
- Remove the pan from the heat and add all the ingredients to the large bowl with the bread. Thoroughly mix together and set aside while you prepare the stock and egg mixture.
- In a glass measuring cup, add 2 cups stock and 2 eggs, whisking thoroughly to combine. Pour this mixture over the bread/sausage/veggie mixture and stir well, making sure all of the bread is thoroughly coated.
- Add the stuffing to a large casserole dish. Spread out evenly and bake in preheated oven for 25-30 minutes until golden brown on the top.
- Enjoy!
Handy tip: Prepare Ahead!
To prepare this stuffing ahead of time for Thanksgiving dinner, I recommend prepping this stuffing a few hours in advance for baking later in the day. To do this, follow the recipe as written, stopping right before you bake the stuffing. Cover tightly with aluminum foil and stick it in the fridge. Pop it in the oven 30-40 minutes before your meal so that it’s nice and hot.
Quick Tips for Success
- Keep an eye on it! If you find the top of the stuffing is browning too quickly in the oven, you can loosely tent it with aluminum foil to keep it from burning.
- This recipe easily doubles! If you’re feeding a crowd (or if you just love stuffing leftovers- I know I do!) go ahead and double this recipe.
- Leave the pan uncovered for a crispy top. I love how the crispy topping pairs with the soft stuffing center. Texture, baby, texture!
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FAQs and Storage
If you haven’t had stuffing with sourdough bread before, I highly recommend it. I use my favorite sourdough artisan loaf for this recipe.
Although I think this sourdough stuffing recipe is best enjoyed the same day, it will store well in the fridge to enjoy for 3-4 days.
Yes! Simply bake, let cool, and then wrap tightly in aluminum foil to store in the freezer for up to 2 months.
Sure can! I recommend prepping this stuffing a few hours in advance for baking later in the day. To do this, follow the recipe as written, stopping right before you bake the stuffing. Cover tightly with aluminum foil and stick it in the fridge. Pop it in the oven 30-40 minutes before your meal so that it’s nice and hot.
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Sausage Sourdough Stuffing
Ingredients
- 8 cups bread, cubed
- 1 small onion, diced finely
- 3-4 stalks celery, diced finely
- 1 lb mild breakfast style sausage
- 2 cups chicken stock
- 2 eggs
- 1 tsp dried parsley
- `1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Begin by dicing the sourdough bread into small cubes. Measure out 8 cups of bread and add to a mixing bowl. Set aside while you finely dice 1 small onion and 3-4 stalks celery.
- In a large cast iron skillet, begin browning the sausage, stirring around the pan until it has browned completely. Remove the sausage from the pan and allow to drain on a plate lined with a paper towel.
- Add 3 tbsp of butter to the skillet, letting it melt while you add the diced onion and celery. Sauté for a few minutes until soft and translucent.
- Once the celery and onion is nice and soft, add the sausage back into the pan. Season with salt and pepper to taste. Add in one tsp each of dried parsley and thyme. Stir to mix together well.
- Remove the pan from the heat and add all the ingredients to the large bowl with the bread. Thoroughly mix together and set aside while you prepare the stock and egg mixture.
- In a glass measuring cup, add 2 cups stock and 2 eggs, whisking thoroughly to combine. Pour this mixture over the bread/sausage/veggie mixture and stir well, making sure all of the bread is thoroughly coated.
- Add the stuffing to a large casserole dish. Spread out evenly and bake in preheated oven for 25-30 minutes until golden brown on the top.
- Enjoy!
Notes
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