What is the best bread to use for stuffing?

If you haven't had stuffing with sourdough bread before, I highly recommend it. I use my favorite sourdough artisan loaf for this recipe.

How do you store stuffing?

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.

Can you freeze stuffing?

Yes! Simply bake, let cool, and then wrap tightly in aluminum foil to store in the freezer for up to 2 months.

Can you make stuffing ahead of time for Thanksgiving?

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.

How to Make an Easy + Savory Sourdough Stuffing

Description

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.

Ingredients

Scale

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
1/2 tsp salt, more to taste

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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 large glass measuring cup or small mixing bowl, add the chicken stock and 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

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!
Storage: 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.
Make Ahead Instructions: 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.

Prep Time: 20 minutes
Cook Time: 30 minutes