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Cozy Sourdough Stuffing: Easy Sausage & Sage Recipe

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This sourdough stuffing with sausage and sage is a game-changer for stuffing skeptics. It’s crispy on top, soft and custardy in the middle, with savory sausage in every bite.

Ingredients

Scale
  • 1 loaf sourdough bread (about 12 cups, cubed)
  • 1 pound Italian sausage (casings removed)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion (diced, about 1.5 cups)
  • 3 celery ribs (diced, about 1 cup)
  • 2 tablespoons fresh sage leaves (chopped)
  • 1 tablespoon fresh thyme leaves
  • 2 cups low-sodium chicken broth
  • 2 large eggs (beaten)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh parsley (chopped, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Spread the cubed sourdough on a baking sheet and toast for 10-15 minutes, until lightly golden.
  2. In a large skillet over medium-high heat, cook the Italian sausage (casings removed) for 6-8 minutes, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pan.
  3. Add the butter to the same skillet with the drippings. Once melted, add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until softened and starting to turn golden.
  4. Stir in the chopped sage and thyme. Cook for 1 minute more, until fragrant.
  5. In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and the vegetable-herb mixture. Toss gently to distribute evenly.
  6. In a separate bowl or measuring cup, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour over the bread mixture and gently fold together until combined. Do not overmix.
  7. Let the mixture rest for 10-15 minutes to allow the bread to absorb the liquid.
  8. Pour the stuffing into a greased 9×13-inch baking dish. Spread evenly without pressing down too hard.
  9. Bake for 35-40 minutes, until the top is golden brown and crispy.
  10. Let rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Toast the bread properly to avoid mushy stuffing. Use fresh herbs for best flavor. For extra crispy edges, spread stuffing in a thinner layer or use a cast iron skillet. Can be assembled a day ahead and baked with extra time.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish, easy stuffing recipe

Find it online: https://spoonluma.com/cozy-sourdough-stuffing-easy-sausage-and-sage-recipe/