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Up close shot of sourdough stuffing with sausage and herbs in a blue and whit bowl with a wooden serving next to a loaf of sourdough bread and a casserole dish of stuffing in the background, all of a red napkin
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Sourdough Bread Stuffing with Sausage and Herbs

Elevate your Thanksgiving dinner or Christmas feast with this amazing homemade stuffing side dish recipe.  Sourdough bread and fresh herbs give this holiday classic with chewy and hearty texture the best flavor for a top notch dish for your holiday table! I love to use pre-sliced sourdough bread for a speedier stuffing, but fresh homemade sourdough is great as well. 
Prep Time10 minutes
Cook Time50 minutes
Cooking Vegetable Mix/Drying Bread Cubes20 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American, Holiday
Keyword: Christmas, Holiday, hot side dish, side dish, Sourdough, Stuffing, Thanksgiving
Servings: 14
Calories: 345kcal
Author: Katia

Equipment

Ingredients

  • 16 oz. Sourdough bread cut into 1/2-3/4 inch cubes
  • 1/2 cup butter divided in half
  • 2 cups onion finely diced
  • 1 cup celery chopped small
  • 6 cloves garlic minced
  • 1.5 lb bulk Italian Sausage casings removed
  • 2 cups low sodium vegetable broth
  • .5 cup water
  • 1 large eggs
  • 1/4 cup parsley fresh
  • 2 Tbsp. sage fresh (For dry rubbed sage use 1 tsp for every 1 Tbsp. of fresh sage.)
  • 2 Tbsp. thyme fresh
  • 2 tsp. fennel
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

Instructions

  • Preheat oven to 350 F.
  • Divide and spread out sourdough bread cubes onto 2 dry baking sheets. Bake for 15-20 mins, turning 2 times. (You want the bread cubes completely dried out and crisp with no moisture)
    Sourdough bread cut up into small cubes for drying and making stuffing
  • While you're drying out the bread, Pre-heat a skillet to Medium-high heat and brown and crumble the sausage for about 6-7 minutes or until fully cooked.  I like to use a wooden spoon so that I don't miss out on any bits I'm cooking in the skillet for this recipe.
    Cooking sausage in black cast iron skillet for stuffing
  • Once the sausage is done, remove the sausage from the pan and set aside on a plate or bowl.
  • Lower the heat to Medium-low, melt 1/4 cup of butter and add the onions and celery (you can decrease the butter if your sausage was already greasy).  Cook the vegetables for 8-10 minutes or until tender, adding in the salt and pepper at some point now during the cook.
    Cooking onions and celery in black cast iron skillet for making sourdough stuffing
  • Then add in the fresh minced or pressed garlic, sage, thyme and fennel and cook for 2 more minutes.
    Adding squeezed garlic and herbs to vegetable mixture for stuffing
  • Add the dried bread cubes to a large mixing bowl, along with the sausage, veggie mixture, broth and water and give it all a good stir till everything is moist.
    Dried bread cubes with vegetable mixture, sausage and fresh parsley in large mixing bowl to mix for stuffing.
  • Stir in the egg and re-stir until well combined.
    All ingredients added and stirred together in large white bowl for stuffing.
  • Transfer the stuffing bread mixture into a well greased 13 x 9-inch glass or ceramic baking dish. Flatten the mixture a little with your spoon or spatula and top with remaining 1/4 cup of butter, cut into thin slices over the top of the stuffing.
    Sourdough stuffing with thin slices of butter on top before baking
  • Cover baking dish with aluminum foil and bake at 350° F in preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake another 25 minutes.
    Stuffing in casserole dish in oven after removing aluminum foil.
  • If you want a more crispy top, besides just the crispy edges, you can broil the top for a couple minutes.  For me, I'm fine with just the initial bake. 

Notes

Keep your leftover stuffing in an airtight container in the refrigerator and enjoy within a few days. 

Nutrition

Serving: 1cup | Calories: 345kcal | Carbohydrates: 21g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 758mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg