How to Make the Best-Ever Sourdough Sausage Stuffing

Sourdough Sausage Stuffing is a classic Thanksgiving side dish. It’s full of rich fall flavors and can be assembled up to two days ahead of time, which makes it so easy.

 

Stuffing is a Great Thanksgiving Side Dish

As the Thanksgiving holiday season rolls around and we start thinking about side dishes, we wonder where to find a good Thanksgiving stuffing recipe. Because, not only is a good stuffing required to complete the holiday meal ((at least at our family’s table!), but leftover stuffing is the best!

One of my favorite go-to homemade stuffing recipes is my Apple Cranberry Leek Stuffing. It is meat-free, easy to make (just use store-bought plain croutons) and great for those who tend more towards the veggies, breads and desserts at Thanksgiving.

But, you can’t just stop at one good stuffing at the Thanksgiving table (because it’s my favorite thing on the menu!). I wanted another Thanksgiving stuffing recipe that would compliment the sweet and savory taste of the Apple Cranberry Leek Stuffing.

Fresh Bread is Key

This sourdough sausage stuffing recipe is the perfect fit. 

First, I start with fresh bread. I prefer sourdough as its unique flavor comes through without overpowering the rest of the ingredients. And, when done baking, those sourdough bread cubes have a beautiful golden color.

Savory Sausage is Delicious

Second, I wanted some type of meat in this one to satisfy the meat lovers at the Thanksgiving table. I thought a savory sausage would be a great addition.

With the sausage, I think you stay with tried-and-true pork sausage. Again, it adds a lot of flavor without taking over the sourdough sausage recipe. 

And, you can absolutely go super simple and use a store-bought brand like Jimmy Dean’s Regular Pork Sausage. Or, get a little fancy, head out to the local butcher, and find a fresh mild Italian sausage as a great substitute.

Using Aromatics Brighten up any Dish

Finally, the use of fresh herbs. The aromatics in this homemade recipe (rosemary, sage, thyme) really brighten up this sourdough stuffing recipe and plays off the bread and sausage so well.

So, if you are looking for the best Thanksgiving stuffing recipe for your holiday table, I suggest giving this sourdough sausage stuffing a try. The golden brown croutons, savory sausage and fresh herbs make this a great addition to your holiday meal.

Tips and Tricks

• Crusty sourdough bread from the bakery works best to make the most delicious croutons.
• Ciabatta bread is a great substitute for sourdough bread. Really what you want is a good quality artisan bread.
• Make sure your sourdough bread cubes are not too large, about 1/2 inch cubes are a good size.
• The stuffing mixture can be assembled up to two days ahead of time and refrigerated under plastic wrap or aluminum foil until ready to bake. When you’re ready to bake, bring the stuffing to room temperature and bake as instructed.
• The recipe calls for breakfast sausage, but mild Italian sausage can be used if that’s your preference.
• Fresh herbs rather than dried are highly recommended for maximum flavor.

Ingredients Needed for Sourdough Sausage Stuffing

Full instructions for making this recipe are found in the recipe card

• Sourdough bread
• Butter
• Bulk pork breakfast sausage
• Onion
• Celery
• Fresh rosemary
• Fresh sage
• Fresh thyme
• Salt
• Black pepper
• Chicken broth

How to Make Sourdough Sausage Stuffing

• Preheat oven to 400 degrees.
• Spread sourdough bread cubes out in a single layer on a large rimmed baking sheet (you will need two of them).
• Toast bread cubes in preheated oven for about 15 minutes, until crunchy.
• Place bread into a large mixing bowl.
• Reduce oven heat to 375 degrees.
• Melt butter in a large skillet over medium heat.
• Add sausage to skillet and cook until browned and no longer pink.
• Remove sausage from the large skillet and add to the large bowl with the bread.
• Add onion, celery, herbs, salt and black pepper to the large skillet and sauté for about 5 minutes, until softened.
• Add this vegetable mixture to the large bowl along with remaining salt and black pepper, stirring to combine with the rest of the ingredients.
• Add chicken broth, little by little, until stuffing mixture is moistened but not soggy. You may not need all 2 cups of chicken broth.
• Spoon stuffing mixture into a 9×13 baking dish that’s been coated with nonstick cooking spray.
• Bake stuffing for 20-30 minutes.

More Side Dishes to Enjoy with Your Thanksgiving Meal

• Maple Brown Butter Roasted Sweet Potatoes
• Fresh Green Beans with Shallot Butter Sauce
• Apple Cranberry Leek Stuffing 
• Shredded Brussels Sprouts with Spicy Mustard Vinaigrette
• Roasted Brussels Sprouts with Shallots and Mushrooms 
• Amish Broccoli Salad
• Cranberry Fluff
• Perfect Dinner Rolls
• Drunken Cranberry Sauce
• Pumpkin Pie Spice Butter

 

ENJOY!