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Wholesome Sourdough Stuffing with Sausage and Sage Best Recipe

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This wholesome sourdough stuffing with sausage and sage is a nostalgic, comforting dish that combines tangy sourdough, savory sausage, and fresh sage for a perfect holiday side. It’s quick to prepare, uses simple ingredients, and delivers a custardy interior with crispy golden edges.

Ingredients

Scale
  • 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes (day-old or slightly stale is best)
  • 1 pound ground pork sausage (mild or breakfast-style)
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage leaves, chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika (optional)
  • 2 cups low-sodium chicken broth
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or non-stick spray.
  2. If your bread isn’t already stale, spread the cubes on a baking sheet and toast them in the oven for about 10 minutes, until they’re dry and just starting to turn golden. Let them cool.
  3. In a large skillet over medium-high heat, cook the sausage for 6-8 minutes, breaking it up, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  4. Reduce heat to medium and add the butter to the same pan. Once melted, add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the chopped sage, thyme, salt, pepper, and smoked paprika (if using). Cook for 1 minute.
  6. In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and the onion-herb mixture. Toss gently to distribute evenly.
  7. In a small bowl or measuring cup, whisk together the chicken broth and the beaten egg. Pour this mixture evenly over the bread mixture. Gently fold until the bread is evenly moistened. Let it sit for 5 minutes.
  8. Spread the stuffing mixture evenly into the prepared baking dish. Dot the top with a few small pats of butter if desired.
  9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. Let it rest for 5-10 minutes before serving.

Notes

For best results, use day-old or slightly stale sourdough bread. If bread is fresh, toast cubes in a 300°F oven for 10-15 minutes to dry them out. Fresh sage is non-negotiable for authentic flavor. The egg is essential for binding; do not skip it. For a make-ahead option, assemble the stuffing (stop after step 7), cover, and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time when baking from cold.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, sage stuffing, Thanksgiving stuffing, holiday stuffing, sourdough bread stuffing, easy stuffing recipe

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