My Favorite Sage and Sausage Sourdough Stuffing
Do people like stuffing? It’s always kinda ‘there’, but this recipe is about to change a sometimes lackluster side dish, into a truly craveable accompaniment to any holiday spread. Tangy sourdough bread, savory Italian sausage, buttery sautéed veggies and loads of fresh herbs. It’s easy to make, packed with flavor and has the BEST combination of a soft, buttery center and crispy golden edges. Turkey and mashed potatoes might have some competition this year.
Well, it’s about time.
I’ve been meaning to post my go-to stuffing recipe for yeeeears. But man, how does this season get away from me every.single.year. Some sort of fall hocus pocus that makes time move faster.
I started making Thanksgiving dinner for my family when I was 23. Ka-La and I lived in a dumpy little duplex in a sketchy part of town, that was furnished with an *eclectic* mix of Ka-La’s grandma’s old furniture and things. But I was so excited. I invited my parents and sister (who lived in Oregon, we lived in Washington at the time) to stay with us for the Thanksgiving holiday and I’d be making everything. (!)
Back then, I relied heavily on my Bon Appetit, Food and Wine and Food Network magazine subscriptions for recipes and cooking inspiration. I don’t remember which subscription it was (Bon Appetit, maybe?) but it had a ‘make your own stuffing formula’ spread. It wasn’t a recipe per se, more like a choose one (type of bread) + choose one (types of veggies) + add this much broth and whisked eggs + choose one (add-ins like pecans or cranberries or walnuts).
I used this formula over the years with ingredients I loved most (sage, thyme, Italian sausage, sourdough bread) and my ‘house stuffing’ recipe was born! It features torn sourdough (sometimes I’ll throw some Italian bread in there, too!), Italian sausage, celery and onion, lots of fresh herbs and homemade turkey stock.
Now if homemade turkey stock is going to turn you away from this recipe, don’t panic, you can use storebought chicken stock. BUT, I must implore you. Let this be the plan: use my guide and recipe for how to spatchcock a turkey, use the backbone and turkey giblets to make homemade turkey stock and then use that stock to make this stuffing (and the best gravy ever). It allllll comes together my friends, it’s not hard (promise!) and you’ll be the star of your Thanksgiving meal!
What You’ll Need to Make this Sourdough Stuffing Recipe:
- Sourdough bread: We’re using a whole 1-pound sourdough loaf (also called a boule) for this stuffing. I prefer torn pieces over bread cubes for those rustic, uneven edges that soak up all the good stuff.
- Italian sausage: Adds a ton of savory flavor! Use mild or spicy depending on your preference.
- Butter: We’re dividing a stick of butter between sautéing the veggies and topping the stuffing before baking. Yes, a whole stick. It’s Thanksgiving. 😉
- Aromatics: Celery, sweet onion and garlic create that classic stuffing flavor. A white or yellow onion would work if that’s what you have.
- Fresh herbs: Sage and thyme bring all the cozy Thanksgiving flavors. Fresh parsley for garnish.
- Eggs: Help bind the stuffing together.
- Stock: Turkey or chicken stock works great! You’ll start with 2 cups and add more as needed until the bread is moistened but not soggy.
How to Make the Best Homemade Stuffing:
Tear the sourdough into bite-sized pieces and spread them on a baking sheet. Leave uncovered for several hours, preferably overnight, to dry out.
Preheat the oven to 400°F. In a large Dutch oven over medium heat, cook the Italian sausage until browned and cooked through. Transfer to a paper-towel-lined plate.
Add 6 tablespoons butter to the same pot, followed by the diced celery and onion. Sauté for about 5 minutes until softened and translucent. Add the garlic, salt, pepper, sage and thyme and cook for another minute or so until fragrant.
Place the dried sourdough bread in a large bowl. Add the cooked sausage, sautéed veggie mixture, whisked eggs and 2 cups of stock. Toss gently until everything is evenly combined.
Add more stock as needed, a splash at a time. You want every piece of bread moistened, but no extra liquid pooling at the bottom.
Transfer the stuffing back to the Dutch oven. Cut the remaining 2 tablespoons butter into small pieces and scatter over the top. Cover with a tight-fitting lid or foil and bake for 45 minutes.
Remove the lid and bake for another 15 minutes until the top is beautifully golden brown.
Let the stuffing rest for a few minutes before serving. Enjoy with your favorite Thanksgiving dishes!
The crispy edges, the buttery center, the savory sausage. I MEAN.
FAQs
To get the best taste and texture, yes! Dried-out, slightly stale bread absorbs the stock and butter without turning into mush. I recommend tearing the bread and leaving it uncovered overnight. If you’re short on time, you can dry the pieces in a 250°F oven for 30–45 minutes, stirring occasionally, until dry but not browned.
Of course! Simply leave out the Italian sausage and use vegetable broth or stock instead of turkey or chicken stock. The fresh herbs, butter and aromatics will still give it plenty of flavor. You may need slightly less stock without the sausage.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For a quick reheat, microwave individual portions with a splash of stock until heated through. You can also warm stuffing in a buttered skillet for crispy edges or cover with aluminum foil and reheat in a 350°F oven. Thaw frozen stuffing overnight in the fridge first.
If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!
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Sage and Sausage Sourdough Stuffing
- Prep Time: 20 minutes + time for bread to sit out
- Cook Time: 60 minutes
- Total Time: 80 minutes + time for bread to sit out
- Yield: 10-14 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
My favorite stuffing recipe! Tangy sourdough bread, savory Italian sausage, buttery sautéed veggies and fresh herbs come together for the ultimate Thanksgiving side dish.
Ingredients
- 10 cups torn sourdough bread from one 1lb sourdough boule
- 1 lb Italian sausage
- 8 tablespoons butter, divided
- 4 stalks celery, diced
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves, minced about 8 sprigs
- 1 tablespoon fresh sage leaves, minced about 12 leaves
- 2 eggs, whisked
- 2–2 ½ cups turkey stock or chicken stock
- for garnish: fresh Italian parsley
Instructions
- Tear the sourdough bread into pieces. I prefer torn pieces of bread to create rough, uneven edges that soak up the broth, butter and seasonings, but if you prefer to cube the bread, that’s fine too. Place the bread on a baking sheet and let it sit out, uncovered, for several hours, preferably overnight.
- Preheat oven to 400°F.
- Heat a large Dutch oven or oven-safe dish on the stovetop over medium heat. Add the Italian sausage and cook until well browned and cooked through. Remove to a paper-towel-lined plate.
- Add 6 tablespoons butter to the pan, along with 4 stalks diced celery and 1 diced sweet onion, sautèing until softened, fragrant and translucent, about 5 minutes.
- Add 4 cloves minced garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon each chopped thyme leaves and sage leaves. Stir until the garlic is softened and fragrant, about 60 seconds.
- Place the torn bread in a large bowl and add the sausage, veggie and herb mixture, 2 whisked eggs and 2 cups stock. Stir, adding another splash or two of stock if you need, so that everything is well-moistened but not soggy/sopping. There should be no pieces of dry bread, but also no extra liquid pooling anywhere.
- Return the stuffing back to your Dutch oven/pot. Cube the remaining 2 tablespoons of butter and place them all over the top. Place on a tight-fitting lid or cover with foil. Bake for 45 minutes. Remove cover and bake another 15 minutes until the top is golden brown.
- Let stand for a few minutes and serve topped with fresh parsley!Absolutely perfect with turkey and mashed potatoes 😉
Notes
Refer to the above blog post for ingredient information, step-by-step instructions and answers to frequently asked questions.
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Nutrition
- Serving Size: approximately ¾ cup
- Calories: 294
- Sugar: 3.5 g
- Sodium: 597.4 mg
- Fat: 18.7 g
- Carbohydrates: 21.1 g
- Fiber: 1.2 g
- Protein: 10.4 g
- Cholesterol: 69.7 mg
