Do I have to dry the bread before making stuffing?

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.

Can I make this sourdough stuffing vegetarian?

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.

How do I store and reheat leftover stuffing?

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.

My Favorite Sage and Sausage Sourdough Stuffing Recipe

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