For those that may have thought previously they didn’t love stuffing, you HAVE TO try this sourdough stuffing recipe and your mind will be changed – I promise! This is a homemade sausage stuffing recipe made with sourdough bread and is the best stuffing I’ve ever had!
I cannot express JUST HOW DELICIOUS this stuffing is. Seriously, I don’t even like stuffing, but this is the stuffing that changed my mind. I could eat a whole bowl of it. I grew up eating the stuffing out of a box (you know this kind) and I honestly didn’t like when I had other stuffings that were homemade.
But then…I made this stuffing and it’s like I’ve been living under a rock and just didn’t know what good stuffing was supposed to be like!
What ingredients do you need for stuffing made with sourdough bread?
- Sourdough bread – the shining star in this recipe. The texture and flavor in a sourdough are the differentiator from a regular stuffing recipe. You can either make homemade sourdough bread or buy a loaf from a bakery or grocery store.
- Yellow onion – I used a medium yellow onion, chopped up in small pieces
- Celery stalks – chopped large celery stalks, it gives a nice flavor
- Mushroom stalks – this ingredient is optional, but adds great flavor. Since you just use the stalks in this recipe, use the tops to make tasty stuffed mushrooms. If you’re not making stuffed mushrooms definitely feel free to use whole mushrooms, chopped.
- Garlic cloves – another ingredient used to add layers of flavor.
- Dried thyme – a key ingredient in stuffing (and a lot of Thanksgiving recipes) – you could also use fresh thyme or add in other herbs like sage and parsley.
- Pork sausage – this is just your traditional breakfast sausage, nothing special and widely available.
- Chicken broth – the broth bakes onto the bread for extra flavor.
- Egg – this is essential to help bind ingredients to the bread.
There a few things in this recipe that set it apart from a traditional stuffing that you may have previously tried.
- The bread! Sourdough bread adds not only amazing texture, but flavor!!
- The pork breakfast sausage. It breaks down beautifully in this recipe versus a traditional Italian sausage that forms bigger chunks.
Around the holidays, I always make these delicious stuffed mushrooms. They are made with stuffing and I used to use a box stuffing, but tried them with this recipe and they are simply outstanding! If you’re making stuffed mushrooms, just chop up the mushroom stems and throw them in when you’re adding celery in this recipe.
How do you make stuffing with sourdough bread?
-
Preheat oven to 350. Cube bread and put on baking sheet. Bake for 20 minutes, then turn off the oven and let sit in the oven for another 20 minutes to become nice and crunchy.
-
In a dutch oven (or large skillet) melt butter, add onion, celery, mushrooms if using, garlic salt and thyme and cook for 5 minutes, stirring occasionally.
-
Add in sausage and cook until browned.
-
Stir in bread cubes.
-
In a small bowl combine broth, water, and egg.
-
Drizzle over bread mixture.
-
If using a dutch oven-place it in the oven (or transfer stuffing into a 13×9 baking dish) and bake for 40 minutes. I like a darker/dryer/crunchier stuffing, so I leave it uncovered for the entire bake time. If you like a softer stuffing, bake it covered with aluminum foil for 20 minutes, then remove the foil and bake for another 20 minutes.
-
Remove from oven and enjoy!
And in case you want to save some time on dishes, I like to make this sourdough stuffing recipe in a dutch oven so that I can use one pan to cook and bake it!
Sourdough Stuffing Recipe
This sourdough stuffing recipe is made with sourdough bread and sausage and has incredible flavor and texture!
Print
Rate
Servings: 10 servings
Equipment
Ingredients
- 1 loaf sourdough bread (about 1 lb.) cut into 1/2-1 inch cubes
- 3 Tbs butter
- 1 medium yellow onion chopped
- 2 large celery stalks chopped
- 1/4 - 1/2 cup mushroom stalks chopped (or 1/4-1/2 chopped whole mushrooms)
- 2 garlic cloves minced or pressed
- 1 tsp salt
- 1/2 tsp dried thyme
- 16 oz. pork sausage (breakfast sausage)
- 1 can chicken broth (14 oz.)
- 1 cup water
- 1 large egg
Instructions
- Preheat oven to 350. Cube bread and put on baking sheet. Bake for 20 minutes, then turn off the oven and let sit in the oven for another 20 minutes to become nice and crunchy.
- In a dutch oven (or large skillet) melt butter, add onion, celery, mushrooms if using, garlic salt and thyme and cook for 5 minutes, stirring occasionally.
- Add in sausage and cook until browned.
- Stir in bread cubes.
- In a small bowl combine broth, water, and egg.
- Drizzle over bread mixture.
- If using a dutch oven-place it in the oven (or transfer stuffing into a 13x9 baking dish) and bake for 40 minutes. I like a darker/dryer/crunchier stuffing, so I leave it uncovered for the entire bake time. If you like a softer stuffing, bake it covered with aluminum foil for 20 minutes, then remove the foil and bake for another 20 minutes.
- Remove from oven and enjoy!
Notes
Use a dutch oven in this recipe for less dishes!
The mushrooms in this dish are optional, but I suggest using them. You can then use the mushroom tops to make stuffed mushrooms.
Nutrition Disclaimer: The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Nutrition
Calories: 314kcal | Carbohydrates: 27g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 903mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
Leave a Reply