This Sourdough Bread Stuffing is a unique twist on the classic holiday side dish. Tangy sourdough bread is combined with sausage, aromatics, and fresh herbs, and then baked until golden for a crunchy and chewy texture. This flavorful stuffing is a perfect complement to roasted meats and adds a touch of rustic charm to any holiday table.
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No holiday table is complete without a bowl of homemade stuffing. Elevate your Thanksgiving or Christmas feast with this incredibly flavorful and aromatic side dish using sourdough bread, a modern twist on a familiar classic. With a tangy flavor, and crunchy and chewy texture, this sourdough bread stuffing is full of earthiness and character that complements roasted turkey, Thanksgiving Chicken, and other holiday fare.
Stuffing is one of my favorite Thanksgiving recipes and what sets this stuffing apart is not just its flavor but its preparation. Tossed with sausage, celery, onion and an egg-chicken stock mixture then baked in a casserole dish for a crispy top, this sourdough bread stuffing is infused with holiday herbs of sage and rosemary and is sure to become a beloved addition to your holiday spread along other favorites like Jalapeño Cranberry Sauce, Twice Baked Potatoes, or Thanksgiving Salad. And for dessert, our Graham Cracker Crust Pumpkin Pie or Pumpkin Creme Brulee.
Why You’ll Love This Sourdough Bread Stuffing Recipe
- It’s unique flavor: The tangy flavor of sourdough bread adds depth and flavor to the dish complementing the sausage and the herbs. Plus, it tastes even better the next day, making it an incredible addition to post-holiday meals.
- It’s versatile: This sourdough stuffing is delicious whether you’re stuffing it in a bird like a roasted turkey or chicken, or cooking it alongside in a baking dish as a dressing.
- It’s nostalgic: Growing up stuffing was always on our holiday table and a cherished holiday tradition. This classic yet unique twist adds a fresh and flavorful element.
Serve this Sourdough Bread Stuffing with our Twice Baked Mashed Potatoes, Green Bean Casserole, or Radicchio Salad with Lemon Parmesan Dressing.
Ingredient List
- Sourdough Bread: use homemade sourdough if you’re a baker, otherwise try to get day-old bread from a bakery. It’s usually half the price and better than any sourdough from large grocers.
- Sausage: we prefer the flavors that mild Italian sausage brings to the stuffing, but bratwurst, honey garlic, and even breakfast sausage can be used.
- Olive oil: use extra virgin olive oil.
- Butter: use salted butter.
- Onion: used as an aromatic. Use yellow cooking onions or shallots.
- Celery: provides a subtle background flavor which enhances and elevates the stuffing.
- Sage: an essential herb for Thanksgiving dishes, use fresh sage for this recipe.
- Rosemary: the perfect complement to the sage, and sausage, use fresh rosemary if available.
- Chicken or Turkey Stock: use homemade if available, otherwise store-bought is fine. The chicken stock keeps the stuffing moist for baking while adding flavor.
- Eggs: helps hold the stuffing together when baking. Use large eggs, as fresh as possible.
- Salt and Pepper: sea salt and freshly ground black pepper.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Mix up the bread: while the recipe calls for sourdough bread, you can use pretty much any bread for the recipe. Some of our favorite alternatives are brioche, potato buns, and even our Sweet Potato Cornbread.
- Experiment with mix-ins: Add bacon, mushrooms, or chestnuts for a heartier stuffing. Tailor the recipe to your taste and make it your own!
Recipe Steps: How to Make Sourdough Bread Stuffing
1. Toast the bread.
Preheat the oven to 350°F. Spread sourdough on a baking sheet and toast for 15-18 minutes until lightly browned. Let cool, but keep the oven on.
2. Cook the sausage.
Heat olive oil in a skillet over medium-high heat. Add sausage, breaking it up as it cooks for 8-10 minutes until browned. Transfer to a bowl and set aside.
3. Sauté the vegetables.
In the same pan, melt butter. Add chopped onions and celery; sauté for 6-7 minutes until softened. Season with salt and pepper, then stir in sausage, rosemary, and sage. Remove from heat.
4. Prepare the egg mixture.
In a large mixing bowl, combine one egg and chicken stock.
5. Mix the stuffing.
Add the toasted bread, sausage, and sautéed vegetables to the bowl. Toss to coat, then let sit for 5-10 minutes to soak up the liquid.
6. Bake the stuffing.
Toss the stuffing again to ensure even moisture. Stuff your turkey, and place any remaining stuffing in a greased casserole dish. Bake for 40-45 minutes until the top is golden brown and the center is moist. Garnish with parsley and serve!
Chef's Tips for the Best Sourdough Stuffing
- Use Day-Old Bread: Stale bread will absorb moisture better than fresh without becoming mushy.
- Get a good Sear: Ensure to get your pan very hot before cooking the sausage to caramelize the outside and lock in the flavor.
- Taste Before Baking: Always taste the stuffing mixture before baking to adjust the seasoning and ensure you like the flavors.
- Broth Matters: Homemade broth adds richness and depth, but if using store-bought, choose low-sodium, if available, to control the salt level.
- Stuff Responsibly: If you’re stuffing a turkey, make sure the stuffing is cooked to an internal temperature of 165°F to ensure it’s safe to eat.
Make Ahead and Storage
Make ahead: Assemble the stuffing a day in advance and store it in the refrigerator. Bake in the oven at 350°F for 1 hour, covering it with a lid or foil for the first 30 minutes.
Storage: Allow the stuffing to cool to room temperature before storing it in an airtight container in the fridge for 4-5 days. Reheat in the oven at 350°F for 10-20 minutes, depending on the serving size.
Recipe FAQs
The best breads for stuffing are those that are sturdy and can hold up to moisture without becoming mushy, which most sourdough bread is, baguettes, loaves, and buns will all work equally well.
Baking stuffing separately is often recommended for safety, however, so long it is cooked to 165°F, then it is generally safe to eat. Baking stuffing separately ensures and even cook throughout and allows for a crisp texture on top.
We prefer whole spices over ground. Once blended, the flavor is much more potent and strong. You may want to adjust the amounts since freshly ground spices can be more intense.
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Recipe Card
Sourdough Bread Stuffing
Ingredients
- 1 loaf sourdough bread cut or torn into ½” cubes
- 1 lb mild italian sausage removed from casings
- ½ cup butter salted
- 1 onion diced
- 3 ribs celery diced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 2 cups chicken stock
- 1 egg
- ¼ cup chopped fresh parsley optional for garnish
Instructions
- Preheat the oven to 350°F. Spread sourdough on a baking sheet and toast for 15-18 minutes until lightly browned. Let cool, but keep the oven on.
- Heat olive oil in a skillet over medium-high heat. Add sausage, breaking it up as it cooks for 8-10 minutes until browned. Transfer to a bowl and set aside.
- In the same pan, melt butter. Add chopped onions and celery; sauté for 6-7 minutes until softened. Season with salt and pepper, then stir in sausage, rosemary, and sage. Remove from heat.
- In a large mixing bowl, combine one egg and chicken stock.
- Add the toasted bread, sausage, and sautéed vegetables to the bowl. Toss to coat, then let sit for 5-10 minutes to soak up the liquid.
- Toss the stuffing again to ensure even moisture. Stuff your turkey, and place any remaining stuffing in a greased casserole dish. Bake for 40-45 minutes until the top is golden brown and the center is moist. Garnish with parsley and serve!
Recipe Notes
Taste Before Baking: Always taste the mixture to adjust seasoning and make sure you like the flavors.
Choose Your Broth Wisely: Homemade broth adds great flavor, but if using store-bought, opt for low-sodium to control salt levels.
Stuff Safely: If stuffing a turkey, ensure the stuffing reaches an internal temperature of 165°F for safety.
Make Ahead: Assemble the stuffing a day in advance and refrigerate. Bake at 350°F for 1 hour, covering for the first 30 minutes.
Storage: Let the stuffing cool to room temperature before storing in an airtight container in the fridge for 4-5 days. Reheat at 350°F for 10-20 minutes, depending on the portion size.
Isabella says
Made this for thanksgiving last year and it was a hit! Of course it takes more time to make than box stuffing but you know what's being added into the meal and is a burst of flavour in your mouth!
Philip Lago and Mystique Mattai says
Thanks Isabella - we're thrilled you loved the recipe and made it part of your Thanksgiving.