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Sourdough Stuffing

Sourdough stuffing is a flavorful side dish made with toasted sourdough bread, sausage, herbs, and vegetables, baked to perfection. It captures the essence of comfort food, making it ideal for holiday gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 10 cups cubed sourdough bread Use stale bread for best texture.
  • 1 lb ground sausage Adds rich flavor and protein.
  • 12 tbsp unsalted butter For sautéing and enriching the stuffing.
  • 1 small diced onion Contributes sweetness and depth.
  • 1.5 cups chopped celery Adds crunch and freshness.
  • 1.5 cups diced carrots Introduces natural sweetness.
  • 1 tbsp minced garlic Enhances the aromatic flavor.
  • 2.5 cups chicken broth Moistens and binds the stuffing.
Herbs and Seasoning
  • 1/4 cup fresh parsley Imparts brightness and freshness.
  • 2 tbsp fresh rosemary Brings aromatic earthiness.
  • 1 tbsp fresh sage Adds a distinctive, savory flavor.
  • 1 tbsp fresh thyme Complements the other herbs perfectly.
  • 1/2 tsp kosher salt For seasoning to enhance flavors.
  • 1/2 tsp fresh cracked black pepper Adds a touch of spice.

Method
 

Preparation
  1. Preheat the oven to 300°F. Place the cubed sourdough bread onto a large baking sheet and bake for 10 minutes until lightly toasted. Remove from the oven and set aside.
  2. In a medium-sized skillet, cook and brown the ground sausage over medium-high heat for 7-8 minutes. Drain any excess oil and set aside.
  3. Melt the unsalted butter in a large pot over medium heat. Add the diced onion, chopped celery, and diced carrots. Cook for about 10 minutes or until tender. Stir in minced garlic and cook for an additional minute.
  4. Pour in the chicken broth, fresh parsley, rosemary, sage, thyme, kosher salt, and black pepper. Stir and reduce the heat to a low simmer.
  5. Stir the cooked sausage into the broth mixture. Add half of the toasted bread cubes and gently stir until all pieces are coated. Stir in the rest of the bread until it’s all coated and absorbs the liquid. Adjust seasoning as needed.
  6. Transfer the stuffing mixture into a 13 x 9 x 2-inch baking dish. Bake for 25-30 minutes until the top is golden brown.

Notes

For best results, use day-old sourdough bread. Don’t skimp on herbs for flavor enhancement. Adjust liquid absorption carefully and taste before baking. Cover with foil if browning too quickly during baking.