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Best Easy Sourdough Sausage Sage Stuffing Recipe

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This sourdough sausage sage stuffing is the ultimate comfort food, perfect for holidays or a cozy Tuesday night. Made with day-old sourdough, savory pork sausage, and aromatic sage, it’s budget-friendly, picky eater-approved, and incredibly delicious.

Ingredients

Scale
  • 1 loaf day-old sourdough bread (about 12 cups cubed)
  • 1 pound pork sausage (mild or spicy)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 large egg, beaten
  • ½ cup dried cranberries or chopped apples (optional)
  • ¼ cup fresh parsley, chopped (optional)
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 375°F. Cut day-old sourdough into ½-inch to ¾-inch cubes (about 12 cups). Spread on a baking sheet and dry at room temperature for a few hours, or in a 300°F oven for 10-15 minutes.
  2. In a large skillet or Dutch oven over medium-high heat, cook the pork sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate with a slotted spoon, leaving the fat in the pan.
  3. Reduce heat to medium. Add butter to the pan. Once melted, add onion and celery. Cook until soft and translucent (5-7 minutes). Add garlic and cook 1 minute more.
  4. Add sage, thyme, rosemary, salt, and pepper. Cook 1 minute to toast the spices.
  5. In a large mixing bowl, combine the cooked sausage, sautéed vegetables, and dried bread cubes. Toss gently.
  6. In a small bowl, whisk together chicken broth and beaten egg. Pour over the bread mixture and stir gently until evenly moistened. Do not overmix.
  7. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until golden brown and crispy on top.
  8. Let rest 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For extra crispy top, broil for 1-2 minutes after baking. To make ahead, assemble and refrigerate up to 24 hours before baking; add 10 minutes to covered baking time. Leftovers can be refrigerated for 4 days or frozen for 3 months.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, sage stuffing, Thanksgiving stuffing, easy stuffing recipe, homemade stuffing, holiday side dish

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