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Best Sourdough Stuffing Recipe with Sage and Sausage

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This tangy, savory sourdough stuffing with sage and sausage is the perfect holiday side dish. Toasting the bread ensures a perfect texture, while the combination of sweet Italian sausage and fresh herbs creates deep, comforting flavor.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 1 pound or 450g), cut into 1-inch cubes
  • 1 pound (450g) sweet Italian sausage, casings removed
  • 4 tablespoons (56g) unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup fresh parsley, chopped (optional, for garnish)
  • 2 cups (480ml) chicken or vegetable broth (low-sodium preferred)
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 teaspoon fennel seeds (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes in a single layer on a large baking sheet. Toast for 12-15 minutes, stirring halfway through, until golden and dry. Let cool on the sheet.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Transfer sausage to a plate, leaving the rendered fat in the skillet.
  3. Add the butter to the same skillet. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
  4. Stir in the fresh sage, thyme, and fennel seeds (if using). Cook for another minute until fragrant.
  5. In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and the vegetable-herb mixture. Toss gently to distribute evenly.
  6. In a separate bowl or measuring cup, whisk together the chicken broth and beaten eggs. Pour over the bread mixture and toss gently until the liquid is absorbed evenly. The bread should feel moist but not soggy.
  7. Transfer the stuffing to a greased 9×13-inch baking dish and spread into an even layer. (At this point, you can cover and refrigerate for up to 24 hours.)
  8. Bake uncovered at 375°F (190°C) for 30-35 minutes, until the top is golden brown and crispy. For a softer stuffing, cover with foil for the first 20 minutes, then uncover for the last 10-15 minutes.
  9. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Toasting the bread is crucial to prevent sogginess. For a vegetarian version, skip the sausage and add 1.5 cups of sautéed mushrooms; use vegetable broth. For a gluten-free option, use gluten-free sourdough. The stuffing can be assembled up to 24 hours in advance and refrigerated. Leftovers keep for up to 4 days in the refrigerator or can be frozen for up to 3 months.

Nutrition

Keywords: sourdough stuffing, sage and sausage stuffing, holiday stuffing, Thanksgiving stuffing, best stuffing recipe

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