Sourdough Stuffing
My sourdough stuffing recipe has tangy toasted bread, savory sausage, and fresh herbs for a timeless Thanksgiving favorite.
Servings: 12 Servings
Ingredients
- 10 cups cubed sourdough bread cut into ½-inch pieces
- 1 pound ground sausage
- 12 tablespoons unsalted butter
- 1 small diced onion
- 1 ½ cups chopped celery
- 1 ½ cups diced carrots
- 1 tablespoon minced garlic
- 2 ½ cups chicken broth
- ¼ cup fresh chopped parsley
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Preheat the oven to 300 degrees Fahrenheit. Place 10 cups cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
- In a medium-sized skillet, cook and brown 1 pound ground sausage for 7-8 minutes over medium-high heat. Drain any excess oil and set aside.
- Melt 12 tablespoons unsalted butter into a large pot over medium heat. Add 1 small diced onion, 1 ½ cups chopped celery, and 1 ½ cups diced carrots. Cook for about 10 minutes or until tender. Stir in 1 tablespoon minced garlic and cook for 1 minute.
- Pour in 2 ½ cups chicken broth, ¼ cup fresh chopped parsley, 2 tablespoons fresh rosemary, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Stir and reduce the heat to a low simmer.
- 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 the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
- Transfer the stuffing into a 13 X 9 X 2-inch baking dish. Bake for 25-30 minutes, or until the top is just golden brown. Serve warm and enjoy!
Notes
Leftover & Make Ahead Instructions
- In the Refrigerator: Once cooled, store leftovers in an airtight container for up to 3 days!
- Make Ahead Instructions: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days in advance. Bring the stuffing to room temperature and bake as directed.
Nutrition
Calories: 296kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 683mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3252IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg
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