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baked sourdough stuffing with sausage crumbles and veggies topped with fresh herbs being scooped out of gray baking dish.
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5 from 5 votes

Sourdough Stuffing

Sourdough has officially earned its spot at the Thanksgiving table, and this Sourdough Stuffing might just outshine the turkey. It’s a cozy, savory twist on my grandma’s classic recipe, loaded with buttery veggies, herby roux, and mild Italian sausage for the ultimate holiday side.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Servings: 12
Calories: 370kcal
Author: Courtney Paige

Equipment

  • skillet
  • 9x13 baking dish
  • Large mixing bowl
  • Whisk
  • Tongs
  • knife & cutting board
  • measuring cups / spoons

Ingredients

  • 3 sticks Celery diced/cubed
  • 3 large carrots diced/cubed
  • 1 medium sweet onion diced
  • 3/4 cup Unsalted butter 1 ½ sticks
  • 1/2 tsp salt
  • 1 lbs ground mild italian sausage see note*
  • 1 Loaf of sourdough bread 17oz, ~8 cups cubed sourdough

Roux

  • 3 tbsp Butter
  • 3 tbsp All purpose flour
  • 2 ½ cups Bone broth
  • 4 tbsp Fresh herbs diced (thyme/sage/rosemary)
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Dice the sourdough bread into small pieces (less than ½” per cube). Place into a large mixing bowl and set aside.
    sourdough bread sliced into small cubes on cutting board and in glass mixing bowl.
  • Heat a large skillet to medium heat. Once warm, add ¼ cup (½ stick) of butter, diced onions, diced carrots & diced celery to the pan and salt. Cover and saute for 8-10 minutes until vegetables start to soften and become translucent.
  • Once the vegetables are tender, reduce the heat to low and add the other ½ cup of butter (1 stick). Allow to melt, then transfer the buttered vegetables into the large bowl with the bread cubes.
    diced onion, celery and bell peppers with butter in large skillet.
  • Heat the skillet again and brown the mild sausage until 90% cooked. Pour sausage into the mixing bowl with the other ingredients. Note: Use a seasoned sausage! It adds to the flavor of the dish. If not, the stuffing will be quite bland.
  • Preheat the oven to 350°F. Heat the skillet to low and make the roux: melt butter and fresh herbs. They will become fragrant and smell fabulous. Once butter is 90% melted, add the all purpose flour. Whisk to create a paste.
    liquid pouring into skillet with roux and herbs.
  • Pour broth into the skillet. Whisk together and heat until mixture boils. Reduce to a simmer and let the mixture thicken!
  • Transfer the bread mixture from the large mixing bowl to a 9x13 pan. Spoon the creamy roux onto the top of the stuffing mixture, ensuring to cover the whole pan. Tip: let it sit for up to an hour to soak up all the flavor before baking!
    close up sourdough cubes, ground meat and veggies topped with thick roux.
  • Bake for 32-35 minutes until the bread is toasted and the top is set. Move the baking dish to the top rack and switch the oven to broil. Broil for 3-5 minutes until the top is golden brown. Serve warm!

Video

Notes

*if you do not used a seasoned sausage, you will need to season the stuffing! Add salt, peper, dried rosemary/sage/thyme, coriander and plenty of garlic.
For optimal texture, day-old sourdough bread is best as opposed to fresh, homemade bread. 
Store in an airtight container for up to 4 days. I like to reheat portions by giving it a quick pan fry. Microwave works too, but stove top keeps the bread crispier.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 25g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 1015mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g