Sourdough Sausage Stuffing: The Ultimate Holiday Recipe

Sourdough sausage stuffing: the very words conjure up images of holiday feasts, cozy gatherings, and the irresistible aroma of savory herbs mingling with perfectly browned bread. But this isn’t just any stuffing; it’s a culinary masterpiece that elevates the humble side dish to a star of the show. Have you ever tasted a stuffing so good, it almost outshines the main course? That’s the magic of this recipe!

Stuffing, in its various forms, has been a Thanksgiving and Christmas staple for centuries. Its roots can be traced back to ancient times when cooks sought creative ways to utilize leftover bread. The addition of sausage, a relatively recent innovation, adds a richness and depth of flavor that transforms the dish. This particular recipe, featuring the tangy goodness of sourdough, takes it to a whole new level.

People adore sourdough sausage stuffing for its delightful combination of textures and tastes. The slightly chewy sourdough provides a satisfying bite, while the savory sausage adds a meaty richness. The herbs and spices create a symphony of flavors that dance on your palate. It’s also incredibly convenient to make ahead of time, freeing you up to focus on other aspects of your holiday meal. Whether you’re a seasoned chef or a novice cook, this recipe is sure to impress your family and friends. Get ready to experience the ultimate comfort food!

Ingredients:

• 1 pound bulk Italian sausage (sweet or hot, your preference!)
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 4 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• 1/2 cup chopped fresh parsley
• 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes and dried (see instructions below)
• 1 cup chicken broth (low sodium preferred)
• 1/2 cup dry white wine (optional, but adds great flavor)
• 1/2 cup melted unsalted butter
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper to taste
• Optional additions: 1/2 cup dried cranberries, 1/2 cup chopped pecans or walnuts, 1/2 cup grated Parmesan cheese

Preparing the Sourdough Bread:

The key to great stuffing is using properly dried bread. You don’t want soggy stuffing! Here’s how I like to prepare my sourdough:

1. Cube the Bread: Start by cutting your sourdough loaf into roughly 1-inch cubes. Don’t worry about them being perfectly uniform.
2. Drying Method 1: Oven Drying: Preheat your oven to 250°F (120°C). Spread the bread cubes in a single layer on a large baking sheet. Bake for about 1 to 1.5 hours, flipping the cubes halfway through, until they are completely dry and crisp. They should feel hard to the touch. Keep a close eye on them to prevent burning.
3. Drying Method 2: Air Drying: If you have the time, you can air dry the bread cubes. Spread them out on a baking sheet or a large platter and let them sit at room temperature for 2-3 days, or until they are completely dry. This method takes longer, but it can result in a slightly less brittle texture.
4. Storage: Once the bread cubes are completely dry, store them in an airtight container or a large zip-top bag at room temperature until you’re ready to make the stuffing. They can be stored for several days.

Sautéing the Vegetables and Sausage:

This step is crucial for building flavor. Don’t rush it!

1. Brown the Sausage: In a large skillet or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion, celery, and carrots to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add Garlic and Spices: Add the minced garlic, dried sage, dried thyme, dried rosemary, and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant. This will really wake up the spices!
4. Stir in Parsley: Stir in the chopped fresh parsley.
5. Remove from Heat: Take the skillet off the heat and set aside to cool slightly.

Assembling the Stuffing:

Now for the fun part – bringing everything together!

1. Combine Bread and Sausage Mixture: In a very large bowl, combine the dried sourdough bread cubes and the sausage-vegetable mixture. Toss gently to distribute the sausage and vegetables evenly throughout the bread.
2. Add Wet Ingredients: In a separate bowl, whisk together the chicken broth, white wine (if using), melted butter, and lightly beaten eggs.
3. Pour Over Bread Mixture: Pour the wet ingredients over the bread and sausage mixture. Toss gently but thoroughly to ensure that all the bread cubes are moistened. Don’t overmix, as this can make the stuffing gummy.
4. Add Optional Ingredients: If you’re using any optional additions like dried cranberries, chopped pecans or walnuts, or grated Parmesan cheese, add them to the bowl and toss gently to combine.
5. Season to Taste: Season the stuffing with salt and freshly ground black pepper to taste. Remember that the sausage and chicken broth may already contain salt, so start with a small amount and add more as needed.

Baking the Stuffing:

You have a couple of options here: bake it in a separate dish or stuff it into a turkey or chicken.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Baking in a Dish: Grease a 9×13 inch baking dish with butter or cooking spray. Pour the stuffing mixture into the prepared dish and spread it out evenly.
3. Baking in a Bird: If you’re stuffing a turkey or chicken, loosely pack the stuffing into the cavity just before roasting. Don’t pack it too tightly, as it will expand during cooking. Be sure to check the internal temperature of the stuffing to ensure it reaches a safe temperature of 165°F (74°C).
4. Bake: Bake the stuffing for 30-40 minutes, or until it’s golden brown on top and heated through. If the top starts to brown too quickly, you can cover the dish loosely with aluminum foil.
5. Rest: Let the stuffing rest for 10 minutes before serving. This allows the flavors to meld together and the stuffing to set up slightly.

Tips and Variations:

• Make it Ahead: You can assemble the stuffing a day ahead of time. Cover it tightly with plastic wrap and refrigerate. Add about 15-20 minutes to the baking time if baking from cold.
• Vegetarian Option: Substitute the sausage with plant-based sausage crumbles or simply omit it altogether. Add extra vegetables like mushrooms or zucchini for added flavor and texture.
• Add Apples: For a touch of sweetness, add 1-2 diced apples to the vegetable mixture.
• Use Different Herbs: Feel free to experiment with different herbs like marjoram or savory.
• Spice it Up: Add a pinch of cayenne pepper for extra heat.
• Bread Variety: While sourdough is my favorite, you can also use other types of bread like French bread or Italian bread. Just make sure to dry it out properly.
• Broth Options: Chicken broth is classic, but you can also use vegetable broth or turkey broth.

Conclusion:

This sourdough sausage stuffing isn’t just another side dish; it’s a flavor explosion waiting to happen! From the tangy sourdough bread to the savory sausage and aromatic herbs, every bite is a symphony of textures and tastes that will elevate your holiday meal or any weeknight dinner. I truly believe this recipe is a must-try because it’s incredibly versatile, surprisingly easy to make, and delivers a depth of flavor that will have everyone asking for seconds (and the recipe!). Think of the possibilities! While I’ve outlined my favorite combination of ingredients, feel free to get creative. For a vegetarian option, swap the sausage for sautéed mushrooms and add some chopped walnuts for a delightful crunch. If you’re feeling adventurous, try incorporating dried cranberries or apricots for a touch of sweetness. A sprinkle of Parmesan cheese before baking adds a lovely nutty flavor and golden-brown crust. Serving suggestions are endless. Of course, this stuffing is the perfect accompaniment to a roasted turkey or chicken. But don’t limit yourself! It’s also fantastic served alongside pork chops, baked ham, or even as a filling for stuffed bell peppers. Leftovers (if there are any!) are delicious warmed up with a fried egg for a hearty breakfast or crumbled over a salad for added flavor and texture. Here are a few more ideas to customize your sourdough sausage stuffing:

Spice it Up!

Add a pinch of red pepper flakes for a subtle kick or a diced jalapeño for a more pronounced heat.

Get Cheesy!

Stir in some Gruyere or Fontina cheese for a richer, more decadent flavor.

Add Some Veggies!

Sauté some celery, carrots, and onions for a classic stuffing base.

Make it Gluten-Free!

Substitute gluten-free sourdough bread for a delicious and allergy-friendly option.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of the tangy sourdough, savory sausage, and aromatic herbs creates a truly unforgettable dish. It’s the kind of recipe that becomes a family tradition, passed down through generations. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of homemade sourdough sausage stuffing. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what culinary creations you come up with! Happy cooking! I’m sure you will find this recipe to be a new favorite. Don’t be afraid to experiment and make it your own. The best part about cooking is the joy of creating something delicious and sharing it with the people you love. This stuffing is a perfect way to do just that. Enjoy! Print