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Best Sourdough Stuffing with Sausage and Sage Recipe (Easy)

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This sourdough stuffing with sausage and sage is the ultimate crowd-pleasing side dish, featuring tangy sourdough, savory sausage, and fragrant herbs with a perfectly crispy golden top. It’s a make-ahead friendly recipe that steals the show at any holiday meal or dinner party.

Ingredients

Scale
  • 1 large loaf (about 1 lb or 450g) day-old sourdough bread, cut into 1-inch cubes
  • 1 lb (450g) bulk sweet or mild Italian sausage (such as Johnsonville or Applegate)
  • 4 tablespoons (half a stick or 57g) unsalted butter
  • 2 large yellow onions (about 2 cups chopped)
  • 3–4 celery stalks (about 1.5 cups chopped)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons fresh thyme leaves
  • 2 ½ cups (590ml) low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter, melted (for topping)
  • ¼ cup (30g) freshly grated Parmesan cheese (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Spread day-old sourdough cubes on a large baking sheet in a single layer. Toast for about 10 minutes, until dry and slightly firm. Transfer to a large mixing bowl.
  2. Heat a large skillet over medium-high heat. Add bulk sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Use a slotted spoon to transfer sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  3. Reduce heat to medium. Add 4 tablespoons butter to the skillet with the sausage drippings. Once melted, add chopped onions and celery. Sauté for 7-9 minutes until soft and translucent. Add minced garlic, chopped sage, rosemary, and thyme; cook for 1 minute until fragrant.
  4. Pour the vegetable and herb mixture (with all buttery juices) over the toasted bread cubes. Add cooked sausage. Gently toss until bread is evenly coated.
  5. In a small bowl or measuring cup, whisk together chicken broth and beaten eggs. Pour evenly over the bread and sausage mixture.
  6. Gently fold until all liquid is absorbed. Let the mixture rest for 10 minutes to allow bread to absorb the broth.
  7. Transfer stuffing to a greased 9×13-inch baking dish. Spread into an even layer. If using topping, brush with 2 tablespoons melted butter and sprinkle with Parmesan cheese. Cover tightly with aluminum foil.
  8. Bake covered for 30 minutes. Remove foil, increase oven temperature to 400°F (200°C), and bake for another 15-20 minutes until top is deeply golden and crispy.
  9. Let rest for 5-10 minutes before serving.

Notes

For best results, use day-old sourdough bread. If bread is fresh, cube and dry in a 300°F oven for 10-15 minutes. Do not overmix to avoid a gluey texture. Taste before baking to adjust salt. To make ahead, assemble (without final bake) up to 24 hours in advance, refrigerate, and let sit at room temperature for 30 minutes before baking. For a vegetarian version, skip sausage and add 8 oz sliced cremini mushrooms sautéed with onions and celery; use vegetable broth.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, sage stuffing, Thanksgiving stuffing, holiday side dish, easy stuffing recipe, make-ahead stuffing

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