Sourdough and Sausage Stuffing

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Thanksgiving is right around the corner and its time to start preparing that infamous Turkey Dinner menu!! This year is the first year I am cooking the entire dinner by myself!

One of my favorite parts about Thanksgiving, besides eating an obscene amount of apple crisp, is eating lots and lots of  stuffing. It wasn’t until last year that I ever tried anything besides the box stuffing. That box stuffing is kinda delicious – but this Sausage and Sourdough stuffing is to die for! Its packed full of flavor with mushrooms, onions, celery and turkey sausage – and o.m.g. its so delicious, not to mention really easy to whip up! Check out my video on how to make this fantastic Thanksgiving side dish!

Sourdough and Sausage Stuffing

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 loaf sourdough bread cut or ripped into ½ inch cubes
  • 6 tbsp butter
  • 2 cups mushrooms sliced
  • 2 yellow onions roughly chopped
  • 2 cups celery roughly chopped
  • 5 sprigs Fresh Thyme
  • 3 cups chicken broth
  • 2 lbs sausage or turkey sausage
  • Salt and pepper

Instructions
 

  • Preheat oven to 350 degrees. Butter a 9x13 baking dish and set aside.
  • Place the torn or cut bread onto a baking sheet and toast in the oven for 15 minutes until its just turning golden brown.
  • In a large pan, melt 4 tbsp of butter. Once melted add the slices mushrooms and sauté until cooked down. Add the onions, celery and fresh thyme. Once the onions are translucent, add the chicken broth to the pan, season with salt and pepper and transfer to a large bowl. In the same skillet, add 2 more tbsp of butter and sauté the sausage until cooked through. Remove from heat.
  • Transfer the toasted bread cubes to the baking dish. Add the sausage. Cover with the chicken broth mixture and toss to combine. Season with salt and pepper.
  • Bake for 45 minutes, until the top is golden brown. Remove from oven and serve.

28 Comments

    1. oooo I love Cornbread stuffing!! I’ll have to play around with a recipe for that too!! What’s wrong with 2 stuffings at Thanksgiving 🙂

  1. Great video! I always let someone else bring stuffing, but this year I just may be tempted to do it myself with this recipe. Looks like it would make great leftovers as well. That has got to be my favorite part!

  2. My husband and I both love sausage, and we both would flip for this! Family is all back East, so unfortunately it will be a small affair this year, but I’m still collecting recipes for the two of us to enjoy with a roasted chicken! This stuffing looks wonderful, Gaby. Thanks for sharing yet another delicious, creative recipe!

  3. Looks wonderful! A friend of mine was just asking for a recipe to stuffing and I sadly had to tell her that I didn’t have one. Truth be told, I’m usually not a fan of stuffing because out of all the ones I’ve had in the past, they’ve proved to be really soggy, mushy, and just plain gross. LOL. But this one looks so much better. I will have to pass the recipe along. Thanks!

  4. If I completely prepare this sausage stuffing the day before Thanksgiving…can I just put it in the oven the day of ? Will it still turn out okay? I’m planning on already having it mixed and in casserole dish the day before.
    Also, I’m planning on preparing the bread cubes ahead of time. Leaving it out on the counter to dry out for a couple of days. Do I still have to toast it the day I’m ready to completely prepare it?

    1. Toasting always gives it an extra bit of flavor – but yes you can assemble the day before and cook day of!

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