Sourdough Sausage Stuffing

Name: Sourdough Sausage Stuffing
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 8
Ingredients: 1 pound sourdough bread, cute into cubes; avocado oil spray; 2 tablespoons butter, melted; 3 stalks celery, diced; 4 cloves garlic, minced; 1 1/2 teaspoons ground sage; 2 tablespoons fresh rosemary, chopped finely; 1/2 cup parsley, chopped finely; 1 pound chicken sausage (removed from casing); 2 large eggs; 2 1/2 cups chicken broth; salt and pepper to taste

My late husband made the stuffing every Thanksgiving, and it was one dish I have no idea how he made it. But it was delicious! This sourdough sausage stuffing is my homage to that recipe. Side note: using sourdough instead of regular bread is amazing! No need to make it yourself, you can buy it at any local grocery store.

Ingredients for sourdough sausage stuffing

sourdough – stale bread is great too!
butter
celery
garlic
spices like sage, rosemary and parsley
chicken sausage
eggs
chicken broth
salt and pepper to taste

Tips for Making Stuffing Ahead of Time:

Toast the Bread in Advance

Toasting the bread can be done several days ahead of time. Once cooled, store the toasted bread cubes in an airtight container or a resealable plastic bag to keep them crisp.

Prepare the Ingredients Separately

Cook the sausage, sauté any vegetables (like onions and celery), and chop herbs ahead of time. Store these components in separate airtight containers in the refrigerator.

Assemble Close to Baking Time

It’s best to assemble the stuffing with liquid (e.g., broth or eggs) closer to baking time. This prevents the bread from becoming too soggy or breaking down while sitting.

If you must assemble it earlier (e.g., the night before), leave out some of the liquid and add it just before baking for a fresher texture.

Refrigeration is Key

If assembling ahead, cover the dish tightly with plastic wrap or foil and refrigerate. Make sure the stuffing is properly chilled if it contains perishable ingredients like sausage or broth.

Adjust Baking Time

When baking pre-assembled, chilled stuffing, it may need additional time to heat through. Start baking with foil on for about 25–30 minutes at 350°F, then remove the foil for the last 15 minutes to crisp the top.

By preparing the ingredients ahead and assembling thoughtfully, you’ll have delicious stuffing that’s just as good as if you made it all on the spot!

Don’t worry if it seems like there is too much liquid – it will absorb when baking.

Sourdough Sausage Stuffing

Yield: 8 - half cup servings

Prep Time: 7 minutes

Cook Time: 30 minutes

Total Time: 37 minutes

My late husband was in charge of stuffing every year, and I honestly don't know what he put in it, other than the usual bread and sausage. This is my attempt to recreate his recipe. You don't have to use sourdough bread that is homemade, but I do suggest buying a loaf at your local store to make this.

Ingredients

1 pound sourdough bread, cute into cubes
avocado oil spray
2 tablespoons butter, melted
3 stalks celery, diced
4 cloves garlic, minced
1 1/2 teaspoons ground sage
2 tablespoons fresh rosemary, chopped finely
1/2 cup parsley, chopped finely
1 pound chicken sausage (removed from casing)
2 large eggs
2 1/2 cups chicken broth
salt and pepper to taste

Instructions

Prep the Sourdough

Preheat your oven to 300°F (150°C).
Cube the sourdough bread into bite-sized pieces and spread them out on a baking sheet.
Bake for 30 minutes, stirring halfway through, until the cubes are dry and lightly toasted. Set aside.

Cook the Sausage

While the bread is toasting, heat a large skillet over medium heat.
Add the sausage and cook, breaking it up into small crumbles, until fully cooked and browned. Drain any excess grease if necessary and set the sausage aside.

Combine Ingredients

In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and any additional ingredients you'd like to include (e.g., sautéed onions, celery, fresh herbs, or broth). Mix until evenly combined.
Transfer the mixture to a greased baking dish and spread it out evenly.

Bake the Stuffing

Preheat your oven to 350°F (175°C).
Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crisp.

Serve and Enjoy

Let the stuffing cool slightly before serving. Enjoy your flavorful sourdough sausage stuffing as a side dish or holiday favorite!

Notes

As of the date of this publication, each serving is 8 WW points. Click here for the WW tracker. NOTE: as of April 2024, you can only use this link on your phone to track straight to your WW app.