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Sausage and Sourdough Stuffing

Sausage and sourdough stuffing combines browned pork sausage, crisped sourdough cubes, and savory herbs in a golden baked side dish. Toasting the bread first helps it soak up the broth and egg mixture while keeping a tender center.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
resting time 10 minutes
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cups sourdough bread about 1 pound, cut into 1-inch cubes
  • 6 tbsp butter unsalted, divided
  • 1 lb pork sausage bulk
  • 1 yellow onion large, finely chopped
  • 3 celery ribs, finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried rubbed sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the sourdough bread cubes in a single layer on a rimmed baking sheet.
  3. Bake for 25 to 35 minutes, stirring once, until dry and crisp, then transfer the bread cubes to a large bowl.
  4. Increase the oven to 350°F and grease a 9x13-inch baking dish with 1 teaspoon of the butter.
  5. Cook the pork sausage in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into small pieces, until browned and it reaches 160°F, then transfer it to the bowl with the bread.
  6. Melt the remaining butter in the skillet.
  7. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  8. Stir in the garlic, sage, thyme, salt, and pepper and cook for 1 minute.
  9. Add the skillet mixture and parsley to the bread and sausage, and toss to combine.
  10. Whisk the broth and eggs together in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  12. Bake for 30 minutes, then uncover and bake for 15 to 20 minutes, until the top is golden and the center reaches 165°F.
  13. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing so they absorb the broth without turning mushy. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free option, use gluten-free sourdough bread.