Sourdough Sausage Stuffing

The bread cubes should feel dry and crisp before they ever meet the broth; otherwise, the middle of a pan of stuffing can turn soft and heavy while the top…

By Brad
•
October 14, 2026
•
Reading time: 8 min

Save Article



Print Article

Tip: save now, read later.

The bread cubes should feel dry and crisp before they ever meet the broth; otherwise, the middle of a pan of stuffing can turn soft and heavy while the top browns. I watch for that dry, lightly toasted texture as I stir the cubes on the baking sheets. It gives this Sourdough Sausage Stuffing the structure to hold onto the savory sausage and broth without collapsing into a soggy bake.

Here, the bread gets a head start in a low oven, and the sausage and vegetables are cooked separately before everything is tossed together. That order lets the bread absorb the seasoned broth and eggs evenly, while the butter-softened onion and celery bring moisture without making the mixture wet. The finished pan has a tender center, a crisp golden top, and enough sourdough tang to stand up to the sausage.

Why Dry Bread Cubes Make a Better Sourdough Stuffing

Fresh bread may seem like a shortcut, but it can soak up broth unevenly. The outside softens first while the center of each cube stays dense, so the baked stuffing can feel wet in some bites and chewy in others. Drying the cubes first gives the bread a firm, porous surface that can take in the broth and egg mixture more evenly.

Sourdough brings a pleasantly tangy note, but its sturdy crumb is what makes it especially useful here. Once the cubes are crisp and dry, they soften during baking without losing all their shape. You want the mixture moistened throughout, not pooled with liquid at the bottom of the bowl. If the bread still feels pliable after toasting, give it more time in the oven before mixing; the texture of the bread at this stage sets up the whole pan.

What the Sourdough, Sausage, and Eggs Each Bring to the Pan

• Sourdough bread — A sturdy loaf gives the cubes enough structure to absorb the broth without disappearing into a paste. Cut them into even cubes so they dry at roughly the same rate. A loaf with a pleasantly tangy flavor is a good fit; avoid very soft, squishy bread that won’t hold its shape as well.
• Bulk pork sausage — Bulk sausage is easy to break into small pieces, so you get savory crumbles throughout rather than large slices. Its browned bits and drippings build flavor in the skillet. If you buy sausage in links instead, remove the casings before cooking so you can crumble the meat.
• Butter, onion, and celery — Butter carries the flavor of the softened vegetables and dried herbs into the bread. Unsalted butter gives you better control over seasoning alongside the sausage and broth. Dice the onion and celery fairly evenly; smaller pieces soften into the stuffing rather than staying crunchy.
• Rubbed sage and dried thyme — These dried herbs give the dish its familiar savory, woodsy character. Stirring them briefly into the warm butter and vegetables releases their aroma before they meet the bread. Rubbed sage has a softer texture than whole dried leaves, so it distributes well through the mixture.
• Chicken broth and eggs — Low-sodium broth moistens the bread without adding too much salt, while the eggs help the baked stuffing hold together. Whisk them together before pouring so the egg is spread evenly instead of landing in one spot.
• Fresh parsley — Chopped parsley adds a fresh, green note against the rich sausage and butter. Fold it in with the broth mixture so it stays distributed throughout the pan.

Build the Stuffing in Stages for an Even Bake

Dry the Cubes Until Crisp

Heat the oven to 300°F and spread the bread cubes in a single layer across two rimmed baking sheets. Bake for 30 to 40 minutes, stirring once, until the cubes feel dry and crisp rather than soft in the middle. If the sheets are crowded, the cubes won’t dry as evenly, so spread them out across both pans. Transfer the toasted bread to a large bowl.

Brown the Sausage and Soften the Vegetables

Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces as it browns. Once it’s cooked through, transfer it to the bowl and leave about 1 tablespoon of drippings in the skillet. Add the butter, onion, and celery, then cook over medium heat for 6 to 8 minutes, stirring occasionally, until the vegetables have softened. Stir in the sage, thyme, salt, and pepper for 30 seconds, then add the mixture to the bread.

Moisten Without Drenching the Bread

Heat the oven to 350°F and grease a 9×13-inch baking dish. Whisk the broth and eggs in a medium bowl, then pour the mixture over the bread and sausage. Add the parsley and toss until the cubes look evenly moistened; check the bottom of the bowl for liquid collecting in one spot. Transfer the mixture to the prepared dish and spread it out evenly.

Bake Covered, Then Brown the Top

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for 20 to 25 minutes more, until the top is golden and the center reaches 160°F. The uncovered finish lets the surface dry and brown while the covered bake warms the middle. Rest the stuffing for 10 minutes before serving.

Two Easy Ways to Adapt the Sausage Stuffing

Questions I Get Asked About This Stuffing

Sourdough Sausage Stuffing

Sourdough sausage stuffing combines crisped sourdough cubes, browned pork sausage, and sautéed vegetables before baking until golden. A final uncovered bake gives the top a crisp finish while the center stays moist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 44 minutes mins

resting 10 minutes mins

Total Time 2 hours hrs 9 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf (1.5 lb) sourdough bread cut into 1-inch cubes (about 12 cups)
• 1 lb bulk pork sausage
• 6 tbsp unsalted butter
• 1 yellow onion medium, diced
• 3 ribs celery diced
• 2 tsp rubbed sage
• 1 tsp dried thyme
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 2.5 cup low-sodium chicken broth
• 2 eggs large
• 0.25 cup fresh parsley chopped

Equipment

• 2 rimmed baking sheets
• 1 12-inch skillet
• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 300°F.
2. Spread the bread cubes in a single layer on 2 rimmed baking sheets.
3. Bake for 30 to 40 minutes, stirring once, until dry and crisp.
4. Transfer the bread cubes to a large bowl.
5. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked through.
6. Transfer the sausage to the bowl of bread, leaving about 1 tablespoon of drippings in the skillet.
7. Add the butter, onion, and celery to the skillet and cook over medium heat for 6 to 8 minutes, stirring occasionally, until softened.
8. Stir in the sage, thyme, salt, and pepper for 30 seconds.
9. Add the butter and vegetable mixture to the bread.
10. Heat the oven to 350°F.
11. Grease a 9x13-inch baking dish.
12. Whisk the broth and eggs in a medium bowl.
13. Pour the broth and egg mixture over the bread mixture.
14. Add the parsley and toss until evenly moistened.
15. Transfer the stuffing to the prepared dish and cover tightly with foil.
16. Bake for 30 minutes.
17. Uncover and bake for 20 to 25 minutes more, until golden on top and the center reaches 160°F.
18. Rest the stuffing 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; freezer-friendly. For a gluten-free version, use gluten-free sourdough bread.