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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.
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Prep Time 15 minutes
Cook Time 1 hour 44 minutes
resting 10 minutes
Total Time 2 hours 9 minutes
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.