Sourdough Stuffing
This Sourdough Stuffing is loaded with sausage, herbs, and golden sourdough bread cubes that bake up crisp on the outside and soft inside. It’s everything you want in a holiday side dish. The sausage adds flavor, the herbs make the kitchen smell amazing. It’s a classic holiday side that brings everyone back for seconds.
Sourdough Stuffing with sausage and herbs is my favorite thing to make for Thanksgiving or Christmas dinner. It’s great with Glazed Ham With Roasted Carrots or a roast turkey, and it fits right in with sides like Cheesy Green Beans or Southern Broccoli Casserole. I love that it can be prepped the day before, then baked while everything else finishes up. That kind of timing is priceless when you have a busy kitchen to manage.
Why you’ll love this Sourdough Stuffing
Sourdough Stuffing for the Holidays
Stuffing back home in Ireland was always a bit different from what I make now. My mam used to mix in mashed potatoes, breadcrumbs, and sausage along with other ingredients, so it was soft, hearty, and full of flavor. After moving to the U.S., I couldn’t quite recreate that version, so I started experimenting with baked dressings. Once I tried sourdough, I was hooked. The crispy edges, the sausage, and all those herbs make this one a favorite at our table here in Atlanta. It fills the house with that unmistakable holiday smell that just makes you smile.
Ingredients Needed for Sourdough Stuffing
- Sourdough bread: Gives the stuffing that tangy flavor and a good texture so it doesn’t go soggy.
- Olive oil: Helps toast the bread evenly in the oven.
- Butter: Adds flavor and richness when cooking the vegetables.
- Onion and celery: The classic mix that gives stuffing its traditional taste.
- Breakfast sausage: Brings in a little saltiness and extra flavor.
- Garlic: Adds a nice bit of sharpness to balance out the richness.
- Fresh herbs: Parsley, sage, rosemary, and thyme give this that classic holiday aroma.
- Poultry seasoning: Brings all the flavors together.
- Chicken broth: Keeps the bread moist and flavorful.
- Eggs: Help bind everything so it holds together while baking.
How to make Sourdough Stuffing
**For more detailed instructions, please refer to the printable recipe card below.**
Spread the sourdough bread cubes on the pan. Drizzle with olive oil and season with salt and pepper. Bake for 20 to 30 minutes.
Melt butter in a large skillet over medium heat. Add the onions and celery and cook until softened.
Add the sausage and cook until browned.
Stir in the garlic, herbs, poultry seasoning, salt, and pepper.
In a bowl, whisk together the chicken broth and eggs.
Combine the sausage mixture with the eggs in a large bowl.
Add the bread and stir gently to coat.
Pour everything into the baking dish and bake for 45 minutes, until golden on top.
Variations
- No sausage: Skip it and you’ll still have plenty of flavor from the herbs and butter.
- Different sausage: Try mild or spicy Italian for something new, or chicken sausage for a lighter version.
- Switch the bread: Use French bread, country bread, or cornbread if you prefer.
- Add a touch of sweet: Toss in some dried cranberries or chopped apples before baking.
- Add crunch: Stir in toasted pecans or walnuts for texture.
Serving Suggestions
- Classic holiday meal: Serve with Glazed Ham with Roasted Carrots, Baked Ham or turkey for Thanksgiving or Christmas dinner.
- Full side dish spread: It pairs perfectly with Cheesy Green Beans, Maple Roasted Sweet Potatoes, or Southern Broccoli Casserole.
- Casual weeknight dinner: Works great with Roast Chicken and a salad.
- Breakfast idea: Reheat leftovers and top them with a fried egg.
- Sweet ending: Finish the meal with Classic Pumpkin Pie, No-Bake Pumpkin Cheesecake Bars, or Pumpkin Pie Cheesecake Cups I have more Sweet Pumpkin Recipes here – Sweet Pumpkin Recipes To Try This Fall
Storage and Freezing
- How should I store Sourdough Stuffing?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm and crisp again.
- Can I freeze Sourdough Stuffing?
Yes. Let it cool, wrap it tightly in foil, and freeze it for up to 2 months. Reheat from frozen, covered with foil, until heated through, then uncover for the last few minutes to crisp the top.
Don’t forget to pin this for later!
Tips & Tricks
- Dry out the bread really well: This part makes or breaks good stuffing. If the bread’s still soft, it’ll turn soggy instead of holding its shape. Bake it until it’s crisp and dry all the way through.
- Use good broth: Since the broth soaks into every piece of bread, pick one that tastes great on its own. A rich chicken or turkey broth gives the stuffing that classic holiday flavor.
- Let the sausage brown properly: Don’t rush this step. You want those little browned bits in the pan because they add so much flavor once you mix everything together.
- Go easy when mixing: Stir just enough to coat the bread with the broth and sausage mixture. Too much stirring can make the texture heavy instead of fluffy.
- Make it ahead of time: Assemble the stuffing a day early, cover it, and keep it in the fridge. When you’re ready, bake it straight from the fridge so it’s hot and ready when the rest of dinner comes together.
- Add herbs on top after baking: A sprinkle of fresh herbs when it comes out of the oven makes it look beautiful and gives a little pop of flavor.
Recommended
More Easy Sides
Looking for more meal inspiration?
Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.
FAQ
Sourdough Stuffing
Equipment
Ingredients
- 1 pound sourdough bread cut or torn into 1-inch pieces (about 10 cups)
- 1-2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 Tablespoons unsalted butter
- 1 large onion diced
- 2 cups celery diced
- 1 pound breakfast sausage
- 2 cloves garlic minced
- 2 Tablespoons fresh parsley chopped (or 1 Tablespoon dried)
- 1 Tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 Tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 Tablespoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth
- 2 large eggs beaten
Instructions
- Preheat your oven to 300°F.
- Line a rimmed baking sheet with parchment paper. Place cubed sourdough bread onto the baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes until crunchy and lightly browned. Let cool.
- Increase oven temperature to 350°F.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add onions and celery. Cook until softened, about 8 minutes. Add sausage to the pan and cook until the meat is no longer pink, breaking up the meat with a spatula. Add the garlic, parsley, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir to combine. Transfer to a large bowl to cool.
- In a medium bowl, whisk together chicken broth and eggs. Pour broth over the cooked onion mixture and stir to combine. Add the bread cubes. Gently stir to coat each piece of bread, allowing the bread to soak up the liquid.
- Pour mixture into a buttered 9×13-inch dish. Bake on the middle rack for 45 minutes or until golden on top. Garnish with chopped herbs.
