This delicious Sourdough Stuffing is a must for your next dinner party. This sourdough stuffing will make your mouth water as it is tossed with garlic herb butter before being toasted then combined with sausage, mushroom, and sage. Crispy on the outside and soft on the inside, this easy sourdough bread stuffing is going to be your new favourite.
This sage stuffing is so freaking flavourful that you’ll be reaching for seconds. While the ingredient list may seem long, this sourdough sausage and mushroom stuffing recipe is absolutely worth the effort! Ripping up a loaf of sourdough instead of using store-bought stuffing mix is only a few extra minutes of work and results are phenomenal!
Why You’ll Love This Sausage and Mushroom Stuffing
- It’s full of flavour! The fresh herbs, butter, sausage, and mushrooms make for such a great flavour combination. Plus, sourdough naturally has a tangy flavour to it, kicking it up a notch compared to regular white bread. It’s the best sausage stuffing!
- You can make it ahead of time so you don’t have to do a bunch of times in one day. Holiday dinners can be stressful so making what you can ahead of time really helps.
- Leftovers can be frozen! Serving a smaller than usual crowd? Simply freeze the leftovers for later. I love this sourdough sausage stuffing year round so it’s nice to be able to enjoy this once the holidays are over.
Ingredients You’ll Need to Make Sourdough Bread Stuffing
- sourdough bread — I love the tangy flavour from sourdough! I prefer tearing my own bread as the uneven edges lead to extra texture and surface area for browning
- butter — use unsalted butter for this recipe. You need some melted for the garlic herb bread and some unmelted for sauteing the rest of the ingredients.
- garlic — the more garlic the better!
- herbs — I use a bit of fresh thyme and a ton of fresh sage! It’s practically sage dressing as it’s packed!
- onion — you need a small onion. You can use sweet, yellow, or white onion.
- salt and pepper — to taste.
- celery — usually I’m not a fan of celery but in stuffing, I love it!
- mushrooms — I slice my own baby bella mushrooms but to save time, you can get pre-sliced mushrooms.
- ground sausage — I use ground mild Italian sausage. You can use spicy if you prefer. If you cannot find ground sausage, you can similar cut and remove the casing off regular sausage.
- chicken stock — I use Better than Bouillon but you can use chicken stock from a box.
- cheese — I love the addition of white cheddar to the sausage stuffing. It also helps binds the stuffing together.
- egg — it’s not pictured, my bad! But you need just one to help bind the ingredients together. It also helps creates a custard-like texture to the filling.
How to Make Sourdough Stuffing
- Heat the oven to 350°F.
- Combine the melted butter, thyme, sage, and minced garlic.
- Tear apart the sourdough and on a lined sheet pan, toss together the bread and herb garlic. Make sure the bread is in a single layer and packed tightly. I use two sheet pans.
- Bake the bread for 20 minutes.
- While the bread is baking, on the stove top, melt the butter over melt heat and saute the diced onions for 2 to 3 minutes. Next, add the minced garlic, salt, and pepper and saute for another minute.
- Add the sliced mushrooms and celery and continue to saute until the mushrooms have softened, around 3 minutes.
- Add the ground sausage and cook for another 4 to 5 minutes, breaking up the sausage with a wooden spoon.
- Once the sausage is browned, set the pot aside.
- In a large bowl, combine the toasted bread, sausage mixture, fresh sage and thyme, cheese.
- Whisk together the egg and chicken broth and pour onto the mixture. Toss to combine.
- Grease a 13×9-inch baking dish and transfer the stuffing to it.
- Bake uncovered for 40 minutes.
- Let the sausage and mushroom stuffing sit for 5 to 10 minutes before serving.
Recipe Tips and Notes
- Letting the sourdough bread stuffing sit for a few minutes allow the creamy center and the cheese to firm up.
- Don’t have onions? Use shallots.
- I tear my bread around 1 to 1.5 inches but feel free to tear them smaller.
- I highly recommend sticking to fresh sage and thyme for the best flavour and fragrance.
- You can use a different cheese if you prefer but I love white cheddar!
- I highly recommend shredding your own cheese as it melts much better than pre-shredded cheese. I run a block of cheese through the food processor.
Make Ahead Tips
- Make ahead: the bread can be baked a few days ahead of time. Once they’ve cooled, store them in an airtight container for up to 3 days in the fridge. The cheese can be shredded ahead of time as well for up to 3 days. Keep covered in the fridge. If you make the sourdough stuffing a day ahead of time, keep it covered and store it in the fridge once its cooled.
- Reheating: Simply reheat the stuffing in the oven at 350°F until it’s warmed through. If you’re worried about the stuffing getting too golden on top, cover it with tin foil.
- Freezer: allow the sourdough stuffing with sage to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months. I also like to store mine in Souper Cubes so I can pull out individual servings for when I’m craving it.
My Recommendation
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What is the difference between dressing and stuffing?
While the two have somewhat become interchangeable recently, this recipe is technically dressing. Stuffing is a mixture used to stuff another food such as turkey or chicken whereas dressing is cooked in a pan outside of the turkey or chicken.
Serving Suggestions
Here are some recipes that go really well with this easy sourdough bread stuffing:
- Roasted Turkey Thighs
- Instant Pot Turkey Breast and Gravy
- Air Fryer Turkey Breasts
- Dutch Oven Chicken
- Potato au Gratin
- Maple Brussels Sprouts
- Honey Sriracha Brussels Sprouts
- Maple Brussels Sprouts and Carrots
- Instant Pot Mashed Potatoes
- Instant Pot Baked Potatoes
- Candied Beets
Sourdough Stuffing with Sausage and Sage
This delicious Sourdough Stuffing is a must for your next dinner party. This sourdough stuffing will make your mouth water as it is tossed with garlic herb butter before being toasted then combined with sausage, mushroom, and sage. Crispy on the outside and soft on the inside, this easy sourdough bread stuffing is going to be your new favourite.
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Servings: 10 servings
Ingredients
For the Bread
- 1½ lb sourdough bread, 1 loaf, torn into 1 inch pieces
- 3 tbsp melted unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 tbsp fresh sage, roughly chopped
For the Stuffing
- 3 tbsp unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt and pepper
- 2 stalks celery, diced
- 227 grams baby bella mushrooms, sliced
- 375 grams ground pork sausage
- 2 cups shredded white cheddar cheese
- 1 tbsp fresh thyme
- 3 tbsp fresh sage, roughly chopped
- 1½ cup chicken stock
- 1 egg
Equipment
- 9×13 baking dish
Instructions
- Heat the oven to 350°F.
- Combine the melted butter, thyme, sage, and minced garlic.
- Tear apart the sourdough and on a lined sheet pan, toss together the bread and herb garlic. Make sure the bread is in a single layer and packed tightly. I use two sheet pans.
- Bake the bread for 20 minutes.
- While the bread is baking, on the stove top, melt the butter over melt heat in a pot or large skillet and saute the diced onions for 2 to 3 minutes. Next, add the minced garlic, salt, and pepper and saute for another minute.
- Add the sliced mushrooms and celery and continue to saute until the mushrooms have softened, around 3 minutes.
- Add the ground sausage and cook for another 4 to 5 minutes, breaking up the sausage with a wooden spoon.
- Once the sausage is browned, set the pot aside.
- In a large bowl, combine the toasted bread, sausage mixture, fresh sage and thyme, cheese.
- Whisk together the egg and chicken broth and pour onto the mixture. Toss to combine.
- Grease a 13×9-inch baking dish and transfer the stuffing to it.
- Bake uncovered for 40 minutes.
- Let the sausage and mushroom stuffing sit for 5 to 10 minutes before serving.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 465kcal | Carbohydrates: 42g | Protein: 21g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 981mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 4mg
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