Sourdough Stuffing
Simply the best sourdough bread stuffing with sausage recipe baked in a casserole dish, not inside the turkey.
This delicious, homemade stuffing recipe, aka bread dressing, is a must-have side dish for the Thanksgiving dinner!
If you are looking for an easy bread stuffing recipe, this is it!
There's only a few ingredients needed and it takes less than 20 minutes to get the baking dish in to the oven!
We use a loaf of sourdough bread to make this stuffing, but you can use any type of whole wheat or white sandwich bread you like. Use the bread fresh or stale, there's no need to dry it out first!
The dressing is seasoned with sage sausage, poultry seasoning for a classic stuffing recipe. This is a stuffing without eggs for anyone sensitive to eggs.
More holiday recipes: slow cooker turkey / sweet potato casserole / green bean casserole / cranberry sauce
Ingredients needed
- sourdough bread
- sage breakfast sausage
- butter
- onion
- celery
- garlic
- poultry seasoning
- salt
- pepper
- chicken broth
NOTE: Fresh herbs such as rosemary, sage, parsley or thyme can be added for even more flavor.
How to make the best sourdough bread stuffing
Let's go over the steps to make the best dressing recipe!
Step 1: Prepare the bread
Preheat oven to 350°F (176°C) and grease a 9" x 13" casserole dish with butter or cooking spray.
Cut the bread into ¾ inch cubes and set aside.
Step 2: Sauté the veggies and sausage
Heat a large pot over medium-high heat and add the butter to melt. Add the sausage, diced onions, diced celery, minced garlic, poultry seasoning, salt and pepper.
Stir and cook until the onions and celery have softened and start to become translucent and the sausage is browned, about 10 minutes.
Step 3: Combine ingredients
Add half of the bread cubes and 1 cup of chicken broth to the pot. Stir to combine.
Add the remaining bread cubes and chicken broth and stir again until everything is well combined.
Transfer the mixture to the greased casserole dish.
Step 4: Bake
Bake for 30-40 minutes or until the surface of the dressing is golden brown.
Storing and freezing
Store leftover bread dressing in the fridge for up to 4 days. It can also be frozen for up to 3 months.
Common questions
White sandwich bread is the best bread for making dressing.
You don't need to put eggs in your bread stuffing. However, if you'd like a more custard-like bread dressing, you can add 2 eggs to the mixture when you add the chicken stock.
We love the flavor or sage sausage in stuffing, but you can use Italian sausage if you enjoy the taste of it!
More favorite holiday recipes
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Sourdough Stuffing with Sage Sausage
INGREDIENTS
- 1 loaf sourdough bread (cut into ¾ inch pieces)
- 4 tablespoons butter
- 1 lb. breakfast sausage with sage
- ½ large onion (finely diced)
- 2 ribs celery (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock or broth
INSTRUCTIONS
- Preheat oven to 350°F (176°C) and grease a 9" x 13" casserole dish with butter or cooking spray.
- Heat a large pot over medium-high heat and add the butter to melt. Add the sausage, diced onions, diced celery, minced garlic, poultry seasoning, salt and pepper. Stir and cook until the onions and celery have softened and start to become translucent and the sausage is browned, about 10 minutes.
- Add half of the bread cubes and 1 cup of chicken broth to the pot. Stir to combine. Add the remaining bread cubes and chicken broth and stir again until everything is well combined.
- Transfer the mixture to the greased casserole dish and bake for 30-40 minutes or until the surface of the dressing is golden brown.
Thanks, can’t wait to make this for the family