sourdough stuffing

Sourdough Stuffing is an old fashioned recipe with a twist. The sourdough adds a delightful taste to stuffing. Here is a relatively quick sourdough stuffing recipe for the holidays involving sausage and delicious Italian flavors. And trust us, it’s great!

Prep Time20

Cook Time30

Course: Side Dish

Cuisine: American

Keyword: sourdough stuffing, sourdough stuffing with sausage

Servings:

Calories: 357kcal

Author: Mary Woita

Equipment

Casserole Dish
Large Skillet

Ingredients

1 pound sourdough loaf bread
½ pound pork sausage bulk, ground
4 tablespoons butter unsalted, plus a little to grease the baking dish
1 medium onion chopped
3 stalks celery chopped
2 cloves garlic chopped
1 ½ teaspoons Italian seasoning
½ teaspoon salt
2 cups chicken broth

Instructions

Preheat oven to 400° F. Grease a 9x13 inch baking dish with butter and set aside.
Cut the sourdough loaf into 1-inch cubes and lay in a single layer on a baking sheet. Toast bread cubes in preheated oven for about 15 minutes, until crispy. Place the toasted bread cubes in a large bowl and set aside. Reduce the oven heat to 375° F.
Meanwhile, melt the butter in a large skillet over medium heat. Add the chopped celery & onions and sauté until translucent, remove from heat and set aside.
Add sausage to the same skillet and cook over medium heat until browned and no longer pink. Stir in the salt, Italian seasoning, and the garlic. Return the onion/celery mixture back to the skillet to combine with the sausage and saute just for one minute more.
Remove the sausage & onion/celery mixture from the skillet and add to the bowl with the toasted sourdough bread cubes. Stir to combine together. Pour the chicken stock over this mixture, a little add a time, until stuffing is moistened but not soggy. You may not need all 2 cups of stock depending on the bread.
Spoon the stuffing into the greased 9×13 baking dish. Bake stuffing for 20-30 minutes at 375° F.

Notes

You can use any sourdough loaf that you prefer. This homemade stuffing recipe makes a great use of stale bread too. You could even use a gluten-free sourdough bread if you’d like!

An artisan style or baguette style bread works great in this recipe vs a sandwich style loaf which could leave the stuffing flat and a little soggy.

Nutrition