Sourdough Stuffing Recipe

This sourdough stuffing is packed with savory flavor from Italian hot sausage, earthy mushrooms, and a classic mirepoix of onions, carrots, and celery. Baked until golden on top and perfectly moist inside, it’s a hearty and aromatic side dish that steals the show at any holiday table.

A good stuffing recipe should strike that perfect balance that’s golden brown and crisp on top, yet moist and flavorful inside. This sourdough stuffing recipe delivers exactly that, combining hot Italian sausage, earthy mushrooms, and a medley of aromatic vegetables for a hearty, homemade twist on a classic Thanksgiving stuffing recipe. It’s the kind of traditional side dish that feels nostalgic yet fresh and is a delicious twist for your next holiday table.

Why You’ll Love This Sourdough Stuffing Recipe

If you’re searching for an easy sourdough stuffing that’s both rustic and elevated, this one checks all the boxes. It’s a simple, classic recipe that even first-time holiday cooks can master while still impressing guests with its deep flavor and cozy aroma.

• Moist, flavorful texture thanks to the balance of broth, beaten eggs, and tangy sourdough bread
• Italian sausage and mushrooms for that umami-packed, savory bite
• Perfect for Thanksgiving or Christmas, pairing beautifully with mashed potatoes or cranberry sauce
• Easy to make ahead — it reheats beautifully for the next day, or can be assembled in advance

Whether you call it sourdough dressing or stuffing, this dish is the real deal for the holiday season.

Ingredients You’ll Need

The beauty of this dish is how simple, quality ingredients transform into something extraordinary. Below you’ll find all the sourdough stuffing ingredients you need, grouped for clarity.

Bread Base

• 1 loaf sourdough bread, cut into 1-inch cubes or torn into irregular pieces
• 4 tablespoons of butter (melted butter or olive oil for sautéing)
• 1 lb hot Italian sausage (or sweet Italian sausage, or turkey sausage for a lighter version)

Sausage and Vegetables

• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 8 oz baby bella mushrooms, thinly sliced
• 4 cloves garlic, minced

Seasoning and Stock

• 2 tsp kosher salt, or more to taste
• 1 tsp black pepper
• 1 tbsp fresh sage (or 1 tsp dried)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped, plus more for garnish
• 2 beaten eggs
• 2 to 2½ cups chicken stock, vegetable broth, or turkey stock, warmed

This combination of fresh herbs, sautéed vegetables, and tangy sourdough bread makes for a deeply aromatic, flavorful base that is far beyond the boxed versions you’ll find in grocery stores.

How to Make and Assemble the Stuffing

Homemade stuffing recipes come together with a few simple steps, and this particular recipe gives you that modern parlance of minimalistic stuffing — rustic yet refined. Follow these steps carefully for perfect texture and flavor every time.

1. Prep the Bread:
   Cut your sourdough loaf into small, tidy little bread cubes or tear it into chunks of a torn, crusty loaf of bread. Let it dry out overnight or toast on a baking sheet in a 300°F oven for 20–25 minutes until lightly crisp but not browned. Day-old bread or stale sourdough bread soaks up flavor beautifully without turning mushy.
2. Cook the Sausage:
   In a large skillet (ideally a 12-inch skillet), brown the sausage over medium heat until cooked through and slightly crisp, breaking it into crumbles as you go. Remove it to a large mixing bowl, leaving behind the browned bits and rendered fat (that’s the good stuff).
3. Sauté the Vegetables:
   Add the tablespoons of butter to the same pan, letting it melt and pick up all those browned bits for flavor. Sauté the onion, celery, and carrots (your classic mirepoix) for 8–10 minutes until softened. Add the mushrooms and cook for another 6–8 minutes until they release moisture and begin to caramelize. Stir in the garlic and cook for another minute.
4. Combine Everything:
   Transfer the sautéed vegetables into the bowl with the sausage. Add the toasted bread cubes, herbs, salt, and pepper. Toss well in the large bowl to evenly coat everything.
5. Add the Liquid:
   Pour in 2 to 2½ cups of warm stock and the beaten eggs. Fold gently until all pieces of bread are moist but not saturated, and the mixture should hold its shape when pressed. Too much liquid will lead to soggy stuffing, so go slow.
6. Bake the Stuffing:
   Spread the mixture into a buttered 9×13-inch casserole dish or baking dish, cover with aluminum foil, and bake at 350°F for 30 minutes. Remove the foil and bake another 20–25 minutes, or until the top is crisp and golden brown.
7. Serve and Enjoy:
   Let the stuffing rest 10–15 minutes before serving so it sets up nicely. Garnish with fresh parsley and serve warm alongside your Thanksgiving meal or Christmas spread.

Tips for the Best Moist Sourdough Stuffing

A great way to elevate a classic stuffing recipe is to focus on technique. Here’s what I teach my students (and practice myself) for consistent results:

• How to keep stuffing moist: Always start with slightly dry or day-old bread. It absorbs broth evenly without disintegrating.
• Why use sourdough bread: The tangy flavor adds dimension and gives a more interesting texture than sandwich bread.
• Best stock-to-bread ratio: For every pound of bread, 2 to 2½ cups of stock usually hits the sweet spot.
• Baking tips for crispy tops: Bake covered first to steam the center, then uncover to develop that golden, crispy top.

If you prefer a vegetarian recipe, simply skip the sausage and substitute more mushrooms or add roasted cauliflower for depth.

Make-Ahead and Storage Tips

This is the perfect make-ahead stuffing for the busy holiday season.

• To prep ahead: Assemble the stuffing completely, cover with plastic wrap, and refrigerate up to 24 hours. Bring to room temperature before baking, adding 5–10 extra minutes of bake time if chilled.
• To store leftovers: Cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
• To reheat: Warm in the oven at 325°F for 10–15 minutes until heated through. A drizzle of olive oil or stock before reheating helps restore moisture.

Leftover stuffing also makes an incredible base for next-day dishes. Try it with Thanksgiving leftovers like turkey sandwiches or my turkey pot pie with a stuffing crust.

What to Serve with Sourdough Stuffing

This dish pairs beautifully with your other holiday favorites, and it’s a perfect side dish for any Thanksgiving dinner or Christmas spread.
Try serving it alongside:

• Smoked Turkey Breast — a show-stopping centerpiece for the big day
• French Onion Baked Potatoes — cozy comfort food potato side that complements the rich herbs
• Cranberry Brie Puff Pastry — a sweet and savory bite that rounds out the meal
• Smoked Cornish Hens — another classic that brings color and balance to your plate
• Smoked Butternut Squash– an easy side to make that adds a rich smoky flavor to this simple squash

This stuffing also holds its own for smaller gatherings. Whether you bake it in a cavity of a turkey, a baking sheet for crisp edges, or a casserole dish for family-style serving, it’s a classic Thanksgiving stuffing recipe with a modern, flavorful twist that every cook should master.

​More Side Dish Recipes 

Sausage Stuffing Muffins

Smoked Stuffing Recipe

Smoked Stuffed Mushrooms

Keto Cornbread Stuffing Recipe

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