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.

Course Holiday Recipes, Side Dish

Cuisine American

Keyword Sourdough Dressing Recipe, Sourdough Stuffin Recipe, Thanksgiving stuffing

Prep Time 25

Cook Time 50

Resting Time 10

Servings Servings

Calories 177kcal

Author Bon Appeteach

Ingredients

For The Base

1 loaf Sourdough Bread cut into small cubes or torn pieces
4 tbsp Butter
1 lb Hot Italian Sausage ground
1 medium Yellow Onion diced
2 Celery Stalks diced
2 Carrots diced
8 oz Baby Bella Mushrooms sliced thin and chopped
4 cloves Garlic minced

Flavor & Binding Ingredients

2 tsp Kosher Salt add 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 Parlsey or 1 tsp dried
2 Eggs Beaten
2-2.5 cups Chicken Stock warm

Instructions

Prep the Bread: Cut sourdough into small torn pieces or diced cubes and let them dry out overnight, or toast in a 300°F oven for 20–25 minutes until lightly crisped but not browned. This ensures the stuffing absorbs liquid without becoming soggy.
Cook the Sausage: In a large skillet over medium-high heat, brown the Italian sausage until cooked through and slightly crispy. Transfer to a large mixing bowl, leaving the rendered fat in the pan.
Sauté the Vegetables: Add butter to the skillet. Once melted, sauté onions, celery, and carrots (the mirepoix) until softened and golden, about 8–10 minutes. Add mushrooms and cook until they release moisture and start to caramelize, another 6–8 minutes. Stir in the garlic and cook for 1 more minute.
Combine: Add the sautéed vegetables to the bowl with the sausage. Toss in the dried sourdough cubes, herbs, salt, and pepper. Mix well to evenly distribute the ingredients.
Moisten the Stuffing: Pour in 2 to 2 ½ cups of warm stock and the beaten eggs. Gently fold to coat everything. The bread should be moist but not soupy. Add more stock as needed until the mixture holds together when pressed.
Bake: Transfer the stuffing to a buttered 9x13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 20–25 minutes until the top is crisp and golden.
Serve: Let rest for 10 minutes before serving. Garnish with chopped parsley or a sprinkle of flaky salt.

Notes

Make-Ahead Tip:
Assemble the stuffing up to one day in advance, cover tightly, and refrigerate. When ready to serve, bring to room temperature and bake as directed, adding 5–10 extra minutes if chilled.

Nutrition