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Cozy Sourdough Stuffing with Sausage and Sage: Easy Homemade Recipe

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This cozy sourdough stuffing with sausage and sage is a quick and easy homemade recipe that delivers deep comfort food flavor. Made with simple ingredients like day-old sourdough, Italian sausage, and fresh sage, it’s perfect for holiday feasts or cozy weeknight dinners.

Ingredients

  • Sourdough bread, cut into 1-inch cubes (about 10 cups)
  • Italian sausage, casings removed (1 lb)
  • Unsalted butter (4 tablespoons)
  • Yellow onion, diced (1 large)
  • Celery ribs, diced (3)
  • Fresh sage leaves, chopped (3 tablespoons)
  • Fresh thyme leaves (1 tablespoon)
  • Chicken broth (2 cups)
  • Eggs, lightly beaten (2 large)
  • Salt (1 teaspoon)
  • Black pepper, freshly ground (1/2 teaspoon)
  • Optional: dried cranberries (1/2 cup)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes in a single layer on a large baking sheet. Toast them for 12-15 minutes, stirring halfway through, until golden and dry. Set aside to cool.
  2. In a large skillet over medium-high heat, add the Italian sausage (casings removed). Break it up with a wooden spoon and cook for 6-8 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the skillet.
  3. Reduce the heat to medium, and add the butter to the skillet. Once melted, add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.
  4. Add the chopped sage and thyme, and cook for another minute until fragrant, stirring constantly.
  5. In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and the sautéed vegetable-herb mixture. Toss gently until evenly distributed.
  6. In a separate small bowl, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour this mixture evenly over the bread mixture. Use your hands to gently toss and coat every cube. The bread should be moist but not soggy.
  7. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer. Do not pack it down too firmly.
  8. Bake uncovered for 35-40 minutes, until the top is golden brown and crispy. For extra crispiness, broil for the last 2-3 minutes.
  9. Let it rest for 5-10 minutes before serving.

Notes

For best texture, use day-old or slightly stale sourdough bread. Toasting the bread cubes before assembling is crucial to prevent sogginess. If using fresh sage, it’s non-negotiable for the best flavor. For a gluten-free version, use gluten-free sourdough. For a dairy-free version, substitute butter with olive oil. The stuffing can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to baking time.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, sage stuffing, homemade stuffing, easy stuffing recipe, Thanksgiving stuffing, cozy stuffing

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