Sourdough Stuffing Recipe

4.86 from 21 votes

Learn how to make sourdough stuffing for the holidays. This stuffing recipe uses sourdough bread, herbs & spices to create a moist turkey dinner side dish.

Prep Time45

Cook Time45

Total Time1 30

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 340kcal

Author: Randa Derkson

Equipment

Ingredients

For the homemade bread cubes

10 cups sourdough bread or 1 boule
2 tablespoons olive oil
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

For the sourdough stuffing

10 cups bread crumbs if you have more, use more liquid
500 g pork sausage 17-18 ounces - see notes on what kind.
2 tablespoons butter
1 large onion diced
3 stalks celery diced
2 cloves garlic minced
2-3 cups chicken broth start with 2 and work up to 3. You want it to be moist but soggy or swimming in liquid. Otherwise you'll have to cook it longer.
1/4 cup melted butter
1 teaspoon ground sage
1/2 teaspoon fresh rosemary + 1 extra spring chopped
1 teaspoon fresh thyme + 2 extra sprigs chopped
1 teaspoon fresh sage + 3 leaves chopped
fresh parsley chopped

Instructions

For the homemade bread cubes

Preheat the oven to 300ºF. Chop the sourdough into small cubes.
On a sheet pan, lay out the bread cubes and drizzle the olive oil over top. Sprinkle the seasongs over and stir around with your hands so all the bread is evenly coated.
Bake in the oven for 30-45 minutes, or until the cubes are dried out. Stir and shake the pan every 15 minutes to make sure it dries out evenly.

For the sourdough stuffing

Preheat the oven to 350ºF. Spray a 9x13 with cooking spray.
Over medium heat, squeeze the sausage (if it's in the casings) and cook until almost done (you don't want it too dry). If the sausage is sticking to the pan, add some avocado or olive oil. Remove sausage and add to the bowl of 9x13 pan (whatever you're mixing the stuffing in).
Add 2 tablespoons of butter to the pan, melt, and add the onion and celery. Stir until the onion is translucent (see-through) starting to brown. Add the garlic, 1/2 teaspoon of chopped fresh rosemary, 2 teaspoons of chopped fresh thyme, 1 teaspoon of chopped fresh sage, and stir for another 2-3 minutes. Your home is going to smell amazing right now.
Add the onions and celery to the sausage and then add the sourdough, melted butter, ground sage, the sprigs of rosemary, sage, and thyme (chop them before you add). Stir it around well. Then slowly add the 2 cups of chicken broth. Assess the stuffing mix. Add more broth if needed. You don't want it swimming with a pool of liquid, or have it too soggy. If you over-pour, it's salvageable...it will just take longer to cook.
Wrap your casserole dish with aluminum foil and bake for 30 minutes. Remove the foil, stir it, and bake uncovered for another 15-20 (depending on how liquid is in there). If it looks a little dry at the 30-minute mark, add a bit more broth and stir. At this point, you can taste and adjust seasonings as well. Does it need more salt? Pepper? Sage? Everyone likes their stuffing differently, so this is a great time to customize it.
Top with some fresh parsley and serve. If you're waiting for turkey and all the fixin's to be done, cover with foil so it doesn't dry out.

Notes

What sausage to use for turkey stuffing?

I've always used plain pork sausage that you can find in the freezer section of the grocery store. It's just plain pork sausage, wrapped in a plastic tube.

That being said, my grocery store was out so I had to improvise. I searched for honey garlic sausage (which I thought would be amazing), but they were sold out of that too. So I settled with what they did have - bangers.

Here are some sausage ideas to try:

Honey garlic sausage
Maple breakfast sausage
mild italian sausage
turkey sausage (for a leaner sausage recipe)

Nutrition