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Best Easy Sourdough Stuffing with Sausage & Sage

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This sourdough stuffing with sausage and sage is savory, herbaceous, and has the perfect contrast between crispy edges and tender centers. Made with simple ingredients, it’s a crowd-pleaser that works for Thanksgiving, Friendsgiving, or any gathering.

Ingredients

Scale
  • 10 cups sourdough bread cubes (about 1 large loaf or 450g), day-old or slightly stale
  • 1 pound (450g) breakfast sausage, preferably sage-flavored
  • 4 tablespoons (56g) unsalted butter
  • 1 large yellow onion (about 200g), diced
  • 3 large celery stalks (about 150g), diced
  • 2 tablespoons chopped fresh sage leaves (about 8–10 leaves)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup chopped fresh parsley
  • 3 large garlic cloves, minced
  • 2 cups (480ml) low-sodium chicken or turkey broth
  • 2 large eggs
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 350°F (175°C). Spread sourdough cubes in a single layer on two large baking sheets. Bake for 12-15 minutes, stirring halfway, until edges are dry and lightly golden. Set aside to cool.
  2. While bread toasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking into small crumbles, for 6-8 minutes until browned and cooked through. Transfer sausage to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
  3. Reduce heat to medium. Add butter to the same skillet with sausage drippings. Once melted, add diced onion and celery. Cook for 6-7 minutes, stirring occasionally, until soft and translucent. Add minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant.
  4. In a large measuring cup or medium bowl, whisk together chicken broth and eggs until fully combined. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
  5. Transfer toasted sourdough cubes to a very large mixing bowl. Add cooked sausage and sautéed vegetable mixture (including all buttery bits from the pan). Pour broth-egg mixture over everything. Gently toss and fold with a large spatula or clean hands until all bread cubes are evenly moistened. Let mixture sit for 5-10 minutes to absorb liquid.
  6. Preheat oven to 375°F (190°C). Transfer stuffing mixture to a greased 9×13-inch baking dish and spread into an even layer. Cover tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy (internal temperature should reach 165°F/74°C). Let rest for 5 minutes before serving.

Notes

Do not skip toasting the bread to avoid soggy stuffing. Let the stuffing rest for 5-10 minutes after adding broth so bread absorbs evenly. For extra crispy top, broil for last 2-3 minutes but watch closely. Can be assembled a day ahead and refrigerated unbaked; add 10-15 minutes to covered baking time. Leftovers keep in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, Thanksgiving stuffing, easy stuffing recipe, sourdough bread stuffing, sage stuffing, holiday side dish

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