A Stuffing Lover’s Stuffing – The Only Recipe You’ll Ever Need!
Thanksgiving side dishes are my favorite part of the holiday, but stuffing? I never loved it—that is, until I tried this sourdough stuffing recipe.
It comes from my Aunt Kari, and let me tell you, it turned me from a lifelong stuffing skeptic into someone who considers eating the whole pan every time. 😍
So, what makes this stuffing so irresistible?
Each bite delivers a perfect balance of rich flavor and hearty texture, with generous amounts of sage pork sausage, earthy mushrooms, and fresh herbs. Though untraditional, the sourdough bread totally steals the show by offsetting all the richness with just the right amount of tang and chew.
But what really sets it apart? Two secret ingredients: eggs and a touch of shredded cheese. The eggs bind the stuffing perfectly, preventing it from crumbling when served, while the cheese adds a creamy, custard-like texture. It’s melt-in-your-mouth good without being overly cheesy.
Once assembled, bake the stuffing until the top is perfectly golden and crispy. It’s a Thanksgiving side so good, you might eat the whole pan. 😋 As a former stuffing-hater turned fanatic, I’m sure your family will love it too!
Stuffing vs. Dressing: What’s the Difference?
Traditionally, stuffing is cooked inside the turkey, while dressing is baked separately. Though this recipe is technically a dressing, I’ve always called it stuffing—old habits die hard! 🤷🏻♀️
You can bake this stuffing inside the turkey, but I don’t recommend it. When stuffing is cooked inside the bird, it reaches a safe temperature long after the meat does, leading to dry, overcooked turkey. Cooking it separately ensures moist turkey and perfectly cooked stuffing.
How to Make Sourdough Sausage Stuffing
Never made stuffing from scratch? No worries—it’s easier than you think! There are 3 key steps:
- Prep the sourdough bread cubes.
- Brown the sausage and aromatics, then assemble.
- Bake and serve!
Store-bought bread cubes are convenient, but there’s major payoff in prepping homemade bread cubes for stuffing. It’s easy and gives you full control over the flavors and textures.
Tear the bread into rough pieces, then toss them in garlicky herb butter before toasting in the oven. Why? ⇢ Irregularities in hand-torn bread create perfect nooks and crannies to trap all the flavorful bits of sausage and aromatics—yum!
Prep Tip! ⇢ Dry bread is key for homemade stuffing. If you can, prep the bread cubes a few days in advance to give them plenty of time to dry out. Check the Recipe Notes, below, for more guidance!
Cook the onions, celery, and garlic in a bit of butter on the stovetop, then add the sage pork sausage, crumbling it as it browns. Your kitchen will smell absolutely heavenly!
In a large bowl, combine the toasted bread cubes, browned sausage mixture, mushrooms, fresh herbs, eggs, and cheese. Add the chicken stock gradually, mixing well. Tip! ⇢ Rather than measuring the stock, go by feel: the bread should be saturated and rehydrated, but not soggy.
Bake the sourdough stuffing uncovered. The eggs keep the center moist and delicious, while the exposed craggy edges get golden and crisp. This contrast in texture is what makes this stuffing shine!
Make-Ahead Tips
If you are looking to save some time, certain components of this sourdough stuffing can be made up to 3-5 days in advance. Check out the Recipe Notes, below, for more guidance.
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Buy Now → I can’t wait for you to try this Crispy-Topped Sourdough Stuffing! It’s the BEST I’ve ever had, and I’m confident you’ll agree after just one bite. Thanks, Aunt Kari! 💜
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡
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Crispy-Topped Sourdough Stuffing with Sausage and Mushrooms
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: serves 12–14 1x
- Category: Side Dish
- Method: Stovetop, Baked
- Cuisine: American
Description
An instant Thanksgiving classic: Crispy-Topped Sourdough Stuffing with Sausage and Mushrooms!
This from-scratch stuffing features herbed sourdough bread cubes, sage pork sausage, and mushrooms, all combined with eggs and a touch of cheese for bold flavor and irresistible texture. Baked to golden-brown perfection, the top turns wonderfully craggy-crisp, while the center stays so creamy it nearly melts in your mouth.
Absolutely worthy of a spot on your holiday dinner menu!
Ingredients
for the homemade bread cubes:
- 24 ounces sourdough bread, sliced 1-inch thick and torn into ½-inch pieces
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely chopped or grated
- 3 tablespoons finely chopped fresh herbs (e.g. sage, thyme)
- ¾ teaspoon kosher salt
for the sausage stuffing:
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 ribs celery, finely diced
- 3 cloves garlic, finely chopped or grated
- 1 and ½ pounds sage pork sausage, casings removed if needed
- 12 ounces cremini (baby bella) mushrooms, thinly sliced
- 8 ounces sharp white cheddar, freshly grated (about 2 cups packed)
- 3 tablespoons finely chopped fresh sage leaves
- 3 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped fresh rosemary
- 3 large eggs, whisked
- 2–3 cups chicken stock or broth, divided
- kosher salt and ground black pepper, to season
Instructions
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy cleanup. Lightly grease a 9×13-inch baking dish. Set aside.
- Toast the bread: Divide the torn sourdough bread pieces across the 2 baking sheets. In a small bowl, whisk together the butter, garlic, herbs and kosher salt. Drizzle the garlic herb butter over the bread and use your hands to toss to coat. Arrange the bread in an even layer on the baking sheets. Bake 10-12 minutes, until the bread dries out slightly. Do not let the bread get too, too browned at this point – a nice, light golden brown is perfect. Remove from the oven and set aside to cool. Once cooled, you may transfer to an airtight container and store at room temperature for up to 5 days.
- Brown the sausage: Meanwhile, as the bread toasts, brown the sausage. Add the butter to a large pan over medium heat. Once melted, add the onion and celery. Season with ½ teaspoon kosher salt and cook, stirring occasionally, for 5-7 minutes, until softened. Add in the garlic and cook 1-2 minutes more, until fragrant. Add in the sausage. Continue to cook, using a wooden spoon to break the sausage into bite-sized pieces as it cooks, until cooked through, 5-6 minutes. Remove from the heat.
- Assemble the sausage stuffing: Decrease the oven temperature to 350 degrees F. Place the toasted sourdough and the browned sausage mixture in a large mixing bowl. Add in the sliced mushrooms, grated cheddar, chopped sage, thyme and rosemary, and season with ½ teaspoon kosher salt. Pour the eggs over top. Toss well to combine. Pour in 1 cup of stock and toss well to combine. If the stuffing seems too dry, add in 1 more cup of stock and toss well to combine. Repeat once more if needed.
- Bake the sausage stuffing: Transfer the stuffing mixture to the prepared baking dish. Bake at 350 degrees, uncovered, for 45-55 minutes, until the top of the stuffing is crispy and browned.
- Serve immediately. Enjoy!
Notes
Jess’ Tips and Tricks:
- Portions: As written, this sausage stuffing recipe yields a large batch, serving 12-14 generously as a side dish. To serve a smaller crowd of up to 6, simply reduce the recipe by ⅓. Assemble in an 8×8 baking dish or 9-inch pie plate bake as directed in Step 5, for 45-50 minutes or until the top of the stuffing is crispy and browned. To serve a smaller crowd of up to 4 halve the recipe. Assemble in an 8×8 baking dish or a 9-inch pie plate (pictured) and bake as directed in Step 5, for 35-40 minutes or until the top of the stuffing is crispy and browned.
- Make Ahead Suggestions: A little meal prep goes a long way in pulling this homemade stuffing together on Thanksgiving day! Between prepping the bread cubes, chopping the veggies and herbs, shredding the cheese, and browning up the sausage, there are many components of this sourdough stuffing that can be prepared 3-5 days in advance. Pick and choose from the below list, or do it all ahead of time and all you have to do on Thanksgiving is toss it all together – easy!
- Herbed sourdough bread cubes: Prep according to Steps 1-2 of Recipe Directions, above. Store in an airtight container at room temperature for up to 5 days. (10 minutes active prep)
- Chop veggies and herbs: Finely dice 1 large onion, 3 ribs of celery, and 3 cloves of garlic. Finely chop 3 tablespoons each fresh sage and thyme, and 1 tablespoon fresh rosemary. Clean and finely slice 12 ounces mushrooms. Grate 8 ounces cheese. Store in individual airtight containers in the refrigerator for up to 5 days. (15 minutes active prep)
- Brown the sausage: Prep the sausage mixture according to Step 3 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 3 days. (10 minutes active prep)
Storage and Freezing:
- Storage and Reheating: Leftover stuffing will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave or oven, until warmed through.
- Freezer Instructions: You can also freeze leftover stuffing. Transfer leftover stuffing to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven, until warmed through.
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat & Megan McKeehan
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This sounds amazing and hoping to make it for the holidays but we have vegetarians present. Do you think I could leave the sausage out? Do you recommend any subs to enhance the flavour without the meat?
First time trying this recipe … and it was a wonderfully tasting dish.
Sour Dough is the only way to make a fantastic addition to your holiday menu.
Thanks Kirk, we are so glad you loved it and included it in your Thanksgiving menu! It truly means so much!!
Hi! I’m really excited to try this recipe. Can I ask why you don’t sauté the mushrooms before you put them in?
Hi Joia! Pre-cooking the mushrooms in this recipe makes them a little too soggy for my liking – I like having identifiable bits of mushroom in the final stuffing. Hope that helps – let me know if you have any questions. Really hope you love the recipe!
We have a guest who can’t eat eggs. Do you have another suggestion for a binder?
Hi Stephanie! I haven’t tested the recipe using another binder, but I’ve seen a number of vegan stuffing recipes that use flax eggs as a binder. Again, I haven’t personally tried this substitution, but seems like a popular choice for those who are egg-free.
Hope this helps, please let me know if you end up trying!
Jess
how many cups of cubed sourdough for half recipe please ? looks fantastic
Hi Denise! It will be roughly 6-8 cups of cubed sourdough for a 24 ounce loaf (as written). We’ve used up to a 32 ounce loaf to yield about 8-10 cups have still had great results! 🙂
So if you will be halving the recipe we’d aim for 3-4 cups of cubed sourdough!
I am not a mushroom girl. Any substitute or just leave them out?
We love the savory umami flavor they add but if they aren’t your favorite, feel free to omit!
I hosted Thanksgiving in 2021 for the very first time, even though it was just immediate family I was nervous. And although I had never made this recipe before, because Jess is who published it I KNEW it would be a hit. THIS IS THE LITERAL BEST EVER STUFFING RECIPE!!!! It honestly stole the show out of all of the sides. Will absolutely be making it again, and again, and again!
This was probably the best stuffing I have made. My husband and daughters loved it. Making your own bread cubes is for sure the best idea. They were amazing. Thanks for always having detailed instructions and pictures.
We put some of the stuffing in the turkey while it was on the smoker and some in a casserole dish in the oven. Both were fantastic. Next time I’ll put a lid on the casserole dish the last 10 minutes because it got a tad too crunchy. This recipe is a keeper, thank you.
Thank you Kay! We are so glad you & your family loved this stuffing & thank you for including PWWB in your Thanksgiving dinner! 💜
great stuffing recipe, I always love seeing new ones (to me) and love these ingredients, so thank you
This recipe is absolutely amazing! I made it this year for our quarantine Thanksgiving and it was easily the best thing we made. This is going to become a staple at our Thanksgivings from here on out! Highly recommend!
Hi Anna! Yes, stuffing is definitely a must even for a smaller Thanksgiving – thanks for choosing PWWB! We are SO glad you enjoyed!
This was everything a stuffing should be! I followed the recipe exactly, and it turned out absolutely perfect! I underestimated how much this made, which was an awesome surprise. I also really loved the tips on prepping components ahead of time and decreasing the recipe. This is 100% on my thanksgiving rotation for years to come! Thank you, Jesse!
Gotta love Thanksgiving stuffing leftovers! So glad you enjoyed Alison!
Made this stuffing this year for my family and it was so delicious! I personally loved both the additions of cheese and mushrooms. I will definitely be making this again in the future!
Hi Brianne! Thank you so much for sharing – we are SO glad to hear that you loved this recipe – the cheese & mushrooms make it so savory & creamy!