Featured Review
5 from 12 reviews

I hosted Thanksgiving in 2021 for the very first time, even though it was just immediate family I was nervous. 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!

Britt
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The Thanksgiving Stuffing That Turned Me From Skeptic to Believer

I spent most of my life as a stuffing hater – that is, until I tried THIS sourdough stuffing recipe. The first time I had my Aunt Kari’s Thanksgiving stuffing, I was blown away by its crispy top, creamy center, and rich flavor. 

It’s totally the opposite of the bland, soggy bread stuffings made straight out of the bag! 

Since I first shared this recipe in 2021, it’s converted many other stuffing skeptics and become a holiday tradition for thousands of readers. So many of you come back to it year after year that this recipe has become the hero stuffing in my list of best-ever classic Thanksgiving dishes.

Close view of top of baked sourdough stuffing. The stuffing is topped with fresh thyme. this Recipe for Later!
This sourdough stuffing may be a bit untraditional, but after one bite, you’ll never look back.

But it’s Aunt Kari’s two secret ingredients, eggs and shredded cheddar, that really make every bite special. The eggs bind the stuffing perfectly, preventing it from crumbling when served, and adding a creamy, custard-like texture that melts in your mouth. The white cheddar adds a sharpness that cuts through all the richness, without being overly cheesy. Then as it bakes, the top turns perfectly golden and crispy. 

Your Thanksgiving table will never be the same after this sourdough stuffing, I promise you!

This from-scratch stuffing is more time-intensive than your typical store-bought version, but I’ve included lots of meal prep tips to save you time on Thanksgiving. Toast the sourdough breadcrumbs and brown the sausage, chop the veggies and grate the cheese, or assemble it all so you can simply pop the stuffing in the oven. See the Recipe Notes, below, for full instructions.

Baked sourdough sausage stuffing in a round baking dish with a spoonful taken out of it. The dish sits atop a checkered linen napkin on a light blue surface. Next to the serving dish is a small plate of stuffing, along with some fresh herbs.
The last stuffing recipe you’ll ever need!
Herbed Sourdough Stuffing with Sausage and Mushrooms ingredients arranged on a light textured surface: sourdough bread, unsalted butter, garlic, fresh herbs, kosher salt, yellow onion, celery, sage pork sausage, cremini mushrooms, sharp white cheddar, eggs, chicken stock, ground black pepper.
Each ingredient adds essential flavor or texture for the best Thanksgiving stuffing—tangy sourdough bread, sage pork sausage, sliced mushrooms, fresh herbs, eggs, and a little shredded cheese.

Sourdough Bread is the Secret to a Better Stuffing

Sourdough might sound bold for stuffing, but there’s a reason we’re using it instead of French bread (too plain) or cornbread (too sweet). The subtle tang and chew of sourdough is just right for this stuffing: it helps balance the richness of the sage pork sausage, earthy mushrooms, and fresh herbs.  The flavor mellows as it bakes, so if you’re not typically a fan of sourdough, you don’t have to worry about it overpowering the dish.

Since you can’t typically find sourdough bread cubes at the store, you’ll want start with a fresh loaf of sourdough bread, torn and toasted into homemade croutons:

  1. Hand-tear the sourdough bread into chunks. A mix of large, irregular pieces creates lots of nooks and crannies, which trap all the flavorful bits of sausage and mushrooms. 🤤
  2. Drizzle the sourdough chunks with garlicky herb butter to start building the flavor of the stuffing. I use sage and thyme, but any hardy herbs work.
  3. Toast the sourdough bread cubes in the oven to speed up the drying process (no need to wait for the bread to get stale!). Toast on a sheet pan for 10 minutes until lightly golden.
Homemade herbed sourdough bread cubes on a large baking sheet.
Prep your sourdough bread cubes right before you assemble the stuffing, or up to 5 days in advance – the dryer the bread is, the more it will absorb flavor and hold its shape in the stuffing. (No mushy stuffing here!)

Sourdough Stuffing Essentials

How to Make a Showstopping Crispy-Topped Sourdough Stuffing 

Technically, baking things separately makes this recipe a “dressing” 🤓 – but trust me, it’s not worth stuffing your bird. Turkey and stuffing cook at completely different rates, so stuffed birds often end up with dry meat or undercooked stuffing—blech! Keeping them separate ensures the meat is juicy and the stuffing gets that craveable crispy top. Plus, you can’t stuff a roast lemon-herb butter spatchcock turkey (the only way to cook turkey at my house).

How to Make Sourdough Stuffing, step 5: Assembly of the sausage stuffing. Browned sausage, celery, and onion, toasted sourdough breadcrumbs, sliced cremini mushrooms, chopped sage, thyme, and rosemary, and grated sharp white cheddar cheese fill a glass mixing bowl. A liquid measuring cup filled with chicken stock, a small white ceramic bowl filled with melted butter, a wooden mixing spoon, a gray and white striped linen napkin, and fresh herbs surround the mixing bowl.
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. Combine it all in a large bowl with the bread cubes, sliced mushrooms, fresh herbs, eggs, and shredded cheese.

Thinly slice your mushrooms so you don’t have to pre-cook them! There’s already plenty of dishes on Thanksgiving—no need to dirty another pan when the thin pieces will just soften up as the stuffing bakes. Mushroom haters, trust me here. You won’t get any big chunky bites, and the earthy mushroom flavor helps balance out the sourdough tang. 

How to Make Sourdough Stuffing, step 5: Assembly of the sausage stuffing. Browned sausage, celery, and onion, toasted sourdough breadcrumbs, sliced cremini mushrooms, chopped sage, thyme, and rosemary, and grated sharp white cheddar cheese fill a glass mixing bow and have been mixed together with a wooden mixing spoon along with melted butter and chicken stock. A liquid measuring cup filled with remaining chicken stock, a gray and white striped linen napkin, and fresh herbs surround the mixing bowl.
Add the chicken stock gradually, mixing well. Because absorbency varies from loaf to loaf, rather than precisely measuring the stock, go by feel.The sourdough should be saturated and rehydrated enough that the stuffing holds together (you don’t want it to come out dry and crumbly!), but without being super soggy.
A close up of How to Make Sourdough Stuffing, step 5: The mixture of browned sausage, celery, and onion, toasted sourdough breadcrumbs, sliced cremini mushrooms, chopped sage, thyme, and rosemary, melted butter, chicken stock, and grated sharp white cheddar cheese have been transferred to a white baking dish. The baking dish rests atop a light textured surface surrounded by a gray and white striped linen napkin and fresh herbs.
Transfer the stuffing mixture to a greased dish and bake for 45-55 minutes. No need to cover it! Covering the pan traps steam, which softens the stuffing—not what we are going for here!
Baked sourdough stuffing with sausage and mushrooms in a white baking dish rests atop a light textured surface ​surrounded by a gray and white striped linen napkin and fresh herbs
The eggs keep the stuffing center moist, and leaving the top exposed helps get those crispy edges.

Serve your sourdough stuffing piping hot, and don’t forget to smother it in gravy! My classic creamy turkey gravy gets its rich, savory flavor from turkey drippings, making it a perfect match for this hearty stuffing. A splash of white wine in the gravy keeps the combination from feeling too heavy.

If you’re looking to save time, you can prep my make ahead turkey gravy up to 5 days ahead with or without drippings.

A side angle shot of baked sourdough stuffing with sausage and mushrooms in a white baking dish rests atop a light textured surface ​surrounded by a gray and white striped linen napkin and fresh herbs
I can’t wait for my family’s sourdough sausage stuffing to become a staple on your Thanksgiving table too. Thanks, Aunt Kari!

I can’t wait for you to try this Crispy-Topped Sourdough Stuffing! 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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Side angle of sourdough sausage stuffing in baking dish with spoonful taken out, showing the creamy center.

Crispy-Topped Sourdough Stuffing with Sausage and Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Jess Larson
  • 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: Baked, Stovetop
  • Cuisine: American
Print Recipe

Description

This Crispy-Topped Sourdough Stuffing with Sausage and Mushrooms is the last Thanksgiving stuffing you’ll ever need!

Loved by thousands of readers who’ve never looked back, this from-scratch recipe is a holiday staple made with herbed sourdough bread cubes, sage pork sausage, and mushrooms, combined with eggs and shredded cheese.

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!

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Ingredients

Scale

for the homemade bread cubes:

  • 24 ounces sourdough bread, torn into chunky ½-inch pieces
  • 3 tablespoons unsalted butter, melted
  • 3 cloves garlic, finely chopped or grated
  • 3 tablespoons finely chopped fresh herbs, such as sage, rosemary, and thyme
  • kosher salt and black pepper

for the sausage stuffing:

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, finely diced
  • 3 stalks celery, finely diced
  • kosher salt and black pepper
  • 3 cloves garlic, finely chopped or grated
  • 1 ½ pounds sage pork sausage, casings removed as needed
  • 12 ounces cremini (baby bella) mushrooms, thinly sliced
  • 8 ounces sharp white cheddar cheese, freshly shredded (about 2 cups)
  • 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 low-sodium chicken stock or broth, divided

Instructions

METHOD OVERVIEW

  1. Toss torn sourdough with garlic, butter, and fresh herbs, then toast at 425℉ until golden and dried out. Meanwhile, sauté onion, celery, and garlic, then brown the sage sausage. Toss the toasted bread with the sausage mixture, mushrooms, cheddar, fresh herbs, and eggs, then gradually add chicken stock until the bread is rehydrated and moist but not soggy. Transfer to a baking dish and bake at 350℉ until golden brown and crisp on top.

STEP-BY-STEP INSTRUCTIONS:

  1. Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Line 2 large baking sheets with parchment paper or foil for easy cleanup. Lightly grease a 9×13-inch baking dish and set aside.
    Sourdough bread cubes, butter, herbs, eggs, garlic, sage pork sausage, mushrooms, onions, celery, chicken stock & cheese arranged on a light blue surface.
  2. Toast the sourdough: Divide the torn sourdough between the prepared baking sheets. In a small bowl, whisk together the melted butter, garlic, and herbs. Season with a good pinch of kosher salt and a few twists of black pepper. Drizzle over the bread and toss well to coat, then arrange in an even layer. Bake 10-12 minutes, just until lightly golden and dried out – it should not be deeply browned. Remove from the oven and set aside to cool.
    Toasted sourdough bread pieces are arranged on a baking sheet lined with parchment paper. The baking sheet rests atop a light textured surface with a gray and white striped linen napkin and sprigs of fresh herbs surrounding the baking sheet.
  3. Meanwhile, brown the sausage: Melt the butter in a large skillet over medium heat. Add the onion and celery, seasoning with ½ teaspoon kosher salt and a few twists of black pepper. Cook, stirring occasionally, for 5-7 minutes, until softened. Stir in the garlic and cook 1-2 minutes more, until fragrant. Add the sausage and cook 5-6 minutes, using a wooden spoon to break it into bite-sized pieces, until browned and cooked through. Remove from the heat.
    Browned sausage, onion, and celery mixture fills a large red Staub cast iron skillet. The skillet sits atop a light textured surface with a gray and white striped linen napkin resting alongside and a few fresh sage leaves and sprigs of thyme surround the skillet as well. A wooden spoon used to stir the sausage mixture while browning rests inside of the skillet.
  4. Assemble the stuffing: Decrease the oven temperature to 350 degrees F. Add the toasted sourdough cubes and browned sausage mixture to a large mixing bowl. Add the mushrooms, cheddar, and herbs. Season with ½ teaspoon kosher salt and a few twists of black pepper. Pour the eggs over top and toss well to combine. Add the stock ½ cup at a time, tossing well after each addition. The exact amount of stock needed will vary depending on how dry your sourdough cubes are – they should be rehydrated and moist but not soggy.
    Browned sausage, celery, and onion, toasted sourdough breadcrumbs, sliced cremini mushrooms, chopped sage, thyme, and rosemary, and grated sharp white cheddar cheese fill a glass mixing bowl and have been mixed together with a wooden mixing spoon along with melted butter and chicken stock. A liquid measuring cup filled with remaining chicken stock, a gray and white striped linen napkin, and fresh herbs surround the mixing bowl.
  5. Bake the sausage stuffing: Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer. Bake uncovered 45-55 minutes, until the top is golden brown and crisp.
    An assembled stuffing side dish fills a white baking dish. The baking dish rests atop a light textured surface surrounded by a gray and white striped linen napkin and fresh herbs.
  6. Serve: Allow the stuffing to rest for 5-10 minutes, then serve warm. Enjoy!
    Baked sourdough stuffing with sausage and mushrooms in a white baking dish rests atop a light textured surface ​surrounded by a gray and white striped linen napkin and fresh herbs

Equipment

Notes

  • Portions: As written, this sourdough stuffing serves 12-14 generously as a side dish. For 4-6 servings, halve the recipe and bake in an 8×8-inch baking dish or 9-inch pie plate (pictured) for 35-40 minutes, or until the top is crispy and browned.

Make-Ahead Suggestions: 

  • For best results, assemble the stuffing just before baking. The individual components, however, can be prepared 3-5 days ahead for quick and easy assembly on Thanksgiving day:
    Herbed sourdough bread cubes: Prepare according to Steps 1-2. Cool completely and store in an airtight container at room temperature for up to 5 days. (10 minutes active)
    Veggies, herbs, and cheese: Dice the onion, celery, and garlic; slice the mushrooms; chop the fresh herbs; and shred the cheese. Store in separate airtight containers in the refrigerator for up to 5 days. (15 minutes active)
    Sausage mixture: Prepare according to Step 3. Cool completely and refrigerate in an airtight container for 2-3 days. (15 minutes active)

Storage and Freezing:

  • Storage and Reheating: Transfer leftover stuffing to an airtight container and store in the refrigerator for 3-4 days. Reheat in the microwave or oven until warmed through.
    Freezer Instructions: Transfer leftover stuffing to a freezer-safe container (or divide between smaller containers for individual portions) and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven until warmed through.

Nutrition

  • Serving Size:
  • Calories: 423
  • Sugar: 4 g
  • Sodium: 915.4 mg
  • Fat: 26.1 g
  • Saturated Fat: 12.1 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30.5 g
  • Fiber: 2 g
  • Protein: 17.4 g
  • Cholesterol: 104 mg

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Baked sourdough stuffing with sausage and mushrooms in a white baking dish rests atop a light textured surface ​surrounded by a gray and white striped linen napkin and fresh herbs
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