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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

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!

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

Find it online: https://playswellwithbutter.com/sourdough-stuffing-with-sausage-and-mushrooms/