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
Scale
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.