Description
A scratch-made Herbed Sourdough Stuffing with Sausage & Mushrooms. This stuffing features herbed sourdough bread cubes, sage pork sausage, mushrooms, & a super-secret ingredient that puts this stuffing over the top! Easy to make & classic with a few gourmet touches – totally worthy of a spot on your Thanksgiving table or holiday dinner menu!
Ingredients
Scale
for the homemade bread cubes:
- 24 ounces sourdough bread, sliced 1-inch thick & 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 & 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 & kosher salt. Drizzle the garlic herb butter over the bread & 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 & set aside to cool. Once cooled, you may transfer to an airtight container & 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 & celery. Season with 1/2 teaspoon kosher salt & cook, stirring occasionally, for 5-7 minutes, until softened. Add in the garlic & 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 & the browned sausage mixture in a large mixing bowl. Add in the sliced mushrooms, grated cheddar, chopped sage, thyme & rosemary, & season with 1/2 teaspoon kosher salt. Pour the eggs over top. Toss well to combine. Pour in 1 cup of stock & toss well to combine. If the stuffing seems too dry, add in 1 more cup of stock & 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 & browned.
- Serve immediately. Enjoy!
Notes
- Storage & Freezing:
- Storage & 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.
- Meal Prep: 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 & herbs, shredding the cheese, & browning up the sausage, there are many components of this sourdough stuffing that can be prepared 3-5 days in advance. Pick & choose from the below list, or do it all ahead of time & 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 & herbs: Finely dice 1 large onion, 3 ribs of celery, & 3 cloves of garlic. Finely chop 3 tablespoons each fresh sage & thyme, & 1 tablespoon fresh rosemary. Clean & 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)
- 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 1/3. 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 & 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) & bake as directed in Step 5, for 35-40 minutes or until the top of the stuffing is crispy & browned.