My late husband made the stuffing every Thanksgiving, and it was one dish I have no idea how he made it. But it was delicious! This sourdough sausage stuffing is my homage to that recipe. Side note: using sourdough instead of regular bread is amazing! No need to make it yourself, you can buy it at any local grocery store.
Ingredients for sourdough sausage stuffing
- sourdough – stale bread is great too!
- butter
- celery
- garlic
- spices like sage, rosemary and parsley
- chicken sausage
- eggs
- chicken broth
- salt and pepper to taste
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Tips for Making Stuffing Ahead of Time:
Toast the Bread in Advance
Toasting the bread can be done several days ahead of time. Once cooled, store the toasted bread cubes in an airtight container or a resealable plastic bag to keep them crisp.
Prepare the Ingredients Separately
Cook the sausage, sauté any vegetables (like onions and celery), and chop herbs ahead of time. Store these components in separate airtight containers in the refrigerator.
Assemble Close to Baking Time
It’s best to assemble the stuffing with liquid (e.g., broth or eggs) closer to baking time. This prevents the bread from becoming too soggy or breaking down while sitting.
If you must assemble it earlier (e.g., the night before), leave out some of the liquid and add it just before baking for a fresher texture.
Refrigeration is Key
If assembling ahead, cover the dish tightly with plastic wrap or foil and refrigerate. Make sure the stuffing is properly chilled if it contains perishable ingredients like sausage or broth.
Adjust Baking Time
When baking pre-assembled, chilled stuffing, it may need additional time to heat through. Start baking with foil on for about 25–30 minutes at 350°F, then remove the foil for the last 15 minutes to crisp the top.
By preparing the ingredients ahead and assembling thoughtfully, you’ll have delicious stuffing that’s just as good as if you made it all on the spot!
Don’t worry if it seems like there is too much liquid – it will absorb when baking.
Ingredients
- 1 pound sourdough bread, cute into cubes
- avocado oil spray
- 2 tablespoons butter, melted
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground sage
- 2 tablespoons fresh rosemary, chopped finely
- 1/2 cup parsley, chopped finely
- 1 pound chicken sausage (removed from casing)
- 2 large eggs
- 2 1/2 cups chicken broth
- salt and pepper to taste
Instructions
Prep the Sourdough
Preheat your oven to 300°F (150°C).
Cube the sourdough bread into bite-sized pieces and spread them out on a baking sheet.
Bake for 30 minutes, stirring halfway through, until the cubes are dry and lightly toasted. Set aside.
Cook the Sausage
While the bread is toasting, heat a large skillet over medium heat.
Add the sausage and cook, breaking it up into small crumbles, until fully cooked and browned. Drain any excess grease if necessary and set the sausage aside.
Combine Ingredients
In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and any additional ingredients you’d like to include (e.g., sautéed onions, celery, fresh herbs, or broth). Mix until evenly combined.
Transfer the mixture to a greased baking dish and spread it out evenly.
Bake the Stuffing
Preheat your oven to 350°F (175°C).
Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crisp.
Serve and Enjoy
Let the stuffing cool slightly before serving. Enjoy your flavorful sourdough sausage stuffing as a side dish or holiday favorite!
Notes
As of the date of this publication, each serving is 8 WW points. Click here for the WW tracker. NOTE: as of April 2024, you can only use this link on your phone to track straight to your WW app.
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Looking for more Thanksgiving inspiration? Check out my post on making Thanksgiving on a budget.
