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Sourdough Sausage Stuffing

Sourdough sausage stuffing combines crisp, dried bread cubes with browned pork sausage, herbs, and tender vegetables. Baked covered and then uncovered, it finishes with a golden top and a moist center.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Standing and resting 15 minutes
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sourdough bread cut into 3/4-inch cubes (about 12 cups)
  • 1 lb bulk pork sausage
  • 4 tbsp unsalted butter divided
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on an 18x13-inch rimmed baking sheet and bake for 30–40 minutes, stirring once, until dry and crisp.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  4. Transfer the sausage to an 8-quart mixing bowl with the dried bread.
  5. Heat the oven to 350°F.
  6. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  7. Melt the remaining 3 tablespoons butter in the skillet.
  8. Add the onion and celery and cook for 6–8 minutes until softened.
  9. Stir in the sage, thyme, salt, and pepper for 30 seconds.
  10. Add the onion mixture to the bowl.
  11. Whisk the broth, eggs, and parsley in a medium bowl.
  12. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  13. Let the mixture stand for 5 minutes.
  14. Transfer the mixture to the prepared baking dish.
  15. Cover the dish with foil and bake at 350°F for 30 minutes.
  16. Uncover and bake for 20–25 minutes until golden on top and 165°F in the center.
  17. Rest the stuffing for 10 minutes before serving.

Notes

For a crisp top, uncover the dish only for the final 20–25 minutes of baking. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free variation, use certified gluten-free sourdough bread.