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Cozy Sourdough Herb Stuffing with Sausage

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A rustic and comforting stuffing recipe featuring tangy sourdough bread, savory breakfast sausage, and fresh herbs, perfect for cozy gatherings and holiday meals.

Ingredients

Scale
  • 8 cups sourdough bread, cubed and slightly stale
  • 12 ounces breakfast sausage, crumbled
  • 4 tablespoons unsalted butter, melted
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 ½ cups chicken broth (preferably low sodium)
  • 2 large eggs, beaten
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cube about 8 cups of day-old sourdough into roughly 1-inch pieces. If bread is fresh, toast cubes lightly on a baking sheet for about 10 minutes to dry them out.
  3. Heat a large skillet over medium heat and crumble in the 12 ounces of sausage. Cook for 7–9 minutes until browned and cooked through, breaking up large chunks. Drain excess fat if needed, leaving some for flavor.
  4. Add 4 tablespoons melted butter to the skillet with sausage. Toss in finely chopped onion, diced celery, and minced garlic. Sauté for about 5 minutes until veggies soften and become fragrant.
  5. Stir in chopped sage, thyme, rosemary, and parsley. Cook for another minute until herbs release their aroma.
  6. Transfer sausage and veggie mixture to a large bowl. Add sourdough cubes, 1 ½ cups chicken broth, and 2 beaten eggs. Season with salt and pepper to taste. Fold gently to moisten bread without breaking cubes.
  7. Pour mixture into a buttered 9×13-inch baking dish, spreading evenly. Press lightly to compact slightly but do not pack down firmly.
  8. Bake for 35 to 40 minutes until top is golden brown and crispy, and inside is tender. Tent with foil for last 10 minutes if top browns too fast.
  9. Let stuffing rest for 5 minutes before serving.

Notes

Use day-old or lightly toasted sourdough bread for best texture. Adjust broth amount to achieve moist but not soggy stuffing. Fresh herbs keep the stuffing vibrant; dried herbs can be used at one-third the amount. For a vegetarian version, omit sausage and use vegetable broth with sautéed mushrooms or roasted squash.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, herb stuffing, holiday side dish, rustic stuffing, savory stuffing, easy stuffing recipe

Find it online: https://lucastable.com/cozy-sourdough-herb-stuffing-with-sausage-easy-recipe-for-rustic-gatherings/