Sourdough Stuffing
This sourdough stuffing is the one I make when I want the whole house to smell like the holidays. The bread gets dried out first so it soaks up all the butter, broth, and herbs, and the top bakes up golden and crispy while the middle stays soft.
It is a great way to use up a loaf of sourdough, and it works just as well for Thanksgiving as it does for a regular Sunday dinner. The sausage makes it hearty, but there is a mushroom option below if you want to skip the meat.
Why You'll Love This Recipe
Crispy golden top with a soft, savory middle
A great way to use up a loaf of sourdough
Easy to make ahead
Flexible, make it with sausage, mushrooms, or both
Servings: 8 to 10
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes, plus overnight bread drying
Ingredients:
Cup measurements are approximate. For the most accurate results, use a kitchen scale and the gram amounts below.
1 large loaf sourdough (about 900 g), cut into 3/4 inch cubes and dried overnight (or baked at 300°F for 20 minutes)
450 g Italian sausage (about 1 lb)
2 medium carrots (about 150 g, about 1 cup), finely diced
1 large onion (about 1 1/2 cups), diced
4 celery stalks (about 1 cup), diced
120 g butter (8 Tbsp)
3 Tbsp fresh sage, chopped
1 Tbsp fresh thyme
1 Tbsp fresh rosemary
1 Tbsp fresh oregano
500 ml chicken or turkey broth (2 cups)
3 eggs, beaten
Salt and pepper
Instructions:
Dry the bread: Cut the sourdough into 3/4 inch cubes and spread them in a single layer on a baking sheet, uncovered, on the counter overnight to dry. If you are short on time, bake the cubes at 300°F for 20 minutes instead.
Brown the sausage: Crumble the sausage into a pan and brown it, breaking it up as it cooks. Set aside.
Sauté the vegetables: Melt the butter and sauté the carrots, onion, and celery together until soft. The carrots are diced fine, so they soften right along with everything else. Stir in the sage, thyme, rosemary, and oregano.
Mix it all together: Toss the bread, sausage, and vegetables together in a big bowl. Whisk the eggs into the broth (cool or lukewarm, not hot, or the eggs will scramble), pour over everything, and toss until evenly moistened. Season well with salt and pepper.
Bake: Transfer to a buttered 9x13 pan, packing it firmly. Cover with foil and bake at 375°F for 30 minutes, then uncover and bake 15 minutes more for a crispy top.
Rest: Let it rest for 10 to 15 minutes before serving so it sets up.
Additional Tips:
How I made it: I had smoked sausage from the day before, since we already had the smoker going, so I diced it small and skipped the browning step.
Mushroom option: Add 400 g chopped mushrooms, sautéed with the vegetables. They also work as the swap for the sausage in a vegetarian version.
Herbs: Fresh, dried, or a mixture all work. If using dried, use about a third of the fresh amount.
Do not drown it. The bread should be moist, not swimming. Hold back a little broth if it looks wet.
Dot a few extra pieces of butter on top before the uncovered bake.
A Parmesan shower on top is great if you have it.
I sprayed my pan with avocado oil instead of butter.
To help it hold together, pack the mixture firmly into the pan and let it rest the full 10 to 15 minutes before scooping.
I only used about 3 tablespoons of butter, the smoked sausage rendered plenty of fat into the pan.
Make ahead: Assemble up to 2 days before, cover and refrigerate, then bake the day of, adding a few extra minutes since it goes into the oven cold. Or bake fully ahead and reheat covered.
Storing Instructions:
Room temperature: Let it cool, then cover. Best eaten the day it is made, but it keeps at room temperature for up to 2 hours.
Fridge: Store in an airtight container for 3 to 4 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tips:
From the fridge, reheat covered at 350°F for 15 to 20 minutes, then uncover for the last few minutes to crisp the top again. For a single serving, microwave in 30 second intervals until warmed through, then crisp under the broiler for a minute if you like.
Ingredient Notes
Sourdough: Day old or dried bread is the key. Fresh, soft bread soaks up too much liquid and turns soggy.
Sausage: Italian sausage, sweet or hot, both work. For a vegetarian version, use the mushroom option in the tips above.
Broth: Chicken or turkey broth are classic. Bone broth works great too and adds richness.
Eggs: The eggs are the binder that holds the stuffing together, so whisk them into cool or lukewarm broth, never hot.
Troubleshooting Tips
Falling apart: Let it rest the full 10 to 15 minutes before scooping, and pack it firmly into the pan next time.
Too dry: Drizzle a little extra warm broth over the top and reheat covered. Next time, hold back less broth when mixing.
Too wet: Bake uncovered a little longer to dry it out, and use less broth next time.
Top not crispy enough: Give it a few extra minutes uncovered, or a quick minute under the broiler, watching closely.
What to Serve This With
This stuffing is right at home next to roast turkey with gravy, mashed potatoes, and cranberry sauce. It is also great with roast chicken for a smaller, everyday dinner.
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