Name: Sourdough Sage Sausage Stuffing
Prep time: 15 min
Cook time: PT-491543H46M16S
Total time: PT-491543H46M16S
Cuisine: american
Ingredients: 1 pound bulk pork sausage; 1 large onion, chopped; 2 celery stalks, chopped; 1/2 cup unsalted butter; 12 cups sourdough bread, cut into 1-inch cubes (about 1.5 pounds); 2 tablespoons fresh sage, chopped; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chicken broth; 2 large eggs, lightly beaten

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This easy sourdough sage sausage stuffing recipe is packed with savory herbs and makes a delicious side dish for any meal.

It’s a fantastic way to bring a comforting, flavorful side to your table without a lot of fuss, perfect for busy weeknights or a relaxed weekend gathering.

You’ll find this recipe straightforward and incredibly satisfying, designed to deliver maximum flavor with minimal effort. It’s a true crowd-pleaser that comes together quickly, making it a reliable choice for home cooks of all skill levels.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a winner for so many reasons, making it an ideal choice for a wide range of occasions. First and foremost, it’s incredibly flavorful, combining the rich, tangy notes of sourdough bread with the savory depth of sausage and the aromatic freshness of sage. This combination creates a stuffing that is both hearty and nuanced, elevating any meal it accompanies. It’s perfect for families looking for a comforting side dish that’s a step above the ordinary, but still familiar enough for everyone to enjoy.

It’s also remarkably practical. Unlike some stuffing recipes that require extensive prep or exotic ingredients, this one keeps things simple and accessible. You won’t need to spend hours in the kitchen, making it an excellent option for weeknight dinners when time is at a premium, or for adding to a larger holiday spread without feeling overwhelmed. It’s a versatile side that pairs beautifully with roasted chicken, pork chops, or even a simple weeknight meatloaf. The ease of preparation makes it suitable for beginner cooks, while the robust flavor will impress even seasoned foodies.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking is a great way to ensure a smooth and enjoyable experience in the kitchen. This recipe uses common, readily available items that you can easily find at any grocery store.

INGREDIENTS:

1 pound bulk pork sausage
1 large onion, chopped
2 celery stalks, chopped
1/2 cup unsalted butter
12 cups sourdough bread, cut into 1-inch cubes (about 1.5 pounds)
2 tablespoons fresh sage, chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
2 large eggs, lightly beaten

For the bulk pork sausage, feel free to choose a mild or hot variety depending on your family’s preference. If you can’t find bulk sausage, you can remove the casings from about 1 pound of sausage links. When it comes to sourdough bread, day-old bread works best as it will absorb the liquids without becoming too mushy. If your bread is fresh, you can lightly toast the cubes in the oven for about 10-15 minutes at 300°F (150°C) to dry them out slightly. Fresh sage is highly recommended for its vibrant flavor, but if it’s unavailable, you can substitute with 1 tablespoon of dried rubbed sage. Chicken broth can be low-sodium if you’re watching your salt intake, and you can adjust the added salt accordingly.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious result without demanding a huge chunk of your day.

Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes

This timing makes it perfectly suitable for a weeknight meal or as a quick addition to a larger menu. The hands-on time is minimal, allowing you to focus on other tasks while it bakes.

How To Make It Step By Step With Visual Cues

Follow these straightforward steps to create a wonderfully flavorful sourdough sage sausage stuffing that everyone will love.

Prepare the Sausage and Vegetables: In a large skillet or Dutch oven, cook the bulk pork sausage over medium heat, breaking it up with a spoon, until it’s fully browned and no longer pink. Drain off any excess grease. Add the chopped onion and celery to the skillet with the cooked sausage. Cook, stirring occasionally, until the vegetables are softened, which usually takes about 5-7 minutes.
Melt the Butter and Add Herbs: While the vegetables are softening, melt the unsalted butter in a separate small saucepan or microwave-safe bowl. Once melted, pour the butter over the cooked sausage and vegetable mixture in the skillet. Stir in the fresh chopped sage, dried thyme, salt, and black pepper. Cook for another minute, stirring, to allow the herbs to become fragrant.
Combine with Sourdough Bread: Transfer the sausage and herb mixture to a very large mixing bowl. Add the 1-inch sourdough bread cubes to the bowl. Gently toss everything together until the bread cubes are evenly coated with the sausage, vegetables, and herbs.
Incorporate Liquids: In a separate medium bowl, whisk together the chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread and sausage in the large mixing bowl. Gently fold everything together until the bread cubes are moistened. Be careful not to overmix, as this can make the stuffing dense. The bread should be moist but still hold its shape.
Prepare for Baking: Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. You can gently press it down, but avoid compacting it too tightly, as this can prevent it from getting a nice crispy top.
Bake to Golden Perfection: Bake the stuffing in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the top is golden brown and crispy, and the stuffing is heated through. If you prefer a softer stuffing, you can cover it loosely with foil for the first 20 minutes of baking, then remove the foil for the last 10-15 minutes to allow it to brown.
Serve Warm: Once baked, remove the stuffing from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to scoop.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough sage sausage stuffing is incredibly versatile, making it easy to adapt to different tastes and occasions. For a little extra texture and flavor, consider adding a handful of chopped pecans or walnuts to the stuffing mixture before baking. If you want to introduce a touch of sweetness, a quarter cup of dried cranberries or chopped apples can be a delightful addition, especially if you’re serving it with pork. For a slightly spicier kick, use hot bulk sausage or add a pinch of red pepper flakes with the herbs.

When it comes to serving, this stuffing is a fantastic side dish for almost any protein. It pairs beautifully with roasted chicken, turkey, pork loin, or even a simple pan-seared steak. For a more casual family meal, serve it alongside meatloaf or baked ham. It’s also a wonderful addition to a brunch spread, especially if you’re looking for a savory, hearty option. You can even serve it as a light lunch with a simple green salad. For kid-friendly appeal, ensure the sausage isn’t too spicy and the celery and onion are finely chopped. You can also offer a small side of applesauce or cranberry sauce for dipping, which often makes new dishes more appealing to younger palates.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe like this, a few common mistakes can impact the final result. Being aware of them can help you achieve perfect stuffing every time.

One frequent issue is using fresh, soft bread without drying it out. If your sourdough bread is very fresh and moist, it won’t absorb the liquids properly and can result in a soggy stuffing. To avoid this, either use day-old bread or lightly toast fresh bread cubes in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes until they are slightly dry but not browned.

Another common pitfall is over-mixing the stuffing once the liquids are added. When you combine the broth and eggs with the bread, mix gently until just combined. Aggressive mixing can break down the bread cubes, leading to a dense, gummy texture rather than a light and fluffy one.

Not draining enough fat from the sausage can also make your stuffing greasy. After cooking the sausage, make sure to drain off any excess grease before adding the butter and vegetables. A little fat is good for flavor, but too much can make the stuffing heavy.

Finally, overcrowding the baking dish can prevent the stuffing from getting that desirable crispy top. Use a 9×13-inch dish, or even two smaller dishes, to allow for good air circulation and even baking. If the dish is too full, the stuffing will steam rather than bake, resulting in a softer texture throughout.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough sage sausage stuffing is excellent for making ahead, which is a huge convenience, especially when preparing for a larger meal. To make it ahead, prepare the recipe up to the point of baking (Step 5). Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When you’re ready to

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.