Elevate your holiday meal with this delicious sourdough stuffing recipe, featuring savory sausage and aromatic herbs, perfect for your Thanksgiving dinner. This classic Thanksgiving side dish is sure to be a crowd-pleaser and will quickly become a cherished part of your festive traditions.

Savory Sourdough Stuffing with Herbs: A Must-Have Thanksgiving Side Dish 16

Discover the simple details that make this recipe a standout, bringing warmth and incredible flavor to your table without any fuss. It’s designed to be straightforward, ensuring you can enjoy the cooking process as much as the meal itself.

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
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This savory sourdough stuffing is a true holiday hero, perfect for anyone looking to add a touch of classic comfort to their Thanksgiving spread without spending hours in the kitchen. It’s incredibly forgiving, making it ideal for beginner cooks, but flavorful enough to impress even the most seasoned holiday hosts. We’re talking about a dish that combines the satisfying chew of sourdough bread with the rich, savory notes of sausage and a fragrant blend of herbs. It’s a side dish that truly completes the picture of a festive meal. You’ll love how easily it comes together, allowing you more time to spend with family and friends. Serve it alongside your roasted turkey, mashed potatoes, and cranberry sauce for a complete and utterly delicious holiday feast.

Everything You Need To Make This Recipe Without Stress

Making this savory sourdough stuffing is a breeze when you have the right ingredients on hand. This recipe focuses on readily available items you can find at any grocery store, ensuring your holiday prep is as stress-free as possible. We’ll be using pre-made sourdough bread, which saves a ton of time, along with flavorful sausage and a medley of dried herbs that bring all the classic stuffing aromas to life.

INGREDIENTS:

1 pound sourdough bread, day-old, cut into 1/2-inch cubes
1 pound bulk pork sausage
1 cup unsalted butter
2 large yellow onions, chopped
4 stalks celery, chopped
4 cups chicken broth
2 tablespoons dried sage
1 tablespoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
Fresh parsley, chopped, for garnish (optional)

For simple substitutions, feel free to use a different type of savory sausage, such as turkey or chicken sausage, if you prefer. Just make sure it’s a bulk sausage rather than links, or remove the casings if using links. If you don’t have chicken broth, vegetable broth works perfectly fine as a neutral alternative. For the dried herbs, you can use a pre-mixed poultry seasoning blend if you’re short on individual spices, just adjust the amount to taste. Any brand of day-old sourdough bread will work beautifully here; the key is that it’s slightly stale to absorb the liquids without becoming mushy.

Time Needed From Start To Finish

This savory sourdough stuffing is designed for efficiency, allowing you to create a delicious holiday side without overwhelming your schedule.

Prep time: 20 minutes
Cook time: 45-50 minutes
Total time: 1 hour 5 minutes to 1 hour 10 minutes

This realistic timeline ensures you can get this fantastic dish on the table with plenty of time to spare for other holiday preparations.

How To Make It Step By Step With Visual Cues

Creating this savory sourdough stuffing is a straightforward process. Follow these steps for a perfectly baked, flavorful side dish every time.

Prepare the bread cubes: Spread the sourdough bread cubes in a single layer on a large baking sheet. If your bread isn’t day-old, you can toast it in a 300°F (150°C) oven for about 15-20 minutes, stirring occasionally, until lightly golden and dry. This step is crucial for good texture.
Cook the sausage: In a large skillet or Dutch oven, cook the bulk pork sausage over medium-high heat, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain off any excess grease and transfer the cooked sausage to a large mixing bowl.
Sauté the aromatics: In the same skillet (no need to wash it), melt the butter over medium heat. Add the chopped onions and celery and cook until softened, about 8-10 minutes. The onions should be translucent.
Combine ingredients: Add the softened onions and celery to the bowl with the cooked sausage. Stir in the dried sage, thyme, rosemary, salt, and black pepper. Add the dried sourdough bread cubes and toss gently to combine everything evenly.
Moisten and bind: In a separate bowl, whisk together the chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread and sausage mixture. Gently fold everything together until all the bread cubes are moistened. Be careful not to overmix, which can lead to a dense stuffing.
Bake the stuffing: Transfer the mixture to a 9×13-inch baking dish that has been lightly greased. Cover the dish loosely with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
Brown the top: Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and crispy. The internal temperature should reach 165°F (74°C).
Serve with flair: Let the stuffing rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired, for a pop of color.

Easy Variations And Serving Ideas That Fit Real Life

This savory sourdough stuffing is wonderfully versatile, making it easy to adapt for different tastes or occasions. For a kid-friendly twist, you can reduce the amount of sage slightly or add a handful of shredded cheddar cheese to the mixture before baking for a milder, cheesy flavor that appeals to younger palates. If you want to add more vegetables, sautéed mushrooms, bell peppers, or even a handful of spinach can be folded in with the onions and celery.

When serving for a party or buffet, this stuffing holds up beautifully. You can bake it in individual ramekins for elegant single servings, or simply present it in a large, rustic baking dish. For an extra touch, consider topping it with a sprinkle of toasted pecans or crumbled bacon during the last 10 minutes of baking. It pairs perfectly with any roasted meat, from turkey and chicken to pork loin. Don’t forget a side of cranberry sauce to cut through the richness!

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls. Here are some common mistakes when making stuffing and how to sidestep them for perfect results every time.

One frequent issue is soggy stuffing. This usually happens if your bread isn’t dry enough or if you add too much liquid. Make sure to use day-old or lightly toasted bread cubes so they can properly absorb the broth without turning mushy. Also, stick to the recommended amount of liquid; you want the bread moistened, not swimming.

Another common mistake is bland flavor. Don’t skimp on the herbs! The sage, thyme, and rosemary are key to that classic savory stuffing taste. Taste your broth mixture before adding it to the bread and adjust salt and pepper as needed. If you’re using unsalted butter, you might need a little more salt.

Overmixing the stuffing after adding the liquid can lead to a dense, heavy texture. Once the liquid is added, fold gently until just combined. You want some airiness in the mixture.

Finally, undercooking can leave the center cold or raw. Ensure your oven is preheated to the correct temperature and bake until the top is golden brown and the internal temperature reaches 165°F (74°C). If the top is browning too quickly, loosely tent it with foil.

How To Store It And Make It Ahead Without Ruining Texture

This savory sourdough stuffing is fantastic for make-ahead convenience, which is a huge bonus during busy holiday seasons. To prepare it in advance, you can assemble the entire stuffing mixture (steps 1-5) up to one day before baking. Cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge about 30 minutes before placing it in the oven to allow it to come closer to room temperature, then proceed with baking as directed, adding an extra 5-10 minutes to the covered baking time if needed.

For storing leftovers, allow the stuffing to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave, or for larger amounts, place it in an oven-safe dish, cover with foil, and reheat in a 300°F (150°C) oven until heated through, about 20-30 minutes. If you want to crisp up the top, remove the foil for the last 5-10 minutes. Freezing is also an option; tightly wrapped, it can last for up to 3 months. Thaw overnight in the refrigerator before reheating.

Questions People Always Ask Before Making This Recipe

**Can I use fresh herbs

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.