Classic Sourdough Stuffing with Sausage
This is the only stuffing that I want at thanksgiving! You can’t beat from-scratch, real food stuffing that doesn’t come out of a box!
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Servings: 20 servings
Ingredients
- 1 loaf of crusty sourdough bread 1.75 pounds
- 1/2 cup Extra Virgin Olive Oil
- 1 pound country sausage
- 1 medium onion
- 2-3 large leeks
- 3-4 ribs of celery
- 1 teaspoon salt
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 cup white wine
- 2 to 3 cups chicken broth or bone broth
- 4 Tablespoons Butter
Instructions
- Preheat the oven to 400 degrees. Over a large cutting board, cut the bread into small cubes.
- Put cubes of bread onto a sheet pan, then toss with the Olive Oil. Bake for 20 minutes, tossing around halfway through.
- In a large frying pan, combine the sausage, leeks, onion and celery. Cook over medium heat until they are all cooked through, sausage is completely cooked and vegetables are completely soft. Add a bit of oil if it goes dry.
- Add the salt, thyme, parsley, sage and white wine (or broth) to the sausage/ vegetable mixture. Let cook for another ten minutes or so, stirring often, over medium heat to deglaze the pan, and let all the flavor come together.
- In a large mixing bowl, combine the sausage/vegetable mixture with the toasted bread cubes. Toss to combine. Then add 2 to 3 cups of chicken broth. You want the bread cubes to be moistened but not crazy soggy.
- Empty the contents of the large bowl into a greased 9x13 inch baking dish. Spread evenly, then top with 4 tablespoons of butter. Put it into a 400 degree oven to cook for 30 minutes. Cover with foil if needed for the last ten minutes, or if some of the bread cubes are browning too dark.
- Remove from oven and serve immediately!
Notes
Types of Sausage to Use:
For this recipe, you only want to use country sausage.
Do not use Italian sausage or it will have a completely different flavor profile.
Do not use sweet breakfast sausage, or the whole dish will taste odd because it will be too sweet.
* If you want to add some heat to your stuffing, feel free to add some red pepper flakes to taste when you add in the other seasonings.
Time Saving Tips:
If you are making this recipe for thanksgiving, here are some ways you can make this fit into your busy baking schedule!
- Cube and freeze the bread weeks ahead of time!
- Toast the (thawed) bread cubes and store in an airtight container for up to two days.
- Cook the sausage and vegetables up to two days ahead of time. Put them in an airtight container and into the fridge until it’s time to assemble the stuffing. Then on the day of Thanksgiving, you can simply combine the toasted bread cubes, the sausage and vegetable mixture with some chicken broth and put it all into a 9x13 inch pan. Top with a little butter and bake!
- Two days in advance, Prepare and bake the entire recipe, cover with foil and refrigerate. On thanksgiving morning, let it come to room temperature, then uncover it, add a bit more broth (1/2 to 1 cup) and put it back into the oven until it is toasty and warm.