Sometimes I’m just in a stuffing mood…
Then the big questions are: what can I serve with it? What new twist can I create?
Stuffing graces my table on more days than just Thanksgiving. It can be served alongside the traditional turkey, a pastured chicken, or another cut of meat.
Years ago I started making stuffing in my crock pot. If you need to free up your oven to bake something else, this is the way to go! (The only downside is that you don’t get the crispy top.)
Then I fell in love with savory fig and walnut stuffing — irresistible for someone who lives in a Mediterranean climate!
My newest version is a savory sourdough stuffing with sausage. I initially resisted adding sausage to my stuffing — it seemed so unnecessary when I was already serving it with a meat on the side.
Finally, I caved, and I’m so glad I did! The Italian sausage adds wonderful flavor.
Be sure to check out how to make your own Italian sausage!
Savory Sourdough Stuffing
Stuffing graces my table on more days than just Thanksgiving. It can be served alongside the traditional turkey, a pastured chicken, or another cut of meat. My newest version is a savory sourdough stuffing with sausage. The Italian sausage adds wonderful flavor. Makes one 8"x13" pan.
Ingredients
- 1 loaf sourdough bread about 1 pound, in large cubes
- 1 pound ground Italian sausage nitrate-free
- 2 cups turkey broth or chicken broth with drippings*
- 1/2 large yellow onion finely chopped
- 4 celery ribs with leaves, roughly chopped
- 1/2 cup fresh parsley finely chopped
- 1/2 cup grass- fed butter
- 10 sage leaves fresh or dried, finely chopped
- 1-1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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In a large pan heat 1/4 cup butter over medium heat.
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Add onions and celery.
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Sprinkle with 1/2 teaspoon salt.
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Sauté until tender, stirring occasionally, and then place in a large bowl.
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Break up the sausage and fry in the same skillet until cooked through.
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Melt remaining butter.
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In a medium-sized bowl, whisk the broth, butter, salt, and pepper together.
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Add the sausage and bread cubes to the vegetables.
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Drizzle the broth mixture over the bread and gently toss with your hands so that all the pieces of the bread are covered.
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Grease a 8x13 inch pan.
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Pour in the stuffing, spreading it out smooth.
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Cover with foil.
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Bake the stuffing for 25 minutes.
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Remove the foil and bake for an additional 10 minutes.
Recipe Notes
- *If using drippings reduce the butter to 1/4 cup.
What’s your favorite stuffing recipe?
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Katie Mae, you’ve successfully made my mouth water! Such a beautiful recipe!
Awe, thanks!
I made SD stuffing this year for thanksgiving. I’m fairly new to SD baking and sometimes my loaf is a bit off texture wise, but tastes great. I just threw all thos with bits of SD leftover breads in freezer and used that for my dressing. I will never make it any other way..delicious taste to go with savory dressing ingredients. Thanks for all your helps Wardee. I enjoy your insightful methods and practical advice! Merry Christmas
I made this for my work Christmas party last year and people are still talking about it. So I had to come back here to look it up again for this year 🙂 Thank you for the awesome recipe!