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You are here: Home » Food Preparation » Recipes » Main Dishes » Savory Sourdough Stuffing

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Savory Sourdough Stuffing

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Savory Sourdough Stuffing | 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? I initially resisted adding sausage to my stuffing. Finally, I caved, and I'm so glad I did! My newest version is a savory sourdough stuffing with Italian sausage! | TraditionalCookingSchool.com

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!

5 from 1 vote
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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.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 11 servings
Calories 344 kcal
Author Katie Mae Stanley

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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large pan heat 1/4 cup butter over medium heat. 

  3. Add onions and celery. 

  4. Sprinkle with 1/2 teaspoon salt. 

  5. Sauté until tender, stirring occasionally, and then place in a large bowl. 

  6. Break up the sausage and fry in the same skillet until cooked through. 

  7. Melt remaining butter. 

  8. In a medium-sized bowl, whisk the broth, butter, salt, and pepper together.

  9. Add the sausage and bread cubes to the vegetables. 

  10. Drizzle the broth mixture over the bread and gently toss with your hands so that all the pieces of the bread are covered.

  11. Grease a 8x13 inch pan. 

  12. Pour in the stuffing, spreading it out smooth. 

  13. Cover with foil. 

  14. Bake the stuffing for 25 minutes. 

  15. Remove the foil and bake for an additional 10 minutes.

Recipe Notes

  • *If using drippings reduce the butter to 1/4 cup.
Nutrition Facts
Savory Sourdough Stuffing
Amount Per Serving
Calories 344 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 54mg18%
Sodium 862mg37%
Potassium 254mg7%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 553IU11%
Vitamin C 8mg10%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

What’s your favorite stuffing recipe?

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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Fermenting & Culturing Food Preparation Main Dishes Recipes Side Dishes Sourdough

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Reader Interactions

Comments

  1. Lindsey Dietz says

    December 8, 2015 at 6:43 am

    Katie Mae, you’ve successfully made my mouth water! Such a beautiful recipe!

    Reply
    • Katie Mae Stanley says

      December 8, 2015 at 8:38 pm

      Awe, thanks!

      Reply
  2. Linda says

    December 12, 2015 at 12:44 pm

    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

    Reply
  3. Amy says

    December 19, 2017 at 7:55 pm

    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!

    Reply
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