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?

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? Would you like to give this recipe a try for Christmas?