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
Author Katie Mae Stanley


  • 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


  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 8?x13? 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.