This Sourdough Sausage Stuffing recipe is the best Thanksgiving side dish. Easily made with sourdough bread, sausage, cheese, and mushrooms!
This sourdough sausage stuffing recipe is loaded with melty cheese, crusty sourdough bread, and crumbled sausage. This is not your average turkey stuffing and I can assure you, your friends and family will absolutely love this!
Traditional stuffing recipes and boxed stuffing recipes are soggy and lack depth of flavor. This recipe has an amazing balance of salty and sweet with a nice crunch from the sourdough bread and moisture from the chicken stock.
Make this as a side dish for your Friendsgiving or Thanksgiving and you will not be disappointed!
If you need some other side dish recipes be sure to check out our Green Beans Almondine, Healthy Mashed Potatoes, and Maple Sweet Potatoes!
why you’ll love this recipe
- Easy to make — This sourdough sausage stuffing recipe is easy to make in under an hour and requires very little preparation and cooking. Brown the sausage, chop the bread and prunes, mix it all together with cheese, and bake it in the oven!
- Simple Ingredients — Made with less than 10 ingredients and basic pantry ingredients, this is recipe is not complex at all. Most of the ingredients will be right in your pantry and very easy to prepare.
- Easy to substitute — If you want to substitute the sourdough bread for regular bread, or swap the pork sausage for chicken sausage it won’t impact the recipe at all! You can get creative with the type of bread, sausage, and cheese and it will still be delicious.
Ingredients:
- ground pork sausage – you can use pork sausage in the casings too, just remove from the casing
- extra virgin olive oil – make sure to use a good quality oil, this one is our favorite!
- mushrooms – baby bella brown mushrooms or white button mushrooms work well
- dried rosemary
- dried sage
- dried thyme
- sourdough bread – regular bread works well too
- prunes – prunes are dried plums and add the perfect amount of sweetness to this recipe.
- chicken broth – swap for vegetable broth of beef broth
- cheddar cheese – we shred our own from a block of cheddar
- parmesan cheese – We always stock up with large bags of parmesan cheese from Costco. Look for 100% cheese, no fillers!
Substitutions
Sausage: You can substitute the pork sausage for chicken sausage, lamb sausage, or beef sausage. If your sausage is in the casing, simply remove it!
Olive Oil: You can substitute avocado oil, beef tallow, butter, or ghee.
Mushrooms: We like to use baby bella mushrooms or white button mushrooms but you could easily try this recipe with portobello mushrooms or shitake mushrooms too! You can omit mushrooms if they’re not your favorite, it will not impact the flavor.
Herbs and Spices: The dried spices give this recipe some great flavor but if you prefer to use fresh just add a little extra because dried spices are stronger in flavor. Marjoram, basil, and parsley could work well too.
Bread: The sourdough bread gives this dish a great flavor and crunch but feel free to use whole wheat bread, white bread, even rye bread or ciabatta bread!
Prunes: Omit the prunes or swap for dried figs or raisins.
Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Cheese: The balance of the parmesan and melty cheddar work great here but feel free to swap for gouda, manchego or asiago cheese! I am not sure if dairy free cheese would work in this recipe.
How to Make Sourdough Sausage Stuffing
- Heat oil in a pan over medium heat. Brown and break up the sausage, for about 5 minutes. Stir in mushrooms and spices and cook for 5-7 minutes. Remove from heat.
- Stir in dried prunes, sourdough bread cubes, cheddar cheese, and ½ cup of parmesan cheese. Slowly add chicken stock to the mixture while stirring.
- Pour the mixture into a baking dish. Top with remaining parmesan cheese.
- Bake at 400° for 20 minutes. Serve and enjoy!
Pro Tip:
Cube your sourdough bread ahead of time and leave it on a cookie tray overnight so it begins to get a little crusty and stale, this gives the dish a really nice crunch and allows the chicken stock to be absorbed nicely!
Swap the pork sausage for your favorite chicken or lamb sausage and get creative!
What to Serve with this Recipe:
This is the ultimate Thanksgiving side dish that would pair amazingly with our Herb Butter Turkey or Crockpot Turkey Breast. However, you can make this any time of year! It would be great with Whole Roasted Chicken or Crockpot Whole Chicken.
If you’re looking for other side dishes, check out our list of Healthy Thanksgiving Recipes. This Shaved Brussels Sprout Salad is always a hit!
Storage
Storing: This sausage stuffing will last in the refrigerator for up to 4 days in an airtight container.
Freezing: I would not recommend freezing this recipe, the bread would get soggy in the freezer.
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook with 22 easy freezer meals!
Reheating: You can reheat this recipe in the toaster oven, oven, or air fryer. We don’t recommend putting it in the microwave because the bread will get soggy.
Sourdough Sausage Stuffing
This stuffing recipe is the best thanksgiving side dish. Easily made with flavorful sourdough bread, sausage, cheese, and mushrooms!
Instructions
-
Preheat the oven to 400 degrees and prepare a greased 8×8 square oven safe baking dish. While the oven is preheating, cube the sourdough bread. (Alternatively, you can cube the sourdough bread a day in advance and leave it out on a cookie sheet overnight to firm up a bit.)
-
Remove ground sausage from the packaging. If you only have sausage in the casings then you can slice down the middle and remove the ground sausage and discard the casings. Most grocery stores sell ground sweet italian pork sausage which is our go to for this recipe.
-
Heat a large saute pan over medium high heat. Add olive oil to the pan and heat until you see a nice shimmer in the oil.
-
Brown the sausage for 5 minutes, using a spatula to break it apart into smaller pieces.
-
Add chopped mushrooms and dried spices. Stir to combine and cook for 5-7 minutes or until the mushrooms begin to soften and shrink in size.
-
Once the sausage and mushrooms are browned and cooked you can remove the pan from the heat.
-
Add dried prunes, sourdough bread cubes, cheddar cheese and ½ cup of parmesan cheese to the pan. Make sure to reserve ¼ cup parm to top the stuffing before it goes into the oven. Stir together really well to incorporate all of the ingredients. Slowly add chicken stock to the mixture while stirring.
-
Pour the stuffing mixture into a large oven safe baking dish. Top with remaining ¼ cup parmesan cheese.
-
Bake in the oven at 400 degrees for 20 minutes or until the bread is golden brown and crusty. Serve and enjoy!
Notes
-We love sourdough bread for this recipe but you can easily use any type of crusty bread available to you. We cube the bread a day in advance to let it dry out a bit and add some texture to our dish.
-You can use fresh sage, rosemary, and thyme if you prefer.
-Top with an extra ¼ cup of cheese on top for some added cheesy flavor.
Nutrition Facts
Serving: 1cup | Calories: 454kcal | Carbohydrates: 29g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 707mg | Fiber: 4g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 2mg
